Cellar for up to 9 years. No need to decant before serving. Widely regarded as one of the United States’ finest winemakers, David Ramey founded Ramey Wine Cellars in 1996 after stints working for top names like Chalk Hill and Dominus wineries. His benchmark style is rich, luscious wines with a silky smooth texture thanks to his work with lees ageing and indigenous yeasts. Ramey makes this majestic red according to the classic Bordeaux model of blending different quantities of Cabernet Sauvignon, Merlot, Malbec, Petit Verdot and Cabernet Franc. The exact proportions depend on the vintage, with the winemaker acting as a master blender to produce the very best wine possible each year. In the winery the young wine is matured on the fine lees in French and American oak barrels for 12 months with regular stirring or “battonage” to add extra texture and complexity. The wine is then bottled with filtration to preserve the natural character of the grapes and the terroir. On the nose there are enchanting aromas of dark cherries, and cassis seasoned with hints of dried herbs and baked earth. The generous full body, smooth tannins and juicy dark fruit character make this a great match for red meat dishes. It can also be cellared for another eight years or so where it will continue to evolve and develop.