Heitz Cellar, Cabernet Sauvignon
Drier and more savory than the Caymus. Old-school Napa, made for the table rather than the score sheet.
- Decant for
- 1h
- How to decant
- Decant
- Drink
- Drink now
Drier and more savory than the Caymus. Open this when the food is precise rather than smoky.
How it tastes
Black cherry and cassis, mint and dried herb, with the dusty note tasters call graphite.
Full-bodied and dry, firm tannin, long finish. It wants food and it wants air.
How to serve it
Old-school and savory. It's tight on opening and needs an hour.
Drinking well, and the 2017 will hold.
Pour it with
- Sous Vide Prime Chuck Burger Tannin against fat
- Texas Brisket Savory with smoke
- Tri-Tip Smoked Like a Brisket Mint and herb against a peppery rub
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