Matt, master of Mourvèdre, braves battle with Bordeaux? Indeed he does!
A deep dark crimson, you can tell right away this is a wine that means business. It has the characteristic Cabernet smell that wine people call “black currant,” with notes of cherry, roses, anise, cinnamon bark, mandarin orange, and turmeric – a bold, rich, and well-balanced mélange. To drink, it is richly flavored, with cherry and blackberry dominant, along with balsam, orange oil, persimmon, and a hint of loam. Big, smooth, and reminiscent of a young, full-bodied Médoc, it has some intriguing rustic elements as well as a delicious high-toned sweetness lurking at its core. It is also a young Cabernet made to age, so it is quite tannic. One can drink it now, but when the rich fruit and tannins come together in about about fifteen years this will be a real showstopper, and should soften a little before that, so if it is convenient to squirrel it away for a bit you will be rewarded for your patience.
As to food pairings: Cabernet is the main remaining reason to eat steak, and this is, as one would expect, a killer steak wine – I’d do it up big time and go for a cowboy or porterhouse. A roast leg of lamb would also do quite nicely. Cabernet’s slight vegetal character also makes this a delicious go-to for rich vegetarian dishes like spinach-ricotta lasagna, roasted autumn vegetables, or sautéed mushrooms. Once it ages a bit it would also be quite suitable for game meats, and so as not to appear too pretentious, I can report that it was also excellent with the cheese steak hoagie I munched on while writing this note.