Tasting Set Includes:
- Raymond “Primal Cut” Cabernet Sauvignon for Morton’s The Steakhouse
Tylor Field of Morton’s The Steakhouse collaborated with the renowned winemaking team at Raymond Vineyards to craft the quintessential Cabernet Sauvignon. The small lot of 120 barrels produced specifically for Morton’s The Steakhouse, is an opulent wine and prime example of “luxury and quality” in a glass – over delivering with every sip. Raymond Vineyards is pleased to present and be a part of the Morton’s tradition. The Primal Cut Cabernet Sauvignon opens with rich and enticing aromas of dried strawberry and blackberry mixed with black tea and tobacco. Jammy flavors of Bing cherry, mulberry and plum are balanced by notes of black currant and a touch of red licorice.
- The Palm “The Butcher’s Choice” Cabernet Sauvignon
A dark purple in the glass, lively aromas of boysenberry and toasted vanilla greet the nose. Full-bodied, this Cabernet Sauvignon has layered flavors of caramel, cocoa, mulling spices and currants that are revealed with each sip. Round and balanced tannins lead to a long and smooth finish. Harvested from prestigious vineyards across Napa Valley, this bold Cabernet Sauvignon is a blend of warmer climate hillside vineyard fruit and valley floor fruit creating a wine that celebrates the region’s diversity and complexity.
- Del Frisco’s “Lot 1981” Reserve Cabernet Sauvignon by Duckhorn
This Napa Valley Cabernet Sauvignon opens with aromas of dense, dark fruit, cassis, and a hint of clove. On the palate, classic flavors of dark chocolate, currants and blackberries are framed by smooth and supple tannins, bringing the wine to an alluring finish. 2018 offered near picture-perfect growing conditions, with mild spring and summer weather, and no significant heat events. The excellent growing conditions naturally resulted in a slightly larger than average crop for our red varieties, with fully lignified seeds at low sugars levels.
- Printed recipe pairings and wine tasting notes