Proprietary red blends are where Napa winemakers get to work without the constraints of a single-varietal label — usually Cabernet Sauvignon at the core, filled out with Merlot, Petit Verdot, Cabernet Franc or Malbec to add perfume, mid-palate weight, or structure. The result is typically rounder and more immediately drinkable than a straight Cabernet at the same price. Good with braised short ribs, lamb, burgers, or a cheese board built around firm aged cheeses.