Cabernet Sauvignon is a natural cross of Cabernet Franc and Sauvignon Blanc, first identified in seventeenth-century Bordeaux. Dark fruit and firm structure — the tannins are the point, not an accident. Mendoza's vineyards are irrigated by Andean snowmelt in a region that would otherwise be desert. Bottled under the Domaine Bousquet label. Decant if you can; young Cabernet almost always improves with air. Made for ribeye, short ribs, and roast lamb.