Cabernet Sauvignon is a natural cross of Cabernet Franc and Sauvignon Blanc, first identified in seventeenth-century Bordeaux. Expect grip: this is a wine built on tannin and acidity as much as on fruit. The 2021, under the Keever label. Best with air — pour it early and let it stretch out. Made for ribeye, short ribs, and roast lamb.

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