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. The 2021, under the William Hill Napa Valley label. Decant if you can; young Cabernet almost always improves with air. Made for ribeye, short ribs, and roast lamb.

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