This easy going, field blend of Bordeaux varietals - Merlot, Cabernet Sauvignon, Petit Verdot, and Cabernet Franc - comes from a single vineyard planted in 1991 by Long Island wine pioneer Sam McCullough. Harvested, pressed and fermented together, then aged for 14 months in oak barrels, mostly used, this tightly knit red offers aromas of wild berries, dried herbs and fresh violet. On the palate, it’s medium-bodied with ripe cassis and raspberry flavors, a touch of vanilla and some earth with moderate tannins on the dry finish. It’s a perfect pairing for a charcuterie and young cheese platter or a Chicken Tinga Burrito with avocado and black beans.