At first, you notice cherry raspberry aromas, with darker sweet fruit in the flavors—even caramelized fruit. Not much tannin apparent, when drinking the wine on its own, and an unmemorable finish. But with food, it becomes more balanced, less sweet: the wine in your glass just seems to disappear. Try it with something not too heavy, like pasta with tomato sauce. Recommended.

WHO: Louis M. Martini
WHAT: Cabernet Sauvignon (87%), Merlot (9%), Syrah (2%), Petit Verdot (1%)
WHERE: Napa Valley, California
WHEN: 2006

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About The Author

Becky Sue Epstein
International Editor

Becky Sue Epstein is Palate Press’s International Editor. An experienced writer, editor, broadcaster, and consultant in the fields of wine, spirits, food, and travel, her work appears in many national publications including Art & Antiques, Luxury Golf & Travel, Food + Wine, and Wine Spectator. She began her career as a restaurant reviewer for the Los Angeles Times while working in film and television.

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