60% Cabernet Sauvignon and 40% Trepat from Conca de Barberà, Catalonia, Spain; full bodied and dry with notes of dried fig, blackberry, black plum, currant, and meat, layers of worcestershire/soy/teriyaki (think A1 sauce!), black pepper, baking spice, and vanilla, with medium acidity, dry, inky tannins, and a spicy finish. Organic; fermentation in stainless steel with native yeasts followed by elevage in oak barrels for 3 years.