As Stephen Meyer celebrates two decades of making wine in Idaho’s Panhandle, he’s released his top-tier Cabernet Sauvignon from two Columbia Valley vineyards — Lawrence and Dionysus — to create a rather opulent expression. Enticing aromas of dark toast, black cherry, fresh cedar and charcoal open the door to a palate that focuses more on fruit and less on barrel. Black cherry and black currant flavors are framed by dusty tannins, vanilla and dried cherries in the finish. At the Meyers’ young Bistro Rouge Restaurant in the restored Belwood Building, they might suggest enjoying this with salmon, pulled pork or their bison/pork burger.
Production: 149 cases