Winery:  "The deep garnet colored Cabernet opens with inviting aromas of mixed berries including blueberries, raspberries, cranberries, with layers of white pepper and cloves. On the palate, this big, bold, well-structured Cabernet has concentrated flavors of dark chocolate, tobacco and spice, with a toasty, long finish. Delicious at an early age, but will benefit from additional cellaring of 10-15 years past the vintage date."

Wired For Wine:  This Raymond Napa Valley Reserve Cabernet is regal in its lush and full nature; cook accordingly.  The Reserve works beautifully with hearty meats such as lamb, beef, game and game birds.  One of our top choices would be a seared rib-eye with with a side of cacio é pepe pasta.  This simple pasta dish with olive oil, cracked black pepper and Pecorino cheese will perfectly play up the hint of pepper in the Raymond .  Or, for a nod to the earthy, cedar side of this Cabernet, we recommend braising lamb shanks with thyme until the meat is melting from the bone.  Put them on top of  Italian mashed potatoes with Parmesan cheese and dive in.  When it's almost all said and done, pour another glass of this deep ruby Cab and enjoy it with a Spanish La Peral cheese.  Made with cow's milk and sheep's cream, it resembles Gorgonzola and has a nice olive flavor and a pungent aroma which will make you feel like royalty.  It's good to be the king. 

Size:  750 ml
Varietal: 90% Cabernet Sauvignon, 5% Merlot, 4% Cabernet Franc
Alcohol:  14.7%
Barrel aging:  18 months of aging using 30% new, medium toast, tight grained French oak
Region:  Rutherford & Helena, Napa Valley, California