What’s the recipe for a truly good Cabernet blend, let’s poke through the Lailey cookbook and see: 49% Cabernet Franc, 49% Cabernet Sauvignon and 2% Merlot (just a dash), let it rest for 1 year in 1 year-old oak and voila. Follow this recipe and you too might have yourself a tasty Cabernet with spicy black fruit nuances, black pepper attributes and hints of cinnamon - and that’s just the nose. In the mouth, you’ll be wowed by the sweet red fruit in the mid-palate, good tannin structure throughout and the raspberry-oaky finish; there’s even a smooth lush mouthfeel. This ones got the stuffing to lie down for a few years to come, but why wait, open it up now and enjoy.