Douglas scored this wine: 95/100

Pale yellow with beautiful aromas of lemon, buttered biscuit, apricot, caramel, minerality, and a hint of almond. Lots of fine bubbles, vibrant acidity, and flavours of nutty apricot, lemon, and biscuit. Pricey, but incredible. This really pairs well with just about everything.

Douglas scored this wine: 95/100

Opaque garnet with big, beautiful aromas of blackberry, cassis, blueberry, mint, and chocolate. For me, this is what a Cab Sauv should smell like. The taste is voluptuous and velvety with lots of very round tannins, and blackberry, blueberry, and chocolate aromas. More of a roast beef wine that steak because of the roundness. Absolutely fantastic.

Douglas scored this wine: 94/100

Big, juicy aromas of black cherry, cassis, India ink, mint, and cedar. Juicy, mouth-watering acidity with loads of black and red cherry and a firm structure. Perfect for rare steak of course. Wow.

Douglas scored this wine: 94/100

Opaque purple with muted aromas of plums, dark chocolate, blueberry, and dried herbs. The taste is big and bold with juicy blackberry and plums, medium-high acidity, and the most amazing rounded tannins. This wine is like crushes velvet. An absolutely perfect pairing for a very rare steak.

Douglas scored this wine: 94/100

Black cherry, blueberry, cedar brush, graphite, earthiness, and baking spices on the nose. Powerful, but not overbearing. On the palate, mouthwatering acidity, silky tannins, and loads of dark fruit.There's blackberry, cassis, blueberry, and more. This wine screams for rare red meat, perhaps a rare barbecued beef tenderloin. I hope the vintners and agents aren't reading this because this wine would be worth double the price.