The Story
The Black Sage Cabernet Sauvignon is a bold, intensely concentrated, and deeply structured Canadian red wine that perfectly captures the sun-baked, desert-like terroir of the southern Okanagan Valley. It pours a dense, dark ruby-purple colour in the glass, unfurling a highly aromatic and complex bouquet of ripe blackberry, dark plum, and cassis, seamlessly integrated with characteristic regional notes of wild sagebrush, eucalyptus, tobacco leaf, and smoky cedar box. On the palate, this full-bodied wine is rich and fruit-forward, delivering muscular layers of black cherry, dark chocolate, and roasted espresso bean. Framed by firm, chalky tannins and balanced by a refreshing, food-friendly acidity, it journeys into a long, warming finish accented by lingering hints of black pepper, vanilla pod, and sweet baking spices.
Food Pairing: Pairs beautifully with robust, flavourful dishes such as charcoal-grilled ribeye steak with blue cheese butter, slow-braised beef short ribs, roasted leg of lamb with rosemary and garlic, wild boar burgers, or a rich venison stew, as well as sharp, aged white cheddar.
Description
The Black Sage Cabernet Sauvignon is a bold, intensely concentrated, and deeply structured Canadian red wine that perfectly captures the sun-baked, desert-like terroir of the southern Okanagan Valley. It pours a dense, dark ruby-purple colour in the glass, unfurling a highly aromatic and complex bouquet of ripe blackberry, dark plum, and cassis, seamlessly integrated with characteristic regional notes of wild sagebrush, eucalyptus, tobacco leaf, and smoky cedar box. On the palate, this full-bodied wine is rich and fruit-forward, delivering muscular layers of black cherry, dark chocolate, and roasted espresso bean. Framed by firm, chalky tannins and balanced by a refreshing, food-friendly acidity, it journeys into a long, warming finish accented by lingering hints of black pepper, vanilla pod, and sweet baking spices.
Food Pairing: Pairs beautifully with robust, flavourful dishes such as charcoal-grilled ribeye steak with blue cheese butter, slow-braised beef short ribs, roasted leg of lamb with rosemary and garlic, wild boar burgers, or a rich venison stew, as well as sharp, aged white cheddar.
