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Cabernet Sauvignon wines have a distinct (if you can call it that) taste of green vegetables. Many tasters say certain Cab Sauvs taste like green bell peppers or other green vegetables.
This flavor is most likely caused by pyrazines, which are naturally occurring compounds. Winemakers prefer to create wines that appeal to a wide range of palates, which leads them to try to eliminate the influence of pyrazines and steer their wines more toward a fruit flavor rather than a veggie flavor.
This is a very juicy, raspberryish, cherryish Pinot Noir with hints of strawberry and oak and a refreshing note of pepper. It's delicious on its own or with a variety of meat dishes, but it's also delicious with fish like tuna or salmon.
Fruit aromas of ripe citrus, white peach, and a pleasant scent of white blossom. A naturally occurring fermentation in old oak barrels for 18 months results in an underlying yeast influence. A complex, full-bodied Sauvignon Blanc with chalky minerality and fresh herbal notes, complemented by a slightly funky reductive edge.