Mary Taylor Bordeaux Rouge

A signature blend of 50% Merlot, with equal parts Cabernet Franc and Cabernet Sauvignon, even at its modest price point it possesses much of the dark-fruited complexity that made Bordeaux famous in the first place but rendered in a brighter, more refreshing frame. This wonderful “drinkability” is highlighted by the absence of oak during the aging process, which allows a bursting acidity and graphite minerality (imagine the lead of fresh pencil shavings) to shine through on the palate. Mary recommends serving it slightly chilled with anything from rib-eye steaks and pan-seared duck breast to earthy mushroom dishes and even burgers off the grill.