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This wine is rich and intense with aromas of mocha, graham cracker, cedar, and spiced plums. On the palate, this Cabernet Sauvignon showcases ripe boysenberry and blueberry, leading to a long, toasty finish.
Looking for a great recipe to pair with this wine? Here are a couple of delicious dishes from the Foley Food and Wine Society.
Back Forty pairs well with roasted, broiled or barbequed red meats such as lamb, beef, pork or veal. Medium and strong-flavored semi-soft, semi-hard, aged or creamy cheeses work well, or pair Back Forty with a dark chocolate dessert for a special treat.
