What we have here is a blend of Merlot, Cabernet Sauvignon, and Cabernet Franc grown in a vineyard just north of famed winery Bloomer Creek on the right bank of Seneca Lake. The soil is a bit of broken shale and a thin layer of loam with vines that are nearing their thirtieth birthday. What we’re given is an agile, yet focused red wine with fine tannins and an incredible presence. Aromas and flavors of plum, currant, bay leaf, tea, and tomato. There is a lovely amount of acidity, which adds a brilliant compliment.
Hector cries out for simple rusticity. I reached out to the mighty Baguette Hunter for a pairing, and I feel like we got him in his sweet spot for this one. We paired this with a simple steak and potatoes recipe, kicked up a few notches with a zesty, herby mustard sauce as an accompaniment. The acid/tannin balance is perfect for any cut of meat with a bit more fat to it, but I’m not too choosy. If someone wants to cook me a steak, I’ll eat it.