As Californian as tans, teeth and tiny dogs, this is a bold, bouncy cabernet that dials the spice and plushness up to high gear. Named after what we kiwi’s call the ‘bomb’, one sip of this and you’ll definitely be in the deep end – with a cabernet crush that is. Made from fruit grown in Healdsburg, it’s got cocoa, plum and bucketloads of velvety vavoom on the palate.
Sip with: Rosemary dusted lamb chops.
