Take Cabernet's backbone, then hand it a Cinsault chaperone to loosen it up. Three-quarters Cabernet Sauvignon fermented in old oak, one quarter Cinsault fermented in cement, blended after eight months and bottled without fuss. Tinashe Nyamudoka — the Zimbabwe-born sommelier who traded the dining room for the cellar — sources from South Africa's Western Cape and keeps his hands mostly out of the process. The result is lighter and juicier than a Cabernet blend has any right to be, all crunchy red fruit with a little pomegranate spice. Give it fifteen minutes in the fridge and it will go anywhere you take it.