This value-priced California Cab is brought to you by the wine director of Tribeca Grill in NY. He uses his insider contacts to assemble the perfect by-the-glass red. Using fruit sourced from Paso Robles, Sonoma and the Central Coast, then aging it half in tank and the rest in oak, spells out a recipe for deliciousness. Layered flavors of currant and blackberries dominate with a hint of cedar. Try with burgers or a sando.