David Gordon has been the Wine Director at Tribeca Grill since 1990. Several years ago, he began to use his contacts in Napa and Sonoma to source and produce wine under the Bacchus label. Producers such as Caymus, Lewis Cellars and Miner Family have provided the fruit and helped with the winemaking. Intially the small batches made were only sold at Tribeca Grill, Nobu and Montrachet. As consumer interest grew, he began to produce greater quantities to make the wine more available to retailers and other restaurants. The Bacchus is a medium bodied Cabernet with ripe plum, black currant and blackberry flavors with a touch of mint. Cedar and dusty earth emerge on the long and layered finish providing a suitable pairing for almost any red meat. Drink now!