Our feature this weekend is a filet of beef grilled and served with seared diver scallops over dijon potato gratin with grilled asparagus and a wild mushroom-lemon jus.  We chose the Chappellet Mountain Cuvee Bordeaux blend as a pairing for its mouth coating tannins which integrate nicely into a rich, full body offering inviting flavors of ripe berry, spiced chocolate and toasted oak .  The aromas are lively and vibrant with layers of red fruit, rum raisin, cola, vanilla and cedar.