Double Cut Steak House

The wine list at Double Cut reads exactly like you'd expect from a resort steakhouse — and that's not entirely a bad thing. California Cabs front and center, a few French heavy-hitters for credibility, and enough range to keep a table of six happy without anyone having to think too hard. It's a greatest hits list, curated for people who already know what they want.

The 150-plus bottle list leans hard on California and France, which tracks with the Wine Spectator Award of Excellence they picked up in 2025 — those two regions are clearly where the buying attention goes. You've got the full steakhouse murderers' row: Caymus, Jordan, Silver Oak Alexander Valley, Stag's Leap, Chateau Montelena on the California side, and Chateau Lynch-Bages Pauillac plus Louis Jadot holding down the French flank. It's a confident, if predictable, selection — zero surprises, zero obscure producers, and almost no reason to stray from the Cab section if you're here for a ribeye. Duckhorn Merlot gets a nod for those who'd rather not fight the crowd for a Cab, which is a solid call.

Twelve to twenty pours by the glass is respectable for a steakhouse of this size, running $12–$20 a glass — fair for the context, though don't expect anything off the beaten path. The rotation feels static rather than curated; this is a set-it-and-forget-it program rather than a list someone is actively tending. Still, the anchors are solid enough that you won't be stuck with bad juice.