Eddie Merlot's Prime Aged Beef & Seafood

This is a 165-bottle love letter to Napa Valley markup culture. The list reads like a greatest hits compilation of wines your boss orders at client dinners — Caymus, Daou, Duckhorn on repeat. Twenty-plus glass pours mean you can sample the corporate wine playbook without committing to a $200 bottle.

The list is California-dominant with a heavy tilt toward cult Cabs and premium Merlots that pair safely with prime beef. You'll find multiple Caymus offerings spanning $55 to $180, Daou flexing up to $325 for their Patrimony bottling, and the Duckhorn portfolio covering both varietals. It's a steakhouse-safe lineup that avoids risk — no natural wines, minimal Old World presence, and zero surprises. The range works for the steak-and-potato crowd but feels one-dimensional if you're hunting for anything beyond California's big hitters.

Twenty to twenty-five glass pours is solid volume for a steakhouse, though the selection skews predictable. Expect the usual suspects: robust Cabs, fruit-forward Pinots, safe Chardonnays that won't offend anyone at the table. The pour program feels static rather than rotating — built for consistency across a chain rather than seasonal exploration or staff experimentation.