The Million Dollar Cowboy Steakhouse

You walk in past saddle bar stools and cowboy memorabilia and the wine list lands in your hands like a greatest hits album of Napa Valley. It's confident, unapologetic, and completely on-brand for a place called the Million Dollar Cowboy Steakhouse. This is not a list that wants to surprise you — it wants to satisfy you.

The list sits in the 150-250 bottle range and leans hard into California, particularly Napa Cabernet Sauvignon, which makes total sense when the menu is anchored by prime ribeyes and a bison tenderloin. You've got the usual suspects — Caymus, Silver Oak, Jordan, Stag's Leap, Far Niente — all solid producers, all well-chosen for the steakhouse context. Duckhorn Merlot shows up as a nod to those who aren't all-in on Cab, and Cakebread Chardonnay handles the white wine corner reasonably well. What's missing is any real depth outside California: no serious Burgundy, no Rhône, no Barolo to break the pattern — but that's a stylistic choice, not an oversight, and at least they own it.

The by-the-glass program runs 12-20 options, which is respectable for a steakhouse in a mountain tourist town. Expect the pours to skew heavily toward California reds with a Chardonnay or two rounding things out. There's no visible rotation or seasonal swap happening here — what you see is what you get, night after night.