Prime beef, prime bottles, no surprises
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Reviewed April 29, 2026
Wingman Metrics
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.
Jordan Cabernet Sauvignon — $40–$60 (estimated by-the-bottle range)
Jordan consistently punches above its price point in a steakhouse setting — polished, food-friendly, and a quieter flex than Caymus without the markup inflation. If you're ordering a bottle for the table, this is where we'd land.
Louis Jadot Burgundy
In a room full of Cab drinkers, the Jadot Burgundy gets overlooked almost every night — which is a shame. It's the most food-flexible bottle on the list and holds its own against a filet in a way the big California reds can't always manage.
Caymus Cabernet Sauvignon
Caymus is fine — it's always fine — but it's also one of the most marked-up bottles in American steakhouses, full stop. You're paying for the name recognition more than what's in the glass, and there are better Cabs on this list for the money.
Chateau Lynch-Bages Pauillac + 45 Day Dry-Aged 44 Farms 28oz Bone-In Ribeye
A properly aged Pauillac and a 45-day dry-aged bone-in ribeye is one of the more honest pairings in existence — the structured tannins cut through the fat, the cedar and dark fruit echo the beef's funk, and both get better for the company. This is the move if you're here to spend.
✔️ The Bottom Line
Double Cut is doing what a resort steakhouse should do — keeping the list serious enough to satisfy wine-forward diners without overwhelming a table that just wants a Cab with their ribeye. It's not adventurous, but it's competent, and the Wine Spectator nod confirms the basics are genuinely in order.
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