The reality is that it takes massive amounts of land, water, fertilizer, oil and other resources to produce meat, significantly more than it requires to grow other nutritious and delicious kinds of food.
To me it captures the spirit of the California cabernet style that put Napa on the map: it is big, dark, rich and fruity, the kind of wine that goes great with red meat, but in the case of Caymus, it is so delicious and so well structured it is equally good on its own.