The hand-harvested grapes enter the gravity-flow winery and are hand sorted, then whole berries are gravity fed into French oak fermentors, cold soaked, and then fermented for 28 days on skins. After gently, small batch pressing, wine is gravity fed to French oak barrels for malolactic fermentation, then blended and barrel aged for 20 months and aged an additional nine months in bottle, allowing for the perfect balance of fruit, tannin and oak.
Rhonda's Recipe and Pairing NotesGrilled Rosemary-Infused Brochette of Lamb with Mission Figs
The Home Ranch Cabernet Sauvignon pairs well with roasted, broiled or barbecued meats such as lamb, beef, pork or veal. Medium and strong-flavored, aged or creamy cheeses work well, or try with a decadent chocolate dessert for a special treat.