90 pts Wine Advocate. Aptly named “Trésor” for “treasure,” this wine is our version of a Cabernet Sauvignon-based Bordeaux-style blend, and it has everything you’d expect — lush and ripe fruit aromas and flavors, concentrated, powerful and firm in style — perfectly proportioned and integrated — but then, you’d expect that, wouldn’t you? This wine checks all the boxes.
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91, Wine Enthusiast
Virginie Boone, 03/01/2018
Gold Medal, Sonoma County Harvest Fair
SILVER, Sunset Magazine
SILVER MEDAL, San Francisco Chronicle
94, The Tasting Panel Magazine
90, The Wine Advocate
Robert M. Parker Jr., 02/28/2016
Aromas & Flavors
Our finest blend of the five classic Bordeaux varietals – Cabernet Sauvignon, Malbec, Petit Verdot, Merlot and Cabernet Franc – from the best selections of our vineyards in Alexander and Dry Creek Valleys. Vibrant aromas and flavors of boysenberry, cassis, anise, black cherry, and caramel come together with lingering plum on a long finish. This wine’s upfront silkiness and roundness make for a delicious selection now and will drink well for 15-20 years.
Our Trésor complements lamb, beef and duck dishes that are roasted or braised. Try this wine with strong-flavored cheeses such as Gorgonzola and sharp Cheddar.
How It's Made
The hand-harvested grapes from low-yielding vines primarily on our mountain vineyards enter the gravity-flow winery, are destemmed and then hand sorted. Whole berries are transferred by conveyor to stainless steel and oak tanks for a four-day cold soak prior to fermentation. After fermentation, each tank is drained to 42% new barrels, keeping each lot separate. The wine undergoes malolactic fermentation and 21 months of cave aging before blending and bottling.
2013 was another great year for making wine. The growing season began with an early budbreak, after a cool, wet winter. An unusually warm and dry spring was followed by a consistently warm summer leading to elevated temperatures toward the end of August prompting an earlier harvest than in recent years. These favorable conditions resulted in wines featuring good color and tannin structure along with concentrated flavors.
For a lighter spring entrée, use veal with white wine, artichokes and leeks.
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