90 Pts. from The Wine Advocate, this full-bodied Cabernet Sauvignon comes from mountain-grown fruit in Alexander Valley and never disappoints.
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Silver Medal, 2019 San Francisco Chronicle Wine Competition
Silver Medal, 2019 Press Democrat North Coast Wine Challenge
Silver Medal, 2019 TEXSOM International Wine Awards
Most Popular Cabernet Sauvignon, #24, Wine & Spirits Magazine
90 Points, The Wine Advocate
Lisa Perrotti-Brown, 06/29/2018
Aromas & Flavors
Vibrant aromas of blackberry, black cherry, cola, tobacco, cardamom and cassis awaken the senses, while full‐bodied flavors of pomegranate, vanilla and clove generously fill the palate. Lingering notes of toasty leather round out the finish.
Our Cabernet Sauvignon pairs well with roasted, broiled or barbecued game and red meats such as lamb and beef, as well as pork and veal. Medium and strong‐flavored cheeses, such as blue cheese or sharp Cheddar, also pair nicely with this wine.
How It's Made
Upon entering the winery, the hand‐harvested grapes are destemmed and cold soaked for three days. Following the cold soak, yeast is added and pump overs commence, one to two times daily, for the duration of primary fermentation. The wine is drained and pressed, then moved to barrels for malolactic fermentation, remaining in individual lots until blending and bottling. The wine completes a total of 18 months barrel aging, allowing for the perfect balance of fruit, tannin and oak.
A dry winter led to early bud break with unfavorable weather during bloom that disrupted the pollination process and resulted in a reduction of crop yields. Spring and summer were warm and dry, and the first grapes were harvested a week and a half earlier than 2014, making it one the earliest harvests ever. With reduced yields and plenty of warm sunshine to ripen the grapes, this year’s wines are concentrated in aromas and flavors, and display great color and balanced tannins.
Soups and Salads
From the word, "minestra”, meaning soup in Italian, this classic vegetable soup is made throughout every region of Italy. This recipe is from my family’s roots of Genoa, Italy. All the flavors of your garden are captured in a steaming bowl of Minestra.
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