Reserve Cabernet Sauvignon
We have no reservations about this stellar Cabernet Sauvignon from Alexander Valley. Warm and generous fruit combined with robust tannins, this Cab has real staying power. Maybe it’s the alluvial, well-drained soils the vines are grown in, maybe it’s the ideal sun exposure and climate. Whatever it is, this Cab hits all the right notes.
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91 Points, Wine Spectator
James Laube, 09/30/2018
91 Points, The Wine Advocate
Lisa Perrotti-Brown, 06/29/2018
Aromas & Flavors
This full‐bodied wine entices with captivating aromas of cedar, cardamom, black currant and olive. Lush and full flavors of black cherry, rich plum, vanilla and leather are layered with a solid structure of rich tannins.
Our Reserve 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 21 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.
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