This full-bodied Cabernet Sauvignon comes from mountain-grown fruit in Alexander Valley and never disappoints.
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90 Points, California Grapevine
Double Gold Medal, 2020 San Franciso Chronicle Wine Competition
4+ Stars, Restaurant Wine
Silver Medal, 2019 Sonoma County Harvest Fair
Aromas & Flavors
Vibrant aromas of black cherry, plum, cardamom, cedar, sage and sandalwood spice awaken the senses, while full-bodied flavors of licorice, leather, cocoa, vanilla and toasty caramel 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.
The 2016 vintage began closer to an average start date with the vines producing good yields in the midst of a fourth year of drought in Sonoma County. The vineyards performed well with considerable amounts of rainfall in late winter and early spring, combined with mild and warmer early spring conditions. Although there were many mornings of heavy fog in late August, most of the summer and early fall were sunny, warm and dry. The 2016 growing season was ideal for quality wine grape farming and harvesting at optimal ripeness.
Grilled Butterflied Leg of Lamb
Serve the lamb charred on the outside, pink and juicy within.
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