This full-bodied Cabernet Sauvignon comes from mountain-grown fruit in Alexander Valley and never disappoints.
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91 Points, Year's Best Cabs, Best Buy, Wine & Spirits Magazine
Aromas & Flavors
Vibrant aromas of plum, cedar, cola, cocoa, sandalwood spice and leather awaken the senses, while full-bodied flavors of black cherry, licorice and cedar generously fill the palate. Round tannins and notes of vanilla with toasty caramel add to the lingering, elegant mouthfeel.
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 3 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 2017 season began with record rainfall amounts during the winter, filling our reservoirs after 4 years of drought. Spring was mild, bringing favorable conditions during bloom, which led to a nicely set crop. We experienced more than an average number of hot days in early to mid-summer, and then record highs over Labor Day weekend. Fortunately, the vines were ready to handle the heat with adequate soil moisture supplied by all the rain.
Herb Crusted Reverse Seared Prime Rib
A show-stopping masterpiece, this prime rib will make your guests think you labored for hours, when you really let the roast do all the work. Juicy, full of flavor and a holiday favorite.
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