Ravenswood Cabernet Sauvignon is made to be aged. The wine is fermented for three to four weeks on the skins, allowing them to macerate even after the cap has sunk — a treatment that produces a lean, intense, well-structured, wine. The somewhat austere Cabernet is softened with Merlot and brightened with Cabernet Franc; up to two years in French oak adds a smoky, vanilla character. The resulting blend, which in some years is rather slow to develop, is always flavorful and complex, with an aromatic, spicy, brambly, mint quality and a slightly astringent finish. It will develop elegant bottle bouquet and aroma with eight to ten years of aging. It offers an incredible value for a top flight Cabernet.