Kenwood Vineyard's largest produced Cabernet Sauvignon is made predominantly of fruit sourced from mountain ranches in Sonoma Valley. Winemaker Mike Lee keeps each vineyard lot separate throughout fermentation and aging to preserve the unique flavors of the individual vineyards that create a consistent, award-winning wine. The long, cool growing season of 1996 produced intensely flavorful fruit. After fermenting the grapes in stainless steel tanks, Lee aged the wine in a combination of French and American Oak barrels for 22 months. Cabernet Franc and Merlot were then added in the final blend to further enhance the wine's rich berry flavors. Enjoyable now, this wine will continue to improve with bottle age. Serve this Cabernet Sauvignon with rich pastas, lamb and steak.