After being hand-harvested, the grapes follow the meticulous winemaking techniques
perfected by Martin Ray over sixty years ago. The grapes are gently crushed and fermented in open-top tanks for two
weeks, creating rich structure in the wine. Minimal sulfur dioxide usage preserves fruit intensity and enhances the
rich, round tannins. Aged for thirty-six months in French oak barrels—35 percent new oak barrels and 65 percent in
1–4 year old barrels—intensifies the complexity and character of the wine. Although labor intensive, these techniques
produce superbly enhanced flavors and textures in our wines. The Santa Cruz Mountains Cabernet Sauvignon is a
distinctive wine with beautiful balance and solid structure. Inviting, elegant aromas of vanilla and cherry lead to lush
flavors of blackberry and plum, finishing with a lingering whisper of toasty oak. Due to its unique style, this wine will
maintain interest and liveliness for years to come.
FOOD & WINE PAIRING Enjoy our Santa Cruz Mountains Cabernet Sauvignon alongside beef with sautéed
mushrooms and garlic mashed potatoes or roasted rack of lamb.