All the grapes in this rich varietal come from one of three Sonoma County appellations —Sonoma Valley, Dry Creek, or Alexander Valley. Harvested by hand from October through early November, the fully ripened clusters are then crushed into temperature-controlled stainless steel tanks and fermented from eight to fifteen days. The wine is then aged in different lots for fourteen to sixteen months in American and French oak, and then blended without filtration. Once bottled we hold the wine another four to eight months so that it's fully developed by the time we release it. The result is a classic Sonoma County Cabernet with firm structure, generous tannins, and deep color accentuating the hints of black currant and spicy oak.
Boasting rich, deep flavors and well-balanced oak and tannins, Sonoma County Cabernet Sauvignon is quite possibly the king of the red varietals.