Winemaker Notes
Pair with warm fennel and radicchio greens sliced, lightly grilled beef tenderloin with parmesan shavings, cast iron skillet seared strip steak with caramelized shallots and herb butter or a triple bacon burger basted with Guinness.
Blend: 80% Cabernet Sauvignon, 13% Cabernet Franc, 5% Malbec, 2% Petit Verdot
Professional Ratings
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Robert Parker's Wine Advocate
The 2016 Cabernet Sauvignon has a medium to deep ruby color with spicy wild blackberries, blackcurrants, kirsch, pepper and cedar on the nose plus touches of tobacco, dried herbs, potpourri and red fruit sparks. Medium to full-bodied, the palate is classically styled with restrained red and black fruits and loads of spices. It has a firm, fine-grained frame and seamless freshness on the long, nuanced finish.
A noble variety bestowed with both power and concentration, Cabernet Sauvignon enjoys success all over the globe, its best examples showing potential to age beautifully for decades. Cabernet Sauvignon flourishes in Bordeaux's Medoc where it is often blended with Merlot and smaller amounts of some combination of Cabernet Franc, Malbecand Petit Verdot. In the Napa Valley, ‘Cab’ is responsible for some of the world’s most prestigious, age-worthy and sought-after “cult” wines. Somm Secret—DNA profiling in 1997 revealed that Cabernet Sauvignon was born from a spontaneous crossing of Cabernet Franc and Sauvignon Blanc in 17th century southwest France.
