Winemaker Notes
Intense ruby in color, this Cabernet opens with a lovely bouquet of fruit-forward intensity, soft notes of oak courtesy of the barrel fermentation, and just a hint of anise and mocha. Ripe black fruit unfolds on the palate offering cassis, blackberry and black cherry flavors. The finish is long and lingering with a smooth, rich texture.
If you're looking for a Cabernet that will pair perfectly with any steak or late night rendezvous, then look no further. Flavors of blackberry and cedar hold the long, rich tannins together for a perfect finish.
Blend: 90% Cabernet Sauvignon, 5% Petit Verdot, 5% Cabernet Franc
Professional Ratings
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Tasting Panel
Blended with small amounts of Petit Verdot and Cabernet Franc and aged in (50% new) French oak, this dynamo offers up aromas of blackberry and mocha coffee. Toasted oak and blueberry greet the palate on the first sip, rounded out by notes of peanut brittle. Juicy and lengthy, with fine-grained tannins and black cherry seasoned by nutmeg and white pepper on the mid-palate.
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Wine Enthusiast
Fresh spearmint, cedar and red cherries give lots of lively flavors to this medium-bodied, lightly tannic wine as it soothes the palate, showing focused fruit and good balance.
While Sonoma County is acclaimed—and rightfully so—for its Chardonnays, Pinot Noirs, and Zinfandels, it also produces exceptional Cabernet Sauvignon. Of the region’s 18 American Viticultural Areas, only a handful produce top-notch Cabernet Sauvignon. These appellations include Alexander Valley, Knights Valley, Sonoma Valley and Dry Creek Valley. Sonoma Cabernet Sauvignons made in these appellations can offer a complex array of aromas and flavors. Fruit notes such as blackberry, blackcurrant, cassis, black cherry and raspberry often are accompanied by hints of graphite, dusty earth, cigar box, toast and vanilla. The varietal has a rich history in Sonoma, and some of these Cabernet Sauvignons and Cabernet-based blends rival the best from Napa Valley.