Winemaker Notes
The 2016 vintage season came early in Sonoma County, with an early budbreak and unusually cool summer that allowed more hang time. In addition to being incredibly patient, we cut shoots on specific hillside blocks in late fall to impart a signature style of ripeness via desiccation. The result is a palate-filling roundness, richness and sweet viscosity that makes this Cabernet Sauvignon truly unique.
Professional Ratings
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Decanter
Pressed-leaf scented, mingling with raspberries and blueberries. A charred meat note on the palate, ripe blackberries, and a lifted violet finish.
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.