Winemaker Notes
Blended from premier benchland vineyards, our Sonoma County Cabernet Sauvignon is polished and approachable. Elegant, juicy flavors of berry cobbler followed by mocha and wood spice unite, layer by layer to form a rich full-bodied wine with chalky, round tannins and a long finish.
Pair with a rib eye with peppercorn sauce, or other heartier dishes and red meats.
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.