Winemaker Notes
Though Briarcrest is 100% Cabernet Sauvignon, the extended maceration produces a smooth, richly textured wine; varietal flavors intensify and tannins soften during this additional time in contact with the skins following fermentation. French oak adds notes of toast, tobacco and chocolate. Briarcrest offers thick black cherry and blackberry flavors, balanced tannin and oak in the mid-palate, and a long, smooth, expressive finish.
Briarcrest pairs beautifully with tenderloin of beef, marinated in a red wine reduction sauce. Try it with a succulent roast leg of lamb that has been brushed with rosemary or Dijon mustard.
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.