Winemaker Notes
Aromas of currant fruit with garrique, black spice and a touch of coffee mocha give way to notes of currant and blackberry liqueur on the palate, with a hint of plum skin. The richness of this wine greets you on the entrance and continues for a very long time - a hallmark of premium Cabernets.
Professional Ratings
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Wine Enthusiast
Grippy black pepper, meat and clove give this wine a robust profile of fullbodied richness and density that will widely appeal. Crushed rock, chalky tannin and structured red fruit add to the whole, with a baking spice 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.