Winemaker Notes
Vibrant aromas of licorice, cedar, clove and black cherry awaken the senses, while full-bodied flavors of black currant, spiced cassis, graphite, cocoa and caramel generously fill the palate.
This Cabernet Sauvignon pairs well with roasted, broiled or barbecued game and red meats such as lamb and beef, as well as pork and veal. Medium and strong-flavored cheeses, such as blue cheese or sharp cheddar, also pair nicely with this wine.
Professional Ratings
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James Suckling
A pronounced nose of black cherries, plums and cedar. Full-bodied with velvety tannins. Smoke and leather on the palate, along with plenty of ground spice. Good balance and intensity.
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Wine & Spirits
This gentle Sonoma cabernet is cool and refreshing. Its clarity of flavor brings to mind roses, both in their perfume and in the greenness of their stems, that floral scent infusing the light chocolate notes in the tannins. Pour it with roast quail.
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.