Winemaker Notes
Because Sonoma County possesses so many different microclimates and terroir variations, the virtue of the Director’s wines lies in the blending process. This Cabernet Sauvignon is made from several clonal selections grown in vineyards that have distinctly different soil compositions, elevations and climates. The result is a fragrant and complex wine with luscious body and plenty of dark, juicy flavors of plums, cassis and crushed wild berries. The 2018 Director’s Cabernet Sauvignon greets you with aromas of toffee, espresso, and blackberry. Melted tannins and a lush, velvety midpalate reveal flavors of blackberry, cherry, cassis, and wild berry, with a hint of toasted nuts and almonds on the long, impressive finish.
This robust wine pairs well with prime rib, New York strip and filet mignon.
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.