Winemaker Notes
It pairs well with hard cheeses, filet mignon, wild boar and venison.
Professional Ratings
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Robert Parker's Wine Advocate
The 2009 Cabernet Sauvignon shows off tons of pure opulence from the very first taste. A warm, resonant bouquet laced with dark red raspberries, mocha, espresso and cloves leads to layers of deeply textured fruit, while veins of underlying acidity give the wine its centeredness and poise. There is a lot to like in this forward, voluptuous Cabernet Sauvignon. I imagine the 2009 will drink best in the near and medium term. Anticipated maturity: 2013-2019.
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.