Winemaker Notes
Professional Ratings
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Wine & Spirits
The bright edge to the color parallels this cabernet’s brisk, red-fruited character. The tannins bring on darker notes, hinting at pomegranate and plum with luscious, mountain-grown intensity (the blend includes benchlandsites and higher hillsides). Those tannins keep it savory, adding firm bulk to an otherwise elegant red. Enjoyable now with grilled magretof duck, this will mellow over the next several years in bottle.
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.