Winemaker Notes
This bold, food-loving Cab shines alongside carnitas tacos, mint steak salad, al pastor, or rich birria. It also plays beautifully with pub classics like a smash burger, fried chicken sandwich, or a charcuterie board stacked with smoky and savory bites.
Professional Ratings
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Wine Enthusiast
Black cherry, plum compote, and graphite aromas swirl on the nose of this Cabernet. The palate brings rich tannin, juicy acidity, and flavors of concentrated blackberry, lavender, dark chocolate, cinnamon, and pithy orange. Best from 2028-2040.
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.