Winemaker Notes
Blend: 99.5% Cabernet Sauvignon, .5% Petit Verdot
Professional Ratings
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Wine Spectator
Rich, intense and well-centered, with vibrant blackberry, cedar, crushed rock and tobacco leaf flavors, ending with ripe, chewy tannins and good length.
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Wine Enthusiast
At almost five years of age, this Cab still tastes young and fruity. It's incredibly dense with cherry pie, mocha and buttered cinnamon-toast flavors--distinctly New World--yet balanced with fine acidity and complex, ripe tannins. Drink it now with a great steak, simply prepared, with a brown butter sauce.
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.