Winemaker Notes
The High Valley Cabernet Sauvignon starts with aromas of dried cherry, black pepper, and cedar. The full-bodied flavors and textured finish are enhanced by notes of cherries, herbs, and toasted oak.
Professional Ratings
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Wilfred Wong of Wine.com
COMMENTARY: The 2016 High Valley Vineyard Cabernet Sauvignon from the emerging AVA High Valley is an excellent example of why this growing region is so exciting. TASTING NOTES: This wine is well-built and lively. Its vivid aromas and flavors of red berries and chalk should pair it nicely with roast pork tenderloin. (Tasted: October 4, 2019, San Francisco, CA)
A noble variety bestowed with both power and concentration, Cabernet Sauvignon enjoys success all over the globe, its best examples showing potential to age beautifully for decades. Cabernet Sauvignon flourishes in Bordeaux's Medoc where it is often blended with Merlot and smaller amounts of some combination of Cabernet Franc, Malbecand Petit Verdot. In the Napa Valley, ‘Cab’ is responsible for some of the world’s most prestigious, age-worthy and sought-after “cult” wines. Somm Secret—DNA profiling in 1997 revealed that Cabernet Sauvignon was born from a spontaneous crossing of Cabernet Franc and Sauvignon Blanc in 17th century southwest France.
Sitting on the northeast side of the Clear Lake appellation, this warm area boasts multiple soil types that allow growers a lot of flexibility and experimentation with grape varieties. While Sauvignon blanc is a mainstay, this zone excels with Zinfandel, Petite Sirah, as well as other less common varieties like Barbera and Tempranillo.