Winemaker Notes
Professional Ratings
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Tasting Panel
Dark and smooth with ripe plum, cassis and black cherry; supple and showing mocha and spice; lush texture and good length.
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Wine Enthusiast
Good winemaking lies at the heart of this wine, which also blends in smidgens of Cab Franc, Petit Verdot, Merlot and Malbec, the grapes from a range of estate-grown sites. Balanced fruit and dusty tannins accent a generously expansive palate that is rich but not overly concentrated, shining in berry, cherry and mocha tones.
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.