Winemaker Notes
The growing season of 2002 produced wines with intense fruit flavors. After fermenting the grapes in stainless steel tanks, the wine was aged in French and American oak barrels for 24 months. Before bottling Merlot, Malbec and Cabernet Franc were then added to the final blend. The result is a rich, complex, and fruity wine that has flavor reminiscent of Raspberry Truffles. Enjoyable now, this wine will continue to improve with bottle age.
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.