Winemaker Notes
This Sonoma County wine showcases delicious aromas of cassis, plum, and black cherry accompany spicy notes of nutmeg, sage, and vanilla. This full-bodied wine has bright flavors with a lively pallet that ends with a long, elegant finish.
The Sonoma County Cabernet Sauvignon pairs with a number of dishes such as Beef Tenderloin with Blackberry Dressing, Chicken with Port and Figs, or Mushroom Risotto.
Professional Ratings
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Wine Enthusiast
A bouquet of red fruit leads the way to a juicy midpalate of structured richness and oak, the latter well integrated and supportive. Balanced ripeness allows the cherry, cassis and cocoa powder to impress in brightness.
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.