Winemaker Notes
Aromas of black cherry, lilac and milk chocolate. The palate offers candied raspberry, confectioner’s sugar and approachable tannins with a persistent acidity for a lengthy finish.
Pairs well with seared beef medallions with fresh cracked pepper, root vegetables and grilled asparagus, fresh garden greens with mushrooms in a cherry balsamic vinaigrette.
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.