Winemaker Notes
NOSE: medium cassis fruit, cocoa/coffee tones above deep dark fruit
MOUTH: medium length, an intriguing wet stone/mineral edge, sweet, ripe fruit in the finish, fine grained tannins
OVERALL: excellent balance, bright acidity balances sweet fruit, needs a couple of years to show its best Now, to find out what the wine really tastes like, open a bottle and drink it. It should be pretty tasty with grilled meats and full-flavored foods.
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.