Winemaker Notes
Blend: 90% Cabernet Sauvignon, 3% Malbec, 2% Cabernet Franc, 2% Petite Verdot, 2% Merlot, 1% Petite Syrah
Professional Ratings
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James Suckling
Lots of black currant and blackberry aromas with hints of wet earth and spice cake. Medium body with a solid center palate of ripe fruit and fine tannins. Soft and silky. Delicious finish. Drink or hold
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Jeb Dunnuck
Lastly, the 2016 Cabernet Sauvignon Sonoma County is outstanding and reveals a ruby/purple color, attractive notes of black cherry and blackberry fruits, plenty of tobacco leaf and graphite, medium body, and nicely integrated acidity. It’s a classic Sonoma Cabernet Sauvignon that tastes like it cost 3-4 times the price. It will keep for a decade.
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Robert Parker's Wine Advocate
The 2016 Cabernet Sauvignon Olema features textbook cassis, warm plums and blackberries notions with hints of cedar, sandalwood and menthol. Medium to full-bodied, it bursts in the mouth with juicy, crunchy fruit, framed by soft tannins and a lively line, finishing on a refreshing minty note.
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.