Winemaker Notes
Opens with dark plum, black cherry and sweet toasty oak with savory spice notes and a hint of black pepper. On the palate, plush berry fruit with some dried blueberry and a hint of violet, followed with dark chocolate/cocoa and cola spice.
Generous finish with chewy tannins.
Pair with hearty soups like red wine minestrone and French onion; also meat lover's pizza; grilled portobello burgers; grilled steak with blue cheese butter; or even cocoa-cabernet tiramisu.
Blend: 81% Cabernet Sauvignon, 8% Merlot, 3% Malbec, 3% Petite Sirah, 2% Petit Verdot, 2% Carignan, 1% Zinfandel, 1% other varieties
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.