Winemaker Notes
Professional Ratings
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Wilfred Wong of Wine.com
Active and bright, the 2013 Viluko Reserve Cabernet Sauvignon is right on target with its beautifully ripened fruit that plays charmingly on the palate. The wine's liveliness pairs it well with lighter meats. (Tasted: October 30, 2017, San Francisco, CA)
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Wine Enthusiast
Mountain-like tannins make for a robust, powerful and concentrated palate that shows a leathery texture. Sage, black pepper and black currant spice up richer elements of dark chocolate and caramelized oak.
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.