Winemaker Notes
This Sonoma County Cabernet Sauvignon is sure to entice, with aromas of cassis, cherry, and brown spice. In addition, extended oak aging has provided rich scents of leather and smoke, toast on the finish. Chalky tannins accompanied by juicy black currants, cherries, plums, and strawberries will seduce the palate. The finish has brown spices with a smokey undertone. Rosemary Braised Lamb Shanks, Filet Mignon with Rich Balsamic Glaze, Red Wine Braised Short Ribs, or Brie Crostini with Prosciutto and Honey.
Professional Ratings
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Tasting Panel
Vibrant and delicious with vanilla, sweet tobacco, and concentrated notes of cherry liqueur. A seductive wash of blackberry jam will entice many volunteers to drink this gem.
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Wine Enthusiast
Vivid blackberry and black cherry flavors are backed by moderate tannins in this appetizing, well-balanced wine. With little obvious oak influence, the wine lets the natural fruit flavors come through.
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.