Winemaker Notes
Aromas of brown spice, cedar, and cassis, complemented by subtle notes of olive, vanilla, and a touch of smoke. On the palate, rich cassis and blackberry flavors, enhanced by pepper and brown spice, culminating in a lingering long finish.
Pair this with a succulent filet, garlic mashed potatoes, roasted vegetables, or wild mushroom risotto for the perfect combination of bold flavors and exquisite dining.
Blend: 80% Cabernet Sauvignon, 9% Merlot, 5% Petite Sirah, 4% Petit Verdot, 2% Malbec
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.