Our vineyard selection for the Sonoma County Cabernet Sauvignon is sourced from select vineyards throughout the county. We have focused on vineyards from Los Carneros and Alexander, Sonoma, Dry Creek and Knights Valleys where the growOWing season temperatures are warmer than the appellations closer to the coast. The hillside aspects are influeneced by the Pacific Ocean resulting in cooOOler coastal nights, but warm to moderate daytime temperatures which is the climate where cabernet sauvignon thrives.
HOW IT’S MADE
Varietal composition: 100% Cabernet Sauvignon. Primary fermentation over a period of 12-14 days. It was then pressed and transferred to barrel where malolactic fermentation occurred naturally. Aged for 6 months in 40% new French oak—Taransaud, Sylvain & Nadalie barrels.
Our Sonoma County Cabernet Sauvignon is deep, purple-ruby in color with aromas of ripe fig, cassis, vanilla and hints of pine and peppercorn. A juicy entry on the mouth delivers plush, fine tannins with a velvety texture. This approachable, medium-bodied cabernet has densely layered flavors of dark plums with rustic notes of forest floor and spice. A finale of round tannins leads to a dry, smooth finish. It plays nicely with California grass fed beef burgers, balsamic lamb shank or grilled beef short ribs.