The grapes for the Napa Valley Cabernet Sauvignon come from the finest vineyard sites in the best appellations of Napa Valley, including the Sequoia Grove Estate and Tonella Estate Vineyards in Rutherford, as well as select parcels from top growers, including Morisoli and Beckstoffer in Rutherford, Stagecoach in Atlas Peak, Lamoreaux in the Oak Knoll District and Healy in St. Helena. All fruit is hand sorted before undergoing a cold soak followed by inoculation with French yeast strains. Individual wines are fermented in small batches with daily pump-overs. The wine then undergoes malolactic fermentation in French oak barrels and is further aged in oak before bottling.
Deep ruby in color with intense aromas and flavors of blackberry, red and black cherries and currants interwoven with sweet spice, floral and mineral notes. The palate has a big, round, silky arc with smooth tannins, impeccable balance, and a long, flavorful finish.
A versatile food wine, the Napa Valley Cabernet Sauvignon pairs well with any red meat on the grill, pork tenderloin, heavy cheeses and grilled vegetables.