The grapes for the Sonoma County Cabernet Sauvignon originate from four different appellations within Sonoma County. These carefully selected vineyards contribute individual qualities to the finished wine. For this thick-skinned and late-ripening variety, harvest often occurs from late October through November. All grapes are hand harvested, gently destemmed and crushed, then undergo fermentation separately by variety in temperature-controlled tanks. After both primary and malolactic fermentation are complete, the wines are each racked to their own barrel lot. Then the blend is made and the wine matures in bottle prior to release.
Classic aromas and flavors of ripe black currant, spicy tobacco and cedar are accompanied by full body and firm structure.
An excellent companion to aged blue cheese, beef, roast pork and venison.