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.

Harvest Note
The 2021 harvest began just a little early with the first fruit picked on August 18. Limited rainfall during the growing season produced slightly lighter crops but brought intense, concentrated flavor and color. Free from lingering heat waves, the consistent weather during the summer months helped maintain fruit acidity for brightness and balance. Harvest continued through the middle of October when the last of the reds were picked from the estate Lagomarsino Vineyard.
Tasting Note
Wild blackberries, dark red fruits, cassis and milk chocolate that meet up with savory notes of black olive and sage followed by a hint of allspice.
Food Pairing
An excellent companion to aged blue cheese, beef, roast pork and venison.
Technical Data
GRAPES: 89% Cabernet Sauvignon, 9% Merlot, 1% Petit Verdot
APPELLATION: Sonoma County
PH: 3.80
ABV: 14.80
AGING: Aged for 15 months in French oak barrels, 20% new
Unique Selling Points
  • A rich, full-bodied California Cabernet
  • Matured for 15 months in oak barrels for a complex flavor
  • Available Sizes: 750ml and 375mls.

About the Grape

Cabernet Sauvignon
Cabernet Sauvignon is adaptable to various growing conditions, and is known for its low yield and late ripeness. It generally produces full-bodied wines with substantial acidity and tannins.
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