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.

Double Gold Medal
Harvest Fair
2020 vintage
Harvest Note
The 2020 growing season enjoyed near-perfect growing conditions. With minimal rain this winter, the vines were awakened with ideal, moderate spring-time temperatures and no frost threat to the developing buds. Veraison occurred 7-10 days earlier than previous years due to the temperate weather. Even daytime temperatures and cool nights throughout the summer months with a few short-lived heat spikes allowed for excellent flavor development.
Tasting Note
Classic aromas and flavors of ripe black currant, spicy tobacco and cedar are accompanied by full body and firm structure.
Food Pairing
An excellent companion to aged blue cheese, beef, roast pork and venison.
Technical Data
GRAPES: 82% Cabernet Sauvignon, 12% Merlot, 6% Caberent Franc
APPELLATION: Sonoma County
PH: 3.76
ACIDITY: 5.8 g/l
ABV: 15%
AGING: Aged for 18 months in French oak barrels, 20% new
Unique Selling Points
  • A rich, full-bodied California Cabernet
  • Matured for 18 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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