Fruit from estate vineyards in Sonoma, Russian River Valley, and top growers in Dry Creek Valley, and Alexander Valley make up the blend for this well-structured red. Aromas of dark plum, oak, and coffee lead to firm tannins. Crushed violets are teeming with waves of mocha-boysenberry. Black pepper and Italian herbs season cedar-espresso on the finish.
Clean and fresh, this tastes like currants growing at the forest edge. Its herbal side contrasts warm, burly tannins. A simple take on cabernet, one taster said, “It’s a value-priced wine that’s worth it.”