Nose
Delicious aromas of blackberry, plum and cherry.
Palate
Spicy notes of nutmeg and star anise. This full-bodied wine has an excellent balance of acidity and well-structured tannins that give way to a long finish.
Growing Conditions
The 2013 vintage had near perfect growing conditions: a mild and early spring, and a dry summer characterized by foggy mornings and cool afternoons. This weather pattern preserved the natural acidity in the Cabernet as the crops approached maturity in late September and early October.
Bottling
Bottled February & June 2016.
Winemaking
Each vineyard was harvested as it reached the peak of ripeness and kept separate throughout fermentation and aging to preserve its unique flavors. The wines were aged for 23 months in a mixture of French, Eastern European, and American oak barrels.
Before bottling, a small amount of Malbec, Petit Verdot and Merlot was added to the final blend to give the wine balance and complexity.
Aging
23 months in French, European and American oak barrels.
Food Pairing
Our Sonoma County Cabernet Sauvignon pairs with a number of dishes such as Beef Tenderloin with Blackberry Dressing, Chicken with Port and Figs, or Mushroom Risotto.
