This Dry Creek Valley Cabernet Sauvignon has lush aromas of blackberry, dark pum and cocoa, elegantly structured tannins and an opulent dark fruit finish.
Though a natural pairing for a flavorful steak, such as ribeye or filet mignon, this wines' balance of fruit, tannin, and acidity beautifully complement grilled or savory roasted dishes, such as herb-crusted lamb, pork belly, or rosemary chicken. The dark fruit flavors will also stand up to richer meals, such as veal tenderloin with a wine sauce, mushroom risotto, or duck confit.
This Cabernet Sauvignon is made from grapes grown on outstanding vineyards located in the Dry Creek Valley appellation of Sonoma County.
Fermentation: The grapes were crushed into small fermenters. After cold-soaking for three days to extract rich color, the must fermented on the skins for three weeks to obtain a richly extracted wine.
Cooperage / Aging: The wine was aged for 18 months in French oak barrels (30% new).
Bottling Date: April 18, 2020
Production: 448 Cases
Color: Deep ruby
A romas: Rich aromas of black currant, plum and blackberry.
Palate: Concentrated flavors of dark fruit. Richly structured with a long finish.
Varietal: 100% Cabernet Sauvignon
Appellation: Dry Creek Valley
Acid: 0.58 g/100ml
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