Wines

WINEMAKERS:
Lisa Evich and Rebecca Valls

SOURCING:
Sonoma County 55%, Central Coast 38%, Central Valley 5%, Mendocino County 1%, Napa Valley 1%

TOTAL ACIDITY: 6.3 g/L

pH: 3.7

ALCOHOL: 13.5%

NOTE:

Grapes for this Cabernet Sauvignon are sourced from some of the best growing regions in California. Cabernet Sauvignon grapes grown in the northern parts of Sonoma County contribute rich flavors of dark plum and black cherry with a hint of spice and ripe tannins. Cabernet grapes grown in California’s Central Coast region bring flavors of blackberry, blueberry, and dried cranberry. This vibrant, fruit-forward wine is laced with flavors of toasted oak and hints of warm brown spice, finishing with smooth, velvety tannins. Elegant and food-friendly, this wine is sure to please. Enjoy with grilled portobello mushroom, grilled steak with blue cheese butter, braised short ribs, pizza with sausage and mushrooms, veggie burgers, and aged cheeses.