This wine is made with fruit from two California vineyards – one in Lodi and one in the Red
Hills AVA. The Lodi fruit gives us a great base of big soft, brambleberry flavors. The Red Hills
fruit gives us a better tannin structure and brighter aromatics. Together they make a fantastic
blend. Vinification for these wines is similar, as for most of our dry reds, this wine is fermented
warm with extensive aeration during pump overs. Both the temperature and air exposure are
important in achieving the soft tannin structure we desire.
The Cabernet Sauvignon 2010 was barrel aged for 14 months, mostly in French oak. The
fruit is bright cherry and tannins are mid-weight and appropriate for this age. Serve with your
favorite cut of beef grilled to your liking. Herbivores - wild mushroom risotto or gorgonzola and
walnut pasta will do the trick. If you are waiting for a special occasion, our Cabernet Sauvignon
is the perfect wine to cellar. It will age nicely for 10 years or more. 1,221 cases produced.