Our Cabernet Sauvignon vines are planted in the northwestern quadrant of our estate vineyard in the Oak Knoll District of Napa Valley, in gravelly soils that warm quickly in the spring. This warmer site, combined with limited yields, produces Cabernet Sauvignon fruit with bright, complex flavors, resulting in wine with deep ruby color and heady aromas of plums, blackberries, and forest-floor spice.
Start with a base of a hearty red meat, duck or veal cut. Compliment the entrée with sides or sauces featuring mushrooms, roasted tomatoes or garden spices to bring out the flavors in the wine. When pairing with cheese, stay with cow's milk or very mild blue cheeses.