Wine Maker Notes
The 2009 growing season began with a cool, dry spring followed by a mild summer. In late September a warm indian summer brought the Cabernet Sauvignon vineyards to ripeness and each vineyard was carefully picked as it reached its optimum maturity. After fermentation in stainless steel tanks, the wine was aged in
French, Eastern European and American oak barrels for 22 months. Before bottling, small amounts of other Bordeaux varieties were added to the final blend to give the wine balance and complexity. This produced a rich and multifaceted wine that is enjoyable now as well as for several years to come.
Serve our Sonoma County Cabernet Sauvignonwith rich pasta dishes, lamb and steak.