93 Point WIne Advocate: Delicious with aromas and flavors of black tea, blackberry, clove, cedar and leather. With a viscous and full-bodied mid-palate, and structured, firm, gripping tannins, this wine has excellent depth and a finish that lingers with layers of fruit, spice and earthy elements. Grown in mountain vineyards sites within the Alexander Valley AVA, this 2010 Cabernet Sauvignon includes 15% Syrah and 4% Petite Verdot in the blend. It was aged in 40% new French oak before bottling. Black currant, blueberry, and cedar aromas introduce flavors of black cherry, boysenberry, and chocolate. The finish is gently gripped by tannins accented by vanilla and caramel.
Delicious with aromas and flavors of sweet, ripe black cherry, blackberry, dark spices and toasty, earthy nuances. With a viscous and full-bodied mid-palate, and concentrated, mouth-coating tannins, this wine has excellent depth and a finish that lingers with layers of mocha, spice and sweet oak.
Our mountain vines are dry farmed in shallow, rocky, low-vigor soil that
adds impressive depth and concentration of flavors to the wine. Record rainfall
in the spring was followed by a mild summer; July being the coolest it’s
been in 50 years. 2010 was a cooler than normal year meaning extra hang
time was required to fully ripen the intense tannins of Cabernet Sauvignon.
The rocky, exposed mountain vineyard sites were allowed to ripen the grapes
until the day before the rains arrived, which put an end to harvest the last
week of October. The mouthfeel, richness and complexity of this wine truly
display “Reserve” qualities and will continue to develop nicely for many years
Our Cabernet Sauvignon pairs well with roasted, broiled or barbecued heavy game and red meats such as lamb, beef, pork and veal. Medium and strong-flavored cheeses, such as blue cheese or sharp cheddar, also pair nicely with Cabernet Sauvignon.