Grapes are sourced from Sonoma, Lake, and Mendocino counties. The high diurnal variation in the Red Hills AVA creates balanced ripeness and complexity, while Mendocino s cool coastal climate contributes elegance and finesse. Our Cabernet is picked at the peak of flavor development. The grapes are crushed and cold-soaked for 24 to 48 hours. During the 10 to 15 days of fermentation, the cap is pumped-over to enhance and guide the maceration process, maximize extraction
Layered tortilla wrap
Cabernet Sauvignon's boldness balances the richness of beef and cheese.
Meatball sandwich
Cabernet Sauvignon's boldness matches the hearty meat and cheese.
Cabernet Sauvignon's boldness matches the meatloaf's richness.
Beef with vegetables
Cabernet Sauvignon's bold tannins complement beef's rich flavors in stir fry.
Tomato meat sauce pasta
Cabernet Sauvignon provides structure and dark fruit notes to match the hearty meat.
Spicy Spanish sausage
Cabernet Sauvignon’s robust tannins and dark fruit flavors stand up to chorizo’s fat and spice.