The fruit for our Cabernet Sauvignon comes from several of our estate vineyards located along the coast. Each of these vineyards imparts its unique set of characteristics. Our Paris Valley Ranch Vineyard in southern Monterey County has sunny days and cool nights, producing bright fruit with good acidity and lots of tannins. The warmer climate of our Red Hills Vineyard in southern Paso Robles and our estate vineyard in San Benito yield riper, darker characteristics and round tannins that give an excellent balance and richness to the wine. To craft an expressive and complex Cabernet Sauvignon, we began with fermentation in stainless steel tanks, using frequent pump-over to achieve maximum extraction of tannins and flavors. Following primary fermentation, the grapes from our San Benito vineyards went through extended maceration, which accentuated the rich, spicy fruits and plump, integrated tannins. To lend sweet, toasty vanilla tones and build structure, we aged the wine for 12 months in American oak barrels. We blended small amounts of Merlot and Syrah to fill out the midpalate and add complexity and depth.
This classic Cabernet Sauvignon flaunts everything we love about the varietal with an approachability that pairs well with a variety of foods, including pasta Bolognese or herb-roasted pork loin.