Appearance medium ruby
Aromas wild blackberry pie, Good & Plenty candy, dust, eucalyptus, a hint of green pepper
Palate luscious black cherry, well integrated tannin, lingering mocha finish
Food Pairing Suggestions
Pair with beef, especially grilled, roasted or stewed, or braised dishes like lamb or venison. Game meats all pair wonderfully with this wine as do dishes with eggplant, mushrooms or pungent herbs. Also pair hard aromatic cheeses like Roquefort, Blue and Camembert varietals.
Mayacamas Range, Sonoma County, CA
Drink now through 2025+
About The Vineyard
All grapes were farmed using either sustainable or organic practices
“This is the last vintage from our Estate Vineyard in the Mayacamas Mountains, which we sold in 2017. From our 40+ years in the wine business, we know that the volcanic soil, sun exposure and climate make this area the best place in North America to grow Bordeaux grape varieties. Cabernet sauvignon is the most popular grape variety in the world because of its’ powerful flavors and rich texture. We love adding other Bordeaux varietals with it to soften the tannins and create a smooth and complex wine.” –Winemaker Betsy Spann
– As with all vintages from our Mayacamas Range vineyard, the grapes were de-stemmed and then crushed by foot in open top half-ton bins to get dark color without bitterness or astringency. Each varietal was barrel-aged separately before blending and bottling.
– Fermented in open top bins, hand punched down and foot-trodden. Full malolactic fermentation for all varietals was completed in 59 gallon oak barrels.
– Barrel Aging: 30 months in new and 2nd use 59 gallon French oak.