Cabernet Sauvignon

Sonoma Valley


Winemaker’s NOtes

This supple and generous Cabernet Sauvignon blend is crafted in the classic Bordeaux style that Walter Schug pioneered in the 1970’s as winemaker of Joseph Phelps Vineyards. A ripe mouthful of currant and cherry flavors is framed by fine tannins and a touch of spicy oak. It has a classic bouquet bursting with berries, cassis and spice. Merlot, Cabernet Franc, Malbec and Petit Verdot are blended in to add depth and elegance, further enhancing the bright berry flavors and lively acidity. Try this wine with hearty stews, wild mushrooms and grilled meats. Though ready to enjoy now, it will develop gracefully with 5 to 7 years of additional cellaring.

“A dense juicy core of tannin and oak rides beneath dark cherry, cassis and cinnamon in this relatively light-bodied wine”

Wine Enthusiast Magazine


Vineyards: 76% Cabernet Sauvignon; 18% Merlot; 3% Malbec; 2% Cabernet Franc; 1% Petit Verdot
Appellation: 100% Sonoma Valley
Harvest and Brix: September 16th – October 9th, 2017, 24.7 Brix Average
Aging: Aged 24 months in 20% new French oak barrels
Alcohol and Acidity: 13.9% ABV, TA = 6.7g/L; pH = 3.37

Chef Kristine’s recommendation

Chef Kristine’s recommendation

The medium- to full-bodied red is ideal for rich cheeses, nuts, and rich sauces (demi-glace). The “Bordeaux blend” style has lots of big, intense fruit but also a savory element and plenty of acidity- which needs fats and richer dishes to mellow its youthful tannins. Try it with some dried ingredients such as tomatoes or cherries, wild mushrooms, olives, game meats, or anything grilled. We recommend a cheese course pairing to finish the evening!

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Also recommended

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Cabernet Sauvignon

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Sonoma Valley
Cabernet Franc

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