The dormant season was wet with much more rain than usual before the skies cleared in April, just in time for budbreak. The weather in May was surprisingly cool and rainy again, slowing down the vine growth and serving as a harbinger of the roller-coaster growing season that followed. The summer months alternated between warmer and cooler than average, but thankfully, the daily high temperatures rarely exceeded 100°F. September was warm and sunny, providing the perfect finish and all the grapes were in by mid-October.

This wine opens with ripe red fruit, black pepper, and anise leading to notes of dried flowers, currants, and blackberries. Those flavors carry through on the full-bodied palate which is supported by polished tannins and a lengthy finish. Though approachable now, this wine will continue to develop and evolve over the next decade.

This wine pairs exceptionally well with dishes that include black pepper or thyme. These ingredients lift the flavors of our Signature Cabernet Sauvignon. Winery Chef Chris Kennedy suggests pairing with our Prime Rib with Herb and Garlic Crust.