Boysenberry, blackberry, rose petals, tobacco and leather are the first impressions with this Cabernet. The wine has a lovely complexity and roundness which reminds us of blueberry compote with vanilla and graham cracker.
A blend of 91.5% Cabernet Sauvignon 6% Petit Verdot 1.5% Malbec 0.5% Cabernet Franc 0.5% Merlot, the 2018 Cabernet Sauvignon Reserve displays a deep garnet-purple color and profound scents of chocolate-covered cherries, crème de cassis and baked plums with nuances of camphor, pencil
shavings, violets and Chinese ve spice. The palate delivers a big, fullbodied, powerful behemoth, with multiple layers of black fruits and exotic spices with a refreshing line and velvety tannins, nishing with epic length. This is one for the hedonists! Lisa Perotti-Brown, Wine Advocate
"Aromas of ripe berries, as well as fresh herbs and hints of toasted oak, following through to a full body with round, chewy tannins that show softness and richness. Chocolate and hazelnut undertones. Needs some time to come together. Best after 2022." ~ James Suckling
The 2018 Cabernet Sauvignon Reserve Estate Grown is an inky, potent wine loaded with black fruit, cedar, tobacco, spice, chocolate, and sweet oak. This is an especially extracted, dense style.
-- Antonio Galloni, Vinous
We combine the best of our vineyards in this wine. Each year our properties express themselves slightly differently, and our role is to take the best of what they give us and craft a truly exceptional wine. The Pocai Ranch generally brings power, boldness & dark red fruits, while our Fig Tree Vineyard provides the broadness and the layers of flavors and spice. We manage each site specific to its unique characteristics, with the goal of only producing the highest quality grapes and resulting wine.
The 2018 Reserve Cabernet Sauvignon is a blend of our best Cabernets from the vintage. With careful selection and management in the vineyards, only the highest quality fruit was used on our reserve Cabernet. Fermented in barrels and small tanks, the 2018 Cabernet Sauvignon was gently hand punched down three times a day. Pressed off early to maintain fresh fruit vibrancy, this wine was aged in 100% new French oak. The wine is given ample time for tannins to combine and the palate to gain weight, structure, and complexity. Blending was carefully done six months prior to bottling to allow the components to integrate.
Food Pairing Notes
Red wine braised short ribs, with potato gratin and broccoli rabe
91.5% Cabernet Sauvignon
6% Petit Verdot
0.5% Cabernet Franc