Vintage 2014
Wine Type Red
Varietal Cabernet Sauvignon
Region California
Winemaker Harry Hansen
Built by the hand touch of our winemakers from select vineyards to create a wine of balance and elegance. Sip our Cabernet Sauvignon and savor the lush blackberry, cherry and black currant aromas, underlined with notes of vanilla and spice.

Tasting Notes

Combining elegance and approachability, our 2014 Cabernet Sauvignon opens with rich aromas of blackberry bramble, accented by nutmeg and mocha spices. The palate is smooth and supple, delivering a balanced expression of dark cherries, currants and spice. Fine, chocolaty tannins hold the finish, which is long and luxurious. With its bold flavors and an easy accessibility, our Cabernet Sauvignon pairs well with a variety of foods and occasions, from filet mignon to barbecued ribs.

Vineyard Notes

We sourced our grapes from three main appellations on the Central Coast to create our classic California Cabernet Sauvignon. One of our favorite vineyards is in Paso Robles, where large diurnal temperature swings produce big, spicy, berry flavors. From Paicines, which is located in warm San Benito County, we added balance and richness, which comes from the fruit’s dark, brambly flavors and ripe tannins. San Lucas Valley, which has steady coastal breezes and slightly cooler overall temperatures, provided the dynamic tannins and ripe, red fruit characters that added the perfect complement to the overall profile.

Vintage Notes

Another high quality vintage in California, 2014 started with a mild winter and early spring that created ideal conditions for bloom and fruit set. Moderate temperatures continued throughout the summer that allowed the grapes to ripen at a steady pace. Most varietals showed nice balance, with slightly lower acidity due to warmer-than-normal night temperatures

Winemaking Notes

To achieve the rich varietal expression and approachable fruit profile in our Cabernet Sauvignon, we harvested our fruit at the peak of ripeness, followed by frequent pump-overs throughout fermentation. This constant contact between the skins and juice enables maximum flavor extraction from the fruit. We then aged the wine for approximately 11 months in a combination of American and French oak barrels to lend sweet, toasty vanilla tones and build structure.