The climate in Redwood Valley yields Cabernets that are full and fruity with strong structure and smooth tannins. Favors of black currant and cedar are followed by a peppery, lingering finish. Pair with beef in garlic and pepper sauce, meat ravioli or cinnamon panna cotta.
Alcohol: 12.7% by volume.
Total sulfite, naturally occurring: TTB analysis, 2 ppm.
Silver: 2011 New World International Wine Competition
Bronze: 2013 The Golden Glass Awards, San Francisco