All the Cabernet Sauvignon grapes we use were planted by my father on the vineyard site that has been in the family since 1899. This wine speaks to me clearly of the region, so it is labeled according to the AVA rather than the site. It tends toward more red fruit and acidity driven than the more broody, darker toned Scherrer vineyard designate. It may well be more versatile with food because of this.
Herbal, red fruit/cassis aromas turn immediately to red cherry lifesaver on the mouth. As the wine airs over the hours it grows more and more focused on the red cherry notes. Who says ‘uplifting’ when describing Cabernet Sauvignon anymore?