New release: What a vintage! As Geoff, our Winemaker, says “On a year like this, the best thing for me to do is try to stay out of the way and let the fruit do the talking.”
A spring, summer and fall of warm, sunny days and cool, foggy nights adds up to ripe, luscious fruit flavors, impeccable balance and unmistakable Cabernet character spilling out of the glass. Our staff tasting yielded this consensus: “Very berry!” Our 2007 Estate Cabernet is loaded with boysenberry, raspberry and black cherry with a nice touch of cocoa, toasty oak and spice.
Cabernet Sauvignon and food: The deep flavors of slow-cooked dishes like osso-buco or short ribs are wonderful partners for the complexity of the Cabernet. Or, try it with juicy, grilled lamb or Portobello mushrooms. Of course, there’s nothing like the Cab with a good steak. From our recipe collection we recommend the easy to make and delicious Colleen’s Flank Steak With Cabernet.