The grapes selected for this wine are sourced from Paso Robles, Monterey, and Napa counties. After fermentation, the wine is racked to a combination of French (80%) and American oak barrels for a period of 12 months.
Hints of licorice complement the rich aromas of blackberry and boysenberry. These jammy forward fruit flavors are also apparent on the palate and are balanced nicely with spice, a silky mouthfeel and smooth tannin structure. The full-bodied flavors and spicy nuances of this Cabernet Sauvignon will pair nicely with herb-crusted leg of lamb, marinated hanger steak or a pasta dish with a tomato-based sauce.