2020 Cabernet Sauvignon Sonoma County, California
from the best regions,
and
the
Wine Collection is meant to celebrate
at its
This
represents our commitment to excellence, to exploration and to you.
The fragrant nose of our Cabernet Sauvignon opens with a colorful aromatic lift. Dried violet, lilac and rosemary notes greet the senses, carrying through to an elegant palate where ripe raspberry, black cherry and redcurrant flavors mingle amidst subtle acidity and sturdy tannins. The finish is long-lasting as lingering plummy flavors, and food-friendly textures leave you craving another sip and bite of something rich and savory.
Violet, lilac, rosemary, raspberry, red cherry, redcurrant, plum
Our Cabernet Sauvignon is a delicious example of how winemaking starts in the vineyard.
2020 can be defined as a year of extremes in Sonoma County as intense heat spells and lack of rain reduced yields in vineyards throughout the region. Unlike more delicate varieties, Cabernet thrives in these conditions. These heat-loving vines responded to summer’s severe weather by focusing their energy on small amounts of richly flavorful grapes, thus laying the groundwork for winemakers to craft bold, cellar-worthy wines focused on quality over quantity.
Listening to the land, our winemaking process focuses on capturing the individuality of each vintage. Throughout every stage, we remain flexible, closely monitoring skin contact, fermentation temperature and timing. With this particular vintage, we were careful not to overwork the wine in order to allow the richness of the year to remain the focal point. The result is a Cabernet Sauvignon that is robust and opulent with uplifting aromatic character and integrated oak influence.
Cellar
• Fermenting red wine at warm temperatures extracts color, tannin and flavor from the grape skins.
• Oak aging adds complexity while softening tannins.
• Low yields increase grape’s flavor concentration.
• Drought-like conditions increase complexity as roots discover nutrients and minerals while searching for water.
RegionIt is widely believed that Sonoma County soils are home to the oldest Cabernet Sauvignon vines in North America. This region offers tremendous stylistic diversity thanks to dramatic differences in terrain, soil type, and climate, each shaping its own unique expression. The region’s sun-soaked valleys produce ripe, round wines, while those from cooler sites are fresh and textural. No matter the style, Sonoma upholds a reputation for high-quality Cabernet Sauvignon wines, capable of evolving in the bottle for years to come.
5 cups of water
1 lb. dried spaghetti
1/3 cup olive oil
11/2 cups cherry tomatoes
16 oz. crushed tomatoes
4 cloves of garlic
3/4 cup Kalamata black olives
1 tbsp. miso (substitute 1/2 tbsp. anchovy paste)
Zest of 1 lemon
2 tsp. sea salt
1-2 tbsp. tomato paste as needed to thicken sauce
3 cups baby spinach, long stems removed Fresh cracked pepper to taste
6-10 fresh basil leaves, julienne sliced
Use a large 14" wide, deep cast iron or enamel skillet with a lid.
Bring water to a boil in a large deep cast iron skillet over medium-high heat. Add all ingredients except spinach and basil. Increase heat to high, and bring back to a boil, stirring frequently. Once boiling, reduce heat to medium, occasionally stirring for 5 minutes. Continue cooking until al dente, approximately 5 minutes.
Remove from heat, and add tomato paste as needed to thicken. Stir in spinach and pepper, cover and let sit for 5 minutes.
Adjust seasoning and garnish with basil leaves.
2-3 lbs. center-cut beef tenderloin
3 tbsp. coarse sea salt
2 tbsp. fresh ground coarse black pepper
2 tbsp. olive oil
1/2 cup low sodium beef broth or bone broth Blackberry balsamic sauce
1 cup aged balsamic vinegar
11/2 cup fresh blackberries, crushed
1/4 cup agave syrup (substitute maple syrup)
Place all ingredients into a small saucepan. Bring to a boil and reduce heat to low. Simmer, occasionally stirring, until reduced by half. Remove from heat, and let cool slightly. Strain through a fine mesh sieve.
Set aside. Beef tenderloin
Preheat oven to 400°F.
Press salt and pepper generously onto all sides of the meat.
Heat olive oil in a cast iron or oven-proof skillet over medium-high heat. Sear meat on all sides, 2-3 minutes per side, leaving tenderloin in place on the final side. Transfer skillet to the preheated oven.
Roast until internal temperature registers 120°F (medium rare) or 130°F (medium), 17-20 minutes. Transfer meat to a carving board and cover loosely with foil. Let rest for 10-15 minutes.
Carve into 1/3-inch thick slices. Plate with blackberry balsamic drizzled over meat or serve from the carving board with sauce on the side.
