100% Cabernet Sauvignon. There is a scant 1-hectare parcel of 25-year-old Cabernet vines on the Montesecondo estate in Cerbaia, planted on stony clay soils on a gentle northwest-facing slope. The certified-biodynamic bunches are harvested by hand and mainly destemmed, with around 30% of the fruit...

Cabernet Sauvignon from the upper section of 'Slope 1' of Renaissance Vineyard in North Yuba, Sierra Foothills. This small parcel is considered to produce some of the best Cabernet at Renaissance, and is southwest facing at 1,900 ft elevation, offering ideal exposure and depth of soil.

Blanco de Tinto is made with 100% Cabernet Sauvignon from North Yuba. Dani harvested the grapes into small boxes to avoid grapes breaking and extracting color from the skins. The grapes are pressed very gently over the course of hours, once again in order to extract very little color from the skins...

The heritage of Mount Eden Cabernet Sauvignon dates back to the 1890s, when the famed viticulturist Emmett Rixford of Woodside, California, obtained selected cuttings from Chateau Margaux in Bordeaux, France. Rixford planted his famous La Questa Vineyard with these selections, in the same...

Cabernet Sauvignon, Merlot, and Petit Verdot from the FIggins estate vineyard in Walla Walla Valley. Matured for 22 months in 43% new/57% neutral french oak.

A concentrated wine, yielding ripe flavors of rhubarb and plum as well as anise, with savory notes of cocoa and mocha. Full-bodied and rich on the palate with polished, integrated tannins and excellent structure.

Source: 85% Paso Robles, 15% Central Coast Blend: 85% Cabernet Sauvignon, 15% Merlot Winemaking: 50% stainless steel, 50% neutral oak barrels Aging: 10 months in neutral oak barrels Alcohol: 13% Tasting Note: Medium-bodied with notes of black currant, stewed plum and blackberry flavors. Notes of...

This Cabernet is sourced from four sites: Seven Hills, Mill Creek Upland, Leonetti Old Block, and Loess vineyards. Aged 22 months in new and second-use French oak.

"Last year we released our last Cab produced on Old Hill Ranch because the vines had succumbed to phylloxera. This year we are thrilled to release our first cab from our neighbors and good friends at Bedrock Vineyard. For comparison sake, I would typically describe the Old Hill cabs as lean and...

Fermented/aged in concrete for twelve months and then moved to French oak (mostly used) for an additional year.

Cabernet Sauvignon and Merlot. Aged in neutral oak barrels for 20 months.

A true Bordeaux blend encompassing the top five Bordeaux grapes varieties: Cabernet Sauvignon (82%), Merlot (11%) and Cabernet Franc (4%) with small additions of Petit Verdot and Malbec. The lots are fermented separately using natural fermentations, and aged in 50/50 French and American oak (2-5...

100% Cabernet Sauvignon from the Champoux (90%) and Mach One (10%) Vineyards in the Horse Heaven Hills AVA in Columbia Valley, WA. This is the 43rd vintage of Quilceda Creek's classic Columbia Valley Cabernet - matured for 22 months in 100% new Darnajou and Taransaud French oak barrels.

Perigee, a 50/50 blend of Renaissance Cabernet Sauvignon and Syrah, is a nod to Clos Saron’s “Black Pearl” and the wines of Domaine Trevallon. Aiming for a longer extraction time than their previous reds from this vineyard, the fruit was destemmed by hand before being crushed by foot. Co-fermented...

100% Cabernet Sauvignon from Robin Pollard's estate vineyard, located near Zillah in the Yakima Valley. Of the 10-acres planted, roughly 2-acres are planted to Cabernet Sauvignon. Soils are sandy loam over limestone. The wine was fermented with ambient yeasts and matured for 18-months before...

Cabernet Sauvignon from Grillos Cantores, a 25-acre vineyard planted in 1993 on alluvial soils at an altutude of 1380 feet. Farmed lutte raisonée. After a 10-day cold soak, the wine was made in a combination of concrete and stainless steel; and aged 18 months on the lees. Bottled lightly filtered.