Winemaker Comments
This Bordeaux core varietal shows the classic aromas of cassis, mint, chocolate, vanilla and a touch of fennel and cloves. A twenty percent addition of Petit Verdot lifts the fruit and contributes structure to the finish without the addition of harsh tannins. This wine represents the best of what the vast South Central Coast growing area has to offer.

Awards
2010 San Francisco Chronicle - Silver Medal
2010 Dallas Morning News - Bronze Medal
2010 San Diego International - Silver Medal
2010 Orange County Fair - Silver Medal

Food Pairing Recommendation
With its intense fruit, moderate tannins and supple mid-body, it is an exceptional accompaniment to any meal. Try it with Beef Bourguignon, stew, Stroganoff, Wellington and/or with tomato or red wine sauce, beef kebabs, barbecued beef, grilled steak, fillet mignon, steak au poivre, meatloaf, roast beef, prime rib and pot roast.

Technical Notes
Varietal: 80% Cabernet Sauvignon 20% Petit Verdot
Harvest Date: September(CS)/October(PV) 2007
Harvest Brix: 24.4
Wine pH: 3.68
Finished Alcohol: 13.68
Barrel Regime: 18 months, 75% Neutral, 25% New American
Case Production: 700