Oakville Cabernet Sauvignon

The Oakville appellation spans the Napa Valley from the Vaca Mountains in the east to the Mayacamas in the west. Within this storied terroir, our 25-acre Dos Olivos Vineyard—so named for the two stately olive trees that guard its entrance—has moderate temperatures and well-drained gravel and clay soils that yield Cabernet Sauvignon of exceptional structure and balance.

Oakville Cabernet Sauvignon

The Oakville appellation spans the Napa Valley from the Vaca Mountains in the east to the Mayacamas in the west. Within this storied terroir, our 25-acre Dos Olivos Vineyard—so named for the two stately olive trees that guard its entrance—has moderate temperatures and well-drained gravel and clay soils that yield Cabernet Sauvignon of exceptional structure and balance.

VINEYARDS The fruit for this wine is grown at our Dos Olivos Vineyard in the Oakville AVA. The well-drained soils and moderate temperature of this valley floor vineyard, in conjunction with our attentive farming practices, create ideal conditions for the production of deeply fruited and well-extracted Cabernet Sauvignons.

WINEMAKING  The grapes were hand harvested at night, carefully sorted in the vineyard, then brought to the cellar and destemmed. Following a cold soak, fermentation occurred at a high temperature to ensure maximum extraction was achieved.

TASTING NOTES This deeply flavored medium-ruby-colored wine opens with aromas of crushed raspberry, graham cracker, and vanilla. The elegant red fruit character, supported by well-integrated tannins, picks up jammy, sweet raspberry and vanilla crème flavors. Inviting nuances of milk chocolate and a silky texture with balanced acidity keep bringing you back to the glass. Additional cellaring will reward the collector.

PAIRING  Pair this wine with Cabernet-braised venison or beef cheeks. This silky wine from one of Napa Valley’s most prestigious appellations deserves to be paired with a cheese of comparable stature. Although many people use Parmigiano-Reggiano as a grating cheese, Italy’s “King of Cheese” is a phenomenal table cheese as well. Use a blunt-edged knife to cut chunks, not slices, from a wedge.

Tasting Notes