Crafted from our estate high upon Howell Mountain, this Cabernet Sauvignon is a sweet, ripe fruit entry of cherry, plum, and blackberry fruit combines with notes of vanilla cream and cedar spice. Expansive, mouth filling and weighty, this wine finishes long and firm with toasted oak. This structured Cabernet Sauvignon would be excellent with wild game, roasted venison loin, or roast leg of lamb.
Cave 7 is sourced from blocks throughout our favorite estate vineyards and is named for the deepest wing of our caves, where this Cabernet Sauvignon ages in French oak barrels. Toasted nuts and sweet vanilla from oak aging, pie crust, and cinnamon are layered with dark ripe cherries. On the palate, the fresh ripe red fruit flavors combine with caramel, brown sugar, and a hint of white pepper. Complex and layered, the Cave 7 is a well-integrated wine with velvety tannins, mouthwatering acidity, and a lasting sweet finish. Try pairing with beef bourguignon.
Contemplate is a unique blend of Cabernet Sauvignon and some of the lesser-known Bordeaux-style varieties. It represents our winemaking team’s favorite lots of the vintage, so each year the varietal composition shifts. The wine consistently delivers delicate floral character on the nose, as well as deep cherry aromas that give way to a palate of plum and cranberry—flavors that marry nicely with enticing hints of olive and even bacon. Good acidity makes this wine a natural pairing for hearty duck breast or coq au vin.
Onyx is a one-of-a-kind blend that features Cabernet Sauvignon and other distinctive red varietal wines from our estate vineyards, including Petit Verdot, Cabernet Franc, Tannat, and Malbec. This is a full-bodied, fruit-forward wine with inviting aromas of sweet cherry and dried fruit that lead to notes of dark red cherry and dark chocolate on the palate. Enjoy with grilled chops, Parmesan polenta, or a simple juicy burger. We love this wine with Abbaye de Belloc, a sheep’s-milk cheese made by Benedictine monks.