This is a classic Californian Cabernet Sauvignon, sourcing grapes from across the North Coast for flexibility to achieve the best wine possible. Some selected for powerful tannins, others selected for bold dark fruit notes, A touch of Merlot and Petit Verdot add finesse. The grapes were harvested at optimal ripeness before lengthy fermentation and ageing for 8 months in French and American oak.
The nose reveals a cornucopia of fruit such as plum, blackberry and cherry pie, alongside a savoury edge of dried herbs and dusty tannins. The palate is mouth-filling and velvety textured with a lingering finish. Try with steak, lamb chops, sausage pasta and mushroom dishes.
Tony Cartlidge founded Cartlidge & Browne in 1980 in an undistinguished Napa Valley garage. Nearly 40 years later, still sourcing from vineyards across the North Coast as wide ranging as Sonoma to the Sierra foothills, the winery produces high quality, varietally pure Californian wines. Current winemaker Paul Moser focuses on making wines in a fruit driven style in perfect balance with the environment.