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This deeply colored Cabernet is bursting with aromas of spicy dark plum, crushed blackberries and wild raspberry. The complex layers of spice and mocha chocolate on the palate are framed in rich, velvety tannins with a long lingering finish.
Enjoy this Cabernet now with a grilled leg of lamb, a burger with gruyere cheese and sautéed mushrooms.
Protected from direct Pacific Ocean influence, Knights Valley is the easternmost Sonoma County appellation, known for its warm days and cool nights and is the warmest viticultural region in the county. The valley lies between the Alexander Valley and Chalk Hill wine regions to the west and is situated at the foot of Mount St. Helena to the north. The valley’s beauty and mineral-rich volcanic soils make it well suited to quality viniculture.
Knights Valley is a rustic and undeveloped hidden gem of volcanic rock and alluvial soils that are perfect for growing Bordeaux-style wines, especially Cabernet Sauvignon. A mild, dry winter encouraged early bud break in Sonoma County in 2014. The growing season was very warm overall, but tempered by overcast days in late July and late August and a heavy drizzle in early September, which slowed ripening through extended hang time on the vines. We harvested the Cabernet Sauvignon and Malbec to make this wine from September 26 through October 10 under ideal conditions.