2017 Sonoma County Cabernet Sauvignon

Sonoma County

Winemaking Notes

Our 2016 Sonoma County Cabernet Sauvignon is rich with dark cherry, plum and baking spices. The delicious fruit is accompanied by black pepper notes, crushed violet and cassis. The palate has medium tannins, lingering spicy oak flavors with a velvety lush finish.

Food pairings

Enjoy this Cabernet now with a grilled steak, rack of lamb or grilled winter vegetables.


Rodney Strong recognized in the late 1960s that Sonoma County’s Alexander Valley was an exceptional area for heat loving Cabernet Sauvignon. He planted our first Cabernet vineyard in 1971, Alexander’s Crown, on a small hill in Jimtown, and the reputation for fine Sonoma County Cabernet has never looked back. Today we have three exceptional Cabernet vineyards, from Jimtown, to Geyserville, and all the way north to Cloverdale, planted in the well-drained alluvial, volcanic, and uplifted shale/sandstone soils that make Sonoma County an ideal place for this noble grape.

The Vineyards

The 2016 growing season was about as close to ideal as we can get. We received an average amount of rain over winter, with only one big storm in early March that topped off soil moisture. Spring was very pleasant, so the vines got off to a great, albeit early, start. Average temperatures continued through summer, with the occasional heat spike that Cabernet seems to love. Warm temperatures continued into the fall, so the Cabernet harvest started about 7-10 days earlier than normal. Northern Alexander Valley kicked off in mid-September, and we wrapped up in the second week of October on the other end of the Valley.



Sonoma County


Cabernet Sauvignon







Cellar & Fermentation:

16 months in 75% American oak and 25% French oak barrels.

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