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Our Cabernet is dark garnet in color with juicy flavors of blueberry, blackberry, and black cherry. Most of the fruit for our Cabernet Sauvignon comes from the Lodi AVA, with the remainder coming from sustainable vineyards within the Valley. We generally harvest our Cabernet in late September. After 7-9 days of fermentation on the skins, the resulting wine is pressed and finishes fermentation in stainless steel tanks. The wine is then aged on new and used French and American oak for 4-6 months. Cabernet Sauvignon pairs nicely with foods high in fat and protein, including steak, duck, and game. It's a great complement to hearty stews, ribs, and dark, rich sauces.