Karl D. Wente, Fifth Generation Winemaker
Rob Bleifer, Food Network’s Executive Chef
Rupa Bhattacharya, Food Network’s Food and Beverage Editor
The Cabernet Sauvignon is harvested from select vineyards in California whose topography, soils, and climate provide optimal grape-growing conditions to develop ripe, round fruit flavors.
The grapes were gently pressed and fermented in stainless steel tanks and pumped over twice daily.
The wine was aged for 12 months in American, French, and Eastern European oak barrels.
Rich, fruity, and herbaceous with a touch of raspberry and thyme.
> cheese straws > steak and potatoes
> sautéed mushrooms > roasted carrots
> blue cheese > creamed vegetables
> burgers > backyard barbeques
90 Points/ Silver Medal, California State Fair, June 2012
Best Overall Wine/ First Place Red Wine Category, Taste of Huntington Beach, April 2012
Silver Medal, San Francisco Chronicle Wine Competition, January 2012
Bronze Medal, San Francisco Best of the Bay Wine Competition, May 2012