This beautiful California Cabernet Sauvignon has a multi-layered dark fruit component, highlighted by a touch of sweet anise and has a lingering, pepper finish.

The Paso Robles estate grapes for this fantastic Cabernet Sauvignon were harvested by hand and allowed to cold soak in the winery's cellar for three days before they were fermented in small 200-gallon lots. The must (hardened layers of the fermenting fruit that rise to the surface) in the open-air fermenting bins was punched down by hand twice daily for approximately 20 days and then pressed in a small oak basket bladder press. The small press squeezes gently, slowly building pressure to avoid harshness in the finished wine. The young wine was then transferred to French oak barrels where it aged for 24 months before it was bottled.

Serve at a temperature of about 65°, which is a bit cooler than most homes (put it in the refrigerator for about 45 minutes before serving).