The cellar — Cabernet Sauvignon
Cabernet, Rogue Valley way.
Pebblestone fruit, warm days, cool nights, and the kind of structure that earns its second glass.
The Rogue Valley grows Cabernet that nobody on the I-5 corridor expects. Warm afternoons push ripeness; cold nights hold acidity in line. The result is a wine that punches above its weight — blackcurrant and plum up front, tobacco and oak underneath, with tannins that knit instead of clamp.
More on this one is coming. In the meantime, see what's pouring in the cellar.