You’ll find a rich color and layers of traditional Cabernet flavors such as blackberry, chocolate and cola, with touches of violet and cassis. On the nose pleasant aromas of ripe cherry and cola spice are accentuated with black currants. The wine is juicy and full in the mouth with hints of coffee, toasty oak and dark fruits like plums. It remains a Cabernet that complements food instead of overpowering it. A Blue cheese melted across a bone-in New York Steak would be a great pairing choice. 92 points, an Editors' Choice and #21 on the Wine Enthusiast's Top 100 Wines of 2010: "A wonderful red wine, full-bodied, dry and elegant. It shows Cabernet character in the blackberries, cherries and black currants, but that’s balanced with an earthiness and minerality and even some smoked meat notes that must come from a perpercentage of Syrah and Petite Sirah. Tasted in a flight of much more expensive Cabs, this one easily stood out. Drink now." (10/11)

Producer

At Bonterra, we take our cues from the land and the fruit. We let them tell us what to do. Our holistic approach to winemaking took root in 1987 when we were experimenting with wine and food pairings. The fruits, vegetables and herbs we used came from our extensive organic garden. The purity, intensity and freshness of the flavors were amazing. From that point on, we committed ourselves to growing grapes organically. Over the years, we’ve evolved our philosophy based on what we know works. Today our vineyard is an environment of incredible diversity: soil, plants and animals work together to create a web of natural balance where all the elements thrive. Decades of learning and winemaking accolades have reinforced our passionate belief that our organic grapes make better wine.