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Cabernet Sauvignon 2018 Winemaker's Reserve

Cabernet Sauvignon 2018 Winemaker's Reserve
Wine Specs
Vintage
2018
Vineyard Designation
Roblar Estate Vineyards
Harvest Date
10/15/18
Sugar
Average brix: 26.8
Acid
0.56 g/100ml
pH
3.80
Aging
Aged for 22 months in finest “tight-grain” French oak barrels. A total of ten barrels (40% new) were individually selected to compose this exquisite blend.
Bottling Date
7/14/20
Alcohol %
15.3
In Stock
Add To Cart
$75.00
 
SKU: R18CSW2

Our 2018 Winemaker's Reserve Cabernet Sauvignon showcases the lush depth of flavor that develops in the Cabernet Sauvignon grapes grown at our estate vineyard. Small amounts of Merlot and Petit Verdot from our estate vineyard have been blended in to focus and complement the full rich flavors of this wine.

Wine Specs
Vintage
2018
Vineyard Designation
Roblar Estate Vineyards
Harvest Date
10/15/18
Sugar
Average brix: 26.8
Acid
0.56 g/100ml
pH
3.80
Aging
Aged for 22 months in finest “tight-grain” French oak barrels. A total of ten barrels (40% new) were individually selected to compose this exquisite blend.
Bottling Date
7/14/20
Alcohol %
15.3
Wine Profile
Tasting Notes
This dark ruby red cabernet has delicate aromas of blackberry and dark cherry, with notes of dark chocolate and peppery spice. Rich layers of flavor and full mouthfeel end in a long fruit finish.
Vineyard Notes
Our 2018 Winemaker's Reserve Cabernet Sauvignon showcases the lush depth of flavor that develops in the Cabernet Sauvignon grapes grown at our estate vineyard. Small amounts of Merlot and Petit Verdot from our estate vineyard have been blended in to focus and complement the full rich flavors of this wine.
Production Notes
Only 227 cases produced.
Winemaker Notes
Color is a deep ruby with aromas of classic spicy Napa Cab aromas with notes of black cherry and dark plum. The palate is a vibrant structure, dense layers of dark berry flavor, long fruit finish.
Food Pairing Notes
Pairs with beef bourguignon, pan-roasted veal chops with cabernet sauce, roasted duck breast, blue cheese burgers and grilled portabello mushrooms.
Other Notes
Fermentation: The grapes were crushed into small fermenters.  After cold-soaking for three days to extract rich color, the must fermented on the skins for three weeks to obtain a richly extracted wine.