Samantha Sheehan is a name to learn in the California winemaking scene. She's one of Food & Wine Magazine's "15 Women to Watch in Wine!" and appeared on the Wine Enthusiast 40 Under 40 Tastemaker List of 2021. Her rise has been meteoric considering she only entered the winemaking business in 2010.
The Cabernet Sauvignon is sourced from the Red Hills AVA, which is on the northern part of the Mayacamas Mountains, with a small percentage of Cabernet Franc sourced from the Coombsville AVA in Napa. All the fruit is sourced from organically farmed vineyards, fermented in stainless steel, macerated on the skins for an extra 10 days after fermentation and 10% of the wine goes into new French oak barrels with the rest going into used French oak barrels.
This expression of California Cabernet is what we consider to be the modern standard, especially at this price point. The texture envelops the palate, the aromatics bound out of the glass and the structural elements of the wine are in balance and inviting. There's bold black fruit like blackberry, black cherry and a touch of cassis, there's cocoa, tobacco, black tea leaves and very slight hints of violets and pepperiness. This is juicy, satisfying and generous with richness on the palate, perfectly balanced tannins and a touch of acidic lift. In a sea of Napa Cabernets, especially ones that lean heavily into over-indulgence, this represents our vision of well-made, easy-to-drink and insanely great value.
Pair with pasta and bolognese/ragu, meat-topped pizzas, braised lamb or pork, thick-cut NY striploins, mushroom bourguignon, grilled portobello mushrooms or sun-dried tomato risotto.