Grapes harvested from Red Hills AVA, cabernet from volcanic rocky soils and cabernet franc from Coombsville. Both sites are farmed organically, the wine is aged in all neutral oak, and aside from small amounts of sulphur there are no additions.
Samantha Sheehan started making wine in 2009, when she was 26 years old. At that time, she was working for a larger Cabernet producer in Napa who allowed her to make two barrels of Napa Valley Cabernet in partial trade. Every year since, she grew the Cabernet brand until it reached the 6,500 cases that it is today. The current blend is comprised of 95% Cabernet Sauvignon from the Red Hills AVA, and 5% Cabernet Franc from Coombsville in Napa Valley. Just recently she added a sparkling rosé to the lineup. Both wines are made in an artisanal manner, without any additives other than a judicious amount of sulfur.
Cabernet Sauvignon & Cabernet Franc
Country: United States
Region: California (Napa)
Tasting: Currant, blackberry, a hit of pepper, medium body with pie spice, bramble and woodsy finish
Pairing: Grilled meats, sausage pizza, ribs, Bolognese pasta