Aromatics of dark fruits such as plum and cherry. The dark fruit characteristics carry onto the palate, delivering flavours of boysenberry and fig with a hint of warm baking spices. This wine finishes with round, smooth tannins.
Country: USA
Region: San Francisco Bay, California
Grapes: 76% Cabernet Sauvignon, 11% Petit Verdot, 9% Petite Sirah, 4% Barbara
ABV: 13.5%
Food Match: Beef short rib, Portobello mushrooms and lamb Bolognese.
Fermented in stainless steel tanks and pumped over twice daily. Aged for 18 months in 40% new and 60% second and third use French oak barrels.
Estate Grown Wetmore Vineyard Cabernet Sauvignon is named after one of the Livermore Valley’s most prominent pioneers, California’s first agricultural commissioner renowned for planting vine cuttings from many of Bordeaux’s top Châteaux in the temperate Livermore Valley in the 1880s. The descendants of vines Wetmore brought from France thrive today in the gravelly loam soils of our certified sustainable estate vineyards between the Arroyo del Valle and the Arroyo Mocho, streams flowing from the southern hills of the Livermore Valley. From their origins in Margaux in the 19th century to the present, only the best of these Cabernet Sauvignon vines have been selected for each new generation planted. And they are prized for making wines with intensity, depth of flavour, and rich, lush body.
