Sebastiani Cabernet Sauvignon 2018 (California)

Sebastiani Cabernet Sauvignon 2018 (California)Neutral oak Black fruit Caramel & vanilla Soft tannins "This is splendidly fruited and lifted on the nose showing blackcurrant, sweet plum, olive, warm spice and cedar characters, leading to a beautifully flavoursome palate that's succulent and lingering. Wonderfully proportioned and harmonious with excellent varietal flavours. At its best: now to 2028" Sam Kim, Wine Orbit, Jun 2020 This 2018 Cabernet Sauvignon is deep red in the glass with purple

• Neutral oak
• Black fruit
• Caramel & vanilla
• Soft tannins

"This is splendidly fruited and lifted on the nose showing blackcurrant, sweet plum, olive, warm spice and cedar characters, leading to a beautifully flavoursome palate that's succulent and lingering. Wonderfully proportioned and harmonious with excellent varietal flavours. At its best: now to 2028" Sam Kim, Wine Orbit, Jun 2020

This 2018 Cabernet Sauvignon is deep red in the glass with purple highlights. Staying true to its color, the nose is dominated by red and black fruit aromas followed by mild hints of caramel and vanilla. The palate is bright and fruit forward with captivating flavors of black cherry, plum and raspberry coupled with soft tannins that lead to a smooth and refined finish. This elegant California Cabernet style is nicely restrained from oak and high alcohol content.

The 2018 Cabernet Sauvignon features fruit from our own Borden Vineyard in the Lodi AVA as well as fruit from vineyards in Santa Barbara County and Sonoma County. The vineyards are a collection of fruit that produce full bodied, concentrated wines.

The 2018 growing season was one of the mildest and smoothest in recent memory. Mild spring weather led to good fruit set in most varietals and moderate weather throughout the year made for ideal growing conditions. There were no major heat spikes, which gave us longer hang-time and great ripening on the vine. While a fairly long harvest, the 2018 crop delivered fruit with complex flavors and was of excellent quality. All of the fruit entered the winery from September 25 - November 11th, 2018 at optimum ripeness.

After a three-day cold soak, the grapes were crushed and fermented at relatively warm temperatures in stainless steel tanks. After pressing, each lot was blended or fined depending on flavor, color and tannin concentration. The wine was aged racked on lees and into neutral oak barrels. A small portion of Syrah was blended in prior to bottling to enhance aromatics, complexity and flavor.