The grapes for this Cabernet Sauvignon were sourced from vineyards in the Central Coast AVA, where high winds, dry days, and ocean fogs create a cool, but very long, growing season. These growing conditions are ideal for grapes such as Cabernet Sauvignon, and lead to full, forward fruit flavors and ideal acidity. Grapes were harvested at an ideal balance of sugar and acid, and the wine was fermented in stainless steel. The wine completed malo-lactic fermentation in French oak barrels, where it aged for 11 months prior to bottling.
With its maritime influence, California’s Central Coast region has an extended growing season that yields wines with full flavor development and great acid balance. Mandolin Cabernet Sauvignon has rich layers of currant and cherry fruit, framed by nicely integrated oak.
Press & Acclaim
88 points, Best Buy
"This is one of the best Cabernets in its price class in California. It's smooth as velvet, with rich, deep flavors of blackberries, dark chocolate and green olives, touched by oak. Elegant and versatile at the table, and a great buy."
- S.H., Wine Enthusiast, Buying Guide, December 1, 2011 Download PDF
"If you can get your tastebuds to navigate the extremely elevated alcohol level (14.5%), there’s a serious cab waiting with a tannic grip and excellent acidity, all of which go some distance to mediate the alcohol.
- Jon Christensen, The Columbus Dispatch, August 2011 Download PDF
3 Stars, Brilliant
"Bright ruby red color. The nose is dense with concentrated black fruits and black cherry with a generous dose of spice, earth and oak. The palate echoes the nose being quite dry with dusty tannins rising on the mid-palate and continues through the finish."
- Bev X, August 2011 Download PDF
"Dark and concentrated with black plum and racy acidity; clean and fresh with balance and style."
- Patterson's The Tasting Panel, August 2008 Download PDF
"A rich, savory Cab of considerable complexity, this affordable bargain is a fine partner to steaks and chops. It's full-bodied and dry, with firm tannins that frame black currant, sage and tobacco flavors."
- S.H., Wine Enthusiast Magazine, The Buying Guide, November 1, 2008 Download PDF
Best of Class
- 2009 San Francisco Chronicle Wine Competition - Cabernet Sauvignon: Up to $14.99 Download PDF
Oak Cooperage: French oak 11 months
Residual Sugar: 0.010g/100ml
Cases Produced: 1,453