The grapes for this Cabernet Sauvignon were sourced from vineyards in the Central Coast AVA (Hames Valley), 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 16 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
87 points, Best Buy
"There are pleasant green elements on the nose, and it's light and racy on the palate, with pepper and blackberry flavors, before the mouth-drying tannins arrive. An affordable yet bold Cabernet.
- M.K. Wine Enthusiast, Buying Guide, November 2014 Download PDF
"Very dark garnet-colored, the wine opens to currant and cherry aromas with a hint of oak-driven vanillin and spice. Nice fruit/acid balance...finishes medium long with more cherry, some spice...this is a lot of wine for its price."
- John McDonald, CapeGazette.com, May 2014 Download PDF
Blend: 82% Cabernet Sauvignon, 13% Merlot, 5% Syrah
Oak Cooperage: French oak 16 months
Residual Sugar: 0.045g/100ml
Cases Produced: 2,984