Cabernet Sauvignon was the first wine produced by Rombauer Vineyards when the

winery was founded in 1980. This bottling is made exclusively with Napa Valley fruit

from both vineyards owned by the Rombauer family as well as carefully selected

sites from some of the region’s top growers.

VINEYARDS

The fruit for this wine comes from

vineyards in the St. Helena, Calistoga,

Oakville, Stags Leap District, and Atlas

Peak AVAs.

WINEGROWING

Heavy rains in March and April

replenished reservoirs and led to healthy

vine growth which we managed through

leafing and cluster thinning. Weather

during the summer and fall was moderate.

Sustainable farming practices throughout

the growing season were tailored to

each block with the assistance of aerial

photos produced using NDVI (Normalized

Difference Vegetation Index) technology.

The fruit was handpicked at dawn and

sorted in the vineyard.

WINEMAKING

The grapes were carefully destemmed

and optically sorted to ensure only

perfect fruit made it into the wine. A

cold soak extracted color and flavor

before a combination of tank and barrel

fermentation was used to a provide

richer, more textured palate. The wine

was gently basket-pressed before

being racked to French oak barrels for

malolactic fermentation and aging.

TASTING NOTES

The color is intense and beautiful, almost

black with purple, reddish hues. Aromas

of black cherry, cassis, piecrust, spice,

and mint mingle and leap from the

glass. The palate is full and concentrated

with similar aromas but also featuring

black currant and sweet red cherry with

the mild presence of oak, seamlessly

integrated. Signature finely structured

tannins and a balanced acidity give way

to a long finish which continues to build

after that last sip.

FOOD PAIRINGS

Our favorite Joy of Cooking® pairings*

for this wine include Braised Short Ribs,

Lasagna Bolognese, and Pan Roasted

Rack of Lamb. *Recipes for pairing may be found in

the Joy of Cooking.