A classic expression of California Cabernet. Cocoa powder , tobacco, a rich palate of mostly black fruits such as blackberry and black cherry and a slight roasted red pepper note with graphic. The palate is ripe and smooth but balanced with fine grained tannins and a slight peppery note. Refreshing acidity keeps this bright, juicy and really drinkable.
||USA > California > Mendocino
||97% Cabernet Sauvignon and 3% Cabernet Franc
||Low Intervention, Organic, Vegan-Friendly
The Cab Sauv comes from the organically farmed Norgard vineyard in Mendocino, planted in 1980 on Pinole soil, just east of Ukiah in the Talmage Bench.
The Cabernet Franc comes from Samantha's property in Coombsville, Napa, as well as a neighbouring property.
Both vineyards are farmed organically and set on the well-draining Coombs gravelly loam soil. Fermented in stainless steel tanks using native yeast, and macerated on the skins for an extra 10 days after fermentation, after which the wine goes into French oak (10% new) for 10 months prior to bottling.
Named one of Food & Wine Magazine’s “15 Women to Watch in Wine!" and Wine Enthusiast's 40 Under 40 Tastemaker 2021, Sam started Ultraviolet in 2010 out of a desire to make honest, artisanal, accessible high-quality wines that people can enjoy every day and don't have to feel precious about.
She is committed to organically-farmed grapes, keeping production small and using no additives other than minimal amounts of sulfur. These wines are well-balanced, clean, stable and overdeliver for the price, making them very well suited to pouring by the glass.