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 12 months prior to bottling.
Brass Tacks Cabernet Sauvignon has rich layers of currant and cherry fruit, framed by nicely integrated oak.
Enjoy with grilled steak, lamb, burgers, and mushrooms.
88 points, Editors' Choice
"Very nice for the price. Dry and smooth, with blackberry, cherry, cola and currant flavors that have a scoury mouthfeel, because of the tannins. Lots of class and even some complexity."
- S.H., Wine Enthusiast Magazine, August 2010 Download PDF