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pH: 3.6
Varietal: 100% Cabernet Sauvignon
Winemaker: Kryss Speegle
Production Method: Stainless steel fermentation, 10 months in neutral French oak.
Tasting Note: A baby Cabernet that shows classic Cabernet Sauvignon bing cherry and cassis notes, a soft mouth feel and just enough grip to keep it interesting. The finish is incredibly satisfying and showcases great balance between fruit and acid, while not being over the top jammy or baked. A pleasing wine for sure, on its own, or with a meal of grilled fare. Overall the wine is medium-full bodied, has moderate alcohol and acid and may just become your ‘Go-To’ Cab.

About The Winemaker:
Kryss Speegle holds a master’s degree in Food Science from the University of California, Davis, a diploma in wines and spirits from the UK-based Wine & Spirit Education Trust, and currently is a Master of Wine student. The Master of Wine is a qualification issued by The Institute of Masters of Wine in the United Kingdom.

Kryss has worked harvests in Napa, Mendocino, Germany, and New Zealand, and she also spent three years at Ravenswood Winery. After being the winemaker for Lake Sonoma Winery and the assistant winemaker for Kenwood Vineyards until 2013, she accepted a winemaking position at O’Neill Vintners and Distillers. She has been a judge for the San Francisco Chronicle Wine Competition and the West Coast Wine Competition. Kryss teaches a wine evaluation course in the Wine Studies Department at Santa Rosa Junior College.