Winemaking: The Cabernet Sauvignon is a blend of three different parts of the vineyard. The fruit harvested in the early morning then was 100% destemmed and hand-sorted. Clone 337 was fermented in oaky rotary fermenters, clone 191 was in open-top oak barrels, and the See clone was fermented in an open top stainless-steel tank. The wine spent an average of 30 days on skins before being gently pressed into 50% new French oak barrels for maturation.

Vineyard: Two Wolves Vineyard – Block 1, Block 3. Planted 2005. Soil: Chamise Shaly Loam. Right Left Vineyard – Block 7. Planted 2015. Soil: Positas fine sandy loam with gravel. Santa Barbara County.

Vintage notes: Harvest dates: Oct 10, 17 & 24, 2019. The cabernet was picked in October after a long and late season. The wines loves the previous winter rains, which showed in their healthy canopies well into October. They finally shut down in late October after nighttime temperatures dropped into the 30s. It was a seemingly perfect vintage.

Tasting notes: This wine belongs next to a dirty martini in a lounge with trouble on the mind. Or just drink by your fireplace and make good decisions. Up to you. Dusty leather, camphor, cinnamon, blackberries, green spice, and the sweet scent of a cigar box. So much fruit in the mouth, balanced with juicy acid and tannins that grip and then ease. – Alecia Moore, Two Wolves