A textbook Rutherford Cabernet, this wine opens with a remarkable punch, our Cabernet Sauvignon is farmed in the famous “Rutherford Dust” that yields small, yet intense clusters from well-balanced vines. The ideal growing conditions in the vineyard allow our Bordeaux varietals to reach full maturity on the vine without taking on the green, leafy taste of under-ripe fruit.
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The 2023 Handmade Cabernet Sauvignon opens with bright, clean aromatics of red raspberry and plum coupled with lavender, violet, birch wood, brown sugar, and coffee. On the palate, sweet tannins lift layers of red fruit, black cherry, and mulberry. The wine finishes long and smooth. Pair with escargot or sea scallops.
Origin: Napa
Alcohol content: 14.9%
Acid: 6.23 g/L
pH: 3.58
Composition: 88% Cabernet Sauvignon, 9% Merlot, 3% Malbec
An excellent tribute to the varietal and terroir, the 2022 Handmade Rutherford Cabernet Sauvignon opens with a bouquet of lavender, raspberry, mint, cocoa, cherry compote, and blueberry. The beautifully orchestrated palate offers a rich entry with superb depth of character, showcasing black cherry flavors accented by cream and black pepper. Serve with grilled Portobello mushroom or aged Manchego cheese.
A textbook Rutherford Cabernet, this wine opens with a remarkable punch. Intense aromas of raspberry, plum, dried herbs, violet and lavender waft from the bottle. The palate is bold, yet refined with intricate layers of dark fruit, blackberry, and clove that persist on the finish. This wine is well-suited to pairing with grilled portobello mushroom, venison, or steak. It will continue to evolve beautifully for 7-12 years.
In the heart of the Foley Johnson Rutherford Estate, our Cabernet Sauvignon is farmed in the famous “Rutherford Dust” that yields small, yet intense clusters from well-balanced vines. The ideal growing conditions in the vineyard allow our Bordeaux varietals to reach full maturity on the vine without taking on the green, leafy taste of under-ripe fruit. The grapes were harvested September 12, 2023. The wine went through 100% malolactic fermentation and aged for 18 months in 50% new French oak before going into bottle on August 6, 2025.
