Greyscale Wines

"It takes Rutherford dust to grow great Cabernet". -André Tchelistcheff

Fun fact: According to Famed Winemaker André Tchelistcheff, the term “Rutherford Dust” was originally coined by U.C. Davis scientist and faculty member, Maynard Amerine. The term was intended to refer to the “terroir” of Rutherford – its unique combination of sun, soil (gravelly, sandy, loamy), microclimate and diurnal variation – and not necessarily about the specific aromas and flavors of the wine.

Have you experienced Rutherford dust yet? Pull out your best crystal stems and let’s dig in… You’ll immediately notice premium fruit in the glass; this nearly opaque wine is a bright garnet from center to rim, with subtle glints of deep purple shining through. Alluring, fresh aromas jump from the glass, with dark fruits – blackberry, black cherry, cassis – intermingling with cinnamon toast and vanilla bake shop spices, dried herbs and subtle mocha and licorice notes. Spend some time enjoying and discovering the layered aromas. The first sip offers soft, fine coating tannins on the palate. Fruit and acidity is very well integrated in this full bodied, balanced wine and reflective of the premium Rutherford vineyard from which it came.

Cabernet Sauvignon, powerful and bold, is meant for specific food accompaniments. If paired properly, it can produce the meal of a lifetime. Because of its stronger tannins, pair with fattier meats like beef steaks, beef and pork roasts, venison, lamb and hamburgers. Also serve with mushroom dishes and meals with herbs and pepper. Hard cheeses can be a nice compliment.