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The cornerstone of the cellar.
Every estate has a wine that sets the standard, and at Vitorio's Vineyard that wine is the Cabernet Sauvignon. It is the most structured pour in the library — built broad in the shoulders, slow to open, and rewarding to those who wait. Vitorio gives it time on the vine and time in oak, and the result is a wine with architecture: tannin you can lean on, fruit that holds its line, and a finish that doesn't hurry.
This is a wine for the long evening — the bottle you open when there's no clock running and a record worth flipping. Decant it, give it air, and it unfolds an hour at a time.
Appearance: Deep garnet, nearly opaque at the core.
Nose: Blackcurrant and ripe plum over cedar, tobacco leaf, and a thread of graphite.
Palate: Full and firm, with cassis and dark cherry framed by grippy, fine-grained tannin.
Finish: Long and structured, leaving cedar and dried herb.
Made for red meat and char. Pair with a bone-in ribeye, braised short rib, lamb shoulder, or anything off the grill. On the cheese board, reach for aged cheddar or a hard sheep's-milk. For dessert, a square of dark chocolate.
The cornerstone of the cellar.
Every estate has a wine that sets the standard, and at Vitorio's Vineyard that wine is the Cabernet Sauvignon. It is the most structured pour in the library — built broad in the shoulders, slow to open, and rewarding to those who wait. Vitorio gives it time on the vine and time in oak, and the result is a wine with architecture: tannin you can lean on, fruit that holds its line, and a finish that doesn't hurry.
This is a wine for the long evening — the bottle you open when there's no clock running and a record worth flipping. Decant it, give it air, and it unfolds an hour at a time.
Appearance: Deep garnet, nearly opaque at the core.
Nose: Blackcurrant and ripe plum over cedar, tobacco leaf, and a thread of graphite.
Palate: Full and firm, with cassis and dark cherry framed by grippy, fine-grained tannin.
Finish: Long and structured, leaving cedar and dried herb.
Made for red meat and char. Pair with a bone-in ribeye, braised short rib, lamb shoulder, or anything off the grill. On the cheese board, reach for aged cheddar or a hard sheep's-milk. For dessert, a square of dark chocolate.