Winemaker Mark Clarin says Cabernet Sauvignon should be “big, bold, and badass”—and this wine delivers. Sourced from the 12-acre McGrail Vineyard, the grapes were cold-soaked in stainless steel to extract color and fruit intensity, followed by fermentation and up to 20 days of extended maceration on the skins. After pressing and settling, the wine was racked to barrel and aged for 30 months in approximately 65% new oak—a mix of French, Hungarian, and American. It opens with rich baking spice and cocoa powder aromas wrapped around dense blackberry fruit. Full-bodied and intense, the wine boasts bold, powerful tannins that build on the finish. Loamy earth and dark chocolate add depth, while a burst of juicy blood orange acidity brings lift and carries the length.

Named in honor of the late James Vincent, who founded the winery with his wife Ginger, this Cabernet Sauvignon comes from the 12-acre McGrail Vineyard. Fermented in stainless steel with a cold soak to enhance color and fruit intensity, the wine remained on the skins for up to 20 days post-fermentation before being pressed, settled, and racked to barrel. It was then aged for 30 months in 100% new French oak. This bottling delivers a more classic expression of Cabernet, with blackberry, graphite, and toasty oak spices. Notes of black olive and smoked paprika add savory depth. Full-bodied, with soaring, chocolatey tannins and a mineral core of wet slate. The finish is long and layered, with pressed wildflowers and dried fennel adding aromatic complexity.