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Martin Ray Sonoma County Cabernet is picked overnight, or early in the cool mornings, into ½ ton bins, then sorted and destemmed to small, open-top stainless steel tanks. After cold-soaking for four days, it's ferment at warm temperatures, then allowed for up to two weeks of extended maceration to fully extract and integrate the fruit’s flavor and tannins. The must is then gently basket-pressed to 45% new French oak to undergo malolactic fermentation and 14 months of aging.
The blend of Sonoma County’s sub-appellations expresses a wonderful complexity. The fruit-driven bouquet and palate extends notes of wild blackberry, aromatic violets, spicy persimmon, and mild, dry red pepper with a light oaky touch of caramel. This approachable, medium-bodied Cabernet is not to be underestimated with its structured tannins and perfectly integrated oak influence.