Wine Advocate 95
"The 2017 Cabernet Sauvignon is blended with 10% Merlot, 7% Petit Verdot and 3% Cabernet Franc. It has a deep ruby color and fragrance of Morello cherries, chocolate, mushrooms, savory herbs and pipe tobacco. The full-bodied palate is powdery and plush with soft, alluring streaks of herbal character and a long, layered finish. It could still use a few years in bottle.
Published: Jun 15, 2023"

Wine Enthusiast 95
"This is a great appellation wine blended with small amounts of Merlot, Petit Verdot and Cabernet Franc. Cedar, char and celery salt accent tight, refined tannins that grip the palate with intense flavor and texture. Black currant, crushed rock and a hint of toasted oak also contribute. Enjoy best from 20272032. Virginie Boone"

The Wine
78% Cabernet Sauvignon, 12% Merlot, 7% Malbec and 3% Petit Verdot
Sourced from 34% St. Helena, 26% Oak Knoll, 17% Napa Valley, 12% Napa-Carneros, 7% Mt. Veeder, 4% Rutherford
Decomposed rock with silt, clay and gravel soils
Native-Yeast and malolactic fermentation
Aged sur lies for 28 months in 52% new French and American oak barrels
14.5% abv

The Estate
Ramey Wine Cellars was founded in 1996 by David Ramey and his wife Carla. After sixteen years making wine in Sonoma County, and firmly establishing Matanzas Creek and Chalk Hill wineries in the marketplace, David crossed the Mayacamas to spend six years in the Napa Valleyfirst as winemaker for Dominus Estate and project manager for the construction of their new winery; then helping Leslie Rudd reshape the Girard Winery into Rudd Oakville.

Over the years, David has helped pioneer traditional, artisan winemaking techniques in California during a period when making wine by the University book was the norm. His efforts have helped shape the way many wines in the United States are made today, including the elimination of skin contact for most white grapes; the use of oxidized juice in making white wine; sur lie aging of white wines in barrel; malolactic fermentation of Chardonnay; native yeast fermentation; harvesting fully mature fruit; eliminating acidification of red wines, and bottling without filtration.

In addition to managing Ramey Wine Cellars, David enjoys consulting for a select handful of clients in the North Coast.