Ultraviolet Cabernet Sauvignon 2020

Tasting Notes

Ripe notes of blueberry compote, plums, fresh violet petals and currants. It has a round mouthfeel with hints of blackberry bramble, black pepper alongside a Bordeaux-like earthiness; with bright acidity and velvety, persistent tannins.


Ultraviolet Wines are an homage to the California climate where winemaker Samantha Sheehan grew up. This wine is meant to be  a pure expression of fruit ripened under the California sun. Her Cabernet Sauvignon is made only with organically farmed grapes and a small amount of sulfur.

The Cabernet Sauvignon comes from three vineyards in the Red Hills AVA, which is just east of St. Helena, and west of Lake County. The vineyards are between 1500-2000 feet in elevation, with red volcanic soil and excellent drainage. Red Hills is one of the most geologically active areas in California, with a pocket of magma flowing two miles below. The Cabernet Franc comes from her personal vineyard plus a friend’s vineyard in Coombsville, which is a new AVA in Napa.

She ferments in stainless steel tanks using native yeast at about 85 degrees. She allows the wine to sit on the skins for an extra 10 days after fermentation is complete, after which the wine goes into neutral French oak. She ages in barrel for 16 months prior to bottling.



Food Pairing Suggestions

Cheese, Hearty stew, Red Meat, Sausage

Grape Varietal:
95% Cabernet Sauvignon, 5% Cabernet Franc
$18.00 each
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