WE'RE NOT SURE
- Hand-harvested, hand-sorted, French barrel-aged Napa Cab – from the Valley's premier region of Oakville (aka, the "Beverly Hills" of Napa - Screaming Eagle's made right across the street!). This red is money, honey.
- With your funding, Scott gained access to 30-year-old Cabernet vines producing top-tier fruit from super rocky soils. That makes for sturdy, hearty, over-the-top concentrated flavor. Perfect for a flavor-craver like good ol' S.P.!
- As if this first-class Cab wasn't rare enough (only 400 cases) your Oakville red just took home two prestigious Gold medals at both the New Orleans Wine Awards and the San Francisco Chronicle WIne Competition. Get your bottle before the Angels swarm.
Scott’s radiant red is filled with level after level of flavor explosion – notes of wild berries, brambly spices and mind-blowing textures will knock your socks right off.
Scott managed farming and selection from 8 different Cabernet blocks for your lusciously-layered red – harvesting from the hills of the Mayacama mountains, right outside Napa.
This is your top-shelf Cab to share at family functions, whimsical dinner parties or just a plain ol’ Monday evening! Being a bestseller, though, it won’t be around for long...
The last vintage won Silver at the San Francisco Chronicle Wine Competition – even more reason this bottle might not last!
- Scott's trademark blend is back – but this year, it's packed with more juicy fruits, more extraction, and more insanely velvety textures – thanks to old-vine Syrah and sultry, inky Petite Sirah.
- This perfect storm of brooding black fruit, spicy oak and perfectly-rounded richness is Scott's "Tuesday wine," but we're drinking this wallop of intense blackberry jamminess every day. Kapow!
- The prickly warmth of a good pepperoni pizza complements this wild red wine in a completely mesmerizing way. Eat, sip, repeat.
- Scott knows how to respect Sonoma fruit - he's not looking for bright aromatics or giant fruit flavors with this Pinot - just a smooth, balanced red with a perfectly supple finish.
- Harvested from three special vineyards, Scott fermented each block separately in French oak barrels then blended to make a sumptuous Pinot that shows off his favorite Sonoma Coast fruit.
- This scrumptious Pinot Noir is designed for a feast. Share with your family if you dare.
- Last year's vintage received a Double Gold medal in the 2018 San Francisco Chronicle Wine Competition - that's the highest medal they award!
WE'RE NOT SURE
- True to fashion, your no-holds-barred winemakers made one fine Petite Sirah – this intense red is ripped, full of GIANT flavor, texture, and incredible complexity.
- You gave Scott the chance to work with his long-standing friends who own and operate Gould Vineyards at the northern edge of Sonoma – the same vineyards he uses for ROX All Blacks. It's some of the best old vine fruit in the Valley!
- Scott made sure this Sonoma showstopper got every top-shelf touch imaginable – French oak barrel aging, too. If you want a taste, act fast – there are only 500 precious cases.
- Scott combed thousands of acres of vineyards to find you the juiciest grapes in the state – and by golly, he's done it. This is the Cab you'll drink every day of the week.
- Powerful ripe black fruit, seductive spices and velvety-soft tannins make this an all-out crowd-pleaser - it's got a super ripe, silky finish that you'll LOVE.
- With just a lick of chipotle mayo on a charburger, you’re on the road to something exceptional. Pour a generous glass of Scott's Cab... and watch the magic unfold before you.
Scott’s rich and compelling blend will blow your MIND. Your epic red’s packed with a chock-full of good stuff – flavors of juicy dark plums, black cherries, silky textures and a dash of spice for good measure.
Thanks to Angels, Scott scooped up fruit from three prominent vineyards to make this epic blend – velvety lush Cab, dark and dreamy Merlot (from a 25+ year vineyard!) and peppery Petite Sirah for extra oomph.
This intense and seductive red will take your BBQ to the next level – pour a glass and let it breathe before you fire up the grill, and by the time you sit down to dinner, you’ll have one heck of a combo.