True Oak Cabernet Sauvignon has a full fruit expression with refined structure and smooth texture. Aromas of dried cherries and plum open into a silky mouthfeel of red and black fruit flavors with a long, velvety finish.

After gently de-stemming the grapes, the must was fermented on the skins for up to two weeks at ~80°F because warm temperature fermentation aids in extracting color and desirable tannins. The next step was pressing the fruit gently to avoid the overly drying tannins found in the seeds. After pressing, the wine was racked into oak barrels to age for several months prior to bottling.

The Oak Knoll District (OKD) is located at the mouth of the Napa Valley and lies at the southern end. The growing season is longer—cooler in the summer than the warmer Upper Valley and drier in winter allowing soils to warm earlier in the spring. With moderate temperatures maintained by the daily cool breezes off of the San Pablo Bay, means that the fruit can ripen slowly, maintaining freshness and aromatic lift, while developing a soft mouthfeel with balanced alcohol and acidity

True Oak Red Blend is deep ruby in color and has intense red fruit aromas followed by flavors of raspberry, plum, currants and a hint of spice. The bold mouthfeel, velvety tannins and super-long finish add up to a spectacularly bold and balanced wine.

After gently de-stemming the grapes, the must was fermented on the skins for up to two weeks at ~80°F because warm temperature fermentation aids in extracting color and desirable tannins. The next step was pressing the fruit gently to avoid the overly drying tannins found in the seeds. After pressing, the wine was racked into oak barrels to age for several months prior to bottling.

The Oak Knoll District (OKD) is located at the mouth of the Napa Valley and lies at the southern end. The growing season is longer—cooler in the summer than the warmer Upper Valley and drier in winter allowing soils to warm earlier in the spring. With moderate temperatures maintained by the daily cool breezes off of the San Pablo Bay, means that the fruit can ripen slowly, maintaining freshness and aromatic lift, while developing a soft mouthfeel with balanced alcohol and acidity.