The Benziger Family is well known in for producing some of the best value, quality wines in Sonoma County. And over the last decade or so their focus has been on improving the quality of their wines through improved farming techniques. More specifically, through sustainable, organic and biodynamic grape growing. All of their estate vineyards are all three right now but they are also working very closely with their grape growing partners to implement full sustainability in their vineyards as well. The aim overall is to produce richer, more flavorful grapes for better wines, and this Cab is a prime example. Grapes are sourced from small growers throughout the County. Low-yield fruit with very concentrated flavors. the wine is fermented slowly with extended skin maceration and then aged 16 months in oak barrels. This 2013 won a Silver Medal in the San Francisco Chronicle Wine Competition and Wine Enthusiast Magazine said "Blended with hearty amounts of Petite Sirah, Petit Verdot, Cabernet Franc and 8% unidentified, this is a likable, basic wine, dry in herb, cedar and pencil that'll work well with food."