aromas of ripe black fruits, plum compote, earth, slate, mineral and spice.


Its intensely rich and deeply concentrated blackberry, fig, boysenberry and dark plum flavors – with undertones of mineral, spice and roasted coffee – are framed by firm, but supple tannins and culminate in a long, beautifully structured finish

Growing Conditions

2010 was a notably cool growing season in California. The year began with substantial rainfall, which pushed back bud break, flowering and grape set by several weeks. After an unusually cool summer, heat spikes in late August kick-started full ripening. Cooler temperatures returned in early September, extending the growing season and ensuring that our Vine Hill Ranch grapes were harvested with a perfect balance of sugar and acidity.


Cakebread Cellars winemaker Julianne Laks employs traditional artisan winemaking techniques to maximize the extraction of color, flavor and tannin from our Vine Hill Ranch fruit. After the grapes are crushed, the juice from each lot is cold-soaked for 48 hours prior to initiating fermentation with a cultured French yeast strain that enhances texture, depth and intensity. Once fermentation completes, the wines enjoy an extended, three-week maceration on their skins to further extract color and flavor while softening tannins. The 2010 Vine Hill Ranch Cabernet Sauvignon spent 19 months aging in French oak barrels, 32% new, before bottling in April, 2012.

Food Pairing

Excellent with rich red meats and game.