Vineyards
Winemaker, Richard Mansfield, sourced the grapes for Jenica Peak Cabernet Sauvignon from the pristine growing region of California’s Central Valley. Grown in the shadow of the majestic coastal range, protected from the cold Pacific winds and rains, and nestled to the west of the grand snow-capped Sierra Mountains, the vineyards for Jenica Peak are rooted in the fertile soils of the San Joaquin and Sacramento River Valleys.

Harvest & Winemaking 
In order to fully expose the grapes to the warm rays of the California sun, the grapevines were trained to grow vertically tucked in the middle of evenly spaced wires stretched between stout vineyard posts . Budburst began in late April and the grapes grew into the peak of maturity before harvest in August and September. The clusters were carefully inspected; the berries gently removed from their stems, and sent to fermentation tanks. Yeast was added, the natural grape sugars changed into alcohol and the color in the grape skins transformed the wine to an ideal violet hue.

Tasting Notes
A purple-violet robe encases the dense, rich texture of this classic Cabernet Sauvignon. Supple notes of blackberries and cassis segue into flavors of dark fruit and creamy chocolate accentuated by a hint of mocha.

Food Pairing
Enjoy alongside veal parmigiana

Awards & Accolades
2010 Vintage
     Silver - San Francisco Chronicle Wine Competition, 2012
     Silver "Best Buy" - World Value Wine Challenge, 2011

2008 Vintage
     Gold - Orange County Fair Wine Competition, 2010
     Silver - San Francisco Chronicle Wine Competition, 2010 
     Silver - California State Fair Wine Compatition, 2010