While Santa Barbara is not well known for Cabernet Sauvignon as other grape varietals, Camp Four is proving that this grape can be grown with success in our region. In this case, especially when blended with super quality Syrah! The final blend for this wine is 60% Syrah and 40% Cabernet Sauvignon. The Cab was fermented in very small 1 1/2 ton open-top bins and punched down with great frequency (4 times a day) to deliver dark color and fine tannins. The Syrah was handled in a similar manner but in a single 5-ton fermentation vessel.

This wine was aged in 100% French oak barrels, about 35% new, for 20 months before being racked and bottled. A big, but balanced wine, you will find dark fruits - cassis, blueberry and currant - on the nose and palate along with an interesting tobacco note from the Cab. Finishing with notes of toast, spice and vanilla, this wine is sure to deliver especially when paired with grilled meats or a prime rib. Enjoy!