V. Vineyards Cabernet Sauvignon Audace Ruby Vineyard Sonoma County 2021

Add 3+ bottles to your cart and instantly receive HUGE savings!

You should know rockstar Jean Hoefliger from his Debate, Michel Rolland "MR," and Alpha Omega wines (among many others). The guy consistently makes huge-scoring, fan-favorite Napa reds in his signature plush, rich, and silky style. V. Vineyards is a little under-the-radar (and frankly, we love it that way), set up on a unique and remote mountain site. Perched up on the Sonoma County side of Spring Mountain, deep up St. Helena Road and neighbors to luminaries like Pride Mountain, Cornell, and Vineyard 7&8, lies this magnificent Mayacamas mountain range estate. 

It’s a dreamy spot purchased by Gina and Steve Viets and planted in 2007 to primarily Cabernet Sauvignon. At 1,800 feet in elevation and just one mile from the Napa County line, these rugged mountain vines produce wines of incredible concentration and complexity that rival the best Napa mountain Cabs, without the hefty price tag. This single-vineyard wine is a true gem that checks all the boxes for world-class Cab, and we are confident it will age effortlessly for decades. Made of 96% Cabernet Sauvignon, 3% Petit Verdot, and 1% Cabernet Franc, it had 100% barrel fermentation with 21 days on skins, followed by 22 months of aging in 80% new French oak to add warmth and a kiss of baking spice.

With a silky entrance, the wine bursts with blackberry jam, plum reduction, and crushed gravel on the front-end, with touches of black currant, graphite, blueberries, dried violets, dark chocolate, and all-spice rushing in next. A mineral-laced spine of wet, salty ocean rocks makes this all the more complex, while elegant tannins and a juicy, long finish round it out to perfection. Check out the glowing reviews below to get an idea of how incredible this wine is for the price! But fair warning, deals like this don't come around too often… fewer than 150 cases were even made! Why wait? 

FOOD PAIRINGS: This is the kind of Cab that demands a steak – but try it with a reverse sear by completely drying the steak with paper towels, seasoning generously with salt (and a bit of pepper), baking low and slow at 275 F for 30 minutes, and then searing in a sizzling hot pan for about 90 seconds per side. Wicked good with a PERFECT crust.