Kenwood Vineyards’ Sonoma County Cabernet Sauvignon is primarily sourced from vineyards located in the Dry Creek, Sonoma and Alexander Valleys. Each vineyard lot is kept separate throughout fermentation and aging to preserve the unique flavors of the individual vineyards that are brought together for the final blend.

Pat Henderson, Kenwood Vineyards Chief Winemaker

With our Kenwood style of cabernet, we want a wine that has a lot of complexity and intensity of flavor, It should be well-balanced so it complements food rather than fighting with it.

When the wines are ready to come out of barrels, we taste them and spend a lot of time determining what the most flavorful combination will be. After we get the cabernet portion figured out, we start tasting it with small amounts of other Bordeaux varietals to improve the balance and complexity.

The 2016 Sonoma County Cabernet has 90% Cabernet Sauvignon, 9% Merlot, 1% Cabernet Franc - Alcohol: 13.5%

(The additions) make for a much more interesting wine.

Pat Henderson began crafting wine in 1981 when he was 19. His first vintage at Kenwood was in 1983, when he was still going to school at UC Davis. He returned as chief winemaker in 2003 when founder Mike Lee retired.