Plum, black olives, and green tea. It’s soft and round with good depth to the mouth feel. There are layers of black cherry, vanilla, and notable earthy tones. Persistent in its finish of toasty oak, juicy tannins and ripe fruit.
Varietals: 91% Merlot, 6% Cabernet Sauvignon, 3% Cabernet Franc
Sugar Level: 0.33 g/L
*Organically Grown
Best in Class – San Fransisco Chronicle Wine Competition
| Weight | 3.5 lbs |
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| Dimensions | 3.5 × 3.5 × 12 in |
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Chacewater Winery & Olive Mill is family-owned and operated and the family’s remarkably strong work-ethic (which they attribute to their Cornish gold-mining roots) has seen them turn a devastating fire into a golden opportunity. Paul and Kellye Manuels’ decision to plant vines on their land after a fire cleared it 30 years ago—has proven to be a very good one. Paul previously ran multi-million dollar construction projects but felt those mining roots drawing him back to the land, and that somehow his “blood and spirt” was “firmly rooted in the earth.” The love-of-land gene has been passed down to the next generation (of three boys who grew up playing and working in the vineyards). Matt the youngest son, who was born the same month the first vines were planted, is now a passionate organic farmer. He manages the family’s Ponedrosa Vineyards, ensuring winegrapes of exceptional quality–proven by their many award-winning wines. The Manuels’ also source fruit from carefully selected local growers. Their 2014 “Nell Cabernet Sauvignon Red Hills Lake County” won an impressive 93 point score from the Wine Enthusiast magazine.
From $75
From $45
From $22
From $25
