I had high hopes for this $13 California Cab. Unfortunately, I wasn’t overly impressed.

According to the website:

Our Rio Vaca estate vineyard lies 10 miles east of the famed Napa Valley, separated only by the craggy Vaca Mountains. Planted in ancient volcanic and alluvial soils, majestic 25-year-old vines produce grapes with complex and concentrated flavors.

The Vaca Cabernet Sauvignon was fermented in small, separate lots then aged in 60-gallon barrels. reserve lots of Syrah were cold-soaked prior to fermentation. Cold-soaking extracts darker, concentrated colors and fruits leaving behind harsh tannins.

The wine was aged 14 months in barrels, 25% new. a blend of 60% American, 20% French, and 20% Hungarian oak adds toasty vanilla, clove, and cedar highlights. the results is a dark wine, ruby in color, with ripe blackberry and plum flavors. Layered with velvety tannins, the finish is long and enduring.

The high acidity as well as the cedar and oak notes are the source of my sub-par opinion of the Vaca Cab, but if those characteristics appeal to you, give it a try.

Origin: California
Where: Highland Wine
Price: $13
Next time: I’ll pass.