At a glance

Producer

St. Francis Winery & Vineyards

Region

Sonoma County, California, USA

Grape variety

Cabernet Sauvignon

Wine type

Red

Body

Full-bodied and Smooth

Sweetness

Dry

Typical price

$18–$28 USD retail

Tasting profile

Black cherry, cassis, plum, toast, baking spices, subtle oak, gentle herbaceous note.

Evolution: Fruit will mellow, oak will integrate further, tertiary notes (cedar, tobacco) may emerge by 2024–2026.

At peak: Most harmonious expression of fruit and structure between 2022–2025; after 2026, may decline.

Structure

Acidity

Medium, offering freshness

Tannins

Medium, moderately firm but approachable

Alcohol

Moderate to high (usually in the 14–14.5% range)

Aging potential

Designed for mid-term drinking; can cellar for up to 8 years from vintage

Drinking window

Peak drinking

2022 to 2025

Optimal window

2021 to 2026

Current status

Drinking well now with room for a few more years of positive development.

Current condition

Showing primary fruit, mild integration of oak and tannins; youthful structure remains but is softening.

Sonoma Cabernet from St. Francis is made for approachable, fruit-driven drinking with moderate aging capacity. Its mid-weight tannins and balanced acidity allow several years of positive evolution, but it is not structured for long-term cellaring like some Napa rivals.

Food pairing

Grilled steaks, roast lamb, hearty pasta dishes, aged cheddar, mushroom ragout.

Serving

Decant

Yes (30 minutes) — Decanting will help to aerate the wine, enhancing its aromas and flavors, especially given its medium tannins and age.

Sustainability

Sustainability score: 8/10

Use of cover crops, integrated pest management, reduced water application via drip irrigation, on-site solar power generation, recycled/recyclable packaging, glass lightweighting, eco-friendly insulation in production.

St. Francis Winery demonstrates advanced sustainability practices verified by third-party certification; they are recognized for habitat protection, water efficiency, and clean energy use. While not organic/biodynamic, the farming and winemaking principles greatly reduce environmental impact relative to industry peers. Packaging and distribution improvements further minimize carbon output, resulting in a strong but not maximal score.