At a glance

Producer

Enfield Wine Co

Region

Fort Ross-Seaview, Sonoma Coast, California, USA

Grape variety

Cabernet Sauvignon

Wine type

Red

Body

Full-bodied and Bold

Sweetness

Dry

Typical price

$50-$70

Tasting profile

Aromas of dark blackberry, cassis, graphite, and hints of forest floor; palate shows dense fruit, cedar oak, and firm tannins

Evolution: Over next 5-8 years, fruit will integrate with oak, tannins will soften, and tertiary notes of leather and tobacco will develop

At peak: Balanced complex layers of dark fruit, earth, spice, and smooth tannins with lingering finish

Structure

Acidity

Moderate to high, balancing richness

Tannins

Firm and prominent, providing structure for aging

Alcohol

14.5% ABV

Aging potential

15+ years with proper cellaring

Drinking window

Peak drinking

2028 to 2046

Optimal window

2026 to 2049

Current status

Ready to start opening but still youthful, best to wait for more development

Current condition

Structured tannins and acidity indicate potential for long aging; currently approachable with aeration

The 2021 vintage at Fort Ross-Seaview produced structured, concentrated Cabernets with firm tannins and acidity, allowing for extended maturation. The wine’s balance of ripeness and structure supports a peak drinking window starting about 5 years after vintage, with a plateau of 8-10 years reflecting gradual integration of fruit and secondary flavors.

Food pairing

Pairs excellently with grilled red meats, game dishes, aged hard cheeses like Parmigiano-Reggiano, and dishes with earthy mushroom sauces.

Serving

Serving temperature

16-18°C / 61-64°F

Decant

Yes (1-2 hours) — Firm tannins and concentrated fruit benefit from aeration to open aromas and soften palate

Sustainability

Sustainability score: 7/10

Use of cover crops, drip irrigation to conserve water, solar panels for partial winery energy needs, minimal pesticide use

Enfield Wine Co follows sustainable farming practices certified by Sonoma County Sustainable Winegrowers, incorporating water conservation and renewable energy initiatives to reduce environmental impact. While not fully organic or biodynamic certified, their approach balances vineyard health and resource efficiency. Local production mitigates transport emissions, but international distribution contributes to carbon footprint.