While the Dry Creek Valley is renowned for Zinfandel, there is almost as much Cabernet Sauvignon planted. Cabernet Sauvignon flourishes in warm, sunny days coupled with cool nights and foggy mornings. The well-drained mountainside soils force the dry-farmed vines to drill deep into the soil to retrieve the nutrients they need to ripen properly. The result is small berries that are bursting with distinctive Cab flavors and ample tannins. The cool growing season resulted in longer hang time for the grapes, allowing them to ripen while retaining higher levels of acidity.