Drink now or cellar for up to 5 years. No need to decant before serving.

To give this powerful Central Coast Cab balance and complexity, the grapes are selected from four distinguished AVAs which have a particular affinity with Cabernet Sauvignon: Pasos Robles, Arroyo Seco, San Antonio Valley and Hames Valley. Each area adds a unique facet to the wine’s complex personality; Paso Robles is known for its big and bold Cabs, while Arroyo Seco grapes add a firm structure and fruit from San Antonio Valley and Hames Valley contribute rich dark berry, dried fruit and spicy flavours. To ensure these different elements are well-integrated, the wine is barrel-fermented and then aged in French oak barrels for 10 months.

The result is a hearty, full-bodied wine bursting with intense aromas and flavours. The nose displays intricate layers of freshly-ground coffee, toast, dark chocolate and blackcurrant jam which evolve into sweet dark berries, vanilla and licorice on the palate. Firm tannins and robust fruit flavours make this an excellent match for braised ribs or earthy game dishes.

Smith & Hook takes its name from two former cattle ranches in the Santa Lucia Highlands which were purchased by Nicky and Gaby Hahn in 1980 after they noticed the untapped winemaking potential of the local area. Recently recognised as an “American Wine Pioneer” by Wine Enthusiast magazine, Nicky successfully lead the campaign to have Santa Lucia recognised as an AVA in 1991. With nearly forty years of winemaking experience in the Central Coast area, the family-run business is now in the capable hands of the Hahns’ son, Philip.