4 and 6 bottle levels    $23 (member price $20)
94% Cabernet Sauvignon, 6% Merlot  13.0% ABV

Like June’s Banyan Gewürztraminer, Camp Wines is a project of Kenny Likitprakong, who sources fruit from Sonoma, Mendo, Monterey and Sierra Foothills, enabling him to keep costs low.   45% Cabernet Sauvignon from the Lolonis Vineyard in Redwood Valley, 20% Cabernet Sauvignon from Campovida in Hopland, 14% Cabernet Sauvignon from the Martorana Vineyard in Dry Creek Valley, 8% Cabernet Sauvignon from the Shamwary Vineyard in Sonoma Valley, 5% Cabernet Sauvignon from the Prior Vineyard in Sonoma Valley, 4% Merlot from the Gibson Vineyard in Hopland, and 4% Merlot and Cabernet Sauvignon from the Morrison Vineyard in Sonoma Valley.  All lots were fermented in stainless steel with a minimal 1-2 punchdowns or pumpovers per day and aged in neutral French oak barrels.  Black cherry, blackberry, black tea, hint of earth.  This is a medium-bodied Cab, great for summer, but not big enough for a grilled ribeye.

Food Pairing Suggestions:
Try this cabernet with lamb chops with Moroccan barbecue sauce, pepper steaks with balsamic onions, rosemary grilled chicken thighs with edamame risotto, warm steak salad with Gorgonzola vinaigrette, bison burgers topped with caramelized onions and peppers, braised beef and mushrooms drizzled with a red wine pan sauce over potato, leek and bacon hash, and braised lamb shoulder with fennel, orange and baby potatoes. Or simply savor a glass of this cabernet with a platter of hard, sharp cheeses such as Roquefort, Beaufort, Comté and Emmental.