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Camelot 2006 Cabernet Sauvignon was produced from a blend of North Coast, Central Coast and Lodi region grapes. By blending fruit from cool-climate regions with grapes grown in warmer microclimates, we are able to produce a smooth, sophisticated Cabernet Sauvignon with rich, ripe fruit flavors, supple tannins and balanced structure.
Winemaker Melissa Bates blends state-of-the-art technology with old-world artisan winemaking techniques to craft an outstanding Cabernet Sauvignon that consistently over-delivers on quality. The fermentation in stainless steel tanks brightens the plum and dark berry flavors.
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