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2006 Cabernet Sauvignon, Napa Valley
2005 Cabernet Sauvignon, Napa Valley
2002 Cabernet Sauvignon, Napa Valley

2003 Cabernet Sauvignon, Napa Valley

Appellation: Napa Valley

Composition: 90% Cabernet Sauvignon, 6% Merlot, 2% Petit Verdot, 2% Cabernet Franc

Alcohol: 13.5%

pH: 3.78

Ta: .664g/100m

Tasting Notes: Our Napa Valley Cabernet Sauvignon, deep ruby in color, has ripe cherry, cassis and blackberry fruit aromas. On the palate, flavors of blackberries and raspberries, hints of roasted coffee and an earthy, savory spiciness coat the palate. The soft tannins and sweet oak balance lead to a long and lingering finish.


Winemaking Notes: The final blend was created from select individual lots from vineyards throughout Napa Valley. Each was fermented separately in temperature-controlled stainless steel which was pumped-over daily. The fermented wine was then racked to a combination of French and American oak for aging. During the aging process the wine lots were tasted throughout and blended back together just before bottling.



Suggested Retail Price: $17.00
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The Minor Family

In August 2007, she had a C-section, and though she worried about complications, Monica delivered a healthy baby girl. But hours after Sofia was born, Monica began running a fever. No one was concerned at first -- Monica figured it was just hormones -- but three days later the fever hadn't broken, and Monica's abdomen was swollen and painful. iReport.com: What do you think about this story? Sound off on video

The doctors at Monica's hospital thought she might be infected with a deadly strain of bacteria. They flew her to a hospital in Boston where she was diagnosed with necrotizing fasciitis, also known as flesh-eating bacteria.

Defying the odds, Monica survived, but many of her organs didn't. The doctors removed Monica's uterus, ovaries, gallbladder and part of her colon that same day.