Sweet sassy molassy! All time favorite producer Hawk and Horse is back! This wine has shattered records over the years and remains our single best-selling Cabernet.

The latest vintage is no less a staggering value. Heck, this might be the best one yet with a monocle-dropping price - 61% OFF takes it from $75 to $29. But the quality is where it shines!

Random aside: This very wine was included in this recent Robb Report article about the best Fall red wines. Also, our price makes it by FAR the cheapest on that list.

The seasoned Operatives out there can skip the next few paragraphs, but for for the newbies around here, let’s start with the winemaker - Dr. Richard Peterson.

Heard of him? Probably not.

But you’ve heard of Screaming Eagle and Heidi Barrett. Get this - before Heidi came on board it was Dr. Peterson who led the first four vintages of Screaming Eagle into cult stardom. Then his daughter - Heidi Barrett took over. That’s not all. Richard also took André Tchelistcheff’s post at Beaulieu Vineyards, helped develop Atlas Peak Vineyards, and he presides over numerous institutions including the American Society for Enology & Viticulture, The Wine Institute, Society of Wine Educators and American Institute for Wine and Food. Oh and he wrote an award-winning autobiography “The Winemaker”. Wow!

Second, we have the Red Hills AVA, a little known (for now) region named for its red volcanic soils. It sits just north of Napa, in Lake County - about ten miles north of Howell Mountain in fact. Here you’ll find some exceedingly high-quality Cabernet without the “Napa tax”. There’s a good reason why visionaries like Fred Schrader, Stéphane Derenoncourt, and Andy Beckstoffer have been quietly investing in land here. This gem comes from a small 18-acre Demeter Certified Biodynamic® Vineyard perched at 2,200 feet elevation.

Anyways, about this vintage. Deep and concentrated with ripe fruit, it’s dark purple in the glass and pumped full of black currants, dark cherries, plums. Black pepper, bittersweet chocolate, savory baking spices, and spicy, toasty oak fill in the gaps and round out the complexity. It’s still young, with firm tannins, and ample acidity, and if you can wait a few years it should only improve.

Grab some before the curtain draws and it’s too late. It will sell out, sure as the sun rises!