Saint Viviana wines are the result of a year-long process including some of the finest winemakers in California, a master sommelier, and lots and lots of tasting. The Cabernet Sauvignon is from Paso Robles, California. It starts with a high-end Cabernet, so there’s not much to do after the alcohol is removed. The more natural the flavor (and fewer additives), the better. The result is a dry, tannic wine with high acidity—best for pairing with food. We’d recommend enjoying this alongside richly flavored hearty dishes like steak, bolognese, and other tomato and meat-based dishes.  A bright nose of ripe blackberry and plum is rounded out with coffee, vanilla, and toast. The fruit continues in the palate with notes of black currant, dark cherry, and baking spices. The wine is ripe and rich with a dusty cocoa powder finish and a palate clearing, robust tannin structure.  Our panel of winemakers and sommeliers tasted dozens of wines from all over the Pacific Northwest until we found the winners. Saint Viviana is the result, and we think you'll love it.