Mitchell Ming started drinking great Cabernet Sauvignon in the 1970s, cutting his teeth on great wines from Mayacamas Vineyards, Heitz, and the superstars of the day. He was inspired to carve out his own high-altitude Mt. Veeder vineyard, north of Mayacamas Vineyards and right next door to Mt. Brave, Lokoya’s source for their $500 Mt. Veeder Cabernet.

Godfather organic viticulturist Phil Coturri (Mayacamas, Oakville Ranch) and Mountain Cab expert Tim Milos (Opus One, S. Anderson, Immortal Estate) team up to craft this shining Cabernet Sauvignon from Moon Mountain AVA, just steps from the Mount Veeder AVA boundary. The breed of this Mayacamas Range terroir means the value for money here is off the charts at $50.

Why You’ll Love It:

• Concentrated, satisfying Cabernet with notes of dusty blackcurrants, blackberry, cocoa, and mountain underbrush.
  

• Structured enough to age another 5-10 years but light enough on its feet not to overpower a weeknight burger.
  

• Unmistakably noble, dusty, sylvan Mayacamas Range terroir that any fan of Mayacamas Vineyards, O’Shaughnessy, or Robert Craig will recognize instantly, at a fraction of the price.

How to Serve it:

• Drink now or age through 2030.
  

• Serve at 58℉ in Bordeaux or Cabernet Sauvignon stems.
  

• Serve with oak-grilled ribeye caps drizzled with sauce marchand de vin.