95% Cabernet Sauvignon, 5% Merlot

Food pairings: Grilled ribeye steak, pan-seared filet mignon with truffle butter or a blackberry reduction, braised beef short ribs, rosemary and garlic crusted lamb chops, and aged hard cheeses such as Parmigiano-Reggiano.

Winemaking: The wine was barrel aged for 21 months in new French oak in the Del Dotto caves. Medium-bodied and polished, it is crafted as a versatile Napa Valley Cabernet, made to pair with a wide range of dishes or to be enjoyed on its own.

Vineyards and terroir: The grapes come from three high-quality Cabernet Sauvignon and Merlot vineyards in St. Helena, farmed to maximize quality and give a complex, layered expression of Napa Valley Cabernet. Del Dotto is a certified California Sustainable Winegrower.

Family and history: In 1988 Dave and Yolanda Del Dotto, on a wine-buying trip, fell in love with a 1912 craftsman house in Rutherford and bought the property on the spot; in 1990 they planted Cabernet Sauvignon, Cabernet Franc, Merlot and Sangiovese, carrying on a family winemaking name with Venetian roots. Their Venetian-style Del Dotto Estate Winery and Caves in St. Helena opened in 2007, with a marble and stone-lined cave corridor lit by Murano chandeliers, followed in 2017 by Piazza Del Dotto near Yountville. Dave and Yolanda and their children Desiree and Giovanni still oversee everything from vineyard to cave.

In the pictures: The candlelit barrel caves of the Del Dotto Estate Winery and Caves in St. Helena (photo: star5112, 2012, CC BY-SA 2.0); the estate winery and its formal gardens (photo: star5112, 2012, CC BY-SA 2.0); and the wine-cellar entrance at the estate (photo: Carol M. Highsmith, 2012, public domain).