Cabernet Sauvignon. Brenda first purchased Cabernet Sauvignon grapes from Ed and Bruce Perotti, father and son grape growers in Dry Creek Valley, in 2002. Home to our flagship Zinfandel fruit, the Perotti's planted a small plot of Cabernet Sauvignon on a hillside section of their vineyard. When the first grapes arrived in 2002, they offered them to Brenda and she has been making the wine ever since. On its own, the Cabernet Sauvignon was a very, very good wine - big, bold flavors and plush tannins. But for Brenda, something was missing. In 2012, she started to blend in other varietals with the Cabernet Sauvignon and her HellHound Red Blend was born. In 2016, she took a different path and kept her Hellhound 100% Cabernet Sauvignon. Instead of adding additional flavors from other grape varietals, Brenda finished the wine's barrel aging in used Bourbon Barrels. The results are strikingly good!
Aged in Bourbon Barrels. HellHound gives me the ability each and every year to make a big and bold style red wine based on Cabernet Sauvignon. In 2016, I took a completely different path for my Hellhound. A family vacation in early 2016 to Louisville, Kentucky, home of Bourbon whisky, exposed me to the wonderful flavors creating by aging Bourbon in American Oak barrels. Why not use this oak for red wine? It was love at first taste! Used Bourbon whisky barrels impart a delicious spicy and smoky character to my HellHound red wine. I think I'm hooked!