2016 Lanza Family Cabernet Sauvignon


Club Price: $42

A nice balance of fruit, tannin and oak, with a lingering finish featuring raspberry jam. Pepper encrusted, Gorgonzola stuffed New York Strip Steak, sweet potato fries, and green beans would harmonize with this wine.

To purchase, please call the tasting room at 707-864-0730.

This is a rich, full-bodied, lush Cabernet Sauvignon overflowing with flavors of cherry, spice, cedar, mocha, and bright flavors.  It’s well balanced with smooth tannins and integrated oak.  It’s a special occasion wine that is both drinkable now but reward you with age.  Try it with leg of lamb, braised short ribs, or tri-tip steak.

The Lanza Family brand is about taking our history and tradition through winemaking/grape growing and moving to the next level of quality and experience. We’ve taken 25+ years of knowledge and experience and made the absolute best of our vineyards.

What makes this wine different from the Wooden Valley Winery Cabernet Sauvignon? Shoot thinning the crops, leaving one cane per spur. Multiple thinning passes to adjust and manage crop size. Extended barrel/bottle time. The ability to use grapes from multiple vineyard sources.

The grapes used in this Cabernet are sourced from the best blocks of four of our vineyard locations.  The Koch, LMP, Thor and Fran Scarlett vineyards. 

Blend: Cabernet Sauvignon (Koch, 169, Fran Scarlett, & Thor)


Alcohol: 15.60%
PH: 3.56
TA: .56 gms/100mls
RS: 0.10%
Cooperage: 15 months American Oak
Bottling Date: 4/20/2018
Release Date: 7/26/2018
Cases Produced: 665




Carne Rolla
  • 2 Cups bread crumbs
  • 2 Cloves garlic, finely chopped
  • 2 Cups parmesan cheese
  • 1 Cup finely chopped parsley
  • 1 small onion chopped fine


Prepare: 3 lbs. top round steak cut 1/4 in. thick and tenderized by butcher. Cut steak into 3″ wide pieces and pound until thin. Set aside and make filling. Mix all ingredients together, season with salt and pepper and moisten with olive oil. Season meat with salt and pepper and then spread some filling on each piece of meat, roll and secure with kitchen twine. Using heavy skillet or dutch oven, brown meat rolls in 1/2 butter   1/2 olive oil. Brown meat well as this helps create sauce. Remove meat from pan and add 1/2 cup chopped onion, 1 cup each chopped celery and carrots, 3 cloves chopped garlic; sauté until translucent. Add 1 can tomato sauce and cook for a few minutes, then deglaze pan with red wine   cook until wine reduces by half. Add 1 can beef broth, return meat rolls to pan and simmer until tender. Thicken sauce if necessary with some left over filling. Season to taste and finish with 1/2 cup fresh parsley. Serve with a glass of Wooden Valley Zinfandel