The 2016 Cabernet Sauvignon Sonoma County is opaque ruby-black with a nose of blackcurrant, blueberries and black cherries with touches of leather, cedar, dried herbs and turned earth. The palate is full-bodied with firm, chewy tannins, decent freshness and a spicy finish. 84,600 cases produced.

Deep garnet-purple in color, the 2015 Cabernet Sauvignon Sonoma County offers aromas of cassis, blackberries, black cherries and violets with notes of chocolate box and a waft of wild thyme. The palate is medium to full-bodied with firm, grainy tannins and a good core of muscular black fruit, finishing long and earthy. 55,700 cases produced.

Deep garnet colored, the 2014 Cabernet Sauvignon Sonoma County offers crushed red and black currant notes with underlying notes of plum preserves, baking spices, dried herbs and black earth. Full-bodied, rich, soft and with good balance, the palate offers plenty of spicy black fruit flavors, finishing long and uncomplicated.

The 2013 Cabernet Sauvignon is a youngster. Dense purple in color, with ripe, concentrated fruit, a big, spicy mouthfeel, but still in need of another 3-4 years of cellaring, there are lavish quantities of cassis fruit, the wood is well-integrated, and the wine full-bodied and very promising. I can’t think of a better generic Sonoma Cabernet Sauvignon St. Francis has ever made. Anticipated maturity: 2017-2030.

I tasted three cuvées of Cabernet Sauvignon. The generic 2012 Cabernet Sauvignon Sonoma is a solid, well-made, reasonably priced Cabernet displaying notes of high-quality, unsmoked tobacco, blackcurrants, cedarwood and spice box. With a pure varietal character as well as medium body, it can be drunk now or cellared for 7-10 years.