Cabernet Sauvignon is a natural cross of Cabernet Franc and Sauvignon Blanc, first identified in seventeenth-century Bordeaux. Dark fruit and firm structure — the tannins are the point, not an accident. Sonoma covers far more varied ground than Napa — coastal fog, inland heat, and a dozen distinct appellations within one county. Bottled under the Sebastiani Sonoma label. Best with air — pour it early and let it stretch out. Serve with steak, lamb, or a hard aged cheese.