Sagmor Vineyards is ground zero for the modern wine industry in Texas. When C. M. “Doc” McPherson first planted vines there in the late sixties, his vision of what the Texas wine industry would become was barely even visible. McPherson first planted a wide selection of vines at Sagmor as an experiment, trying to determine what worked in the Texas High Plains. Over 70 vinifera, French/American hybrids and American native varieties were under cultivation. After he felt he had a handle on what grew well, he replanted the original experimental vineyards with Tempranillo, Touriga Nacional, Sangiovese and Cabernet Sauvignon. This 2017 Cabernet Sauvignon is made from 30+ year old vines that “Doc” McPherson planted in the late 80’s, and these vines have seen all manner of weather and the passage of time. West Texas is not a region that is necessarily conducive to Cabernet Sauvignon, but with the right vineyard and the right winemaker, a chance happening can occur and a wine of distinction is made. This Cabernet Sauvignon was aged in 2 and 3-year-old French oak barrels and blended with 3% Merlot and 2% Petit Verdot. The Cabernet Sauvignon from Sagmor is a late season ripener, usually the last grapes to arrive at the winery; frequently needing a few more warm days, but often not getting them due to inclement weather. Light in body, but firm in texture and acidity, the tannin structure combines with the oak aging to deliver a wine with delicate green pepper and cassis aromas making it distinctly Cabernet.