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Maker 2019 Cabernet Pfeffer by Ser Winery
2019 Cabernet Pfeffer by Ser Winery

2019 Cabernet Pfeffer

Single-vineyard

Organic

Dry-farmed

Rare-Varietal

Female Winemaker

Vegan-friendly

Winery: Ser Winery
Maker: Nicole Walsh
Region: Cienega Valley, CA
Vineyard: Wirz Vineyard (head-trained, dry-farmed, organic, old-vine)
Notes: Cranberry, white pepper, pomegranate

The Nerdy Details

Price per can: $12
Aged: 15 months, neutral French oak puncheons
Residual Sugar (g/L): 0.1
ABV: 13.7%
pH: 3.52

100% Cabernet Pfeffer

The Maker

Nicole is a Santa Cruz surfer making big waves in cool-climate wine, seeking out super rare grapes from rugged coastal terrain. After working in wine around the world—from Michigan to New Zealand—she started Ser, which means “to express origin” in Spanish. Ser specializes in single-vineyard, single-varietal wines that are a pure reflection of where they came from.

The Wine

Cranberry, pomegranate, white pepper. If Cab Sauv is the life of the party, Cab Pfeffer is the intriguing mystery guest—understated, with layers of depth. Meaning “pepper” in German, the Cab Pfeffer is one-of-a-kind—less than 10 acres of these grapes are left planted in the world. 

Acidity

3/5

Body

2/5

Sweetness

1/5

Tannins

2/5

The Can

  • 100% Recyclable
  • Doesn’t affect the taste
  • No light exposure or oxidation
  • No “corked” wines
1 can is equivalent to 1/3 bottle

The Label

The cool California coastal can is an homage to the ocean’s influence on Nicole’s life and life work.

Pair With

It’s delish alongside barbecue, lamb ribs, a crumbly feta salad, or a hearty pasta with tomato sauce.

Winemaker Notes

The Cabernet Pfeffer is sourced from the Wirz Vineyard in Cienega Valley.  Old vines (95 years old), head trained, organic and dry farmed (no irrigation) on decomposed granite and limestone soils.  The Cienega Valley is surprisingly cool climate located on the Eastern side of the Gavilan mountains in San Benito County.  Cabernet Pfeffer is an extremely rare variety with less than 10 acres left in California.  It is a unique variety originating in Southwest France.  The fruit is hand picked and fermented in macro bins.  3 day cold soak,  ~10 day maceration post fermentation, pressed to neutral french oak puncheons, aged ~15 months.

“I love the unique and distinct varietal character from Cabernet Pfeffer such as cranberry fruit and white pepper.  The wine is delicate, yet expresses a depth of flavor that delivers.”

— NICOLE WALSH
Maker Nicole Walsh - Cabernet Pfeffer
Nicole Walsh, owner and winemaker at Ser among the vines.
2019 Maker Cabernet Pfeffer Bottom of Can
The first Cabernet Pfeffer ever to be canned.