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2019 Cabernet Pfeffer

  • Female Winemaker

  • Organic

  • Single Vineyard

  • Vegan Friendly

  • Dry Farmed

  • Rare Varietal

Winery: Ser Winery

Maker: Nicole Walsh

Region: Cienega Valley AVA, CA

Vineyard: Wirz Vineyard (head-trained, dry-farmed, organic, old-vine)

Notes: Cranberry, white pepper, pomegranate

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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

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.

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

Body

Sweetness

Tannin

  • 100% Recyclable
  • Doesn’t affect the taste
  • No light exposure or oxidation
  • No “corked” wines

We gave the can California coastal vibes as an homage to the ocean’s influence on Nicole’s life and life work — she’s a Santa Cruz surfer that’s making waves with rare grapes and cool-climate wines.

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

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.

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“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, Owner and Winemaker, Ser Winery

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