Three Saints Cabernet Sauvignon is a Santa Barbara County red wine blending Cabernet Sauvignon with Merlot, Cabernet Franc, and Petit Verdot at 14.9% ABV in a 750ml bottle. Produced by the Dierberg family from sustainably farmed estate vineyards across three acclaimed appellations, this wine has earned scores ranging from 85 to 89 points across multiple vintages from major critics. Quick Facts: ABV: 14.9% | Origin: Santa Barbara County, California | Red Blend (Cabernet Sauvignon-dominant) | Producer: Dierberg Family Production & Heritage Three Saints takes its name from the three premier wine-growing appellations of Santa Barbara County — Santa Maria Valley, Santa Ynez Valley, and Santa Rita Hills — where the Dierberg family owns estate vineyards. The vines, planted between 1991 and 2001, grow in cobble and stony soils and are farmed using sustainable practices. Grapes are fermented in stainless steel tanks to preserve primary fruit character, then finished for nine months in used French oak barrels, lending subtle structure without overwhelming the varietal expression. This approach positions Three Saints as the Dierberg family's approachable, value-driven label drawn from the same premium vineyard holdings behind their flagship wines. Tasting Notes Aroma: Ripe blackberry and dark cherry lead, followed by dried sage, cedar, and a faint whiff of dried herbs. The nose is generous and immediately inviting without heavy oak influence. Taste: The entry is juicy, with blackberry jam and ripe plum filling the front palate. Mid-palate, layers of dark chocolate, cocoa, and gentle herbal notes emerge. Tannins are firm but polished, and the Merlot component softens the overall mouthfeel into a round, balanced structure. Finish: Moderately long, with sweet dark fruit lingering alongside cedar and a trace of dried herbs. The texture stays smooth through the close, with no harsh edges. How to Drink Three Saints This Cabernet drinks well at cool room temperature, poured neat into a standard Bordeaux glass. A slight chill — around 60–65°F — can sharpen the fruit and herbal notes. Its fruit-forward profile and moderate tannins also make it a strong cocktail and mixed-drink candidate: Kalimotxo: The ripe blackberry fruit stands up to cola without losing its identity, making a satisfying casual pour. Red Wine Sangria: Sage and dark fruit notes complement citrus, stone fruit, and a splash of brandy in a pitcher-style serve. New York Sour: The wine's berry density floats beautifully atop a whiskey sour, adding color and a fruity counterpoint. Best For Weeknight dinner pairing with grilled meats or roasted vegetables Introducing California Cabernet to someone exploring beyond Napa Valley Hosting a casual tasting of Santa Barbara County wines Stocking a daily-drinker red that still comes from estate-grown fruit Frequently Asked Questions What does Three Saints taste like? Three Saints Cabernet Sauvignon is a fruit-forward, medium-to-full-bodied red dominated by ripe blackberry, plum, and dark cherry, with supporting notes of sage, cedar, and dark chocolate. Tannins are present but smooth, making it approachable and easy to enjoy without extended cellaring. How does Three Saints compare to Napa Valley Cabernet Sauvignon? Three Saints comes from Santa Barbara County's cooler climate, which generally yields slightly more herbal and red-fruit-driven Cabernet compared to the denser, darker-fruit profiles typical of Napa Valley. It is also positioned at a lower price tier than most Napa Cabernets, drawing from sustainably farmed estate vineyards rather than purchased fruit. Is Three Saints good for everyday drinking? Yes — Wine Enthusiast specifically described it as "a rugged Cabernet Sauvignon for everyday drinking," noting its smooth tannins and accessible blackberry, sage, and cedar flavors. The nine months in used French oak keeps the wine fruit-driven and ready to drink on release. Where is Three Saints made? Three Saints is produced by the Dierberg family from estate vineyards in Santa Barbara County, California, spanning three appellations: Santa Maria Valley, Santa Ynez Valley, and Santa Rita Hills. The Cabernet Sauvignon fruit specifically comes from the Happy Canyon AVA within Santa Barbara County. What foods pair well with Three Saints? Grilled tri-tip steak complements the wine's blackberry fruit and smoky undertones. Herb-crusted lamb chops echo the sage and dried herb notes. Aged cheddar or Manchego cheese matches the firm tannins. Dark chocolate desserts mirror the cocoa mid-palate, and roasted portobello mushrooms pair well with the earthy, herbal character. What sizes does Three Saints come in? Three Saints Cabernet Sauvignon is available in the standard 750ml bottle. Is Three Saints worth the price? Three Saints positions as a value-tier expression backed by estate-grown fruit from the Dierberg family's premium vineyard holdings. Scoring 85 to 89 points across multiple vintages from major critics, it delivers quality above what its price tier typically suggests, particularly for a wine sourced from established Santa Barbara County vines. Why Three Saints? What separates Three Saints from other value-priced California Cabernets is its provenance: estate fruit from sustainably farmed vineyards planted as far back as 1991 across three of Santa Barbara County's most respected appellations. The Dierberg family's decision to channel premium vineyard resources into a daily-drinking label means the wine punches above its weight class in both complexity and consistency. Critic scores steadily climbed from 85 points for the 2007 vintage to 89 points for the 2010 — a trajectory that reflects maturing vines and refined winemaking. For drinkers seeking a Cabernet with genuine site-specific character rather than generic California fruit, Three Saints is a label worth knowing.
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