ABOUT THE VINTAGE
At our estate vineyard, the 2002 growing season began cool then warm
temperatures in late August and early September caused sugars to accumulate
quickly in the fruit. Cool weather in late September slowed down growing
activity and allowed the grapes to mature and develop intense flavors.
ABOUT THE VINEYARD
Our estate vineyard's unique location at a broad expanse of the Columbia
River in eastern Washington allows it to grow superior grapes. The vast river
moderates the temperature, extending the grapes' hangtime on the vines during
the long summer, yet protecting the vines in the winter. The vineyard's location
on the northeast side of the ridge protects it from wind damage. It is one
of the largest estate-owned single vineyards in the state. Blocks 1–4 make up
the heart of the Cabernet Sauvignon blend. Planted in 1990, these are the
oldest blocks on our estate vineyard. The vines have reached that ideal period
in their life span where they achieve a natural state of balance. The result is
more consistent even growth, grape berry size, and crop levels from year to
year, which provide us with more consistent flavors.
ABOUT THE WINE
We fermented our Cabernet Sauvignon in many small lots, which allowed us
to treat each one as a unique expression of the vineyard. By using a variety of
fermentation practices, yeast strains and barrel coopers, we created individual
components that we carefully pieced together for the final blend. We used a
minimum of fining and filtration and we aged the wine in 85 percent French
oak barrels for 21 months. Bursting with dark berry and plum fruit flavors,
our Cabernet Sauvignon shows touches of chocolate, spice and cedar mixed
with toasty vanilla.
Our Cabernet Sauvignon is packed with enough fruit and structure to last for
many years and is a perfect match for hearty meat dishes such as braised lamb
shanks with caramelized root vegetables, grilled New York steak or a flank
steak stuffed with blue cheese.