Canvasback Red Mountain Cabernet Sauvignon 2014
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Wine
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Robert
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Wilfred
Wong
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Wine Enthusiast
Coming from a warm vintage in a hot region, this wine brings light aromas of mineral and red and black fruit along with a barrel-spice top note. The black-cherry flavors are lush, full and palate coating, supported by firm tannins. It’s high on the delicious scale.
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Robert Parker's Wine Advocate
Not far behind the more expensive Grand Passage cuvee, the 2014 Red Mountain Cabernet Sauvignon checks in as 87% Cabernet Sauvignon, 9% Merlot and the balance Malbec and Cabernet Franc. Notes of black raspberries, cassis, black cherries, licorice and graphite all emerge from this perfumed, complex and elegant red that has medium to full-bodied richness and a clean, classy finish. Drink it anytime over the coming decade.
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Wine & Spirits
A faint, intriguing scent of mint and violets leads in this compelling red, a wine drawn from purchased fruit as the Canvasback team waits for its own vineyards to mature. With air, it takes on a dark fruit tone of black plums and cherries, lined with cedar, limned with chalky tannins. Stuffed with good components, this needs time to knit.
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Wilfred Wong of Wine.com
One of the winery's best efforts to date, the 2014 Canvasback Cabernet Sauvignon speaks clearly of the grape variety. Showing dried herbs, black tea, and black currants, this beautiful Bordeaux look-alike recalls some of my favorite wines from the northern Médoc. Pair with a juicy ribeye of beef. (Tasted: February 10, 2017, San Francisco, CA)
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Robert
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Wine &
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A noble variety bestowed with both power and concentration, Cabernet Sauvignon enjoys success all over the globe, its best examples showing potential to age beautifully for decades. Cabernet Sauvignon flourishes in Bordeaux's Medoc where it is often blended with Merlot and smaller amounts of some combination of Cabernet Franc, Malbecand Petit Verdot. In the Napa Valley, ‘Cab’ is responsible for some of the world’s most prestigious, age-worthy and sought-after “cult” wines. Somm Secret—DNA profiling in 1997 revealed that Cabernet Sauvignon was born from a spontaneous crossing of Cabernet Franc and Sauvignon Blanc in 17th century southwest France.
A coveted source of top quality red grapes among premier Washington producers, the Red Mountain AVA is actually the smallest appellation in the state. As its name might suggest, it is actually neither a mountain nor is it composed of red earth. Instead the appellation is an anticline of the Yakima fold belt, a series of geologic folds that define a number of viticultural regions in the surrounding area. It is on the eastern edge of Yakima Valley with slopes facing southwest towards the Yakima River, ideal for the ripening of grapes. The area’s springtime proliferation of cheatgrass, which has a reddish color, actually gives the area the name, "Red" Mountain.
Red Mountain produces some of the most mineral-driven, tannic and age-worthy red wines of Washington and there are a few reasons for this. It is just about the hottest appellation with normal growing season temperatures commonly reaching above 90F. The soil is particularly poor in nutrients and has a high pH, which results in significantly smaller berry sizes compared to varietal norms. The low juice to skin ratio in smaller berries combined with the strong, dry summer winds, leads to higher tannin levels in Red Mountain grapes.
The most common red grape varieties here are Cabernet Sauvignon, Merlot, Cabernet Franc and Syrah, among others. Limited white varieties are grown, namely Sauvignon blanc.
The reds of the area tend to express dark black and blue fruit, deep concentration, complex textures, high levels of tannins and as previously noted, have good aging capabilities.