10,000 Hours Cabernet Sauvignon 2019
Black cherry, plum, warm vanilla and espresso bean on the nose. Huge entry on the palate leads to a rich, dense mid palate with round, chewy tannins. Long finish driven by black fruit notes and hints of toasted oak.
Pair with red meat including prime rib, New York strip and filet mignon, alongside peppery sauces.
Blend: 84% Cabernet Sauvignon, 6% Petit Verdot, 4% Malbec, 4% Merlot, 2% Cabernet Franc
Critical AcclaimAll Vintages
Floral aromas, with blueberries and hints of vanilla that follow through to a medium body with fine tannins and a fresh finish. Refined and delicious already, but better in a year or two.
The 2019 Cabernet Sauvignon is better, with more balance as well as complexity. Red and black fruits, toasted spice, dried flowers, and spicy oak all define the nose, and it's medium to full-bodied, has a round, supple, elegant texture, ripe tannins, and outstanding length. Drink it over the coming decade. Best After 2022
Generous yet well-structured, with layered black currant, bay leaf and savory spice flavors that gather tension and tannins on the finish.
10,000 Hours is a brand deeply rooted in the belief that the key to producing exceptional wine lies in a steadfast commitment to quality and an unwavering passion for the process. The brand embraces the theory that true mastery of any craft requires at least 10,000 hours of dedicated practice. This principle resonates strongly with 10,000 Hours, as their team of experienced winemakers have spent decades refining their skills and perfecting their art.
Each bottle of wine produced by 10,000 Hours serves as a testament to the countless hours of labor, dedication, and meticulous attention to detail that they invest in their craft. Every step of the winemaking process from the careful selection of the finest grapes to the delicate aging process is executed with precision and care. The result is a collection of wines that are deep, structured, and infused with the distinct flavors that originate from the renowned Red Mountain terroir in eastern Washington. This region's unique land and climate contribute to flavor profiles that are unparalleled anywhere else in the world.
The team at 10,000 Hours takes immense pride in their ability to produce wines that not only deliver exquisite taste but also encapsulate the profound effort and devotion poured into each bottle. Whether one is a discerning wine connoisseur or simply someone who appreciates the pleasure of a fine glass of wine, they can trust that 10,000 Hours' wines are the culmination of decades of practice, patience, and unyielding persistence. The brand extends a warm invitation to all to personally experience the remarkable distinction of their wines and savor the fruits of their labor.
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 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.