Winemaker Notes
An intriguing nose of crushed berries and rhubarb come together with savory intricacies of miso and cinnamon. The palate is refined and well-structured with velvety tannins and a moderate weight. Notes of pomegranate and cranberry are elegantly woven with complexities of sage, cocoa powder and leather which evolve into darker nuances of blackberry, olive, and clove. These sophisticated layers continue to unfold throughout and linger in a persistent finish.
Professional Ratings
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Jeb Dunnuck
Tobacco, blackcurrants, damp earth, and ample spice give the 2019 Cabernet Sauvignon Heather Hill Vineyard an almost Pomerol-like character aromatically, and this beauty hits the palate with medium to full-bodied richness, a round, layered mouthfeel, ripe tannins, and a great finish. It's beautifully balanced and has remarkable purity as well as a great finish.
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Robert Parker's Wine Advocate
Bold, juicy and fresh with classic tones of smoked red pepper, blackberry jus and black plum, the 2019 Cabernet Sauvignon Heather Hill is expressive on the nose, with elegant oak tones of brown baking spices and delightful rocky and floral essences. Medium to full-bodied, the palate displays succulent acidity with fine-grained tannins
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Wine Enthusiast
Dark cherries and caramel nougat join a savory aromatic tandem of seared steak and chalk dust. The wine's elevated acidity and firm tannins are a perfect backdrop for flavors of dried cherries, cedar and a trace of toffee.
Editors' Choice -
James Suckling
Notes of blackberries, elderberries, toast, dark spices and cocoa powder. Full-bodied with firm tannins and a ripe, juicy berry core. Flavorful finish.
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.
Responsible for some of Washington’s most highly acclaimed wines, the Walla Walla Valley has experienced a surge in popularity in recent years and is home to both historic wineries and younger, up-and-coming producers.
The Walla Walla Valley, a Native American name meaning “many waters,” is located in southeastern Washington; part of the appellation actually extends into Oregon. Soils here are well-drained, sandy loess over Missoula Flood deposits and fractured basalt.
It is a region perfectly suited to Rhône-inspired Syrahs, distinguished by savory notes of red berry, black olive, smoke and fresh earth. Cabernet Sauvignon and Merlot create a range of styles from smooth and supple to robust and well-structured. White varieties are rare but some producers blend Sauvignon Blanc with Sémillon, resulting in a rich and round style, and plantings of Viognier, while minimal, are often quite successful.
Of note within Walla Walla, is one new and very peculiar appellation, called the Rocks District of Milton-Freewater. This is the only AVA in the U.S. whose boundaries are totally defined by the soil type. Soils here look a bit like those in the acclaimed Rhône region of Chateauneuf-du-Pape, but are large, ancient, basalt cobblestones. These stones work in the same way as they do in Chateauneuf, absorbing and then radiating the sun's heat up to enhance the ripening of grape clusters. The Rocks District is within the part of Walla Walla that spills over into Oregon and naturally excels in the production of Rhône varieties like Syrah, as well as the Bordeaux varieties.