Andrew Januik Stone Cairn Cabernet Sauvignon 2019
A beautiful violet wine with generous aromas of blackberry and cocoa. The textured layers show flavors ranging from huckleberry to pepper. The finish is long and brimming with bright acidity and fine tannins.
Blend: 93% Cabernet Sauvignon, 6% Cabernet Franc, 1% Merlot
Critical AcclaimAll Vintages
The 2019 Cabernet Sauvignon Stone Cairn pulls me close to take in its perfumed mix of dried flowers, black currants and crushed stone. It washes across the palate with ease, silky and refined, with a tension-building mix of mineral-laced black fruits and inner herbal tones that give way to grippy tannins toward the close. While structured, the 2019 finishes remarkably fresh, leaving nuances of cocoa and violet inner florals to linger on. The Stone Cairn is a blend of 93% Cabernet Sauvignon, 6% Cabernet Franc and 1% Merlot from the Red Mountain AVA. It's packed full of potential. Rating:94+
Based on 93% Cabernet Sauvignon, 6% Cabernet Franc, and 1% Merlot, the 2019 Stone Cairn has a lifted, pretty, medium to full-bodied style as well as notes of ripe cassis, orange blossom, candied violets, and chocolate. Round, lush and sexy on the palate, this pleasure-bent Cabernet is ideal for drinking over the coming 8-10 years. Best After 2022
At the age of twenty six, Andrew was able to say that he'd spent more than half of his life working in the business and knew it would one day be his career, so it was no surprise when he suggested the possibility of creating his own wine to the people closest to him. During his time off and on during school years, he worked fulltime pending his college graduation, harnessing the opportunity to learn and understand all the broader points, and all the finer intricacies, of the wine industry through two of the more experienced and impassioned winemakers in the industry, Mike Januik and Scott Moeller.
It was in 2011 when he would finally start his own wine label, Andrew Januik.
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.
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.