Avennia Sestina 2015  Front Label
Avennia Sestina 2015  Front LabelAvennia Sestina 2015 Front Bottle Shot

Avennia Sestina 2015

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  • JD95
  • WE93
750ML / 0% ABV
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Winemaker Notes

The Sestina is an ancient form of poetry from Medieval France. Just as a modern poet can fill this form with new expressions, we use the traditional Bordeaux blend to express Washington. Sestina is our vision for an old vine, complex blend where all of the components complement each other. This wine is designed for the cellar, so the emphasis is on structure, balance, and complexity.

Leads with aromas of cassis, cherry reduction, unsweetened chocolate, leather, bee pollen, cigar box, and liquid minerals. The warm 2015 vintage has super-charged the palate on this Sestina. It is large-scaled, structured, and extremely long on the palate, with crème de cassis, black cherry, cocoa, graphite, and floral notes. While more showy than usual in its youth, this wine will still age for 12-20 years easily.

Critical Acclaim

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RP 96
Robert Parker's Wine Advocate
The 2015 Sestina is showing very well, offering up a rich, more exuberant bouquet than the 2014 rendition. This emphasizes notes of cassis, black plums, dark chocolate, espresso roast and a subtle framing of new oak. On the palate, it's full-bodied and lavish but controlled, with an ample, more sun-kissed core of fruit and fine-grained structuring tannins. Like the 2014, it's a blend of 70% Cabernet Sauvignon, 20% Merlot and 10% Cabernet Franc. While the 2014 and 2015 are quite different in style, it's hard to choose between them qualitatively. While it needs a few years in the cellar, I suspect the 2015 will hit its peak sooner.
JD 95
Jeb Dunnuck

The flagship 2015 Sestina checks in as 70% Cabernet Sauvignon, 20% Merlot and 10% Cabernet Franc brought up in 60% new French oak. Gorgeous notes of blackcurrants, black cherries, graphite, wet river rock, and leafy herbs all emerge from this beautifully balanced, fresh, classic wine that's still tight and backward. It's not a blockbuster but has building richness and tannin, as well as a great finish. Give bottles 2-3 years and enjoy over the following 10-15.

Rating: 95+

WE 93
Wine Enthusiast
This delicious blend of 70% Cabernet Sauvignon, 20% Merlot and 10% Cabernet Franc hails from Red Willow, Dionysus and Bacchus vineyards. It's locked-up on first pour, opening to reveal bittersweet chocolate, graphite, raspberry, blackberry and dried herb notes. The palate is soft and smooth yet dense, showing sophistication, structure and impressive length. Best from 2023–2029.
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Avennia

Avennia

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Avennia, Washington
Avennia  Winery Image
Avennia's goal is to make wines that evoke clarity: clarity of place, clarity of type, clarity of purpose. We believe this is best expressed by using the classic French varietals and blends, with methods passed down over generations. They work within this context to allow Washington vineyards and terroirs to distinguish themselves. Terroir is only readily appreciable in a well-formed, harmonious wine. Structure is the backbone from which beauty can radiate.

Avennia is inspired by the Roman name for the city of Avignon, and signifies for us the heart of Old World winemaking. The wines are designed to tease rather than flaunt; pique interest, not beg for attention. They stand for elegance, delicacy, purity. The wines are made to enhance conversation, not dominate it, and will be a welcome guest at the table.

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A large and geographically diverse AVA capable of producing a wide variety of wine styles, the Columbia Valley AVA is home to 99% of Washington state’s total vineyard area. A small section of the AVA even extends into northern Oregon!

Because of its size, it is necessarily divided into several distinctive sub-AVAs, including Walla Walla Valley and Yakima Valley—which are both further split into smaller, noteworthy appellations. A region this size will of course have varied microclimates, but on the whole it experiences extreme winters and long, hot, dry summers. Frost is a common risk during winter and spring. The towering Cascade mountain range creates a rain shadow, keeping the valley relatively rain-free throughout the entire year, necessitating irrigation from the Columbia River. The lack of humidity combined with sandy soils allows for vines to be grown on their own rootstock, as phylloxera is not a serious concern.

Red wines make up the majority of production in the Columbia Valley. Cabernet Sauvignon is the dominant variety here, where it produces wines with a pleasant balance of dark fruit and herbs. Wines made from Merlot are typically supple, with sweet red fruit and sometimes a hint of chocolate or mint. Syrah tends to be savory and Old-World-leaning, with a wide range of possible fruit flavors and plenty of spice. The most planted white varieties are Chardonnay and Riesling. These range in style from citrus and green apple dominant in cooler sites, to riper, fleshier wines with stone fruit flavors coming from the warmer vineyards.

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One of the world’s most classic and popular styles of red wine, Bordeaux-inspired blends have spread from their homeland in France to nearly every corner of the New World, especially in California, Washington and Australia. Typically based on either Cabernet Sauvignon or Merlot and supported by Cabernet Franc, Malbec and Petit Verdot, these are sometimes referred to in the US as “Meritage” blends. In Bordeaux itself, Cabernet Sauvignon dominates in wines from the Left Bank of the Gironde River, while the Right Bank focuses on Merlot. Often, blends from outside the region are classified as being inspired by one or the other.

Tasting Notes for Bordeaux Blends

Bordeaux Blends are dry, red wines and generally have aromas and flavors of black currant, black cherry plum, graphite, cedar and violet. Cabernet-based, Left-Bank-styled wines are typically more tannic and structured, while Merlot-based wines, modeled after the Right Bank, are softer and suppler. Cabernet Franc can add herbal notes, while Malbec and Petit Verdot contribute color and structure.

Perfect Food Pairings for Bordeaux Blends

Since Bordeaux red blends are often quite structured and tannic, they pair best with hearty, flavorful and fatty meat dishes. Any type of steak makes for a classic pairing. Equally welcome with these wines would be beef brisket, pot roast, braised lamb or smoked duck.

Sommelier Secrets for Bordeaux Blends

While the region of Bordeaux is limited to a select few approved grape varieties in specified percentages, the New World is free to experiment. Bordeaux blends in California may include equal amounts of Cabernet Franc and Malbec, for example. Occassionally a winemaker might add a small percentage of a non-Bordeaux variety, such as Syrah or Petite Sirah for a desired result.

ALWAVSECV15_2015 Item# 508831

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