Canvasback Red Mountain Cabernet Sauvignon 2018
Tantalizing aromas of ripe strawberry, Bing cherry and grenadine leap from the glass, followed by suggestions of blueberry and huckleberry, as well as subtle oak tones of slivered almond and hazelnut. The saturated red fruit layers are echoed on the delightfully supple palate, where they mingle with dynamic flavors of red licorice, orange zest and candied grape, and darker hints of black plum, cocoa, berry pie and baking spices.
Blend: 84% Cabernet Sauvignon, 10% Merlot, 3% Petit Verdot, 2% Syrah, 1% Malbec
Critical AcclaimAll Vintages
A dark and heady wine, all crushed berries and dark spices, this cabernet marries sumptuous oak spice with deep, powerful fruit. A big and burly classic from Red Mountain, this wine’s tannins feel powerful and balanced at once.
Structured yet supple, with vibrant black cherry, toasty mocha and spice flavors that finish with polished tannins.
To create wines that are as complex as they are captivating, Canvasback is following the model established decades ago by Duckhorn Vineyards, and will ultimately combine grapes from top growers with fruit from Canvasback's own estate vineyard.
The Canvasback team has already established great relationships with the growers who farm some of the appellation's most esteemed vineyards, including Klipsun, La Coye, Shaw and Quintessence. In 2013, Canvasback put down roots on Red Mountain when it acquired a 20-acre unplanted vineyard site. Located near the top of the mountain, above the frost zone at an elevation of approximately 1,100 to 1,300 feet, the site was widely recognized as the most coveted uncultivated site of the mountain. Guided by Washington winegrowing legend and Canvasback vineyard manager Dick Boushey, and founding winemaker Brian Rudin, Canvasback began planting its Red Mountain vineyard predominantly to Cabernet Sauvignon in 2014.
In both the vineyard and winery, Brian embraces the challenge of making a richly compelling wine that shows the complexity and structure of great Red Mountain Cabernet Sauvignon. "Red Mountain is one of the best places on earth to grow Cabernet," says Brian. "The desert environment, with its long days, cold nights and mineral-rich soils produce epic Cabernet Sauvignons."
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.