Winemaker Notes
Cabernet Sauvignon is a powerful but elegant, full-bodied wine that is grown primarily along the southwest ridge of our vineyard, in soils that are deep and loamy but contain many small rocks of fractured basalt, concreted ash and even some granite from Missoula flood erratics. The vines produce small berries with bountiful flavor, concentration and intensity, but also a good degree of finesse, excellent structure and layers of complexity that will continue to develop during extended bottle aging for those who want to cellar and age their wines. This wine spends approximately 22 months in 95% new French oak after a long, warm fermentation and extended skin contact on certain lots. We are expanding our Cabernet Sauvignon plantings to add new dimensions to this already gorgeous and serious wine. Bottled unfined and unfiltered.
Professional Ratings
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Robert Parker's Wine Advocate
Opening with a fresh core of black fruit and minerality on the nose, the 2016 Estate Cabernet Sauvignon wafts with blackberry, crème de cassis and dusty purple flowers. Full-bodied in the mouth, the wine is strict and rigid, with a lingering spice through the mid-palate. It continues to show a mineral tension with dusty black fruit, spiced plum and nuanced oak flavors on the long, thoughtful finish. 450 cases were produced, and this wine will age especially well. Rating: 93+
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 most common red grape varieties here are Cabernet Sauvignon, Merlot, Cabernet Franc and Syrah, among others. Limited white varieties are grown, namely Sauvignon blanc.
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.