Winemaker Notes
Food Pairing: Tomato-based sauces, such as Bolognese Puttanesca sauce, are a great match for Cabernet Sauvignon, the sharp flavors of the tomatoes balances the acidity of the wine. Chinese cuisine such as peking duck, mu shu pork, or braised soy pork. The high fat levels and slightly sweet hoisin or soy flavors in these foods bring out the fruits in the wine. Foods that are intensely and richly flavored foods soften the tannins of Cab; go with grilled meats, braised dishes like lamb shanks or pot roast, and strongly flavored cheeses.
As Washington’s leading grape variety, Cabernet Sauvignon covers more vineyard acreage than any other variety in the state and continues to attract well-deserved notoriety and praise from critics and consumers alike. This popular variety finds a natural home in Washington’s eastern side, where an arid, continental climate and diverse soils of sandy loess and basalt give Cabernet its distinctly intense, Washington character. Concentrated in black currant, black cherry, forest floor and cocoa qualities, Washington’s best Cabernet Sauvignons have a bold richness, seamless texture and great longevity.
Cabernet leads the way in Washington’s Walla Walla, home to some of the state’s oldest wineries. Along the Columbia River Gorge, Horse Heaven Hills remains the source of some of Washington’s highest desired Cabernet Sauvignons. Yakima Valley, on the northern border of Horse Heaven Hills, includes Washington’s oldest Cabernet Sauvignon vines while the Wahluke Slope has one of the hottest and driest climates where strong summer winds blow, ensuring both smaller leaf size and grape clusters. The result is top quality wines with great concentration, phenolic ripeness and body.