Winemaker Notes
Professional Ratings
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Jeb Dunnuck
I loved the 2017 Cabernet Sauvignon Power line Vineyard. It's a rich, complex, classic Cabernet with lots of varietal notes of dark fruits, tobacco, baking spices, and cedar wood. Rich, medium to full-bodied, and beautifully balanced, it has ripe, seamless tannins, a certainly meaty, herbal, and foresty vibe, and a great finish. It's already drinking nicely yet is going to evolve for 10-15 years. Rating : 94+
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James Suckling
A complex red with sweet tobacco and ripe currants. Some walnuts, too. Full-bodied, yet linear and tight on the palate. Lead pencil coming through. Cool red
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Robert Parker's Wine Advocate
The 2017 Cabernet Sauvignon Powerline Vineyard already has a slight garnet rim and offers a soft green, herbal essence. Aromas of dusty blackberry, cherry and mint sway out of the glass with robust oak tones. Medium to full-bodied, the palate is delineated and approachable, offering silky tannins that are smooth and velvety. However, it leaves me wanting a touch more acidity to freshen up the mid-palate and ends with a juicy essence. The wine spent 28 months in 80% new French oak.
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.
Responsible for some of Washington’s most highly acclaimed wines, the Walla Walla Valley has experienced a surge in popularity in recent years and is home to both historic wineries and younger, up-and-coming producers.
The Walla Walla Valley, a Native American name meaning “many waters,” is located in southeastern Washington; part of the appellation actually extends into Oregon. Soils here are well-drained, sandy loess over Missoula Flood deposits and fractured basalt.
It is a region perfectly suited to Rhône-inspired Syrahs, distinguished by savory notes of red berry, black olive, smoke and fresh earth. Cabernet Sauvignon and Merlot create a range of styles from smooth and supple to robust and well-structured. White varieties are rare but some producers blend Sauvignon Blanc with Sémillon, resulting in a rich and round style, and plantings of Viognier, while minimal, are often quite successful.
Of note within Walla Walla, is one new and very peculiar appellation, called the Rocks District of Milton-Freewater. This is the only AVA in the U.S. whose boundaries are totally defined by the soil type. Soils here look a bit like those in the acclaimed Rhône region of Chateauneuf-du-Pape, but are large, ancient, basalt cobblestones. These stones work in the same way as they do in Chateauneuf, absorbing and then radiating the sun's heat up to enhance the ripening of grape clusters. The Rocks District is within the part of Walla Walla that spills over into Oregon and naturally excels in the production of Rhône varieties like Syrah, as well as the Bordeaux varieties.