2010 Trine
Tasting Notes
This wine introduces itself with bright notes of blackberry and black cherry intertwined with masculine elements of aged leather, smoky paprika, and freshly tilled earth. The dark fruits carry over to the palate with a mouthwatering acidity which ripples into notes of plums, cocoa, coffee, and mixed peppercorns. Soft and structured, this wine’s richly integrated tannins and minerality melt from the mid-palate into lingering notes of violets and vanilla essence.
The Year
Bud break started more than two weeks early at the beginning of April. Then the weather cooled down significantly and we were two weeks behind typical growing patterns by mid-June. Due to the poor weather during bloom, our berry counts per cluster were reduced significantly, which meant a very small crop. Whereas we usually target anywhere from 2.5 to 3 tons per acre, we ended up anywhere from 1.25 to tons per acre. This was somehow a blessing. Despite the cool summer (only two days above 100 degrees), we were able to ripen each block perfectly. Wine from the 2010 vintage show vibrant flavors, bright acidity and exceptional balance.
Viticulture
Entirely estate; Certified Sustainable and Salmon Safe. Founding member of VINEA.
Wine Specifics
Varietals: 70% Cabernet Sauvignon, 15% Merlot, 5% Cabernet Franc, 5% Petit Verdot
Vineyards: 68% Seven Hills Vineyard, 20% Pepper Bridge, 12% Octave
Awards & Accolades
“Quite young and firm, this is packed with bright purple and black fruits, balanced against stiff but smooth tannins. Black olive and blueberry come through, with a light suggestion of caramel.”
– Paul Gregutt, Wine Enthusiast, 92 points
“Also impressive, the 2010 Trine is primarily Cabernet Sauvignon that incorporates 15% Merlot, 5% Cabernet Franc and a splash of Malbec and Petit Verdot. Aged 18 month in 45% new French oak, it offers up classic Washington State black and blue styled fruits, underbrush, spring flowers and violets to go with a medium to full-bodied, focused and structured profile on the palate. Possessing hints of char on the bouquet, and on the palate, give it another year in the cellar and enjoy bottles through 2025.”
– Jeb Dunnuck, Wine Advocate, 91 points
