Centered around a rich core of ripe Bing cherry, dried herbs, rose petal, violet, and polished leather, this wine demonstrates the magic of Cabernet Franc as a main blending component. With a seamless and structured mouthfeel, the palate displays accents of red fruit, plum and savory notes. Despite the warm vintage, this offering shows elegance and balance with a long finish.
The summer of 2013 marked the warmest summer on record for us here in the Walla Walla Valley. Spring was cool and moist, as is typical here, with bud break occurring right on time in mid-April. Once it started warming up, it didn’t stop – our thermometers rose over 100° quite often! The first week of September brought relief: dramatically cooler days and nights which allowed for the development of our trademark Walla Walla Valley acidity. Harvest began around this same time, with the cooler temperatures allowing us to finish right on schedule at the end of October.
Entirely estate; certified sustainable and Salmon Safe. Founding member of VINEA.
Varietals: 37% Cabernet Sauvignon, 34% Cabernet Franc, 16% Merlot, 8% Malbec and 5% Petit Verdot
Vineyards: 49% Seven Hills, 27% Pepper Bridge, 24% Octave
Appellation: 100% Walla Walla Valley
Oak Program: 100% French Oak; 38% new, 62% neutral
Time in Barrels: 17 months
Harvest Dates: September 11 – October 22, 2013
Alcohol: 14.6% by volume
Total Production: 912 cases (9L)
Bottling Date: March 17, 2015
Release Date: Spring 2016