On the nose, pronounced notes of huckleberries and blackberry cobbler spring to mind in this vintage. Subtle notes of leather and spice linger in the background. Bright tones create energy on the palate and eventually give way to ripe round fruit. Rich tannins make for a delightfully big mouthfeel and hints of spice lead to a lingering finish. Pleasingly dry and will be highly complementary to your meals for years to come.
The 2016 vintage was full of surprises, starting with the warmest April on record. Bud break happened two weeks early at the beginning of April with increasing temperatures and maturation through May and June. Temperatures peaked in early June, followed by rains in July that brought cooler weather. This allowed the vineyards to slow down and pushed harvest closer to average pick times. With the warm start and long cool finish, picking started in late August and finished by mid-October, just before a long spell of rain. The cool summer months resulted in beautiful aromatics and elegant mouthfeel that are the key elements of wines from the Walla Walla Valley.
Awards & Accolades
93 Points, Jeb Dunnuck:
“The 2016 Cabernet Sauvignon is darker and meatier, with lots of cassis, graphite, and crushed rock aromas, medium to full body, beautiful depth of fruit, and sweet tannins. It too is polished, sweetly fruited, and incredibly charming. It’s a seriously good Washington State Cabernet to drink over the coming 15-20 years.”
91 Points, Wine & Spirits:
“…lean and focused, with flavors of dark plum and sumptuous oak supported by cocoa-textured tannins.”
Entirely estate; Certified Sustainable and Salmon Safe. Founding member of VINEA.
Release Date: Spring 2019