The 2016 Cabernet Sauvignon opens with blueberry, cherry, strawberry, molasses, dried tobacco leaf, toast, and cream. The palate is rich and creamy with blackberry, vanilla, maple, cocoa, and spice flavors. Pair with braised short ribs, roast pork, or grilled salmon.
Vintage and Vineyards
The 2016 growing season was extremely warm in Eastern Washington. The Cabernet Sauvignon ripened fully, developing classic Washington State varietal character. We selected fruit from Horse Heaven Hills (55%) and Wahluke Slope (20%), Columbia Valley regions where summers are often extremely dry, windy, and warm, ideal conditions for producing richly fl avored, well-structured Cabernet Sauvignon. In Yakima Valley vineyards (25%), conditions are slightly cooler, allowing the grapes to ripen slowly and retain bright acidity.
The grapes were picked at mid-day and during the late afternoon to encourage fermentation. They were then destemmed, crushed, and fermented in stainless steel for 5–8 days with twice-daily pump-overs. The wine was racked and returned to barrels several times and aged for 12 months with a combination of American and French oak to add complexity, richness, and vanilla aromas.