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2017 Powerline Cabernet Sauvignon is Now Sold Only in Stores.
Shop other Vineyard Collection Cabernet Sauvignon Wines. Or use the Wine Finder to find a purchase location near you. Also Available in 1.5L Magnum Bottles, while supplies last.
Alpine forest floor, black plum, cured meat, olive and a touch of mint elegantly come together. Rich and velvety texture. I really like this wine. – Charles Smith
“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. Drink now.”
“The 2016 Cabernet Sauvignon Powerline Vineyard (which is all from Clone 2) is a brilliant, brilliant wine that’s loaded with ripe red, black, and blue fruit as well as notions of green herbs, tobacco, chocolate, and even hints of spiced meat. Complex and medium to full-bodied, with good acidity and a balanced, seamless mouthfeel, it’s already hard to resist yet is going to cruise to 15+ years in cold cellars.”
Walla Walla Valley, Washington State Red Wine (100% Cabernet Sauvignon, 14.0% Alcohol)
A 30-acre estate vineyard, located over 1200 feet elevation. Powerline Vineyard was planted in 2012 in the foothills of the Blue Mountains, just south of Walla Walla in the Walla Walla Valley AVA. The soils are well drained with cobblestone river rocks and underlying layers of sand and gravel deposits, allowing vines to develop very deep and strong roots. The cobblestone rock was brought down river from the Blue Mountains and deposited on top of the ancient river bed. The deep sand and silt below the stones bring a great purity to the grapes, while high elevations keep acids high, producing very well-balanced wines with remarkable complex characters.
The vineyards we work with are farmed using the most up to date sustainable practices.
2017 was a fantastic year for making wine with a cool spring and a fair amount of rain. Washington had an ideal spring for heathy vines. The moderate temperatures during summer were perfect for small clusters and yet delayed veraison into the fall where we had a consistent ripening season that allowed us to hang the fruit for perfect tannin and flavor without losing acidity or acquiring too much alcohol. Overall it was a vintage to remember.