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“Italian Cherry and fresh rolled cuban cigar waft from the glass. Lying in the wait are blackberry, red brick, tomato leaf, roasted earth, finesse and mouthfeel is the name of the game and this one wins.”
2017 was a fantastic year for making wine with a cool spring and a fair amount of rain. Washington had an ideal spring for healthy 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.
Varietal Breakdown: 70% Cabernet Sauvignon; 30% Sangiovese
Appellation: Washington State
Vineyard(s): High River (30%); Goose Ridge (20%); Badger Mountain (20%); Boushey (16%); Lewis & Clark (14%)
Production: 4.5 tons per acre | Native yeast | 100% whole berry fermentation | 41 days on skins | 10 months aged on lees in stainless steel tanks
Wine Analysis: 5.6 g/L titratable acidity | 3.78 pH | 13.5% alcohol | No residual sugar
“A vino rosso made with cabernet sauvignon and sangiovese, this has an array of wild cherries with a thread of herbs in the mix. The palate is punchy and to the point with red fruit that’s wrapped up neatly at the finish. Good value. Drink now.”