Cabernet Sauvignon from four sites ranging from medium cool to very warm, Merlot from two medium warm sites, and a little Carmenere' from one of Washington's warmest sites contribute to the balance and complexity.
Grapes were harvested from mid-September to late October. Fermentation was in stainless-steel fermenters with some lots seeing pump-under extraction to moderate the tannins from older vineyard sites. This wine finished malolactic fermentation in tank, then was aged in French Oak barrels for 24months. 15% of blend were aged in new, 25% in 2-year-old, and the final 60% of the blend in 3-year-old French oak barrels.
Tasting Notes: A refined nose of cool blackcurrant fruit flecked with dark cherry, a hint of graphite and subtle wood spices. Medium -full with a lovely interplay between ripe dark fruits and elegant structure.
Food Match: Leg of lamb or pizza