Following the success of our Merlot, we introduced our Cabernet Sauvignon in 2004. Like a diamond, this multi-faceted wine has quickly become a crowd favorite.

Aromas of black cherry, blackberries, liqueur and hints of tobacco and smoke precede a rich, silky palate of cherry, chocolate and black fruits with a touch of toasty oak on the finish.

Wine maker notes

The 2006 growing season was marked by weather extremes, with near record rainfall during the early spring and record high temperatures in the early to mid-summer. Although a challenging season weather-wise, exceptional sites saw early ripening and bold tannins from the high temperatures. In the cooler growing regions, later ripening prompted good color, pronounced fruit flavors and less aggressive tannins in red varietals.

Technical notes

After harvest, the grapes were destemmed, crushed and inoculated with Premier Cuvée, Pasteur Red and D21 yeasts. To extract the ruby red color and tannins out of the skins, pump-overs and punch-downs were performed twice daily. After seven to 12 days of fermentation on the skins, the wine was pressed off to capture the fruit-forward characteristics typical of Washington state grapes. The wine was then put into American oak barrels to age gracefully.