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.
|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.