(From 2007 Vintage) Our winemaking goal with the Columbia Valley Cabernet is to highlight concentrated Washington red fruit in an accessible style. This is our inviting Cab with plenty of complexity and structure. It’s also very versatile with food–try it with beef, pork or pasta.
(From 2007 Vintage) Winemaker Bob Bertheau’s goal is to produce a softer mouthfeel and enhanced complexity in the red wines, while highlighting Washington fruit character. Ripe grapes were destemmed, crushed and inoculated with various strains of yeast to maximize complexity. Gentle pumpovers during fermentation were used to extract color and flavor and produce soft, supple tannins. Aged 16 months in American and French oak, 15% new.
Wine & SpiritsRating: 92/100 - As reviewed by Wine & Spirits Magazine on 04/09 This wine's spice notes would seem at home in a Chinese market-star anise, ginger, black tea-all surrounding a ripe, delicious core of plummy fruit. Its texture is remarkably fine, with a lasting, dusty herb note on the long finish. A great value and a perfect pairing for shaking beef.
Connoisseurs' Guide to California WinesUnderplayed themes of sour cherries are met by suggestions of sweet oak, dried leaves and rooty spice in the nose here, and things stay on the subtle side once the wine is in the mouth. Rounded, low in tannin and just a touch flat at its heart, it is need of more energy for a wine of its years, and it shows modest prospects for aging.