Our Cabernet Sauvignon is grown in the famed Columbia Valley near the edge of Red Mountain. The Wahluke Slope area has one of the driest, warmest climates in the state, allowing nearly complete control of vine vigor and ripening through irrigation. This vineyard is composed of sandy and alluvial soils with vine shoots on original roots as phyloxera has never been in Washington State.
Fermentations begin with 100% native yeast to add depth, structure and complexity to the wine. The Cabernet Sauvignon is crushed whole berry and on skins for 35 days. To finish, the wine spends three months in barrel to round out the total flavor profile.
Elegant and refined with aromas and flavors of mocha and black cherry.