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 2020 Cabernet Sauvignon
 

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2020 Cabernet Sauvignon

 2020 Cabernet Sauvignon
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Tasting Notes

Our 2020 Cabernet Sauvignon displays dark fruit aromas along with a full-bodied palate. Aromas con- sisting of Black Cherry, Cassis, and black currant are interwoven with complex layers of sandalwood and seared leather. The palate is robust, yet remarkably elegant with secondary flavors of salted toffee, blackberry, cocoa powder and sweet pipe tobacco. Finishing off with remarkably smooth and structured tannins, the balanced acidity accentuates the dark berry with jam like flavors, leaving a finish that lingers on the palate for an incredible length. Enjoy now through 2034 with optimal maturity peaking around 2030. rice and savory roasted herbs. The palate shows its restrained tannin structure that bursts with secondary flavors of plum, dark espresso, and a hint of sweet pipe tobacco. A velvet like structure with accentuating French oak notes that lingers on the palate.

Vineyard Designation

100% Estate Grown

Vintage Notes

The 2020 vintage will go down as a very memorable year. The growing season was exceptional with a mild winter, warm spring, and moderate summer. Bud break occurred 2 weeks earlier than normal and veraison was well ahead of schedule too. Just as we were preparing for an early start to harvest, wildfires in the Northwest created a thick cloud of smoke over Washington State. Concerns arose about exposure to smoke. Taking a cautious approach, we delayed harvest until the smoke cleared and conducted trials to determine the effect of smoke on our grapes. Fortunately, results showed no sign of smoke taint. Proximity to the source of smoke plays a big factor, and our vineyard was a long distance away. Overall, we have not seen any impact of smoke on the 2020 vintage. An- other major event of this vintage was an early frost that occurred the second week of October. Our winemaking team worked tirelessly long hours leading up to the frost. By the time our vineyards had been impacted by the cold spell, our winery was stuffed with fermenting grapes and harvest was 95% complete. All remaining grapes were then hand-harvested and sorted with an optical sorter to remove any excessive M.O.G. or bad grapes. After our wines completed alcoholic fermentation, we were very pleased with the results. We at Airfield have another stunning vintage for you to enjoy. The 2020 wines showcase an abundance of ripe fruit aromatics, low tannin profiles, and exceptionally balanced finishes.

Winemaking Notes

Our 2020 Cabernet Sauvignon, sourced exclusively from our Estate Vineyard located in the Yakima Val- ley. These grapes were carefully chosen from some of our best performing Cabernet Sauvignon blocks, with our goal of creating a world class Cabernet Sauvignon that is bountiful with fruit aromas, lush tannins and nice integration of French oak. Harvested towards the end of October at optimal maturity, the grapes were destemmed and sorted using an optical sorter before being sent to various sized fermenters. The grapes were cold soaked for 48 hours to extract color without the interference of fermentation. After cold soaking the grapes were then warmed up and inoculated with several strains of yeast. Our extraction protocol is to have an aggressive approach early on; achieving our goals for flavor, aroma and color before alcohol levels start to increase. Once alcohol is present around 9-10%, we take a much gentler approach as to not over extract the wine and to maintain the lush, round mouthfeel. Fermented dry on the skins for an average of 19 days, then drained from the skins. The skins were then sent to a press to gently press the remaining juice in the grapes. After settling the solids in the tank, the wine was then sent to a variety of French Oak barrels and inoculated for Malo-Lactic fermentation. Once complete, over the next four months the wines lees were stirred twice a month and the barrels topped to ensure healthy aging. Stirring of the wines lees naturally softens the wine while helping to build structure and roundness while enhancing the mouthfeel. Aged in 100% French oak for 17 months with 50% being new French Oak, 26% 2–3-year-old French Oak and 24% Neutral French Oak.

Food Pairing

Grilled Steak with Salsa Verde
Beef Tagliata, Arugula and Trevisana Salad
Port Wine Braised Beef Short Ribs
Sharp White Cheddar or Roquefort

  • Varietal Composition: Cabernet Sauvignon
  • Appellation: Yakima Valley
  • Aging / Barrel Program: 100% French oak for 17 months with 50% being new French Oak, 26% 2–3-year-old French Oak and 24% Neutral French Oak.
  • Cases Produced: 8,200 case
  • Alcohol: 14.2
  • pH: 3.79
  • Acidity: 6.1
  • Ageability: Now through 2030

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