2020 Old Vine Cabernet Sauvignon
Tasting Notes
Our 2020 Old Vine Cabernet Sauvignon is a true testament to the quality of our grape growing, the meticulous management of our estate vineyard, and the artistry of our winemaking. Crafted from vines planted in 1989 that have stood the test of time, this wine stands as a beacon of excellence. These low-yielding, old vines produce small berries, allowing us to craft wines of aromatic complexity and age-worthy structure. A tapestry of dark fruit aromas reveals notes of blackcurrant, bramble berry, mocha, and graphite that carry through to the palate. Secondary flavors of seared sandalwood, leather, and pipe tobacco create layers of complexity. The palate showcases weight and structure with fine-grained yet polished tannins and balanced acidity. Lingering flavors of cherry cola, roasted dates, and hints of smoked beechwood coat the palate for a rich, elegant finish.
Awards
91+ Points, Robert Parker Wine Advocate
Vineyard Designation
Our estate vineyard was established in 1968 and is situated along the foothills of the Rattlesnake Mountains in the heart of the Yakima Valley AVA. Today, we grow over 20 wine grape varietals spanning over 800 acres. Our vineyard has spectacular views of Mount Rainier and Mount Adams. These sunny slopes are blessed with a long growing period, extended summer daylight, and cool evenings that yield well-balanced, world‐class wines. This particular wine hails from our best Cabernet Sauvignon block, which just so happens to be the oldest that our estate vineyard produces. Old vines yield naturally smaller crop loads with darker, dense flavors. Planted in 1989, this block continuously produces some of the finest Cabernet Sauvignons in the Yakima Valley. For vines of this age to still be healthy and bear fruit of such amazing quality is a true testament to the care and meticulous management of our estate vineyard.
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 two weeks earlier than normal, and veraison was also well ahead of schedule. 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 as our vineyard was a long distance away from the fires. Another major event in 2020 was an early frost that occurred the second week of October. Our winemaking team worked tirelessly for long hours leading up to the frost. By the time the cold spell impacted our vineyard, 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. Overall, we were delighted with the results of the 2020 vintage. The wines showcase an abundance of ripe fruit aromatics, low tannin profiles, and exceptionally balanced finishes.
Winemaking Notes
Harvested near the end of October at optimal maturity, the grapes were hand-harvested, destemmed but not crushed, sorted using our optical sorter, and then pumped to a small tank. The grapes were cold-soaked for 48 hours before being inoculated with two special yeast strains. Our extraction protocol for a wine of this caliber is to be aggressive early on, with aeration being the key. After 9% alcohol, we gently taper off this extraction method to avoid over-extracting the wine. After 14 days on the skins, the wine was dry; however, instead of removing the wine from the skins, we kept the wine and skins in contact for an additional week. This process, known as extended maceration, provides more complex dark flavors and a bolder body. After the extended maceration period, we separated the wine from the skins without pressing. The wine was then sent to exclusive French Oak barrels, where we inoculated for malolactic fermentation. Once that process was complete, the wine’s lees were stirred twice a month for three months to help create roundness and a softer mouthfeel. After aging for ten months, we selected the best three barrels from this lot and kept them separate for an additional 20 months of aging. The wine was aged in 100% new French oak from the world-renowned barrel producers of Le Grand (90%) and Taransaud (10%) for a total of 22 months before being bottled. Before releasing this exceptional wine, we aged it for an additional year in the bottle. This exquisite wine will stun you when you open it, whether you drink it in its youth or 20 years from now.
Food Pairing
Bacon-wrapped Dates
Grilled Ribeye Steak
Mushroom Risotto
Comté or Roquefort
- Varietal Composition: 100% Cabernet Sauvignon
- Appellation: Yakima Valley
- Aging / Barrel Program: 22 months in 100% new French oak
- Cases Produced: 75 cases
- Alcohol: 14.3%
- pH: 3.69
- Acidity: 6.1 g/L
- Ageability: Enjoy now through 2040, with optimal maturity in 2035.