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2018 Cabernet Franc

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Tasting Notes

Dark layers of black currant, dried tobacco leaf, and sweet plum with notes of roasted sage. Secondary flavors of smoked fig, graphite, and leather with a subtle hint of anise and spice. The palate is generous with refined tannins and a well-structured finish that showcases the gorgeous French Oak notes.

Vineyard Designation

100% Estate Grown

Vintage Notes

The 2018 Vintage was a classic Washington State Vintage with a mild winter and very hot summer. The winter leading to Spring was mild and temperatures in March/April were slightly above average leading to our Estate’s Vineyard bud break in middle April. A warm Spring provided perfect growth for the grapevines. Our meticulous farming practices allowed us to manage vigorous growth throughout the growing season, so the plants reached our crop size yield goals for each block. A hot summer with cool nights during 2018 advanced the ripeness and growth in the vineyards that we have not seen in the last few years providing for an optimal vintage. The hot summer allowed grapes to reach optimal maturity and ripeness levels far exceeding anything we saw in 2017 and 2016. 2018 did see some heavy smoke from wildfires in the Northwest, but the location of our vineyards, the timing of the smoke, and the overall smoke saturation, our vineyard was not affected by the smoke. White grape varietals saw a lot more sun exposure creating bountiful aromatics with balanced acidity. The red grape varietals made wines that are lush with dark fruit aromas and silky tannins. The 2018 Vintage will be one to enjoy for many years to come.

Winemaking Notes

Our 2018 Cab Franc comes from our Estate Vineyard in the Yakima Valley; the grapes are sourced from our Reserve tier blocks. We carefully select these blocks and crop them to smaller yields to obtain more ripeness and concentrated flavors. Harvested towards the end of October at optimal maturity the grapes were destemmed sent directly to small fermenters and cold-soaked for 48 before inoculating with a specific yeast strain for alcoholic fermentation. Our extraction protocol was balanced between aerated pump-overs and gentle punch downs to extract the complex flavors from our Cab Franc while maintaining tannin extraction. Fermented dry on the skins for 16 days, then sent to exclusive French Oak barrels for aging. During the first two months of aging, the wine's lees were stirred twice a month, this process helps achieve roundness, structure, and finesse for the wine. The wine was aged in 50% New French oak and 50% Neutral French oak for 20 months.

Food Pairing

Flat Iron Steak with Sauce Choron
Greek Lamb Meatballs Stuffed with Feta and Kalamata Olives
Peppercorn-Crusted Salmon
Brie or Swiss

  • Varietal Composition: 100% Cabernet Franc
  • Appellation: Yakima Valley
  • Cases Produced: 171
  • Alcohol: 14.1%
  • pH: 3.79
  • Acidity: 6.0
  • Ageability: Now through 2030

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