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 2018 Reserve Cabernet Sauvignon

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2018 Reserve Cabernet Sauvignon

 2018 Reserve Cabernet Sauvignon
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Tasting Notes

Our 2018 Reserve Cabernet Sauvignon showcases dark fruit aromas of blackberry jam, dark currant, smoked dates with notes of seared leather, cola, and graphite. The palate displays weight with well-integrated tannins, balanced acidity, and dark flavors of black cherries, cocoa powder, pipe tobacco, and roasted sage. The finish shows robust structure and elegance leaving long-lasting notes of toasted oak.

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 very hot summer with cool nights during 2018 advanced the ripeness and growth in the vineyards that we haven’t 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

Sourced from some of the best Cabernet Sauvignon blocks that our Estate Vineyard produces, this wine is truly built starting in the vineyard where we strategically plan from winter all the way through harvest to put in the extra work to make it really standout. Our goal is to ensure each plant has an exceedingly small crop load, giving each grape more intensity, flavor, and overall ripeness. Harvested towards the end of October by hand, the grapes were then hand-sorted, de-stemmed but not crushed and sent to small fermenters. The grapes were then cold soaked for 48 hours before being inoculated with three different yeast strains. When it comes to creating a reserve tier wine, our goal for the wine is be bold in flavor while showing weight and elegance. This all starts from extraction during fermentation. Early on, before alcohol is present, we ensure we get 75% of our extraction by having an aggressive approach with aerated pump overs, delastage and incorporating more air to extract from the cap. Once alcohol levels are 8-9%, we taper off this extraction to a gentler approach with less pump overs. This allows the fermentation to not over extract or create excessive tannins and astringencies. Once alcoholic fermentation is complete, we keep the wine on its skins for an additional 7-10 days, this process is called extended maceration. While only having a gentle approach during this phase, this process creates darker fruit flavors, added richness on the palate, and more complexity overall. Once extended maceration is complete, the wine is then drained from the skins and the skins are sent to the press to extract any remaining juice. The free run and press are not combined. The wine is then sent to a variety of exclusive French oak barrels and inoculated for malolactic fermentation. Once MLF is completed, the lees are stirred and barrels topped every two weeks for 4 months. Incorporating lees during this time helps naturally soften the wine, build texture, and create a rounder mouthfeel. After lees stirring, the wines only see about 3 racks over the course of their aging while making sure each barrel is topped every two weeks. Overall, this wine was aged for approximately 20 months in French oak with 68% new French oak, 22% 1-3 yr old French oak, and 10% neutral oak before being sent to tank and prepped for bottling.

Food Pairing

Rosemary-Pepper Beef Rib Roast with Porcini Jus
Blue Cheese Burgers
Broiled Pork Chops with Sun-Dried Tomato & Chipotle Pesto
Aged Cheddar, Camembert or Roquefort

  • Varietal Composition: Cabernet Sauvignon
  • Appellation: Yakima Valley
  • Aging / Barrel Program: 20 months in 100% French oak (68% new, 22% 1-3 year, 10% neutral)
  • Cases Produced: 465
  • Alcohol: 14.2%
  • pH: 3.81
  • Acidity: 5.9 g/L
  • Ageability: Now through 2029 with optimal maturity in 2025

Download Wine Notes