63% Cabernet Sauvignon, 22% Merlot, 14% Cabernet Franc, 1% Petit Verdot
Our 2019 Aviator blend is an aromatic powerhouse showcasing notes of cherry, fig, cola, and hints of seared sandalwood. The palate is robust and well-structured with secondary flavors of dark espresso, black currant, and fresh pipe tobacco. Refined tannins and lingering sweet oak spices leave a lasting impression on the finish.
100% Estate Grown
The 2019 vintage started off with a very mild winter, then out of nowhere, we saw record snow accumulations in late February that lasted until early March. Thankfully, this did not affect buds on the dormant grapes, but it did delay bud break by approximately 2 weeks, which had some residual affects on the overall ripening process. We did see a decent amount of heat accumulation, but the 2019 vintage will go down as a cooler vintage for Washington State. Our typically amazing Octobers was very trying for us with not just one but two freezing periods that made our winemaking decisions ever more challenging. The first frost we saw we were happy with the results thinking we have escaped a terrible outcome in the vineyards, and then 9 days later we were hit very hard and we saw considerable frost damage to all our grapes. As we are seasoned winemakers, we took this challenge head on and decided to purchase brand new state-of-the-art equipment including an optical sorter that would eject bad and damaged grapes before any of these grapes went into a fermenter or press. The new equipment worked as amazing for us and the results in the wines are more than pleasing for us as well. Challenging vintages like 2019 really let you know as a winemaker what you are made of, and we at Airfield Estates not only took this challenge head on, but we excelled and the wines we produced from this vintage are going to be more consumer-friendly with higher acidity and lower alcohols but the fruit aspect is exceptional.
All of the varietals for this blend were sourced from reserve tier blocks on our estate vineyard. These blocks were cropped to low yields to produce dark, concentrated flavors while balancing out tannins. Each element was harvested at optimal maturity and then sent to small fermenters. Each fermenter was cold soaked for 48 hours before being inoculated with very specific yeast strains selected to help each wine achieve certain flavor and mouthfeel profiles. Although our extraction protocol for each varietal varied, we generally achieved 80% of our extraction early on before 8% alcohol. After that point, we tapered off to gently extract the wine dry on the skins. Once each lot was fully extracted, some lots were left on the skins for an extended maceration to develop more exotic and compelling flavors while other lots were sent to the press to press the remaining juice left in the grapes. Each wine was barreled down into exclusive French oak barrels and was inoculated for malolactic fermentation. During this process, the lees were stirred twice a month for three months to help build roundness and naturally soften the wines. Overall, the wine was aged for 20 months in exclusive French oak (68% new French oak, 22% 2-year-old French oak, and 10% neutral French oak). A wine of this caliber was created to be enjoyed in its youth, yet has the structure to age for many years to come.
Bacon-Wrapped Filet Mignon
Roast Lamb seasoned with Fresh Herbs
Aged Cheddar or Bleu Cheese
- Varietal Composition: 63% Cabernet Sauvignon, 22% Merlot, 14% Cabernet Franc, 1% Petit Verdot
- Appellation: Yakima Valley
- Aging / Barrel Program: 20 months in 100% French oak (68% new, 22% 2-year-old, and 10% neutral French oak)
- Cases Produced: 395
- Alcohol: 14.2
- pH: 3.74
- Acidity: 6.1 g/L
- Ageability: Now through 2036