2021 Cabernet Sauvignon
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Tasting Notes
Our 2021 Cabernet Sauvignon boasts rich dark fruit aromas of blackcurrant, Bing Cherry, and red cassis, complemented by complex layers of toasted cedar and hints of graphite. The palate is full-bodied with smooth tannins and balanced acidity, showcasing an abundance of dark berry flavors intertwined with nuances of cola and smoked caramel. Enjoy now through 2037, with optimal maturity peaking around 2032.
Awards
90 points, James Suckling
90 points, Vinous
Vineyard Designation
100% Estate Grown
Vintage Notes
VINTAGE
The 2021 vintage in Washington State was characterized by record-breaking warmth, with a mild winter and early bud break in April, followed by an intense six-week heatwave in late June, leading to stress on the grapes and a 30% reduction in crop size. Despite the challenges, the smaller berries produced exceptional flavors, and the rapid ripening led to an early harvest, with sparkling wine and Sauvignon Blanc grapes coming in by August. September saw the completion of white varietal harvesting, allowing full attention to red varietals. Although late October brought freezing events that affected the canopies, we were nearly finished with harvest. Overall, the vintage yielded outstanding wine with dark fruit elements, structure, finesse, and aging potential.
Winemaking Notes
The careful crafting of this wine began in our estate vineyard where meticulous planning was im- plemented in early winter. Each block of Cabernet Sauvignon was carefully selected. From winter pruning all the way through harvest, we diligently managed our crop to achieve the perfect yields. Harvest occurred towards the end of October at optimal maturity. The grapes were destemmed, sorted using an optical sorter, and pumped to various size fermenters. After a short cold soak of 24 hours, the grapes inoculated with several different strains of yeast. Our goal was to showcase luscious dark fruit flavors with a tannin structure demonstrating balance and finesse. To achieve this style, we took a more aggressive extraction approach early on during fermentation before alcohol was present. This gave us the beautiful fruit aromas and flavors without over extracting from the skins. As alcohol levels increased, we incorporated a more gentle extraction approach to maintain a soft texture while still creating a full-bodied, well-structured wine. After fermenting on the skins for about 14 days until dry, the wine was then drained from the skins, and the skins were gently pressed. The wine was then sent to a variety of French oak barrels and inoculated for malolactic fermentation. Once malolactic fermentation was completed, the wines lees were stirred in each barrel twice a month for four months. Incorporating lees at this stage helps build a rounder mouthfeel while naturally softening the wine. During aging, the barrels were racked a total of 4 times. Each barrel was meticulously maintained with topping every two weeks to ensure the health of the wine. Aged for approximately 18 months in French Oak (40% new, 32% 1-3 year old, and 28% neutral), the wine was then sent to tank and prepped for bottling.
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: 18 months in French Oak (40% new, 32% 1-3 year old, and 28% neutral)
- Cases Produced: 5,842 case
- Alcohol: 14.2
- pH: 3.85
- Acidity: 5.9
- Ageability: Now through 2032