2022 Aviator
Tasting Notes
The 2022 Aviator is a robust, impeccably structured, full-bodied Bordeaux-style blend. It opens with powerful aromas of dark cassis and Bing cherry, complemented by subtle hints of red currant and cola, leading into undertones of seared sandalwood. The palate is richly layered with restrained tannins, revealing secondary flavors of dark espresso, graphite, and smoked caramel. The finish showcases impressive length and structure, unfolding in waves of sweet oak spice and a harmonious medley of dark berries. Best enjoyed now through 2040, with optimal maturity anticipated in 2035.
Awards
2021 Vintage
90 Points, Vinous
Vineyard Designation
100% Estate Grown
Vintage Notes
The 2022 vintage in the Yakima Valley was a bit of a roller coaster. A mild winter extended into spring with early frost periods and winter-like conditions in April. The cool spring delayed bud break by a few weeks and caused delayed growth in the vineyard as we moved into summer. Each vineyard block was meticulously managed to ensure a ripe crop by harvest. We lowered clusters per vine and allowed for more sunlight exposure. By mid-July, temperatures finally started warming up and led to record growth in a short amount of time. Fortunately, warm summer temperatures extend- ed into fall, helping to lengthen the growing season and allowing the grapes to continue to ripen. Harvest ended up being delayed approximately three weeks from a typical year. We gratefully did not experience any fall frost events, so the grapes had extended hang time on the vines to achieve optimal ripeness and excellent flavor development. Overall, the 2022 vintage displays ripe flavors, bountiful fruit aromas, and balanced acidity. The wines can be enjoyed in their youth, or they can cellar for many years to come.
Winemaking Notes
Each component of our Aviator blend originates from designated Reserve-tier blocks in our Estate Vineyard, selected specifically for each varietal. These blocks are cropped to lower yields to produce darker, more concentrated flavors while maintaining balanced tannins. Each element of the blend was harvested at optimal maturity, ranging from late September through late October. All grapes were destemmed—not crushed—and sorted using an optical sorter before being transferred to small fermenters. Each fermenter underwent a 48-hour cold soak before being inoculated with specific yeast strains to develop targeted flavor and mouthfeel profiles. Extraction protocols varied by varietal, but generally, 80% of extraction occurred ear- ly, before reaching 8% alcohol, after which extraction tapered off to gently bring the wine to dryness on the skins. After full extraction, some lots underwent extended maceration to develop more intricate flavors, while others were pressed to extract remaining juice. Each wine was then transferred into French oak barrels and inoculated for malolactic fermentation; during this process, the lees were stirred twice a month for three months to build roundness and naturally soften the wine. The wine aged for 22 months in French oak, with 68% new barrels and 32% two-year-old barrels. This wine was crafted to be enjoyed young, yet it possesses the structure to age gracefully for many years.
Food Pairing
Bacon-Wrapped Filet Mignon
Roast Lamb seasoned with Fresh Herbs
Sautéed Mushrooms
Aged Cheddar or Bleu Cheese
- Varietal Composition: 60% Cabernet Sauvignon 25% Merlot 14% Cabernet Franc 1% Petit Verdot
- Appellation: Yakima Valley
- Aging / Barrel Program: 21 months in French oak (58% new, 32% 2-year-old French oak barrels)
- Cases Produced: 253
- Alcohol: 14.5%
- pH: 3.71
- Acidity: 5.9 g/L
- Ageability: Now through 2038, with optimal maturity in 2035