2023 Aviator
$25.60 - Wine Club Price
Tasting Notes
Our 2023 Aviator is a full-bodied Bordeaux-style blend crafted from 75% Cabernet Sauvignon 15% Merlot 9% Cabernet Franc 1% Petit Verdot offering a bold and well-defined structure. Aromas of cherry cola and blackberry are layered with notes of cassis, black plum, and seared cedar. The palate is rich and powerful, with polished tannins and flavors of sweet chocolate, graphite, and savory clove. A long finish highlights the wine’s depth and balance, with lingering oak spice and dark berry notes. Best enjoyed now through 2042, with peak maturity expected around 2038.
Awards
2021 Vintage
90 Points, Vinous
Vineyard Designation
100% Estate Grown
Vintage Notes
The 2023 vintage in Washington State was what we like to call a “normal” year. A mild winter gave way to a cool early spring, followed by record-high temperatures in mid-April that jump-started vine growth. Steady spring weather allowed for healthy development and well-balanced crop loads. June and July brought intense heat (among the hottest on record) accelerating ripening and lead- ing to slightly lower natural acidity. Despite the rapid pace, 2023 produced an exceptional vintage. The whites are vibrant with tropical fruit and crisp acidity, while the reds show depth, dark berry flavors, refined tannins, and great aging potential.
Winemaking Notes
Each component of our Aviator blend originates from designated reserve blocks within our Estate Vineyard for each varietal. These Reserve blocks have been crop-thinned to a lower yield to produce darker, more concentrated flavors while balancing tannins. Each component of the blend was harvested at optimal maturity, ranging from late September through late October. All grapes were de-stemmed, not crushed, and sorted using an optical sorter before being placed into small fermenters. Each fermenter was cold-soaked for 48 hours before be- ing inoculated with specific yeast strains to achieve certain flavor and mouthfeel profiles. The extraction protocol for each varietal varies, but generally, 80% of extraction is completed early before reaching 8% alcohol, after which extraction tapers off to gently extract the wine dry on the skins. After full extraction, some lots underwent extended maceration to develop more intricate flavors, while others were sent to be pressed to extract remaining juice. Each wine was 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 wines. The wine aged for 22 months in French oak, with 75% new French oak and 25% two-year-old French oak. This wine was crafted to be enjoyed young, yet it has the structure to age for many years.
Food Pairing
Bacon-Wrapped Filet Mignon
Roast Lamb seasoned with Fresh Herbs
Sautéed Mushrooms
Aged Cheddar or Bleu Cheese
- Varietal Composition: 75% Cabernet Sauvignon 15% Merlot 9% 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: 425
- Alcohol: 14.1%
- pH: 3.81
- Acidity: 5.8 g/L
- Ageability: Now through 2042, with optimal maturity in 2038