2023 Cabernet Sauvignon

The fruit, harvested on the 18th of October, was sourced from Bacchus Vineyard in Columbia Valley, Washington. After destemming and cold soaking for 24 hours the juice was inoculated and fermented for twelve days. The resulting wine then went into all French Oak barrels, 33% new. The aromas of this wine show signs of dark fruit with subtle earth tones, while the palate has similar dark fruit flavors with gentle tannins and a soft finish.

“Consistent with past vintages this brings peppery Bacchus vineyard black fruit into the core, with astringent tannins, a touch of dried herbs and dashes of barrel spice. It spent 20 months in one third new French oak. It’s a good, middle of the road example of classic, old school Washington Cabernet. 91 Points” - Paul Gregutt’s NW Wine Guide