This naturally grown, hand-harvested wine was created with the combined talents of acclaimed Washington State winemaker Justin Neufeld and Chefs and Sommeliers Ian Eastveld and Ryan Levy. A luscious blend of 85% Cabernet Sauvignon and 15% Cabernet Franc, it was aged for 22 months in 55% new French Oak and 45% neutral French Oak. Meticulous fermentation in small batches, extended cold maceration, and hand punchdowns have ensured the full potential and genuine expression of this exquisite Cabernet Sauvignon.
Full bodied and plush, it shows a great harmony of acid and ripe tannin. It is perfectly balanced, displaying wonderful breadth and weight with no gaps when transitioning from the mid palate to finish. Pair with steaks or aged cheeses like Roquefort, Gorgonzola or Papillon.
Our Nice Yakima Valley Cabernet Sauvignon is a project that has been four years in the making. We were enchanted by the majesty of Yakima Valley after setting foot in Dubrul Vineyards, and we had to get our hands on some of their award-winning grapes for this wine. Husband and wife farming team Hugh and Kathy Shiels and their daughter, Kerry, planted and care for the DuBrul Vineyard. The steep south-facing hillside yields spectacular quality grapes with unique flavors and structure. The grapes for this wine were also grown in the Artz Vineyard, located in the smallest and warmest grape growing region in Washington State, Red Mountain.
This wine tastes great now, but will easily cellar for 10 years. But we doubt you can wait that long - it is just too delicious. Prime flavor expression will be achieved by decanting this powerful wine for 30 minutes before serving.