2017 Cabernet Sauvignon

SMELLS LIKE:  lilac, wild blueberry, black plum, sweet tobacco

TASTES LIKE:  black cherry, blackberry, dark chocolate mocha, fresh herb

MOUTHFEEL:  velvety and complex with smooth, lush, and approachable tannins

DRINK WITH:  slow-braised beef short ribs, polenta, roasted brussels sprouts, aged cheddar

We rang in 2017 with three arctic fronts that brought temperatures down to -10 in the coldest areas. This was followed by a cool, wet spring that pushed bud break back by two weeks. We opened our canopies early to allow additional sunlight and promote growth. Early summer was very warm, which accelerated the season and pushed ripening back on track. During the heat spikes in August we had a very slight haze that kept us from hitting the triple digits.

As we rolled into harvest, the winds changed and our skies cleared. The weather in Walla Walla was ideal, with our usual long warm days and wonderfully cool evenings. “The result was another amazing vintage with nice yields of bold fruit with great acidity,” says Winemaker and Partner Jean-François Pellet.

100% estate, sustainably farmed

Founding member of VINEA

VARIETALS: 82% Cabernet Sauvignon, 10% Cabernet Franc, 6% Merlot, 1% Malbec, 1% Petit Verdot

ESTATE VINEYARDS: 38% Pepper Bridge, 25% Summit View, 12% Octave, 9% Goff, 8% Seven Hills, 8% Les Collines

APPELLATION: 100% Walla Walla Valley

OAK PROGRAM: 94% French, 6% American; 71% neutral, 29% new

HARVEST DATES: 9/15 –  10/18/2017

FINISHED ALCOHOL: 14.5%

PRODUCTION: 6,097 cases