This Cabernet Sauvignon is 100% American: 50% from the Columbia Valley in Washington State, 50% from California.
The Washington State vineyards are located on the edge of Red Mountain in Columbia Valley – this sundrenched climate provides both the structure and finesse of the Old World, with the succulent ripe flavors of the New World.
The Washington State fruit was fermented whole berry, and natively, with the wine was on the skins for 35 days – this allowed the wine to develop impressive density and a chewy structure. California vineyards are older vines on the west side of Lodi on the edge of the Delta, which allows for grapes with ripe fruit flavors, natural acidity and complexity.
Our California component, which was aged in some oak after a traditional fermentation, is quite soft and luscious.
