Vintage: The growing season started early in 2014 and the dry, warm conditions that characterized spring set the stage for another hot summer season. Temperatures were consistently warm throughout June and July, hastening an early start to harvest, but the Columbia Valley’s balmy fall days and cool autumn nights allowed the grapes to reach full physiological maturity while preserving the fruits’ natural acidity and yielding high quality grapes across the board. In short, 2014 was a picture-perfect vintage that produced remarkably rich, flavorful wines.
Vineyards: This Cabernet Sauvignon dominant wine, sourced primarily from Red Mountain, displays structure, richness and a focused mouthfeel that has come to characterize Red Mountain Cabernet. Dionysus Vineyard’s Petit Verdot adds layers of complex aromas and flavors. Weinbau Vineyard (Wahluke Slope) Merlot adds bright, red and black fruit intensity.
Winemaking info: A variety of fermentation methods for the Cabernet Sauvignon included in this blend were used to enhance complexity and richness in the finished wine. Hand harvested Cabernet was fermented in 400L French oak barrels that were gently rolled throughout fermentation to bring complexity and integrated oak flavors to the wine. All other varieties were fermented in traditional stainless steel tanks, with select lots enjoying longer skin contact to enhance the wine’s dark color and mid-palate. Aged 22 months in French oak barrels (75% new) before bottling, unfiltered and unfined.