2016 Old Vines Cabernet Sauvignon
This 2016 Washington State “Old Vines” Cabernet Sauvignon is produced from grapes that were planted in the early 1970’s.
February 5, 2019
This complex yet elegant vintage of “Old Vines” Cabernet Sauvignon shows sophistication and concentration that come from such extraordinary 40+ year-old vines. It expresses the purity of fully mature cabernet sauvignon that can only be achieved from old vine fruit. The color is a deep purple, and intermingling aromas of baking spice, cedar, graphite and ripe blackberries leap from the glass. Flavors of black fruits blend beautifully with pencil, cigar box and exotic spice of new French oak that coat the mouth. The texture is soft but firm with beautifully integrated tannins offering a rich, long finish. This wine will benefit greatly from additional cellaring and, with proper storage, should last for ten years or more.
19.5/20 points-Rand Sealey's Review of Washington Wines:This vintage of Old Vines is composed of 92% Cabernet Sauvignon, 5% Petit Verdot and 3% Malbec. It exhibits a semi opaque ruby color and intense aromas of blackberry, black cherry, black plum, black roses, cigar box, sandalwood, black olive and black violets. The flavors, as well, are intense and deep cored, marked by black licorice, dark cocoa, French press coffee and stony minerals. The old vine character becomes evident on the back with sensations of toffee, new oak and graphite, followed seamlessly by a lengthy, satiny fine grained tannin finish.
Sagemoor Vineyard (Columbia Valley), Champoux Vineyard (Horse Heaven Hills) and Woodward Canyon Estate Vineyard (Walla Walla Valley).
This 2016 Washington State “Old Vines” Cabernet Sauvignon is produced from grapes that were planted in the early 1970’s. From late September through mid-October, the old block grapes were harvested by hand from Sagemoor Vineyard (75%) and Champoux Vineyard (20%) located on two very distinct benches above the Columbia River. The petit verdot was harvested from Woodward Canyon Estate Vineyard (5%). The wine was fermented in 2000 liter stainless steel tanks and was punched down two times per day. Average fermentation was between seven and ten days. After pressing and racking, the various lots were moved to new French barrels for aging and maturation. In late 2018 the wine was racked from barrel, assembled and bottled mid-February 2019.
92% cabernet sauvignon, 5% petit verdot, 3% malbec
Release Date: April, 2019, Production: 408 cases