This wine is deep ruby in color and begins with an inviting nose of black plum, slate, and red cherry that integrate seamlessly with the subtle, attractive oak. In the mouth, the wine is rich, showing a nice balance of ripe dark fruit, black currant, and olive. Integrated tannins enhance the texture leaving you with a complex, generous, and long finish. While this wine can be enjoyed now it will benefit greatly from additional cellaring and, with proper storage, should develop for ten years or more. Store and serve at cellar temperature.
Woodward Canyon Estate Vineyard: Planted in 1977, Woodward Canyon is the westernmost vineyard in Walla Walla Valley AVA, roughly 15 miles west of Walla Walla, Washington. There are 41 vineyard acres planted and several more acres of green belts that support native species such as western juniper, ponderosa pine, western sagebrush, arrowleaf balsamroot, and perennial wildflowers. Ritzville silt loam over fractured basalt, slope 15-18%, 750-850ft elevation. Managed by Woodward Canyon. All grapes are Salmon Safe certified. Weinbau Vineyard: Weinbau has a view of the Rattlesnake Mountains to the south and the Saddle Mountains to the north. The land slopes gently south, with elevation ranging from 710-950 feet. Weinbau is a warm site with excellent air drainage, and the soil is dominated by Kennewick silt loam with a 2 -5% slope. The consistency of soil type shows up in vine growth and subsequently in the wines. Sagemoor Vineyard: Founded in 1968, Sagemoor Vineyards was a pioneering effort that helped establish the Washington State wine industry. Its early vineyards are among the oldest plantings of vinifera grapes in the state. Rick began using Sagemoor fruit in his home winemaking days, and we continue to use it today. A significant number of 1972 plantings are still producing our Old Vines Cabernet Sauvignon sourced from specific rows in Blocks 3 and 9. Quincy loamy fine sand, Sagehill very fine sandy loam, 2-10% slope. 572ft elevation.
Food Pairing Notes
Pair with a ribeye steak, lamb burgers, Portobello mushrooms, or cheesy polenta.
Varietal Composition: 87% Cabernet Sauvignon, 7% Petit Verdot, 5% Merlot, 1% Cabernet Franc