The 2016 Matthews Cabernet Sauvignon comes from several small vineyard parcels within three AVAs: Red Mountain, Walla Walla Valley, and the Columbia Valley. Harvested by hand in the early mornings during September through October 20th, it was hand-sorted and fermented in the winery using both concrete (72%) and stainless steel (28%) tanks. The free-run wine was cellared in French oak (60% new) for 21 months. Evaluated over 40 times by our winemaking team, only 257 cases were ultimately selected and bottled.
Plum jam, black currants, cassis and vanilla. With air, swirling brings dark baking spices mixed with strawberry puree and dried Applewood. The palate is fleshy with dark brooding fruits and a hint of crème brûlée. Cabernet that is vibrant with firm structure, while maintaining a fresh and composed profile.
Grass-fed burgers with grilled corn
89% Cabernet Sauvignon, 7% Cabernet Franc, 3% Merlot, 1% Petit Verdot
Awards & Accolades
"Fresh crushed flowers, sappy nuances, and baked berry-biscuit aromas, leading to a palate that has a lithe and succulent texture with plenty of sustained berry flavor. Drink in the next five years."
91 points, James Suckling, jamessuckling.com
"Cocoa nib, black cherry, raspberry and black licorice aromas lead to ripe, rich, action-packed flavors that bring a sense of volume. It's a sure-fire, crowd-pleasing, riper-style Cabernet."
90 points, Sean Sullivan, Wine Enthusiast
"Good dark red. Cherry, raspberry and licorice aromas are lifted by a floral quality. On the palate, pliant red fruit, red licorice and spice flavors are nicely framed by integrated acidity. A step up in density from the Merlot and a bit leafy as well, due partly to the sweetening influence of some new oak. Finishes with ripe, building tannins and dusty brown spices. Pretty serious for a $30 Cabernet but this wine should also be approachable early."
90 points, Steven Tanzer, Vinous