The 2017 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 morning between September 8th - October 31st, it was hand-sorted and fermented in the winery using both stainless steel (77%) and concrete (23%) tanks. The free-run wine was cellared in French oak (54% new) for 18 months. Evaluated over 40 times by our winemaking team, only 53 barrels were ultimately selected and bottled on April 23rd, 2019.
Grass-fed burgers with grilled corn
Black currants and ripe plum skin mixed with dark spices and sandalwood. Some air adds more black fruit, Bing cherry, blackberries and creme de cassis with a hint of black tea. The palate has volume and structure that stays sweet and energetic, finishing with hints of caramel and spice. Irresistible now but it will easily age for a decade or more.
95% Cabernet Sauvignon, 3% Merlot, 2% Cabernet Franc
Stillwater Creek, Solaksen, Dionysus, Pepper Bridge, Quintessence, Canyons, Shaw 32
Fermented in 77% stainless steel and 23% concrete tanks. Aged for 18 months in 54% new French oak.
Awards & Accolades
"An attractive, floral red with crushed blackcurrants, flowers and chocolate. Medium to full body, round tannins and a soft, cashmere-like texture. 95% cabernet sauvignon, 3% merlot and 2% cabernet franc. Drink or hold."
93 points, James Suckling, jamessuckling.com
"Blended with 3% Merlot and 2% Cabernet Franc, the 2017 Cabernet Sauvignon Columbia Valley shows a ripe, juicy, dark-fruited core with elegant baking spices and dusty chocolate. Medium to full-bodied, flavors of cherry skin and black raspberry fill the palate along with gripping tannins that make this wine food-friendly. Concluding with a lingering finish, flavors bitter dark chocolate linger on the aftertaste. Keenly priced."
90+, Anthony Mueller, The Wine Advocate