The 2019 Matthews Cabernet Sauvignon comes from several small vineyard parcels within four AVAs: Columbia Valley, Red Mountain, Royal Slope, and Walla Walla Valley. Hand-harvested in the early fall mornings of 2019, it was hand-sorted, crushed and then fermented using both concrete and stainless-steel tanks. No pressed lots were used and the free-run wine was aged in 63% new French oak for 21 months. Evaluated over 40 times by our winemaking team, 111 barrels were ultimately selected and bottled in August 2021.
Grass-fed burgers with grilled corn
Beautiful aromas of black currants, cassis, plum jam, and toasty vanilla are followed by warm baking spices and strawberry purée with the introduction of air to the glass. The palate is dark and fleshy, with plush red fruits and a hint of vanilla bean. Vibrant mouthfeel with firm tannin structure, yet the wine maintains an elegant and nuanced profile. This is an example of how Washington State can make truly wonderful Cabernet Sauvignon.
75% Cabernet Sauvignon, 13% Cabernet Franc, 11% Merlot, 1% Malbec
Dionysus, Quintessence, Canyons, Laura Lee, Solaksen, Stillwater Creek, Blue Mountain, Pepper Bridge
Fermented in a combination of concrete (54%) and stainless-steel (46%) tanks. Aged for 21 months in 63% new French oak barrels.