The 2016 Cuvee was crafted from several vineyard sources across the Columbia Valley. They were then hand-harvested in the early fall mornings. Upon arriving in the winery, each cluster was hand-sorted, berry-sorted, and then fermented in 100% stainless steel tanks. Using only the free-run wine, it was then moved to French oak barrels (24% new) for 17 months of cellaring with over 40 individual evaluations by our winemaking team. The resulting barrels were bottled, producing only 1,062 cases.
Pulled pork sandwiches with spicy cabbage slaw
Red and black currants, smoke, spiced plum and black cherry. Swirling brings up red fruits and sandalwood. Fresh, but ripe, with bright fruit and good tension. Long and smooth tannins with a finish of plum, blackberry and vanilla bean spice.
67% Cabernet Sauvignon, 22% Cabernet Franc, 6% Merlot, 4% Syrah, 1% Malbec
Fermented in 100% stainless steel tanks. Aged for 17 months in 24% new French oak barrels.