The 2017 Cuvée was crafted from several vineyards across both the Columbia Valley and Walla Walla AVAs. Farmed using sustainable practices, they were hand-harvested in the early mornings of October with the final day of picking October 17th. Upon arriving in the winery, each cluster was hand-sorted, berry-sorted, and then fermented in either stainless steel (64%) or concrete (36%) tanks. Using only the free-run wine, it was then moved to French oak barrels (28% new) for 16 months of cellaring with over 40 individual evaluations by our winemaking team. The resulting 25 barrels were bottled, without fining or filtration, on February 26th, 2019, producing only 617 cases.
Pulled pork sandwiches with spicy cabbage slaw
Dried strawberry and red currants with a hint of black tea, vanilla bean, dried herbs and spice. The palate is fresh and fleshy, delivering red fruit with just a hint of plum skin and structure that frames the fruit and allows for flexible food pairing. Finishes with great lift and squeezed red berries.
49% Merlot, 31% Cabernet Franc, 20% Cabernet Sauvignon
Stillwater Creek, Solaksen, Scarline, Pepper Bridge
Fermented in 64% stainless steel and 36% concrete tanks. Aged for 16 months in 28% new French oak barrels.
Awards & Accolades
"Bright medium-deep ruby. Enticing, lively aromas of raspberry and rose petal. Silky and seamless on the palate, with its raspberry and floral flavors showing good inner-mouth tension and a sexy touch of smoky new oak. Offers a nice combination of substance and inner-mouth lift. Finishes with well-managed tannins and a repeating note of smokiness. This dry, well-balanced wine displays impressive drive for twenty-five bucks and practically begs for food."
90 points, Stephen Tanzer, Vinous