2016Reserve Cabernet Sauvignon
2016Reserve Cabernet Sauvignon
The 2016 Matthews Reserve Cabernet Sauvignon was crafted from several vineyards across three separate AVAs in Washington State: Columbia Valley, Red Mountain, and the Walla Walla Valley. Farmed using sustainable practices, the vines were limited to one or two clusters per shoot for maximum concentration. They were then hand-harvested in the early morning between late September and late October, with the final pick on October 27th, 2016.
Sultry smoked raspberry, dried strawberry, black currants and plum skin with a hint of vanilla bean, black tea and mocha. Swirling brings a touch of dried herbs and wood spice with sweet red and black fruits. The palate is beautifully framed, with freshness, terrific density, persistent black fruits and silky tannins. Ageable, but the texture of the vintage allows for vibrant early consumption.
Braised beef with mushrooms and carrots
Awards & Accolades
"The 2016 Reserve Cabernet Sauvignon (90% Cabernet Sauvignon, 6% Cabernet Franc, and 4% Merlot) is largely cut from the same cloth as the Reserve Claret and was my favorite in the lineup. Its deep purple color is followed by beautiful blue fruits, hints of vanilla and oak, good minerality, medium to full body, and a layered, elegant, lightly textured wine that’s already approachable and will keep for 10-15 years or more."
94 points, Jeb Dunnuck, jebdunnuck.com
"Polished and elegantly layered, with expressive blackberry, tarragon and toasted spice flavors that build richness toward refined tannins."
92 points, Tim Fish, Wine Spectator
"This wine is a blend of Walla Walla Valley, Red Mountain and Columbia Valley fruit. Aromas of fresh and dried herbs, raspberry, anise, mocha, green pepper and dark fruit lead to well-balanced fruit flavors that bring a sense of elegance. It's a sophisticated offering of the variety, best suited for the dinner table."
90 points, Sean Sullivan, Wine Enthusiast
"Bright ruby. Urgent primary aromas of blackberry, cassis and minerals. Densely packed and juicy; more mineral-driven and less sweet than the Reserve Merlot and more tightly wound today. This very backward, structured, classically dry Cabernet finishes with tannins that reach the front teeth. Winemaker Aryn Morell emphasized that these reserve wines are not made from later-picked fruit, and as my notes make clear, there's nothing overripe about them."
91+ points, Stephen Tanzer, Vinous
"Made from a blend of 90% Cabernet Sauvignon, 6% Cabernet Franc and 4% Merlot, the 2016 Cabernet Sauvignon Reserve Columbia Valley bursts from the glass with a core of ripe and juicy dark fruit framed by plums, blackberry and wild cherry, before aromas sweet oak fill the nose with supporting scents of red and purple flowers, espresso bean and dark chocolate. Medium to full-bodied, the palate is rich and correct with chewy tannins, focused balance and supporting, structuring energetic acidity. The wine delivers pleasure, lingering with a lasting finish and good complexity. Only 405 cases were produced. I’d like to revisit this wine in three to five years' time."
91 points, Anthony Mueller, The Wine Advocate