The 2019 Matthews Reserve Cabernet Sauvignon was crafted from several vineyards across four separate AVAs in Washington State: Red Mountain, Columbia Valley, Royal Slope 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 mornings of September 6th – October 20th, 2019. Upon arriving in the winery, each cluster was hand-sorted, berry-sorted, and then fermented in 54% concrete 46% stainless steel. Using only the free-run wine, it was then moved to custom French oak barrels for 22 months of cellaring with over 40 individual evaluations by our winemaking team. The resulting 26 barrels were bottled, without fining or filtration, producing only 591 cases.