Description

We are proud of our student winemakers: Daniel B., Ben, Eva, and Gerry, for the award of a Gold Medal of Washington State Wine. The Cabernet Sauvignon grapes was carefully picked in our vineyards. Cabernet Sauvignon is one of our biggest productions. Therefore the wines express the sense of place in our land of 10 hectares in Walla Walla. The barrel fermentation brings an integrated structure to this wine.

Wine Profile

Food Pairing Notes:

This wine gives you the possibility of pairing it with rich dishes. The mouthfeel is rich and juicy with flavors of black fruits that complement perfectly with steaks, New York strips, and filet mignon. Pair this wine with traditional mint peppery lamb dishes or pepper favors with a concentrated sauce.

Production Notes:

The wines were hand-picked by our students. Fermented for a few weeks by pumping overs up from the bottom of the tank and splashing it over the top of the fermenting must, leading this wine into great extractions for this vividly and robust varietal. They were fermented in six different french barrels.

Tasting Notes:

Powerful fans will appreciate the casual sophistication and elegant structure of this wine. Expressive aromas in the wine glass of blackberries, black plums, dark chocolate, cocoa and the well-developed mouthfeel of cloves, the essence of sandal with a full-body finish.

Vintage Notes:

2018 led into a warm vintage for Washington, which was grateful and ideal for developing this Cabernet Sauvignon. Reveal into a moderate temperature and create ideal conditions for ripening while cool nights balance the grapes' acidity.