The old vines from block 11 at Dionysus Vineyard produce exceptional Cabernet Sauvignon year after year. The older vines self-regulate, regardless of climate conditions, and produce full, rich, and complex grapes. The early, warm growing season of 2013 was great for Cabernet Sauvignon as it's typically the last varietal to ripen and requires a lot of heat units to fully ripen before the end of season freeze. Summer was consistently hot day after day, but things took a sudden turn in mid-September and we had a near-perfect finish to the growing season with a big increase in flavors and overall concentration as the nights started getting cool. The result from Dionysus was Cabernet at its best; exactly what we seek out for ANVIL.
Planted in 1988, Dionysus has some of the oldest vines in Washington State. These old vines benefit from an established root system, regulating vigor and allowing the vines to consistently produce rich, dense and generous grapes. Our rows follow the slope towards the southwest, almost 45 degrees off due north, which allows for nearly perfect sun exposure while minimizing over-ripening. As the sun lowers down in the evenings, both sides of the canopy receive evening sun, giving incredible evenness and consistency.
Old vine Cabernet Sauvignon has become the remarkable flagship variety of Dionysus Vineyard. In 2008, we started sourcing Cabernet Sauvignon grapes from block 11 and later on experimented with Petit Verdot from Block 13 which adds generous flavors and great texture.
We like to do an extended maceration post-fermentation for a total time on skins up to 45 days. During the maceration, we fully extract these generous grapes for depth and full flavors.
Rich, full, creamy, and intense with a long finish.
NOSE: black pepper, violets, black currants, and dried herbs
MOUTH: spice, cayenne pepper, dark chocolate, dried fruit, red cherry, cobbler
FOOD & WINE PAIRING: big grilled rib-eye with chimichurri, rack of lamb, boeuf bourguignon