With a Cabernet Sauvignon this incredible, the next step is deciding what food to pair it with! The blackberry, plum and black cherry flavors would complement a juicy grilled steak or braised lamb shank perfectly. Both choices are equally amazing!
Spring brought cool temperatures and high winds leading to late bud break and a small quantity of fruit set. The very hot, dry Summer accelerated sugars ripening. Most grapes were picked by early October, earlier than generally practiced in the past 15 years.
Cabernet Sauvignon: 58% Dionysus Vineyard (Columbia Valley); 24% Alder Ridge Vineyard (Horse Heaven Hills); 16% Pepper Bridge Vineyard (Walla Walla Valley)
Cabernet Franc: 100% Weinbau Vineyard (Wahluke Slope)
Malbec: 100% StoneTree Vineyard (Wahluke Slope)
The weather conditions that existed in 2009 revealed a Cabernet Sauvignon with saturated color, tannin and rock-imbued extractives. Even with the delicious fruit and grit of a ripe year, this wine remains perfumed and silky with an amazing density and great balance.
Varietal 89% CABERNET SAUVIGNON, 6% CABERNET FRANC, 5% MALBEC
Density and great balance all the way through the long, dark, cherry-tinged finish.
NOSE: rasberry, dark chocolate, vanilla bean, cherry
MOUTH: blackberry, plum, black cherry
FOOD & WINE PAIRING: juicy grilled rib-eye steak or braised lamb shank