2011 Cabernet Sauvignon


Our rich, voluptuous 2011 Red Mountain Cabernet Sauvignon is quite “Bordeaux” in style —dark and brooding with nice acids, deep tannins and excellent fruit concentration. Bright aromas of ripe black cherry, understated cedar and subtle charcuterie lead to deep, bold flavors of blackberries and raspberries, cassis, and just a hint of spiced cocoa.

$46 ($39.10)
  • Alcohol 14% % by volume
  • Aged 22 months
  • pH 3.78
  • TA .54 g/100mL
  • Barrel Program 100% French oak (60% new, 40% neutral)
  • Bottled Date August 2013
  • Released Date November 2015
  • Production 130 cases

In the vineyard

Cabernet Sauvignon is a late ripener and thrives in Eastern Washington’s desert-like conditions.  An unusually cool 2011 Spring and Summer further delayed ripening, but Fall was nearly optimal. Warm, dry days allowed prolonged hang-time, producing balanced, elegant wines with lower alcohol and flavor development with extraordinary natural acidity.


Cabernet: 73% LaCoye Vineyard (Red Mountain); 27% Hightower Vineyard (Red Mountain)


Appellation Red Mountain

In the cellar

2011 Was a very cool vintage in Washington State. We produced a Red Mountain Cabernet Sauvignon—in addition to our Columbia Valley Cabernet Sauvignon—because we wanted to highlight a site that could fully ripen Cabernet, even in adverse conditions. Red Mountain is one of the warmest AVA’s in Washington State and both of these vineyards have south-facing slopes for maximum sun exposure. Try the 2011 Red Mountain and Columbia Valley Cabs side-by-side and taste the difference!


In the glass

A silky, smoky, and intense wine with a long finish. The long finish is full with lingering sweet oak nuances and polished tannins.


NOSE: cherry, vanilla, blueberry, oak, allspice, eucalyptus, rosehips


MOUTH: cherry, chalk, plum/stone fruit, pomegranate, dark cherry, chocolate covered cherries, silky, smoky


FOOD & WINE PAIRING: red or cured Meats or firm flavorful cheeses



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