“This supple, rich Cabernet Sauvignon is packed with cassis and black cherry flavors as well as raspberries, chocolate and vanilla notes in the nose. Its texture is quite refined and shows great structure throughout the mouth, imparting a long, luxurious finish. One of the advantages of having made wine in the Columbia Valley since the mid-1980s is the opportunity its given me to work with some of the most dedicated growers in the industry. Our Columbia Valley wines are made from a short list of vineyards I consider to be among the best in the state. The diversity of these vineyards-representing many of the most mature, carefully managed sites in Washington-provides for a full range of fruit expression that allows me to craft complex, multi-layered wines true to Columbia Valley terroir as well as the varietal character of the grapes. Our 2019 Cabernet Sauvignon includes grapes from Quintessence, Shaw, Weinbau, and Obelisco vineyards. ” – Mike Januik, winemaker. After destemming and crushing, grapes were fermented on their skins for an average of 9 days. After being pressed off, the wine was aged for 20 months in equal amounts of new and once used French Oak barrels to improve its already lengthy finish. Racking an average of every 5 months helped create a wine with considerable structure and suppleness. This beautifully structured Cabernet Sauvignon is loaded with plum and black currant flavors as well as boysenberry, chocolate, and vanilla notes in the nose. Its texture is quite elegant and it shows great length throughout the mouth, imparting a long, luxurious finish that was developed in part from the use of new French Oak barrels.