Awards: 2015 88 points
We are incredibly fortunate to work with a sensational group of farmers across the full reaches of Eastern Washington. This vintage we sourced from 17 amazing growers across the Columbia Valley with High River and Goose Ridge being the principal growers
The 2015 vintage was the warmest year on record in Washington State, lapping the 2014 vintage as the prior record-holder. Perfect hot dry weather persisted throughout the growing season and extended all the way to harvest, with cooler temperatures coming just in time to extend ripening, made for an excellent vintage. The heat kept berries and clusters small, which resulted in highly concentrated and dense wines.
Since the 2012 vintage, all of our Syrah has been fermented whole cluster (with stems) in stainless tanks with fermentations started with native yeasts that come from the vineyards. The Cabernet Sauvignon was harvested and fermented separately, whole berry (stems removed) in stainless steel tanks also with native yeast for both primary and secondary fermentations. From beginning to end, the Cabernet and Syrah were on their skins for 35 days on average. Fermentations proceeded slowly and the wine sat on the skins post fermentation for a week or so for additional extraction. This sort of slow, small batch winemaking is almost unheard of at the scale that we produce. It brings an intensity and richness that belies the low level of alcohol (13.9%) and price point. The resulting wine is bold, rich and textured but not over the top – it remains wonderfully restrained and focused. Aromas of black cherry, blackberry, and earthy, savory notes of tobacco and herbs, vanilla, and cocoa. A full mouthfeel with a long and supple finish. It's an intense dark blue / purple in color with tremendous purity, depth, and focus. Tannins are elegant, and refined. The blend this year is 70% Cabernet Sauvignon and 30% Syrah.