The currant, balsamic, conifer and chocolate aromas are impressive with a full body, round and juicy tannins and a flavorful finish. Savory. Hints of herbs.
The aromas draw you into the glass, with notes of blackberry, graphite, dried herb and dark chocolate, with the oak making an impression. The flavors are rich, the acidity high, and the tannins bring a firm grip. It needs time in the cellar to all settle in and come together, but it has all of the stuffing to deliver. Best after 2024 with a long life beyond that. *Cellar Selection* (SS)
Drawn largely from estate sources, including Ferguson and Seven Hills, this is dark and plummy, rich as fudge when the wine is first poured. It takes a day to unfurl, notes of pine tips and clove adorning deep plum flavors and firm, mouthcoating tannins that provide powerful structure. This has the stuffing to cellar.
Rich and structured, with polished red currant, espresso and spice flavors that build tension toward big but refined tannins.
All Cabernet Sauvignon, the 2017 Cabernet Sauvignon Walla Walla Valley offers a more rounded, earthy style in its blackcurrant, tobacco, chocolate, damp earth, and chocolate aromas and flavors. Rich, medium to full-bodied, and nicely textured on the palate, it's more tannic and chewy than the Columbia Valley effort and will benefit from 2-3 years of bottle age.
Full red-ruby. Pungent scents of cassis, licorice, black pepper, menthol and fresh herbs; distinctly greener than the Estate Merlot. Supple, dense and juicy on the attack, combining a surprisingly plush quality with streaky acidity. Boasts noteworthy fruit intensity but with some clashing herbal greenness today. A bit disjointed and in need of a couple years of mellowing. Tannins are firm but fine-grained, with the finish showing very good verve. (ST)
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