Tasting Notes

Rich and refined, our 2023 Cabernet Sauvignon offers a full-bodied yet approachable experience. Aromas of black cherry, cocoa dust, and black currant unfold into layered notes of smoked fig and a delicate touch of graphite. On the palate, bold flavors of blackberry juice, salted toffee, and a hint of cola are supported by smooth, well-integrated tannins and balanced acidity. The finish lingers with nuances of sweet, toasted sandalwood, adding depth and elegance.

Awards

2023 Vintage:
93 Points, Pacific NW Wine Competition
91 Points, BEST BUY, International Wine Report

Vineyard Designation

100% Estate Grown

Vintage Notes

The 2023 vintage in Washington State was what we like to call a “normal” year. A mild winter gave way to a cool early spring, followed by record-high temperatures in mid-April that jump-started vine growth. Steady spring weather allowed for healthy development and well-balanced crop loads. June and July brought intense heat (among the hottest on record) speeding up ripening and leading to slightly lower acidity. Despite the rapid pace, 2023 produced an exceptional vintage. The whites are vibrant with tropical fruit and crisp acidity, while the reds show depth, dark berry flavors, refined tannins, and great aging potential.

Winemaking Notes

Crafted exclusively from estate-grown fruit, our 2023 Cabernet Sauvignon features grapes selected from top-performing vineyard blocks to create a wine rich in dark fruit character, plush tannins, and beautifully integrated French oak. Harvested at peak ripeness in late October, the fruit was destemmed, sorted with an optical sorter, and then cold-soaked for 48 hours to enhance color and aroma. Fermentation began with aggressive extraction to build flavor and depth, then transitioned to a gentler approach as alcohol levels rose, preserving balance and mouthfeel. The wine remained on the skins for approximately 14 days before being gently pressed and settled. Aged for 18 months in 100% French oak (39% new, 40% once- and twice-used, and 21% neutral), the wine underwent malolactic fermentation in barrel, with lees stirred twice monthly for three months. This aging process helped soften the wine and build structure, resulting in a Cabernet that is both powerful and refined.