2017 Vino Cabernet Sauvignon Sangiovese

Description

Scores and Tasting Notes

Italian Cherry and fresh rolled cuban cigar waft from the glass. Lying in the wait are blackberry, red brick, tomato leaf, roasted earth, finesse and mouthfeel is the name of the game and this one win. –Winemaker Charles Smith

90 Points – James Suckling

“A vino rosso made with cabernet sauvignon and sangiovese, this has an array of wild cherries with a thread of herbs in the mix. The palate is punchy and to the point with red fruit that’s wrapped up neatly at the finish. Good value. Drink now.”

Vineyards

(Washington State Red Wine; 70% Cabernet Sauvignon, 30% Sangiovese; 13.5% Alcohol)

High River (30%): Owned by one of the best vineyard owners, Dick Shaw and managed by Marshall Edwards, High River is located east of the Wahluke Slope, on the east side of the Columbia River. The soils were created by the Missoula Floods tens of thousands of years ago during the ice age. The microclimate is perfect to grow Cabernet Sauvignon with its close proximity to the Columbia River which helps to control the higher temperatures during the day and cooler temperatures during the night.

Goose Ridge (20%): With a first harvest in 1999, Goose Ridge’s 2,200 acre vineyard receives less than 8 inches of rainfall annually. It is a gently sloped, south-facing site adjacent to Red Mountain. Long, warm summer days and cool nights produce grapes noted for their ripe, rich character.

Badger Mountain (20%): Planted on the southwest slope of the mountain, the vineyard is between 780 and 950 feet elevation and the soils are sandy silts affected by the Missoula floods. The wines produced by this vineyard are dark with black fruit and provide beautiful texture.

Boushey (16%), Lewis & Clark (14%)

The vineyards we work with are farmed using the most up to date sustainable practices.

Vintage

2017 was a fantastic year for making wine with a cool spring and a fair amount of rain. Washington had an ideal spring for healthy vines. The moderate temperatures during summer were perfect for small clusters and yet delayed veraison into the fall where we had a consistent ripening season that allowed us to hang the fruit for perfect tannin and flavor without losing acidity or acquiring too much alcohol. Overall it was a vintage to remember.