A bordelaise blend, Merlot dominant (58 percent) with Cabernet Sauvignon, Cabernet Franc, and Petit Verdot, treated to 18 months in French oak. It’s inky and extracted, but in a Washington State way. There is quite a bit of wood, a suggestion of spices, but also that immutable Northwestern evergreen and dusty earth. The fruit is ripe, both black and blue—mostly plums and bramble berries—and while I wish the oak were more restrained, I appreciate the wine’s overall juiciness and acidity.
Pair it with light meats and roasted fowl, or steak—whatever. It just needs food with heft.
14.3% abv | $45 (sample)