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)
Once again, a lovely description of the wine! I especially liked “…while I wish the oak were more restrained, I appreciate the wine’s overall juiciness and acidity.” Perfect! …and I’m willing to bet the winemaker would be pleased as well.
Regina, thanks so much for reading and for your kind comment.
Sounds like it has the body to handle a few years, which might allow the oak to back off/integrate a bit more. Nice to see more notes on this producer.
Definitely a long haul wine.