Ripe blackcurrant, blackberry, and plum drive this Cabernet, with accents of violet, cedar, graphite, and savory herbs.
The palate is polished and structured, showing firm but refined tannins and a long, balanced finish. It has the depth and poise expected of Walla Walla Valley Cabernet, with a style that may appeal to fans of classic, Bordeaux-leaning Washington reds. There’s enough concentration here to suggest solid cellar potential without losing approachability.
Serve with grilled ribeye, rosemary lamb, or portobello mushrooms.
This page contains affiliate links. We receive a small compensation when you purchase through affiliate links. While clicking these links won’t cost you a cent, it will help us keep the lights on and buy more wine. To find out more, click here.