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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.
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