It’s time for my #FridayCabernetfix. Here is a delicious one from Washington State.
Dark inky in color with a short reddish rim.
Strong nose of blackberries, black plums, black cherries, spices, licorice, vanilla, light vegetables, oak, herbs, earth, eucalyptus, dark chocolates, espresso, light alcohol and black pepper.
Full bodied with medium acidity and long legs.
Dry on the palate with blackberries, plums, stewed cherries, oak, vanilla, licorice, cloves, herbs, spices, dark chocolates, vegetables, coffee, peppercorn, earth, black tea and bitter herbs.
Medium length on the finish with round tannins and tangy raspberries.
This is a very enjoyable Cabernet Sauvignon from Washington State. Showing nice complexity with a great mouthfeel. Rich and tangy. Fruit forward with an old-world feel. Interesting and tasty.
Right out of the bottle it is showing grippy tannins. Needs 3 hours in a decanter to open up properly and soften the tannins a bit.
Still young and would age nicely in the next 5 to 10 years.
Good by itself or with food. I paired it with a charcuterie board of meats and cheeses. Great with the brie cheese. A great food wine.
100% Cabernet Sauvignon grapes from Walla Walla Valley were aged in French oak barrels (40% new) for 22 months.
14.5% alcohol by volume.