It’s time for my #FridayCabernetfix. Here is a beautiful one from Washington State.
A pretty color of dark ruby with a short reddish rim.
On the nose blackberries, black plums, cooked cherries, raisins, dried figs, vanilla, cedar, chocolates, mocha, bell pepper, vegetables, black pepper and spices.
Medium plus in body with medium acidity and pretty legs.
Dry on the palate with blackberries, plums, cooked cherries, earth, oak, spices, light vanilla, tobacco leaf, peppercorn, espresso, chocolates, light vegetables and pencil lead.
Long finish with round tannins and tangy raspberries.
This is a delicious Cabernet Sauvignon from Red Mountain in Washington State.
Already showing nice complexity, although it is still young and needs 3 years to mature properly. Will be good in the next 10 years.
Needs time to open up properly. I gave it 90 minutes, which is when the tannins showed up and brought in nice structure, and a nice mouthfeel.
Rich and delicious. Spicy and good by itself or with food.
This Single Vineyard is fruit forward and extremely dry, which is a unique combination. As it opens up it becomes earthier.
I paired it with a Charcuterie board of meats and cheeses. Really nice with the fatty Italian salami, and will pair very nicely with a big piece of steak.
100% Cabernet Sauvignon grapes were aged in 50% new French Oak barrels.
15.1% alcohol by volume.