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Cabernet Sauvignon

Winemaking

Crushed gently and dropped by gravity into 1.5 ton bins, cold soaked for 24 to 72 hours, then inoculated with a variety of yeasts, hand-punched and pressed directly to barrel where the wine finishes both primary and secondary fermentations. The individual lots of wine that compose the Cabernet Sauvignon are kept separate for at least one year before they are blended.

 

Tasting Notes

Full bodied with black currant jam, honey glazed dates and black peppered seasoned T-bone steak aromas intertwined with piercing boysenberry, rosemary rack of lamb, balsamic, blue cheese, bacon wrapped figs and intriguing tannins extended out over an intricate and balanced finish.

 

 

available

Wine Details

Release Info: Released May 2017

Appelation: Columbia Valley

Vineyards:
• Sagemoor-Bacchus
• Sagemoor-Dionysus
• Weinbau
• Alder Ridge
• Tapteil
• Ciel du Cheval
• Olsen Brothers
• Seven Hills

Blend:
• 90% Cabernet Sauvignon
• 5% Cabernet Franc
• 3% Petit Verdot
• 2% Merlot

Cooperage: 100% French oak, 65% new and 35% 2nd and 3rd vintage barrels from select coopers and a variety of tight grain French oak forests with the wine aging in barrel for 22 months.

Acidity & PH: pH 3.64 & Total Acidity 0.61

Alcohol: 14.4%

Cases: 2100 cases

Prices: $36/bottle   $388.8/case