Eastern Washington’s warm days and cool nights provide the perfect conditions for producing Cabernet Sauvignon that is rich and complex, with excellent structure. Pair with bold beef dishes—teriyaki flank steak or marinated tri-tip roast with rosemary, garlic and mushrooms.
The grapes were harvested during the day to build heat for warm, effective macerations. The fruit was destemmed and crushed into stainless steel tanks. The new wine was racked immediately after dryness and inoculated for malolactic fermentation. Over the course of a year, the winemakers tasted and blended the lots to carefully craft the final product, which was bottled between February and June 2016.