2021 Cabernet Sauvignon
- ZERO SUGAR* WINE
- In stock, ready to ship
- Inventory on the way
Unfortunately, we cannot ship to the following states due to state DTC regulations: – CT, GA, IL, LA, MI, OH, SD, AR, DE, MS, RI & UT, AL, KY, NJ, TN & VA
This Cab displays bright aromas of black currant and blackberry with flavors of plum jam, as well as hints of coffee and cocoa nib. Nicely balanced mild tannins along with moderate acidity frame a full flavored mouth that echoes the vibrant aromatics. The finish focuses on ripe fruit and hints of cedar.
Organic grapes, Yeast, Yeast Extract, SO2
The 2021 organic Merlot is from the very east end of the Wahluke Slope AVA, south facing gentle slope, about 900 feet elevation, silt loam and stony silt loam, planted 2008,
rows north south. The Cabernet Sauvignon is from the lower Columbia Valley AVA, fairly flat with good exposure, about 1000 feet elevation, loess silt loam, planted 1984, certified organic in 2004.
The growing season in the Columbia Valley in 2021 began with a dry winter, leading to low soil moisture when bud break started in late March. Bloom began slightly earlier than usual at the end of May and continued into early June, as temperatures warmed considerably. In late June,
record heat was followed by more hot, dry weather, leading to smaller than average yields. Veraison began in mid-July, and after another hot, dry month, harvest began in mid-August for early white varieties. Cooler temperatures in September and October stretched out the growing season for later varieties, allowing development of rich flavors during the extended hang time. 2021 in the Columbia Valley will be remembered for small quantity and excellent quality, with great concentration and power in the wines.
Harvested mid-October, organically farmed fruit picked and destemmed, Merlot and Cabernet Sauvignon were
fermented separately in stainless steel tanks at cool temperatures to ensure extraction of color and aromatics.
We achieved optimal ripeness in the fruit during this relatively warm growing season with nice cool nights to
maintain acidity. All the lots were fermented in upright stainless-steel fermenters with PDM yeast, with 100%
malolactic fermentation completed in stainless steel tanks.
