Columbia Valley, Washington, United StatesA blend of 96 percent cabernet sauvignon and 4 percent cabernet franc from Columbia Valley. This has a rather simple nose of jammy, non-descript black fruits with confected oak. The palate is both sweet and sour, combining noticeable residual sugar (5.6 g/L) with tart, unintegrated acidity. Overall, it’s quite heavy handed and made in a style that could come from almost anywhere. But at a price that could not.Tasted: 04 January 2020Tasted by: Prices:
Columbia Valley, Washington, United StatesThe label stands out, though I wasn't so sure about the name, or the intrinsic qualities of this big, ripe, potent red from Columbia Valley. Research undercovered that half the fruit stayed on skins for nine months after ferment, and ten percent of the wine was fermented in concrete. Half of this final blend aged in French oak for a year, though none was new. Lots of different parts go into the construction of this wine. More than half of this fruit comes from Horse Haven Hills' heavier rocky loam soils. There's a green edge here, tipping off the cabernet franc slipped into the mix, pitting off the overripe fruit against the green pinched note. Tannins are long and sticky, holding the ripe cherry, dried blueberry, raspberry jam, chocolate in to the squeezed off finish. Intense and warming. Drinking may make you feel as firey as the impressive woman on the label. For current drinking, most definitely with meat.Tasted: 24 December 2018Tasted by: Prices:
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