2014 was another very warm growing season for Washington State, ideal for late ripening varietals, such as Cabernet Sauvignon. We produced a classic Washington Cabernet blended with a touch of Cabernet Franc, with fine integrated tannins. The wine was aged for 14 months in a combination of new and used French and American oak. A long fermentation (up to 30 days), led to great extraction, creating full bodied wine.
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