After harvest, the grapes for our Cabernet Sauvignon were destemmed and cold soaked for two days to capture intense color. Fermentation occurred in stainless steel tanks for up to 11 days at a maximum temperature of 90°F. Throughout fermentation, we performed several rack and returns for optimal extraction of color and flavor. This wine saw both French and American oak to create well-integrated flavors and a rich mouthfeel.
Rich and full-bodied, our Cabernet Sauvignon is well-structured with firm tannins and ripe dark fruit flavors of blackberry and black currant layered with notes of toasty oak and cocoa. Try Columbia Cabernet alongside hearty stews, roasts or wild game meats.
Varietal Content: 81% Cabernet Sauvignon, 13% Syrah, 3% Malbec, 3% Select Red Varieties
Appellation: Columbia Valley
Alcohol Content: 13.5%