“A wine of depth and poise. – IWR

A Wine Spies Classic. Back with a NEW VINTAGE. Already an Editor’s Choice, a Cellar Selection, and true to its illustrious past with accolades. Quality and complexity. Super age worthy. And once again we’ve got the lowest price anywhere. We practically needed permission to do this for you, Ops.

97 Points that accentuate “a beautifully rendered expression of Cabernet Sauvignon…”

PLUS, hot off the press: Wine Industry Advisor confirms this wine earned top honors at the 2026 Sommeliers Choice Awards, naming it USA Wine of the Year AND Cabernet Sauvignon of the Year WITH 96 Points! Sommeliers Choice calls it Double Gold. We say more like PLATINUM.

If you don’t know about Long Shadows, let us regale you with the lowdown on one of the best producers in Washington state. They do it like nobody else, and it starts by recruiting a gang of top winemakers from all over. A star-studded roster that includes celebrities like Philippe Melka and Randy Dunn (the creator of Feather) and foreign invaders like the late Michel Rolland and Armin Diel. Plus, Gilles Nicault, who has been the technical hand executing each visiting winemaker’s vision (including Dunn’s) from day one and from the very beginning. Every one of them puts their stamp of approval on a particular wine, and you simply cannot go wrong any which way.

Randy Dunn is a visionary and legend among legends but left the project before the 2021 vintage and returned home to chill at his legendary Howell Mountain estate, Dunn Vineyards. Gilles Nicault is now Director of Winemaking and skillfully maintains Dunn’s long-standing legacy. In plain English, you LOVED the last vintage, so you know already! You wiped us out and asked for more! Both with immense press, and both finished by Nicault.

Decanter calls the 2022 vintage here “fresh, elegant and age worthy” while Horse Heaven Hills provides the polished tannins and Old World elegance. The White Bluffs Vineyard, home to some of the oldest Cab vines in Washington, keeps yields low, contributing depth and structure. Weinbau Vineyard’s Block 10, also low yielding, brings intense concentration of fruit. And rounding it out, the historic 1972 Cab plantings at Bacchus and Dionysus Vineyards provide the structure and backbone.

Everyone here loved it, and there’s just too much to say about the journey it takes you on. Deep, lavish layers of blackberry preserve, damson plum, and black fig open the first movement, thick and unhurried. Then the supporting section comes in: toasted walnut, a dusting of rosemary, pencil shavings, a whisper of truffle, all rising and coming together like that orchestra moment we told you about earlier.

Every flavor gets a solo moment, then weaves together on the palate. It’s a masterfully put-together wine. And just when you think it might be winding down, you swallow, and nope, structured tannins carry a long, layered build to a crescendo that just keeps lingering. Give this a few hours in the decanter to find its true magic. So worth it. Or cellar it.

When it hits your lips, you will know. Act fast, though, as our allocation was small.

97 Points, Editor’s Choice – International Wine Report ”The 2022 Long Shadows Vintners Feather Cabernet Sauvignon opens with its 100% Cabernet Sauvignon composition immediately setting the tone for a wine of depth and poise. Waves of crushed blackcurrant and boysenberry are lifted by hints of dried violets, creating an aromatic profile that feels both vivid and layered. The palate moves with a broad, powerful sweep as cocoa nib, powdered graphite, and a touch of roasted espresso develop alongside the wine’s polished structure, shaped in part by its oak regimen. As the wine stretches across the finish, accents of cracked pepper, worn leather, and allspice emerge, carried by tannins that feel seamless and well integrated. This wine gradually reveals its complexity, showing more nuance with each moment in the glass, and it stands as a beautifully rendered expression of Cabernet Sauvignon from the Columbia Valley. Pair this with braised short ribs cooked low and slow, served over creamy polenta studded with roasted garlic. Highly recommended.”