2017 was a fantastic year for making wine with a cool spring and a fair amount of rain. Washington had an ideal spring for healthy vines. The moderate temperatures during summer were perfect for small clusters and yet delayed veraison into the fall where we had a consistent ripening season that allowed us to hang the fruit for perfect tannin and flavor without losing acidity or acquiring too much alcohol. Overall it was a vintage to remember.

This is so much Cab we’re going to need a bigger bottle. Cassis, cedar box, crushed gravel, tobacco leaf, black plum, caramel salt water taffy and ground spice. All together to serve up a classic.