Varietal: 100% Cabernet Sauvignon
Appellation: Columbia Valley
Vineyard: 100% Sagemoor
Alcohol: 14.4%
Production: 98 cases

The Sagemoor Vineyards, located north of Pasco, were the first substantive vineyards in Washington soon after they were planted in 1968. The vineyards are within the Columbia Valley appellation which is the largest Washington appellation encompassing most of the smaller appellations. Many of Washington’s top wineries procure grapes from these vineyards. Sagemoor vineyards consist of three vineyard entities – Sagemoor, Bacchus and Dionysus. This Cabernet Sauvignon is made from grapes of the Dionysus Vineyard block 14, a Southwest facing block overlooking the Columbia River. These old vines are challenged in the low-nutrient and water holding sandy soils producing small but flavorful berries and a supple rich mouth. The grapes were fermented in small one-ton bins and punched down by hand daily and then pressed to French oak barrels where the wine was aged for two years followed by extended aging in bottle.

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Varietal: 100% Cabernet Sauvignon
Appellation: Red Mountain
Vineyard: 100% Kiona
Alcohol: 14.7%
Production: 76 cases

The Red Mountain appellation at 4040 acres is one of the smallest Washington grape growing appellations.  Paradoxically sitting within the cooler larger Yakima Valley appellation, it is one of the warmer appellations primarily due to its Southwest facing slopes.  The soils are a well-draining silt loam with high calcium carbonate content.  The low water and nutrient holding capacity of the vines produces small canopies which directs more energy into developing the fruit flavors and tannins in the grapes.  Red Mountain fruit is known for its intensity and big tannin structure.

For Red Mountain fruit we went to the vineyards of the Williams family of Kiona winery fame who were the first to plant grapes in the Red Mountain area when John Williams and Jim Holmes teamed up to plant wine grapes in 1975.  This wine is produced from grapes from that original vineyard planting. The grapes were fermented in a small bin and punched down three times daily until color and tannins were extracted and in balance. The wine was then drained from the skins and placed in French oak barrels.   The wine shows complexity and depth with rich sweet tannins which turn the usually assertive Red Mountain tannins into a supple, complex and memorable wine.

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