2016 Cabernet Sauvignon

SMELLS LIKE:  fresh herb, tobacco leaf, dark cherry, blueberry, light mineral & floral notes

TASTES LIKE:  raspberry, black cherry, berry cobbler, dusty malt, hint of wet river rock

MOUTHFEEL:  velvety & approachable with smooth, lush, refined tannins

DRINK WITH:  blue cheese crostini, beef stew, grilled portobellos, chocolate chip cookies

2016 was the longest harvest we can remember. It was one of the earliest growing seasons on record, bud-break, bloom, and veraison were all the earliest we have ever seen. For Amavi Cellars we started picking in August and didn’t finish until mid-October (just before the rain!). This combination of early and long created the best of both worlds. All in all, 2016 is poised to go down in the books as one of the most perfect growing seasons. April and May were warm and dry with temperatures jumping into the triple digits by early June. This hot start led to a large crop, with larger berries and cluster weights. We managed both the yields and water throughout our vineyards. By mid-summer cooler temperatures arrived and continued through harvest. As things cooled significantly in late August and into September and October, it allowed for long hang times and optimal picking dates. The especially long season allowed the grapes to ripen slowly which helped preserve freshness and elegance in the finished wines.

100% estate, sustainably farmed

Founding member of VINEA

VARIETALS: 78% Cabernet Sauvignon, 10% Merlot, 7% Cabernet Franc,4% Malbec, 1% Petit Verdot

ESTATE VINEYARDS: 34% Pepper Bridge, 17% Summit View,

16% Octave, 13% Goff, 10% Seven Hills, 10% Les Collines

APPELLATION: 100% Walla Walla Valley

OAK PROGRAM: 92% French, 8% American; 72% neutral, 28% new

HARVEST DATES: 9/19 – 10/12/2016

FINISHED ALCOHOL: 14.5%

PRODUCTION: 6,080 cases