2017 Cabernet Sauvignon


SMELLS LIKE:  lilac, wild blueberry, black plum, sweet tobacco
TASTES LIKE:  black cherry, blackberry, dark chocolate mocha, fresh herb
MOUTHFEEL:  velvety and complex with smooth, lush, and approachable tannins
DRINK WITH:  slow-braised beef short ribs, polenta, roasted brussels sprouts, aged cheddar


We rang in 2017 with three arctic fronts that brought temperatures down to -10 in the coldest areas. This was followed by a cool, wet spring that pushed bud break back by two weeks. We opened our canopies early to allow additional sunlight and promote growth. Early summer was very warm, which accelerated the season and pushed ripening back on track. During the heat spikes in August we had a very slight haze that kept us from hitting the triple digits.
As we rolled into harvest, the winds changed and our skies cleared. The weather in Walla Walla was ideal, with our usual long warm days and wonderfully cool evenings. “The result was another amazing vintage with nice yields of bold fruit with great acidity,” says Winemaker and Partner Jean-François Pellet.


100% estate, sustainably farmed
Founding member of VINEA


VARIETALS: 82% Cabernet Sauvignon, 10% Cabernet Franc, 6% Merlot, 1% Malbec, 1% Petit Verdot

ESTATE VINEYARDS: 38% Pepper Bridge, 25% Summit View, 12% Octave, 9% Goff, 8% Seven Hills, 8% Les Collines
APPELLATION: 100% Walla Walla Valley
OAK PROGRAM: 94% French, 6% American; 71% neutral, 29% new
HARVEST DATES: 9/15 –  10/18/2017
PRODUCTION: 6,097 cases