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We craft our Columbia Valley Cabernet to highlight concentrated Washington red fruit in an accessible style. This is an inviting Cab with plenty of complexity and structure with silky tannins. It’s also very versatile with food.
During winemaking, ripe grapes were destemmed and inoculated with various strains of yeast to maximize complexity. Gentle pumpovers during fermentation were used to extract color and flavor and produce soft, supple tannins. It was then aged 14 months in American and French oak, 32% new.