Napa Valley star Randy Dunn, who helped Caymus become famous, combines a bit of hedonism with aging potential in this Washington state Cab via Long Shadows Vintners in Walla Walla. He stayed within eyesight of the Columbia River every step of the way with his fruit sourcing of Weinbau (35%), Dionysus (30%), StoneTree (27%) and venerable Sagemoor, then poured the juice in 90% new French oak barrels from Vicard for nearly two years. Hence the nose of blackstrap molasses, brown sugar, cigar box, crushed herbs and moist earth. The fruit comes through on the palate with a big entry of blackberry and cassis, followed by fine-grained plum skin tannins and a bold rush of pie cherry acidity.
Production: 1,919 cases