Vines planted at the Bacchus block in 1972 — old by Washington state standards — form the pedigree for this Cabernet Sauvignon that’s made into a suave drink by William vonMetzger for co-founders Myles Anderson and Gordy Venneri. Fingerprints of new French oak (55%) emerge in the aromas of blackberry, black cherry, dates, toast and moist forest floor. Bold black raspberry, dark chocolate and black olive flavors swirl a bit hedonistically, but with refined tannins. They suggest serving it with their recipe for Chicken Liver Paté. This wine merited a silver medal at the 2014 Walla Walla Valley Wine Competition, and by the beginning of Washington Wine Month, about 10 percent of their production was all that remained from the initial spring release at the red-roofed barn near Mill Creek.
Production: 196 cases
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