Casey McClellan reaches into four distinctive growing regions — Red Mountain, Walla Walla Valley, Wahluke Slope and Yakima Valley — for his largest single-variety bottling. He also taps into barrels that stem from oak in four countries — American, French, Hungarian and Russian. There’s a dark reddish theme to the nose of red currant and Montmorency cherry, joined by notes of Weetabix cereal, violets, menthol, tar and black olive. The drink brings dark plum, raspberry and red currant flavors, which is a bit lighter than many Cabs, and backed by sandy tannins and bright cherry acidity. The veteran Walla Walla Valley winemaker suggests enjoying this by 2018.
Production: 4,600 cases