Washington State University grad Melissa Sanborn relied on Cabernet Sauvignon, Merlot and Cabernet Franc from her vineyard along Idaho’s Potlatch River for 80 percent of this blend of Bordeaux varieties. Snake River Valley contributions were Malbec from Arena Valley Vineyard and Petit Verdot off Sawtooth Vineyard. It spent 16 months in 40% new French oak and emerged with beautiful aromas of black plum and black currant, lavender, river rock, white pepper and toffee. It’s quite showy on the palate, which is round and luscious with more plum and currant flavors, backed by blueberry seed tannin. The hedonistic finish includes vanilla extract and a spoonful of blackberry jam, which helps explain its gold medals earlier this year at the San Francisco International Competition and Savor NW Wine Awards.
Production: 500 cases