One of Washington state’s largest brands continues to produce its reserve Cabernet Sauvignon in small lots, and Keith Kenison excels with this effort from a stellar vintage. His 23-month barrel program of 60 percent new oak creates a rather hedonistic profile of dark plums, black cherry, milk chocolate, pipe tobacco and fresh mint. The approach to the palate trots down that same path, joined by blackberry jam, slaty tannins and a long finish of allspice and Assam tea. Suggested food pairings include a grilled ribeye, Sun-dried Tomato Mushroom Tart and Chocolate Espresso Cake.
Production: 500 cases