Rob Griffin, the dean of Washington state winemakers, created this Meritage-style offering from venerable Sagemoor Vineyard as a field blend of Cabernet Sauvignon (56%), Cabernet Franc (26%), Merlot (17%) and Petit Verdot, which he then dropped in new French oak for 22 months. There’s a dustiness to the oak tones in the nose, joined by blackberry, plum, black currant and candela leaf tobacco. Inside, the rich drink is led by flavors of blackberry jam on toast with more black currant and plum skin tannins. Harvest for this came ahead of the Oct. 10 “game over” frost, and yet there is no sign of this big red slowing down. In the meantime, it deserves a Porterhouse steak or a slab of prime rib.
Production: 234 cases
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