Walla Walla Valley winemaker Kyle Johnson pulled from two acclaimed vineyards near the banks of the Columbia River and not far from each other — Gamache and Sagemoor — for his consortium’s flagship wine, a blend of Cabernet Sauvignon (52%), Cabernet Franc (31%) and Merlot. It’s an intensely expressive red filled with aromas of raspberry, ripe strawberry, black cherry, cocoa powder, oregano and gravel dust. The drink is smooth and rich with blackberry, plum and Baker’s chocolate, backed by Earl Grey tea and savory black olive that help make for a long and luxurious finish. Suggested pairings include duck, beef or tomato-based pasta. This wine earned a gold medal at the 2015 Walla Walla Valley Wine Competition, an annual scholarship fundraiser for Walla Walla Community College’s viticulture and enology program.
Rating: Outstanding!
Production: 400 cases
Alcohol: 13.9%
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