For two decades, Marty Clubb’s reds from Seven Hills Vineyard rank among the Walla Walla Valley’s most cellar-worthy wines, and the 2013 edition of Perigee from this 230-acre site is no different. A blend of Cabernet Sauvignon (50%), Merlot (20%) Cabernet Franc (15%), Malbec (9%) and Petit Verdot, its stately profile opens with aromas of black cherry, vanilla and coffee with anise, savory hints of black olive and pinches of sweet tobacco and sage. Massive flavors of black currant, plum and sweet blueberry are backed by cherry-skin tannins, mint, green peppercorns and green olive. It’s a classic Northwest take of Left Bank Bordeaux, a wine built to stand up to time as well as well-marbled meats.
Production: 1,350 cases
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