Randy Dunn helped put the Napa Valley on the world map for Cabernet Sauvignon during his decade-long run at Caymus that ended in 1985, and halfway during that tenure started his own Dunn Vineyards, where he brought attention to the emergence of Howell Mountain. Allen Shoup brought on the maverick for the start of the star-studded Long Shadows project in Walla Walla, and the style of Cab he releases using Washington fruit continues to exemplify a throwback – showing classic notes of dusty cassis, Montmorency cherry, sweet herbs and cedar shavings. This spent 22 months in 90% new French oak barrels, hence the sprinkling of cinnamon in the background, and he’s grudgingly relented just a bit on his fight to keep the alcohol level closer to 14% vs. 15%. But there’s a wealth of cellar-worthy structure to the finish of blackcurrant skins and blueberry juice finish, thanks in large part to the sourcing from Sagemoor Farms vines at Dionysus and Weinbau vineyards, as well as Summit View in the Walla Walla Valley.
Production: 3,341 cases