2019 Cabernet Sauvignon

The 2019 Cabernet Sauvignon is a classic example of full-bodied, big red wines produced from grapes grown on the Wahluke Slope.  Our 2019 vintage features coffee, black cherry and blackberry aromas followed by ripe, velvety fruit flavours, silky tannins and a warm, lingering finish.

The wine was crafted over thirty-two months.

Technical Stuff

• 2019 was a typical season on the Wahluke Slope; however, September rains pushed the harvest out to October 15, a month later than expected
  
  
• Pre-harvest testing revealed fruit to be roughly 26 degrees Brix (sugar content)
  
  
• During harvest, the club grapes were packed in 600 pound cardboard totes and shipped to Fort Langley via refrigerated trucking
  
  
• After a cold soak of 72 hours, yeast fermentation was initiated and concluded over 10 days
  
  
• Malo-lactic fermentation was induced and progressed over a period three months, after which the wine was transferred to new and neutral oak barrels, where it remained for 27 months
  
  
• Bottling took place on April 14, 2022
  
  
• Due to ongoing supply chain issues, wax was used to seal the bottle tops instead of tin capsules
  
  
• 15.7% alc./vol.
  
  

2019 Cabernet Syrah

The 2019 Cabernet Syrah is a blend of 2018 Syrah and 2019 Cabernet Sauvignon grapes grown on Washington State's Wahluke Slope.  It is a rich expression of the terroir featuring black cherry, bittersweet chocolate and blackberry aromas, followed by ripe velvety fruit flavours and a long, well-balanced finish.

The wine was crafted over thirty months.

Technical Stuff

• 2019 was a typical warm and long season on the Wahluke Slope; however, September rains delayed the harvest by a month, pushing it to October 15th
  
  
• Pre-harvest testing indicated that the fruit was approximately, 25.5 degrees Brix (sugar content)
  
  
• During harvest, the club grapes were packed in several 600lb cardboard totes and cold shipped to Fort Langley
  
  
• A cold soak of several days was employed after crush before initiating yeast fermentation
  
  
• Malo-lactic fermentation was induced and progressed over a period of three months, after which the wine was transferred to new oak barrels, where it remained for 27 months
  
  
• The wine was bottled unfiltered on December 10, 2022
  
  
• Due to ongoing COVID restrictions at the US border, wax was used to sea the bottle tops instead of tin capsules.
  
  
• 15.6% alc./vol TA 5.1g pH 3.96