Requiem Cabernet Sauvignon 2017
|Region||United States, Washington, Columbia Valley|
Wine Advocate 91 ~ "With a dark ruby core and purple edge, the 2017 Cabernet Sauvignon bursts from the glass with exquisite aromas of blackberry jus, plum compote, stewed cherries, red and purple flowers, and elegant cinnamon baking spices from the oak. Medium to full-bodied, the wine is broad-shouldered with a calculated and finessed mid-palate that shines with red and black fruits over mineral tension. Still lively with grippy tannins, the lingering finish evolves with the essence of lilac, mocha, and blackberry compote. This might be one of the best quality-to-cost ratio wines in all of Columbia Valley. Bravo!"...Anthony Mueller 04/15/2021
CHAMPOUX - Horse Heaven Hills AVA. Planted in 1972, the 175 acre Champoux (shampoo) Vineyard is characterized by fine, loamy sandy soil type which can be slightly alkaline and strong, persistent winds. The vines are at 700 elevation facing southeast.
WALLULA - Columbia Valley AVA. Wallula Vineyard is arguably one of the most picturesque vineyards in the valley, nestled between the Horse Heaven Hills and Blue Mountain foothills with the Columbia River flowing between (just 50 feet below the vineyard). One of the warmest sites in the valley due to low elevation (400), proximity to the river and south-facing exposure.
SEVEIN - Walla Walla AVA. he heart of SeVein vineyards is Seven Hills - first planted in 1980 and then expanded in 1989, now encompassing over 200 acres. It faces southwest and ranges in elevation between 800-1050 with hillside loess soils. The vineyard is farmed sustainably and one of the most technologically advanced in the industry.
LOESS - Walla Walla AVA. Purchased and planted by the Figgins family in 1999, Loess is a 28 acres hillside vineyard that sits on deep, well-drained soils at 1075-1145 elevation. The soil type is the typical Walla Walla silty loams (hence the name loess) and aspect is southwest.
Grapes were harvested in the later half of September at between 24 and 27 brix, depending on elevation. The grapes were gently pressed into a combination of open top wood and stainless steel fermenters, ranging from 2 to 5 tons in capacity. After a 3 day cold soak, native yeasts were allowed to begin fermentation, which lasted for 18 to 32 days depending on the tank. Once dry, all the wine was racked in to 225L barrels from Taransaud (15), Franois Frres (30), Darnajou (25) and Saury (30) for 24 months - 40 new oak.