The minerality in this 100% Cabernet Sauvignon has an iodine/oyster shell finish that is quite unique. The fruit smacks of cassis and a bit of boysenberry; the 80% new oak is barely evident. It's got the typical potpourri mix of flower and herb, not just the scents but also in the flavors. The flavors just hang in there remarkably well; this takes cassis and black olive and smoke and tar and mixes them into a tight, compact, layered and lengthy Cabernet.
Paul Gregutt is a Contributing Editor for Wine Enthusiast magazine, a founding member of the magazine’s Tasting Panel, and reviews the wines of Oregon and Canada. The author of the critically-acclaimed Washington Wines & Wineries—The Essential Guide, he consulted on the Pacific Northwest entries in current versions of The World Atlas of Wine and The Oxford Companion to Wine.Email: firstname.lastname@example.org.