This is my first wine from the Rocks, and I've been hearing positive things about this AVA. The area is mainly alluvial material washed down the Blue Mountains by the Walla Walla River, resulting in soil dominated by large cobblestones. This enhances drainage prompting roots to go deeper, and more heat deeper in the soil, which comes through in this wine. The wine is an inky black color at the center with lovely garnet hues along the edges. The nose is quite interesting, with a soothing combination of coarse mineral notes, cassis and mint that are somewhat unexpected. The taste is a real departure for a Cabernet, with some lovely notes of red and black currant up front that transition nicely to some mineral notes of dusty granite over notes of tobacco and black tea leaves. The tannins are firm and provide for a velvety, smooth and very dry finish.
Overall, I would rate this wine a solid 8.5, as it's a wonderfully structured and pleasant drinking Cabernet that would pair well with anything from steak, to pasta to hearty stews. Tonight I am enjoying this wine with a USDA Prime cowboy ribeye, along with a big ol' baked potato and some grilled broccoli rabe. The wine really holds up well to the steak, as the acidity nicely cuts through the richness of the steak. Cheers!
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