The wine is a beautiful, deep inky purple in the glass, a credit to the heavy hand of Cabernet in the blend. The nose is very Bordeaux-esque, with aromas of leather, lavender, dusty minerals and a bit of tarragon. The taste is remarkable fruit forward given the nose, which results in your tastebuds taking a double take with a rush of blueberry, blackberry jam and cherry cola that transitions nicely to some mineral notes of dusty limestone intermingled with warm spice notes midpalate. The tannins are beautifully structured, providing the perfect framework for the silky smooth and exceptionally dry finish that seems to linger on for a minute or more.
Overall, I would rate this wine a solid 9, it's one of my favorite blends from Walla Walla, and this one seems to be even more elevated than usual. This wine would be perfect with almost any kind of steak, braised short ribs or hearty pasta. Tonight I am enjoying it with a rare grilled prime sirloin cap steak, with oven roasted Brussels sprouts and a baked potato with sour cream and scallions. Cheers!
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