Happy Saturday! Last week was spring break and though it started out promising, we are ending the week with a clear reminder that mother nature rules the calendar! In any event, tonight I have opened a bottle that has regretfully been in my cellar too long so it's well past time to open this one. The 2018 Reininger Walla Walla Cabernet Sauvignon is a blend of Cabernet Sauvignon (91%), Merlot (6%) and Petit Verdot (3%) from the XL, Seven Hills and Pepper Bridge Vineyards in the Walla Walla AVA of Washington. So, let's see how this wine is tasting!
The wine is a deep ruby color in the glass, with an inky black center, just as you'd expect from a high-quality Cabernet. A gentle swirl reveals aromas of ripe black fruit, lavender, smoke and candied plum that will have you hankering for a sip. Oh, that first sip is worth the wait, with a rush of ripe blueberry, blackberry and currant that wash over your palate before transitioning to some earthy mineral notes of dusty limestone and graphite midpalate. The tannins are expertly integrated and well structured to provide the perfect base for a lingering dry finish that will have you reaching for another sip.
Overall, I would rate this wine a solid 9, as it's just a perfect representation of the earthy pinnacle of a great Walla Walla Cabernet. This wine would pair well with a range of hearty dishes, from roasted lamb to hearty beef stew, braised short ribs to mushroom risotto. Tonight, I am enjoying this wine with a classic pairing of a grilled bone-in ribeye, blistered cocktail tomatoes and a big baked potato with butter, sour cream and scallions. Cheers!
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