Columbia Valley Cabernet Sauvignon

Smells of ripe, sweet fruit.

Loads of classic red fruits here, with some boysenberry jam, hints of eucalyptus, cedar and pine.
Medium bodied, with some slightly underwhelming mid palette weight, that is cleared quickly by that delicious fruit.

A unique cab, in a good way.

Bright, punchy Cab due to at least partial carbonic. Unique and they pulled it off but missing a little bit of floral or fruity or something I like about other Carbonic wine options.

- Color: very dark, can only see bottom a little. Light pink around the rim with Maroon tones. A lot of particulate matter. Almost towing with a halo of red
- Smell: Blueberry, deeper berry on the nose. Metallic sense of smell. Plum smell. Molasses, blackberry. Nuts, leather/cigar box
- Texture: fuller, richer
- You can feel the Tannen, dry layer over tongue.
- Vanilla, herbaciousness, fruitiness but not sugary really. Very bitter. Fruit forward
- Food pairing: steak, burger, red meat. Cuts away the bitterness a little. Mac and cheese, heavy. Trip trip steak, heavy duty stuff, portobello mushroom

Delicious Cab with Pat’s grilled steak ($19). Medium body, delicious fruit and finish.

Quite nice with Pat’s sous vide pork ($19). Medium bodied with delicious fruit.

Medium bodied, delicious fruit. Very nice with rack of lamb ($19)

Fruit forward. Overpowering so. Similar to the Oregon valley one - aha same region!! @thegoose

Great nose of blueberries and leather. Very dark and rich wine. Some vanilla and cocoa. Not a lot of fruit. Solid every day reasonably priced cab!

Perfect table wine. Jammy with a bit of mineral.

Good Cab - Counter reformation