2016 Tenor Cabernet SauvignonThe 2016 Tenor Cabernet Sauvignon was crafted from several vineyards across two separate AVAs in Washington State: Columbia Valley and Red Mountain. Farmed using sustainable practices, the vines were limited to one or two clusters per shoot for maximum concentration. They were then hand-harvested over several early mornings in late October, with the final pick on October 27th, 2016. Upon arriving in the winery, each cluster was hand-sorted, berry-sorted, and then fermented in either concrete (95%) or stainless steel (5%) tanks. Using only the free-run wine, it was then moved to custom French oak barrels for 26 months of cellaring. After nearly 50 individual evaluations by our winemaking team, only 10 barrels were selected and bottled, without fining or filtration, on January 23rd, 2019. These 10 barrels resulted in 214 cases.
"The 2016 Cabernet Sauvignon is all varietal and spent 26 months in 60% new French oak. This deep purple-colored effort is a sexy Cabernet that has loads of black and blue fruits, plenty of background graphite and chocolaty oak, medium to full body, and remarkable purity of fruit. It shows more tannic grip with time in the glass, but it’s all about upfront, pure, supple, seamless fruit. Its one of the finest Cabernets I’ve tasted from this estate."
93 points - Jeb Dunncuk, jebdunnuck.com
Additional Information about this Vintage
Harvest & Farming Practices: In most of these vineyards, we farm with vertical shoot positioning and extensive leafing on the eastside of the vine. Tonnage is controlled via surface area in each block, and tons per acre tends to vary between just under 3 tons/acre and just over 3.5/acre, depending on the vineyard.
Vintage Weather overview: A beautiful start to the growing season, with little rain and temperatures in the low 70's. May was a bit warmer in the first couple weeks with temperatures in the mid 80's, but overall the month was moderate and ideal for growth. June was bracketed by hot weeks with our first 100+ degree temperatures and minor amounts of precipitation. July was remarkably steady with temperatures staying in the 80's for most of the month. August was ideal for phenolic development with only 1 week of temperatures at or above 95 degrees, although the nights were relatively warm allowing a lot of acid consumption in the vineyards. A picture-perfect September and even some days in the low to mid 80's at the end of the month. October was a struggle with reasonable temperatures but a lot of rain. The key was to be picked out or be very careful picking around the rain trying to get the vintage in.
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