Glass "cork" is very cool. Purple in color. This is a pretty classic Washington Cabernet. The nose has cassis, black cherries, tobacco and slight bell pepper. On the palate, this is in a good place if still a bit young. Cassis layered with tobacco and earth. Some tannins. Slightly bitter in a good way. Nice finish. This works well with food. Probably will continue to mature and layer, but not really get better, just different. Very nice wine right now.
Visiting wine country? Buy a Priority Wine Pass today to receive Complimentary and discounted tastings. Why spend hundred on tastings when you can taste for less or for free with The Priority Wine Pass.
Purple in color, ruby t the rim. The nose has cassis and bell pepper. Also some baking spice. The bell pepper is distracting but eventually mostly blows off which is fine. On the palate, this is better. Cassis with some underlying oak/spice. Some depth and complexity. Seems tight and a bit shut down at this point, so give it plenty of air if opening. This will work with medium and heavier foods nicely. Certainly has potential for improvement.
From the younger vines in the Champoux vinyard, hence the name (although the vines are around 30 by this time). A delicious Washington state Cab from an Oregon producer. Purple in color. The nose has cassis, slight bell pepper (in a good way), leather and spice. On the palate, this is full bodied and bold. Firm tannins. Deep but tightly wound. Lots of cassis and black cherry fruit. Nice finish. This needs some time and should peak in another ten years or so. There is some upside.
This is a great value in Washington Cabs. When it was first being made, this was from younger vines in the Champoux Vineyard, hence the name. Now the vines have a bit of age to them and the resultant wine shows more depth and complexity. Purple in color. The nose has cassis, boysenberries, spice, slight char and coffee. On the palate, this has nice layers of cassis, char and earth. Wonderful texture. Light tannins. Good finish. This may still improve a bit but either way, it should drink well for another ten to fifteen years. It will go well with a steak or roast.
