2013 Volume 3
65% new French Bordeaux barrels, 35% second year French oak
Vintage 2013 fruit from our vineyards revealed the highest recorded tannin and color potential yet seen in Washington. Our vintage portfolio carries a volume and weight that matched our house style of bold, rich and smooth reds, age worthy for decades. Spring 2013 began the growing season without problems. Flowering on June 4th at Dionysus Vineyard afforded an early ripening vintage. Summer temperatures were hotter than average with a dozen days over 100F. Verasion was early in August under good conditions, a hallmark of great vintages. We then green-thinned the vines to the low yield of 2.5 tons per acre. Waiting until two weeks after the equinox, we harvested the Cabernet perfectly ripe.
Selected from old vines of Block D18 at Dionysus Vineyard, we developed our wine style on the vine. Pruned and hand designed all spring and summer, we finally selected a low yield to harvest. Hand picked on the morning of October 11th, the Cabernet Sauvignon was hand sorted, de-stemmed and resorted, removing all vegetal stem fragments. We chilled and cold soaked for three days, developing richness and smooth skin tannins, then fermented slowly at cool temperatures below 87F. Hand mixed daily for two weeks on the skins, only free-run was selected for traditional Bordeaux barrel aging. Aged on the lees, savory tones developed to complement the powerful fruit. After 16 months, we selected and blended each barrel for this rare wine to exemplify the terroir expressed through Dionysus’ old vine Cabernet.
APPELLATIONS • VINEYARDS Columbia Valley 100% Dionysus 100% Block D18 FINAL BLEND 100% Cabernet Sauvignon