2015 Cabernet Sauvignon
Hot, hotter…hottest. This sums up the last three vintages – 2013, 2014 and 2015. 2015 was so hot from June to August that vine development was slowed down. Once temperatures get into the mid-nineties and higher (40 days from June through August!), grapevines close their stomata to conserve moisture. This is in essence an off switch. Growers left more canopy to protect fruit from sunburn and more crop to slow ripening. This compensated for the early start, resulting in similar pick dates to 2013 and 2014. A beautiful September (only two days over 90F) also saved our bacon, just like in 2013 and 2014. The 2015’s drink more like the 2012’s combined with the 2010’s than other hot vintages like 2009 or 2013. The Cabernet Sauvignon has tremendous focus, energy and length. The tannins are fine grained and chewy. A combination of later ripening clones 4 and 6 from Scooteney Flats and clone 8 from Elephant Mountain create tension in the blend. It will need time to develop and put on weight.
Blend Details
100% Cabernet Sauvignon
Appellation
53% Rattlesnake Hills
47% Red Mountain
Vineyards
53% Elephant Mountain
47% Scooteney Flats
Aging Profile
21 months in new (24%), single use (35%) and neutral (41%) French oak barrels
Harvest Dates
September 25 – October 1, 2015
Alcohol
14.3%
Release Date
Fall, 2019
Production
193 cases of 750mL bottles
60 1.5L bottles
The aromas of this 100% varietal draw you into the glass, with notes of sandalwood, whole berry, high register dried herb, graphite, cherry Luden’s cough drop and black currant. A cherry-laden palate follows, showing a lot of layering and depth. The tannins offer polish and sophistication. Dee-licious! Best after 2024. (Sean Sullivan)
One-hundred percent Cabernet Sauvignon from Rattlesnake Hills and Red Mountain, the 2015 Columbia Valley Cabernet Sauvignon offers a generous and bold expression of juicy dark fruit compote, seductive baking spices and elements of pencil lead and hot river rocks. Medium to full-bodied, the wine is generous but incredibly smooth and velvety across the mid-palate, framed by succulent tannins and lifting acidity, ending with a long, lingering and evolving finish. The wine spent 21 months in French oak, 24% first fill, followed by almost three years in bottle before release. It takes time and money to create a bottle like this, and their hard work and patience can be experienced in the glass with a smooth velvety expression. Well done! Just over 2,300 bottles were filled. (Anthony Mueller)
