Mike’s worked in the Columbia Valley since the mid-1980s. He knows the growers (Champoux, Klipsun and Ciel du Cheval are just three of the top vineyards in this wine), and the growers know Mike’s track record for Cabernet: Wine Advocate gave the 2003 vintage 94 pts.; the 2005 vintage 93 pts.; and the 1999, 2001, 2002 and 2006 vintages each earned 92 pts. Full-bodied, concentrated and exceptionally well-balanced with loads of ripe, dark fruit.

Vintage
Due to an unusual spring heat wave just before bloom, berries were smaller-than-average in 2007, adding concentration and flavor to the grapes. Good set after bloom, ideal summer conditions, followed by the Columbia Valley’s typical fall weather pattern of warm days and cool nights, ripened grapes slowly and evenly. The resulting wines have excellent natural acidity and deep, intense flavor.

Vineyards
One of the advantages of having made wine in the Columbia Valley since the mid- 1980s is the opportunity it’s given me to work with some of the most dedicated growers in the industry. Our Columbia Valley wines are made from a short list of vineyards I consider to be the best in the state. The diversity of these vineyards which represents many of the most mature, carefully managed sites in Washington provides for a full range of fruit expression that allows me to craft complex, multi- layered wines true to Columbia Valley terroir as well as the varietal character of the grape. Our 2004 Cabernet includes grapes from Champoux, Ciel du Cheval, Klipsun and Weinbau vineyards.

Winemaking
After destemming and crushing, grapes were fermented in small lots for an average time of eight days. After being pressed off, each lot of wine was moved to predominately new French oak barrels for 20 months of barrel aging during which time the wine was racked every 3-4 months.

Tasting Notes
This dark, full-bodied Cabernet Sauvignon is packed with cassis, blackberry liqueur, dark cocoa and warm vanilla notes in the nose. It lingers across the palate, imparting a long, polished finish that was developed in part from aging in new French oak barrels.

Analysis at Bottling
Total Acidity - 0.54g/100ml
pH - 3.68
Blend - 93% Cabernet Sauvignon, 3% Merlot, 2% Cabernet Franc, 2% Malbec
Cases - 1668
Bottling Date - June 16, 2009


Mike Januik, Owner/Winemaker