Spicy plum and blackberry on the nose, with zesty spice and coffee adding complexity. The deep, intense color shows dark sweet cherries and sage in round and complete flavors. This is a serious wine in a traditional style with a lush and persistent finish that has layers of finesse and focus.

Wine maker notes

2008 was the best year we have experienced for Cabernet Sauvignon from our estate vineyard. Due to a cooler spring and summer, we cut back tons per acre by thinning and dropping clusters. This vineyard management allowed for more even ripening leading to perfect maturity. The late harvest date, about two weeks later than “normal” allowed for maximum fruit intensity and flavors. We fermented with 796 yeast, and after fermentation aged the wine for five months in oak barrels. The 2008 Cabernet Sauvignon was bottle unfined in June 2009.

Technical notes

BLEND/VINEYARD INFO 85% Cabernet Sauvignon, 15% Merlot 85% Badger Mountain Vineyard Cabernet Sauvignon, Columbia Valley 10% Pleasant Vineyard Merlot, Columbia Valley 5% Badger Mountain Vineyard Merlot, Columbia Valley

Food pairing

Roast, Steak, Hamburgers, Lamb, Pork, spare ribs, Pheasant, Venison. Cheese: Parmigiano, Romano, Cheddar.

Producer

Badger Mountain Vineyards has been creating premium, organic, Washington State wines since 1990. Using diverse, high quality organic fruit, traditional winemaking techniques, and certified organic production methods, winemaker Greg Powers has consistently achieved organic wines that have become nationally and internationally recognized for high quality and fine flavor. Below is information about our past releases.