Konnowac Vineyard is one of the few certified organic sites in Washington, and the Cab vines are pushing thirty years old. That kind of age means small berries, small yields, and the kind of concentration you can't fake. Maureen and I take fruit from the highest-elevation block — 1,000 feet up in the Rattlesnake Hills — where cold nights hold the natural acidity and the daytime sun does the ripening.
This is not the Cab you're used to. We ferment 100% whole cluster for 45 days on the skins, native yeast only, then age it for eighteen months split between 2,000-liter oval oak casks and neutral French barrels. The big format means oxygen comes in slowly and oak flavor stays out — the wine just gets rounder and more itself. No fining, no filtration, minimal sulfur. Drink it tonight or put it down for ten years.
Tasting Notes
Deep ruby with bright clarity. Black cherry, cassis, subtle cedar, and baking spice on the nose. Structured with fine tannins, balanced acidity, plum, dark berry, and gentle earthy undertones.
Pairing & Serving
Grilled or roasted red meats, braised lamb, aged cheeses, mushroom dishes. Serve slightly below room temperature (60–65°F).
At a Glance
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Varietal: 100% Cabernet Sauvignon
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Vintage: 2023
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AVA: Rattlesnake Hills, Columbia Valley, WA
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Vineyard: Konnowac (30-year-old vines)
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Elevation: 1,000 ft, sandy loam
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Winemaking: 45-day whole cluster, native yeast
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Aging: 18 months in 2,000L oval casks + neutral French oak
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Farming: Certified organic
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Style: whole cluster · native yeast · no fining · no filtration · minimal SO2
