Free Shipping On Orders Over $250 Per Case & $12 Per Case Flat Rate Shipping On Orders Over $125
 

Januik Columbia Valley Cabernet Sauvignon 2012

Robert Parker's Wine Advocate 90 pts:

Outstanding and with lots to love, the 2012 Cabernet Sauvignon has more herbal, currants and damp earth characteristics to go with medium to full-bodied richness, a supple, fleshy texture and a good finish.”

Wine Enthusiast 90 pts:

Rich, full-bodied, brimming with dark berry, spice, and mint with warm vanilla notes. Supple, lingering across the palate, September 2015 with a long polished finish

From the winemaker:

TASTING NOTES
This rich, full-bodied Cabernet Sauvignon is brimming with dark berry, spice, and mint followed by warm vanilla notes in the nose. Its texture is amazingly supple and lingers across the palate, imparting a long, polished finish that was developed in part from the use of new French Oak barrels.

VINTAGE

After two cooler than normal vintages, the 2012 vintage more closely resembled what is typical of the Columbia Valley. The temperatures in the spring were relatively cool, while summer temperatures were warm and remarkably consistent. The ideal weather continued through harvest and allowed us to produce aromatic, flavorful wines with good acidity. Expect the wines from this vintage to be long-lived and incredibly well balanced.

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 among the best in the state. The diversity of these vineyards-representing 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 grapes. Our 2012 Cabernet Sauvignon includes grapes from Weinbau, Ciel du Cheval, Lady Hawk, Champoux, and Obelisco vineyards.

WINEMAKING

After destemming and crushing, grapes were fermented on their skins for an average of 8 days. After being pressed off, the wine was aged for 20 months in equal amounts of new and once used French Oak barrels to improve its already lengthy finish. Racking every 4-5 months helped create a wine with considerable structure and suppleness.

 


Continue Shopping or Checkout

Category: 90+ points, Washington



Related Items