2010 Boudreaux Cellars, Cabernet Sauvignon, $60
Winery info: Founded in Leavenworth (actually, off the grid in the Icicle Canyon) by Rob Newsom who credits Leonetti Cellars’ owners Gary and Chris Figgins, as well as John Abbott, formerly with Abeja Winery, for “gently guiding him to his rustic alpine wine making adventure.” His first vintage was 2002.
Winemaker: Rob Newsom
Grapes: 92% Cabernet Sauvignon, 3% each Petit Verdot and Cabernet Franc, 2% Merlot.
Vineyard source: 28% Wallula, 23% Bacchus, 20% Seven Hills, 4% Champoux, 2% Dutchman, 5% Gamache, 6% Hightower, 6% Weinbau, 4% Loess, and 2% Pepper Bridge. Rob says: “I will basically drive my Silverado to Egypt to get the best cab possible if I have to. Our cabs have become famous for being full-bodied, long, and fine.… No one would go to the trouble of getting grapes from ten vineyards for the blend, working hard to get the oldest, best blocks in the state.” Aged for three years before release, including the final year in a 2000-gallon French oak tank.
Flavor profile: Very deep and complex, with beguiling aromas, beautiful texture, and savory notes of earth and leather.
Production/Availability: A very small production wine, but it should be available for a while longer
Drinkability: Great now or over the next 10 to 12 years
Food Pairing: With its unique profile, you could branch out with this one—perhaps with Moroccan fare.
2013 Fall Line Winery, Cabernet Sauvignon, $35
Winery info: Founded by Tim Sorenson and his wife Nancy Rivenburgh in 2003 in the Georgetown district, south of Seattle. Tim had been a “vintern” at Cadence Winery before that, and brought great depth of experience, plus connections to some of the top vineyards in the state.
Winemaker: Tim Sorenson
Grapes: 100% Cabernet Sauvignon
Vineyard sources: 64% Boushey, in the Yakima Valley; 22% Artz, on Red Mountain; and 14% Red Willow, also in the Yakima Valley.
Flavor profile: Very balanced, with great structure and rich, robust flavors of red and black fruit with a touch of cassis.
Production/Availability: 306 cases. It should be in decent supply for a while.
Drinkability: Though it’s drinking well now, you could certainly let this age a year or two (up to 2021) to develop further and soften the Red Mountain tannins.
Food Pairing: On its own, or with any hearty dish, especially those involving red meat, or perhaps a rich mushroom risotto.