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Stanley Groovy A Cab Supreme 2022:

(Carefully curated notes below are taken from the Producer’s website)

Varietal Composition: 87% Cabernet Sauvignon, 8% Petit Verdot, 5% Merlot

Location: Red Mountain, Columbia Valley, Walla Walla, Horse Heaven HIlls, Yakima Valley

Cellar Aging: Drink now or cellar through 2032

A Few More Details: 

Washington State offers many textures and flavors of Cabernet Sauvignon, and this wine is our chance to showcase them. A Cab Supreme Volume 1 contains predominantly Red Mountain fruit, combined with other premier growing regions in the Columbia Valley including Walla Walla Valley, Yakima Valley, and Horse Heaven Hills. We source grapes from the great sites of these growing regions to a create A Cab Supreme, the ultimate expression of vintage.

95 pts – VinePair

93 pts – Vinous

93 pts – International Wine Report

93 pts – Paul Gregutt

90 pts – Wine Spectator

90 pts – Decanter

90 pts – Jeb Dunnuck

Food Pairing

• Classic & Hearty Pairings
  • Grilled or seared red meats – Ribeye, New York strip, filet mignon, or hanger steak.
  • Lamb – Grilled lamb chops or herb-crusted lamb rack highlight the wine’s herbal and fruit notes.
  • Beef Short Ribs or Braised Beef – The rich meat stands up to the wine’s body and acidity.
  • Burger or steak sandwich – A juicy burger (especially with caramelized onions or blue cheese) complements tannins and fruit.
• Rich, Savory Mains
  • Beef bourguignon or osso buco – Slow cooking brings depth that matches the wine’s intensity.
  • Tomato-based pasta – A rich Bolognese or lasagna with meat, herbs, and parmesan.
  • Mushroom risotto or roasted mushrooms – Earthy flavors echo the wine’s herb and mineral tones. 
• Vegetarian & Less Traditional Pairings
  • Grilled portobello mushrooms or eggplant steaks
  • Vegetarian chili or rich bean stews
  • Ratatouille or roasted root vegetable medley

From them to you:

OUR STORY

“Life is too short, and nothing is guaranteed. I didn’t just want to be in Walla Walla. I wanted to do something meaningful here. So we’re putting our chips down here. I’m happy to live and die with this place.”

-Mike Martin

About The Walls

The Walls is on a mission to show the world everything that Walla Walla Valley is capable of. Our distinctly American wines are simultaneously eclectic and classic. We value tradition and are meticulous in our winemaking, but we’re not afraid to embrace the creative freedom that comes with Washington’s unparalleled varietal diversity. Inspired by places and personalities throughout time, each of our wines has a story to tell, from pioneering American winegrowers to medieval knights, Einstein to Hemingway. 

Pollard Wines Cabernet Franc

(Carefully curated notes below are taken from the Producer’s website)

Varietal Composition: 100% Cabernet Franc estate grown grapes

Location: Yakima Valley

Cellar Aging: Drink now or cellar through 2028

A Few More Details: 

The Pollard Cabernet Franc is elegant and expressive wine with a nose of hibiscus and rose flower. A burst of gooseberry and dried strawberries on the first sip, followed by rosemary, thyme and sage in the middle palate and a long smooth finish with just the right balance of structure and tannin. Pairs well with lamb, game meat and hearty vegetable cassoulets.

Food Pairing

• Meat & Poultry Pairings
  • Roast chicken or turkey with rosemary, thyme, or sage
  • Pork tenderloin or pork chops, especially with cherry, cranberry, or plum accents
  • Duck breast with a red wine or berry reduction
  • Grilled sausages (especially herbed, garlic, or fennel-forward styles)
• Red Meat
  • Grilled flank steak or hanger steak
  • Beef stew or pot roast with carrots, onions, and herbs
  • Lamb burgers or lamb chops with rosemary or mint
• Savory & Earthy Dishes
  • Mushroom risotto or mushroom pasta
  • Lentil stew or bean cassoulet
  • Tomato-based dishes like ratatouille or meat sauce (not overly sweet marinara)

From them to you:

Our Roots: Robin Pollard

“My roots run deep in agriculture coming from several generations of farmers.  So I guess it was my destiny to end up where I am today with a vineyard, garden, pigs and chickens and pantry full of canned goods.

I grew up on a farm in Iowa where our family raised livestock and grain crops.  The youngest of three girls I was my Dad’s shadow helping with chores, tagging along to the local feed store or riding in the back of the pick-up truck to check on the cows.  My Mom was his partner in all things and both taught me much about the importance of hard work, caring for that which feeds you, taking pride in a job well done and independence. 

Anyone who grew up in the rural Midwest in the ’60s and ’70s knows about “walking the beans” the task of pulling weeds out between the endless rows of soybeans. You would start early in the morning when the air was cool and the plants were moist with dew.  By quitting time the sun was beating down hard, your legs heavy from the muddy shoes and your hands were scratched and sore.  But there was also satisfaction in seeing that 80-acre field clean of weeds knowing that we were going to get a better price per bushel at harvest. It’s that “walk the beans” ethos that I have carried with me throughout life.

I went on to get a Master’s of Science in Agriculture and worked for the Missouri Department of Agriculture.  That was the beginning of many job opportunities that allowed me to see the world and experience food, wine and coffee from other cultures.  After 30 years in tourism, wine, and economic development I made the decision in 2012 to strike out on my own hence the beginning of Pollard Per Se. Coffee roaster, wine grape grower, winery owner and weed puller extraordinaire.”