Description
Red Wine: 2019 | Matthews Winery | Reserve Cabernet Sauvignon
Dried strawberry, black currants and dark cherries with winter spices and with a touch of vanilla. Swirling enhances dark fruits, ripe figs with a touch of caramel and star anise.
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Producer: Matthews Winery
Vintage: 2019
Size: 750ml
ABV: 14.2%
Varietal: Cabernet Sauvignon
Country/Region: United States, Washington
Dried strawberry, black currants and dark cherries with winter spices and with a touch of vanilla. Swirling enhances dark fruits, ripe figs with a touch of caramel and star anise. The palate is well structured and balanced, silky tannins with a long bramble berries finish.
Producer Information
Matthews Winery is a family owned and operated winery located in Woodinville, Washington State, USA. Since 1992 it has specialized in wines from Bordeaux grape varieties. Red wines account for the majority of output. Both multi-variety blends and single variety wines are made from Cabernet Sauvignon, Merlot, Cabernet Franc, Malbec and Petit Verdot.A pair of Sauvignon Blanc wines and a rosé also feature. The winery works with many leading vineyards spread across a number of appellations. These include Walla Walla Valley, Red Mountain, Royal Slope, Horse Heaven Hills and the broader Columbia Valley AVA. The “Cuvée” and “Reserve Cuvée” blends major on Merlot. The “Claret” and “Reserve Claret” have Cabernet Sauvignon as their main component. Varietal red wines are made in “normal” and Reserve levels from both Cabernet Sauvignon and Merlot. A Reserve Cabernet Franc is also produced. All the Reserve wines are barrel selections made from free run juice. They are matured in 80 to 100 percent new French oak barrels for 23 to 26 months. Blackboard Red has around 50 percent Cabernet Sauvignon and spends around 18 months in French oak barrels. Around 4,000 cases are made – this is usually greater than the combined volume of the other wines. The standard Sauvignon Blanc (c. 2000 cases) is fermented and aged in stainless steel. Its sibling (300-plus cases) is fermented then aged for 11 months in oak puncheons and concrete eggs, and includes a small component of Semillon. A pale rosé is made from free-run Cabernet Franc.
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