Within Washington State, with its Bordelaise climate and soils, the Walla Walla Valley AVA occupies a very special place, with just the right amount of warmth and a generous variety of soil types and elevations to make fantastic examples of structured Cabernet Sauvignon. Seven Hills have utilised their 30 years’ experience to source this bottling from a selection of the best terroirs around the AVA, in deep silt-loam soils, thin wind-deposited silt on basalt, and cobblestone gravel at multiple elevations. Open top fermented and aged in 35% new French, American and Hungarian barrels for 16 months, the resulting wine has aromas of black cherries, anise, cocoa powder, baking spices and cordial, with hints of fresh herbs and wet earth. A Medium bodied wine with lush texture and balanced acidity, it shows flavours of dried cherries, raspberry, dark chocolate, cinnamon stick, and vanilla bean, underpinned by firm tannins and a touch of dried herbs. Peak drinking within 3-5 years from vintage date but will age nicely up to 10 years. Pairs well with heavy dishes like rib eye or beef bourguignon or mushroom gratin.