Airfield Estates Cabernet Sauvignon
WHY WE LOVE IT
- 100% Estate Grown.
- Each block of Cabernet Sauvignon was carefully selected to produce this excellent wine.
Varietal: 100% Cabernet Sauvignon
Elaboration: The grapes were destemmed, sorted using an optical sorter, and pumped to various size fermenters. After a short cold soak of 24 hours, the grapes inoculated with several different strains of yeast. Our goal was to showcase luscious dark fruit flavors with a tannin structure demonstrating balance and finesse. To achieve this style, we took a more aggressive extraction approach early on during fermentation before alcohol was present. This gave us the beautiful fruit aromas and flavors without over extracting from the skins. As alcohol levels increased, we incorporated a more gentle extraction approach to maintain a soft texture while still creating a full-bodied, well-structured wine. After fermenting on the skins for about 14 days until dry, the wine was then drained from the skins, and the skins were gently pressed. The wine was then sent to a variety of French oak barrels and inoculated for malolactic fermentation. Once malolactic fermentation was completed, the wines lees were stirred in each barrel twice a month for four months. Incorporating lees at this stage helps build a rounder mouthfeel while naturally softening the wine. During aging, the barrels were racked a total of 4 times. Each barrel was meticulously maintained with topping every two weeks to ensure the health of the wine. Aged for approximately 18 months in French Oak (40% new, 32% 1-3 year old, and 28% neutral), the wine was then sent to tank and prepped for bottling.
Tasting Notes: Rich dark fruit aromas of blackcurrant, Bing Cherry, and red cassis, complemented by complex layers of toasted cedar and hints of graphite. The palate is full-bodied with smooth tannins and balanced acidity, showcasing an abundance of dark berry flavors intertwined with nuances of cola and smoked caramel. Enjoy now through 2037, with optimal maturity peaking around 2032.
PRESS
n/a
PRODUCER BACKGROUND
Airfield Estates is a fourth-generation family vineyard based in the Yakima Valley, Washington. Today the winery is overseen by brother-sister duo Marcus Miller and Lori Stevens. The siblings prepared themselves for this endeavor. Marcus pursued an MBA in Finance and a degree in Viticulture and Enology, interning at Canoe Ridge in Walla Walla, he also worked as winemaker at Tsilan Cellars in Chelan and harvester at Montana Brancott Winery in Marlborough, New Zealand. Laurie obtained a Master’s in Wine Business from the University of Adelaide in Adelaide, South Australia, with a background in retail distribution management..
Prior to its farming days, Airfield Estates operated as a training base for hundreds of Army Air Corps pilots during World War II. The airbase closed in 1944, and the airplane hangars and other buildings were auctioned off to the Miller family for $1. The ranch produced alfalfa, asparagus, potatoes, onions, and oats, as well as cattle and hogs. Founder H. Lloyd Miller’s entrepreneurial spirit brought him in contact with President Roosevelt to find the funding for the Rosa Canal Project in the Yakima Valley, enabling irrigation water access from the high mountains to the soon-to-be established 830-acre winery. In 1967, Don Miller, the current owner’s grandfather, planted three “test” varietals, Riesling, Gewürztraminer, and Cabernet Sauvignon, which would lead to more than 20 different varietals being greenhouse-propagated and commercially planted by 1971 as the oldest established AVA in Washington State.