2016 Cabernet SauvignonMatthews Cabernet Sauvignon is a Washington-born nod to the classic left bank blends of Bordeaux and Medoc. An incredibly selective blending process allows us to produce a wine that is structured, but remarkably balanced. Simultaneously elegant and fun, you can think of this as a wine that looks flawless in a tux, but isn’t afraid to loosen the tie, roll up the sleeves, and throw down on the dance floor. Cabernet Sauvignon leads the way, with Cabernet Franc and a touch of Merlot rounding out the blend and smoothing any rough edges. Beautiful, explosive aromatics announce the wine before you even pour it, and that opulence is replicated in the dense, vibrant mouthfeel. This is a really fun wine to drink, but it won’t beat you up with too much tannin.
Additional Information about this vintage
Vinification This wine was fermented mostly in concrete tanks with a very small amount was fermented in stainless steel and aged in 60% new French oak for 21 months. The Matthews Cabernet Sauvignon is meant to have ripe but complex aromatics and a more compressed palate. In contrast to something like the Tenor Cabernet, which has more volume and flesh, it will have more tension and grip, while also having some serious verve and vibrancy. The addition of 7% Cabernet Franc adds aromatic complexity and slightly dryer tannin that helps with length and persistence.
2016 Vintage The past several years have seen temperatures get hotter and hotter, the difference in 2016 was that there was extremely early budbreak throughout the state, meaning temperatures were warm from the get–go. That being said, temperatures did not peak as high as 2015. Early spring was warmer, so it looked like it might be a scorcher, but then it stayed moderate. If you look at the technical data for 2016, growing degrees seemed high, but that doesn’t consider a longer growing season. This stretched out growing season saw cooler temperatures in the fall, which can be described as Napa Valley style weather.