Blend: 50% Merlot, 33% Cabernet Sauvignon, 17% Cabernet Franc
Winemaking: Each component wine was fermented in stainless steel and inoculated with Bordeaux strain of yeast. The Cabernet Sauvignon was from Walla Walla, and aged 33 months in neutral Hungarian oak and new French oak. Merlot, also from Walla Walla was aged 34 months in new and neutral French oak, and the Cabernet Franc from Red Mountain in neutral American oak barrels
Release: September 2018
Vineyards: Seven Hills West (Cabernet Sauvignon), Dwelley Farm Vineyards (Merlot), both in Walla Walla Valley. Cabernet Franc from the Estate Block at Kiona Vineyards in Red Mountain.