2016 is poised to go down in the books as one of the most perfect growing seasons for the Cabernet producers of Washington’s Walla Walla Valley. The beginning of the season was hot and dry, but by mid-summer cooler temperatures arrived and continued through harvest. As things cooled significantly in late August and into September and October, it allowed for long hang times and optimal picking dates. The especially long season allowed the grapes to ripen slowly which helped preserve freshness and elegance in the finished wines.
Amavi is a producer of estate-grown wines. Their vineyards are a hub of sustainable viticulture – the winery was a founding member of VINEA, a voluntary group of Walla Walla winegrowers that have embraced a covenant with environmental, economic, and social sustainability concurrent with their production of grapes and wine
The 2016 Cabernet is a real beauty. On the nose: blueberry, fresh herbs, dark cherry, and tobacco leaf. On the palate: raspberry, black cherry, berry cobbler, and wet stones. The mouthfeel is rich and velvety with persistent tannins. Comprised of 78% Cabernet Sauvignon, with the remainder Merlot, Cabernet Franc, Malbec, and Petit Verdot, this is a wine to enjoy young or cellar for up to a decade.
“Appealing aromas of dark roasted coffee, café au lait, plum and barrel spice lead to elegant fruit flavors that display a charming sense of freshness. It’s a pretty expression of the variety, with a lovely sense of balance.”
90 points, Wine Enthusiast, Sept 2019
“Amavi’s 2016 Cabernet Sauvignon, a blend of 78% Cabernet Sauvignon, 10% Merlot, 7% Cabernet Franc, 4% Malbec, and the rest Petit Verdot, offers a classic Cabernet nose of dark fruits, leafy herbs, chocolate, and damp earth. It’s nicely concentrated, has medium to full-bodied richness, and a rounded, plump, delicious texture.”
90 points, Jeb Dunnuck, Apr 2019