Cabernet Sauvignon
Charles Smith K Vintners King Coal 2018
Drink now or cellar for another 15 years. Decant 1 hour before serving.
Some of the most exciting and innovative wines to come out of Washington State are the handicraft of Charles Smith. The self-taught winemaker celebrated his first vintage in 1999 after falling in love with wine while touring Europe as a rock band manager. He then went on to produce 330 cases of Syrah in his first year which were met with great success. Today there are a huge range of styles and grape varieties being produced under the label, and Smith has been named Winemaker of the Year by both Food & Wine and by Wine Enthusiast magazines.
This punchy cuvee is a blend of Cabernet Sauvignon and Syrah from the Stoneridge Vineyard which sits above the floodplain of the Columbia River. Once in the winery the grapes are fermented using wild yeasts and then aged in 58% new French oak barrels for 22 months. This extended maturation period helps to add complex hints of spice, woodsmoke, and toast to the final cuvee.
Bursting with luscious dark berries, cherry and plum, this punchy red immediately offers up a generous full body, firm tannins, and a long, multi-layered finish. The power and poise make it a great choice to pair with dishes like barbecued ribs, a fine ribeye steak, or even pappardelle served in a rich ragu sauce.
Some of the most exciting and innovative wines to come out of Washington State are the handicraft of Charles Smith. The self-taught winemaker celebrated his first vintage in 1999 after falling in love with wine while touring Europe as a rock band manager. He then went on to produce 330 cases of Syrah in his first year which were met with great success. Today there are a huge range of styles and grape varieties being produced under the label, and Smith has been named Winemaker of the Year by both Food & Wine and by Wine Enthusiast magazines.
This punchy cuvee is a blend of Cabernet Sauvignon and Syrah from the Stoneridge Vineyard which sits above the floodplain of the Columbia River. Once in the winery the grapes are fermented using wild yeasts and then aged in 58% new French oak barrels for 22 months. This extended maturation period helps to add complex hints of spice, woodsmoke, and toast to the final cuvee.
Bursting with luscious dark berries, cherry and plum, this punchy red immediately offers up a generous full body, firm tannins, and a long, multi-layered finish. The power and poise make it a great choice to pair with dishes like barbecued ribs, a fine ribeye steak, or even pappardelle served in a rich ragu sauce.
Description
Drink now or cellar for another 15 years. Decant 1 hour before serving.
Some of the most exciting and innovative wines to come out of Washington State are the handicraft of Charles Smith. The self-taught winemaker celebrated his first vintage in 1999 after falling in love with wine while touring Europe as a rock band manager. He then went on to produce 330 cases of Syrah in his first year which were met with great success. Today there are a huge range of styles and grape varieties being produced under the label, and Smith has been named Winemaker of the Year by both Food & Wine and by Wine Enthusiast magazines.
This punchy cuvee is a blend of Cabernet Sauvignon and Syrah from the Stoneridge Vineyard which sits above the floodplain of the Columbia River. Once in the winery the grapes are fermented using wild yeasts and then aged in 58% new French oak barrels for 22 months. This extended maturation period helps to add complex hints of spice, woodsmoke, and toast to the final cuvee.
Bursting with luscious dark berries, cherry and plum, this punchy red immediately offers up a generous full body, firm tannins, and a long, multi-layered finish. The power and poise make it a great choice to pair with dishes like barbecued ribs, a fine ribeye steak, or even pappardelle served in a rich ragu sauce.
Some of the most exciting and innovative wines to come out of Washington State are the handicraft of Charles Smith. The self-taught winemaker celebrated his first vintage in 1999 after falling in love with wine while touring Europe as a rock band manager. He then went on to produce 330 cases of Syrah in his first year which were met with great success. Today there are a huge range of styles and grape varieties being produced under the label, and Smith has been named Winemaker of the Year by both Food & Wine and by Wine Enthusiast magazines.
This punchy cuvee is a blend of Cabernet Sauvignon and Syrah from the Stoneridge Vineyard which sits above the floodplain of the Columbia River. Once in the winery the grapes are fermented using wild yeasts and then aged in 58% new French oak barrels for 22 months. This extended maturation period helps to add complex hints of spice, woodsmoke, and toast to the final cuvee.
Bursting with luscious dark berries, cherry and plum, this punchy red immediately offers up a generous full body, firm tannins, and a long, multi-layered finish. The power and poise make it a great choice to pair with dishes like barbecued ribs, a fine ribeye steak, or even pappardelle served in a rich ragu sauce.
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