Cabernet Sauvignon
Duckhorn Canvasback Cabernet Sauvignon 2016
Cellar for up to 9 years. Decant for 2 hours prior to drinking.
Duckhorn’s Canvasback Cabernet Sauvignon is sourced from fruit grown in the Red Mountain AVA in Washington State. Blended from 88% Cabernet, with 9% Merlot, the Canvasback is a dark and brooding wine, ripe with aromas of blackberry, cassis, and lavender. The palate continues the black fruit trend, with black currant dominating while flavors of wild herbs, truffle, and earth add complexity. A long and intriguing black pepper finish with a coat of rich tannins ends this wine on a high note.
The Canvasback, a dark, textural, and hedonistic wine, begs for red meat that stands up to its powerful flavor: a cast-iron seared steak crusted in peppercorn, roasted lamb with rosemary and thyme, or a beef brisket smoked low and slow would complement this wine nicely.
Canvasback is the Duckhorn Family of wine’s first foray outside of California, and they came into the state with a bang, buying a swath of vineyards in the Red Mountain AVA. Red Mountain is one of Washington’s best areas for Cabernet, with sandy loam soils and very little rain that lead to stressed vines, and that makes for deeply concentrated wine. The winemaking team balances this intensity in the wine by aging in 100% French oak barriques for 16 months, with 40% of them brand new. This leads to a wine of complexity and intensity that while drinkable now will grow and mature with age for many, many years.
Duckhorn’s Canvasback Cabernet Sauvignon is sourced from fruit grown in the Red Mountain AVA in Washington State. Blended from 88% Cabernet, with 9% Merlot, the Canvasback is a dark and brooding wine, ripe with aromas of blackberry, cassis, and lavender. The palate continues the black fruit trend, with black currant dominating while flavors of wild herbs, truffle, and earth add complexity. A long and intriguing black pepper finish with a coat of rich tannins ends this wine on a high note.
The Canvasback, a dark, textural, and hedonistic wine, begs for red meat that stands up to its powerful flavor: a cast-iron seared steak crusted in peppercorn, roasted lamb with rosemary and thyme, or a beef brisket smoked low and slow would complement this wine nicely.
Canvasback is the Duckhorn Family of wine’s first foray outside of California, and they came into the state with a bang, buying a swath of vineyards in the Red Mountain AVA. Red Mountain is one of Washington’s best areas for Cabernet, with sandy loam soils and very little rain that lead to stressed vines, and that makes for deeply concentrated wine. The winemaking team balances this intensity in the wine by aging in 100% French oak barriques for 16 months, with 40% of them brand new. This leads to a wine of complexity and intensity that while drinkable now will grow and mature with age for many, many years.
Description
Cellar for up to 9 years. Decant for 2 hours prior to drinking.
Duckhorn’s Canvasback Cabernet Sauvignon is sourced from fruit grown in the Red Mountain AVA in Washington State. Blended from 88% Cabernet, with 9% Merlot, the Canvasback is a dark and brooding wine, ripe with aromas of blackberry, cassis, and lavender. The palate continues the black fruit trend, with black currant dominating while flavors of wild herbs, truffle, and earth add complexity. A long and intriguing black pepper finish with a coat of rich tannins ends this wine on a high note.
The Canvasback, a dark, textural, and hedonistic wine, begs for red meat that stands up to its powerful flavor: a cast-iron seared steak crusted in peppercorn, roasted lamb with rosemary and thyme, or a beef brisket smoked low and slow would complement this wine nicely.
Canvasback is the Duckhorn Family of wine’s first foray outside of California, and they came into the state with a bang, buying a swath of vineyards in the Red Mountain AVA. Red Mountain is one of Washington’s best areas for Cabernet, with sandy loam soils and very little rain that lead to stressed vines, and that makes for deeply concentrated wine. The winemaking team balances this intensity in the wine by aging in 100% French oak barriques for 16 months, with 40% of them brand new. This leads to a wine of complexity and intensity that while drinkable now will grow and mature with age for many, many years.
Duckhorn’s Canvasback Cabernet Sauvignon is sourced from fruit grown in the Red Mountain AVA in Washington State. Blended from 88% Cabernet, with 9% Merlot, the Canvasback is a dark and brooding wine, ripe with aromas of blackberry, cassis, and lavender. The palate continues the black fruit trend, with black currant dominating while flavors of wild herbs, truffle, and earth add complexity. A long and intriguing black pepper finish with a coat of rich tannins ends this wine on a high note.
The Canvasback, a dark, textural, and hedonistic wine, begs for red meat that stands up to its powerful flavor: a cast-iron seared steak crusted in peppercorn, roasted lamb with rosemary and thyme, or a beef brisket smoked low and slow would complement this wine nicely.
Canvasback is the Duckhorn Family of wine’s first foray outside of California, and they came into the state with a bang, buying a swath of vineyards in the Red Mountain AVA. Red Mountain is one of Washington’s best areas for Cabernet, with sandy loam soils and very little rain that lead to stressed vines, and that makes for deeply concentrated wine. The winemaking team balances this intensity in the wine by aging in 100% French oak barriques for 16 months, with 40% of them brand new. This leads to a wine of complexity and intensity that while drinkable now will grow and mature with age for many, many years.
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