Napa Valley vintner, Randy Dunn, brings his artistry and expertise to Washington State to produce small quantities of Cabernet Sauvignon from the Columbia Valley's finest vineyards. His reputation for producing world-class Cabernet spans more than four decades. After making wines at Caymus from 1975-1985, Randy established Dunn Vineyards on Howell Mountain where he continues to craft distinctive wines of high acclaim.

Tasting Notes: Fresh and expressive, offering ripe blackberry, rose petal and sandalwood aromas. The flavors are vibrant yet focused, layered with dark plum, blueberry, semi-sweet chocolate and clove, wrapped with silky texture and a lengthy finish.

Winemaking: Hand-picked grapes were sorted at the winery, lightly crushed and fermented in small stainless steel tanks. At the peak of fermentation, the cap was pumped over three times daily to extract optimum concentration and tannins. A few lots were fermented with 20% of the stems returned to the tank to give the finished wine added structure, texture and complexity. The wine was aged 22 months in 90% new Vicard French oak barrels.

Vineyards: This wine represents Randy’s eighth vintage in Washington. A frequent visitor here, he has settled on his favorite vineyards: Weinbau and Stone Tree on the Wahluke Slope (40%) were chosen for delicate structure and ripe plum aromas and flavors. Dionysus in the Tri-Cities (20%) gave the wine an added layer of structure and earthiness. Pepper Bridge Vineyard in Walla Walla (10%) was used to add richness to the mid-palate and for its dark fruit flavors. The balance is comprised of select Columbia Valley and Red Mountain sites chosen for added complexity and balance.