Long Shadows Feather Cabernet Sauvignon 2018 Default Title

Long Shadows

Long Shadows Feather Cabernet Sauvignon 2018

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95/100 Points, Jeb Dunnuck

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Long Shadows brings seven highly acclaimed vintners from the major wine regions of the world to Washington State, each an owner-partner in a unique winery dedicated to producing Columbia Valley wines that showcase the best of this growing region.

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. The Long Shadows Feather Cabernet is his only wine produced outside of California.

Jeb Dunnuck: "The classic 2018 Feather (100% Cabernet Sauvignon) comes from the Weinbau and Wallula Vineyards and spent 22 months in 90% new French oak. It has a wonderfully pure nose of crème de cassis, new saddle leather, dried flowers, and tobacco that carries to a medium to full-bodied, seamless Cabernet with a wonderful sense of purity, balance, and elegance, all while bringing plenty of fruit and structure. I actually like it today, yet it has enough tannins to benefit from 2-4 years of bottle age and should be long lived." May 2021

James Suckling: "Notes of plums, dark berries, blackberry leaves and sweet tobacco. It’s full-bodied with chewy tannins. Concentrated and textured on the palate with fleshy character and a dark, smoky finish. Try in 2022." Jul 2021

Winery: "Deep crimson colored with pure and expressive Cabernet Sauvignon character. Generous aromas and flavors of dark fruits, violets, coffee and toasted herbs combine with a textured mid-palate to deliver a big, yet focused, wine with polished tannins and persistent finish.

Grapes were hand-harvested at the peak of ripeness, then lightly crushed and fermented in small stainless steel tanks. Once fermentation was underway, the cap was pumped over aggressively to extract color and structure. As fermentation neared completion, pump overs were handled more gently to further extract color and flavors without imparting harsh tannins. The finished wine was aged 22 months in 90% new Vicard French oak barrels (Randy's cooper of choice at Dunn Vineyards as well)."

Bottle 750ml, cork
Varietal 100% Cabernet Sauvignon
pH 3.86
Acid 0.57 g/100ml
Aging 22 months in 90% new Vicard French oak barrels (same used at Dunn Vineyards)
Region Horse Heaven Hills, Columbia Valley, Washington

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