Our work in Oregon with AVERÆN put Washington State on the radar, big time. We've been hungry for a good Cabernet project that speaks to the quality of what we’ve historically made in Napa Valley, but at an irresistible price point. Finding the right fruit has taken several years, but we’re thrilled to have uncovered a true gem in our newest project, REQUIEM Wines. Our inaugural release comes from a blend of four parcels from some of the top vineyards in the Columbia Valley and we are fortunate to have teamed up with some top-notch partners at an amazing boutique winery in Walla Walla to occupy a corner of their winery.
2016 CABERNET SAUVIGNON
CHAMPOUX - Horse Heaven Hills AVA
Planted in 1972, the 175 acre Champoux (“shampoo”) Vineyard is characterized by fine, loamy sandy soil type which can be slightly alkaline and strong, persistent winds. The vines are at 700’ elevation facing southeast.
WALLULA - Columbia Valley AVA
Wallula Vineyard is arguably one of the most picturesque vineyards in the valley, nestled between the Horse Heaven Hills and Blue Mountain foothills with the Columbia River flowing between (just 50 feet below the vineyard). One of the warmest sites in the valley due to low elevation (400”), proximity to the river and south-facing exposure.
SEVEIN - Walla Walla AVA
The heart of SeVein vineyards is Seven Hills - first planted in 1980 and then expanded in 1989, now encompassing over 200 acres. It faces southwest and ranges in elevation between 800’-1050’ with hillside loess soils. The vineyard is farmed sustainably and one of the most technologically advanced in the industry.
LOESS - Walla Walla AVA
Purchased and planted by the Figgins family in 1999, Loess is a 28 acres hillside vineyard that sits on deep, well-drained soils at 1075’-1145’ elevation. The soil type is the typical Walla Walla silty loams (hence the name “loess”) and aspect is southwest.
Grapes were harvested in the later half of September at between 24 and 27 brix, depending on elevation. The grapes were gently pressed into a combination of open top wood and stainless steel fermenters, ranging from 2 to 5 tons in capacity. After a 3 day cold soak, native yeasts were allowed to begin fermentation, which lasted for 18 to 32 days depending on the tank. Once dry, all the wine was racked in to 225L barrels from Taransaud (15%), François Frères (30%), Darnajou (25%) and Saury (30%) for 24 months - 40% new oak.