Cool evenings, changing colors, cozy moments, and Cabernet. That’s the type of “it’s almost fall” vibe we had in mind when we bottled our newest red, 2018 Lazy Lab Cabernet, our first Washington Cabernet Sauvignon made exclusively from organic grapes grown in the Wahluke Slope region of the Columbia Valley. Leslie Sbrocco, Traveling Vineyard’s Director of Sommology, calls this Cab “pure panache.”
It’s the vinous equivalent of a fancy dress you don to go out to dinner or the stylish scarf you drape on your shoulders to complete an outfit. Easy to drink, but with something extra. A streak of sleek.Leslie Sbrocco
Washington State is one of the country’s best spots to grow Cabernet Sauvignon vines, Leslie says. “This wine marries New World juicy, jammy fruit flavors with a touch of herbal European earthiness. It’s friendly to sip, but uniquely flavorful.”
Since 2013, Cabernet Sauvignon has been Washington’s most-planted grape variety. Cabernet is this state’s greatest wine grape due to the purity of the fruit, plenty of tannin, and lots of color. Washington Cabernet Sauvignon is characteristically herbal, often exhibiting notes of dried herbs, anise, thyme, bay leaf, and even rosemary.
Washington Cabernets mix New World style fruit with Old World structure—a balance of tannins and acidity. What really distinguishes this state’s Cabernet Sauvignon is the region’s diurnal temperature shift, holding down sugars (which control alcohol levels) while delivering good natural acidity. This serves up ripe fruit flavors in every sip, while the acidity adds freshness.
I am still learning to drink and love red wines. I’m trying to spread my wings a bit from sweet wines! This is so smooth, fruitful and just excellent all the way around!Wine Review | Beth
“I’ve long been a fan of Washington state Cabernet Sauvignon having visited many times over the past two decades. What strikes me most is when you fly from Seattle to Pasco (Columbia Valley’s main town), you see the coastline and green, lushness of western Washington then as you cross the Cascade mountains, it becomes arid and almost desert-like on the eastern side,” explains Leslie. “Cabernet loves growing in these hot, well-drained soil conditions and thrives there giving structure and power to the reds.”
Jammier on the slope
Wahluke Slope, a smaller American Viticultural Area (AVA) within the Columbia Valley, tends to produce softer, jammier Cabernets with sweet tannins and a little less extract. Imagine aromas of baking spices, vanilla, cassis (black currant), coconut and dark fruit, along with an anise note, all bottled beautifully in our 2018 Lazy Lab Cabernet. The bonus is that this wine is made exclusively from organic grapes, offering true-to-the-varietal flavor. This wine is a wonderful complement to the fall season.
How do you know if this is the wine for you? Well, if you like California Cabernets or Bordeaux Rouge, Leslie says, you will enjoy Washington Cabernets because they offer New World fruit, supported via Old World structure and balance. The best way to find out is to try it for yourself during your own Traveling Vineyard home wine tasting.
Pairing food with Lazy Lab
2018 Lazy Lab is extremely food friendly, as any Cabernet should be. We recommend popping the cork on this red when you’re serving charcuterie with aged cheddar, flank steak with blue cheese, quinoa and roasted veggies, or a simple snack of dark chocolate covered berries. Discover more recipes to pair with Lazy Lab using our Sommology tool.