This bold, expressive Washington State red that walks the line between ripe New World fruit and structured, food-friendly balance. Created by the quirky, quality-focused Maison Noir team (founded by Sommelier André Hueston Mack), this Cabernet Sauvignon blends fruit from two standout AVAs — the rocky slopes of Red Mountain (about 60%) and the warmer, sandy soils of Wahluke Slope (about 40%) — giving the wine both intense concentration and smooth, lifted freshness.
After fermentation, the wine spends around 10 months in oak barrels (roughly 25% new French oak). The result is a Cabernet that’s generous and layered, yet grounded in structure and balance.
In the glass, you’ll find lush dark fruit (cassis, black cherry, and blackberry), wrapped in notes of smoky spice, dried herbs, and a touch of bay leaf. The tannins are firm but refined, and the acidity gives the wine drive and poise through a long, satisfying finish.
This Cabernet is a natural with grilled steak, rack of lamb, braised short ribs, roasted portobello mushrooms, or aged cheeses that can stand up to its bold fruit and savory complexity. It also loves hearty tomato- and herb-driven sauces.
-This wine will be featured in our Taste of Black Excellence class on February 7th. Tickets available here-
This bold, expressive Washington State red that walks the line between ripe New World fruit and structured, food-friendly balance. Created by the quirky, quality-focused Maison Noir team (founded by Sommelier André Hueston Mack), this Cabernet Sauvignon blends fruit from two standout AVAs — the rocky slopes of Red Mountain (about 60%) and the warmer, sandy soils of Wahluke Slope (about 40%) — giving the wine both intense concentration and smooth, lifted freshness.
After fermentation, the wine spends around 10 months in oak barrels (roughly 25% new French oak). The result is a Cabernet that’s generous and layered, yet grounded in structure and balance.
In the glass, you’ll find lush dark fruit (cassis, black cherry, and blackberry), wrapped in notes of smoky spice, dried herbs, and a touch of bay leaf. The tannins are firm but refined, and the acidity gives the wine drive and poise through a long, satisfying finish.
This Cabernet is a natural with grilled steak, rack of lamb, braised short ribs, roasted portobello mushrooms, or aged cheeses that can stand up to its bold fruit and savory complexity. It also loves hearty tomato- and herb-driven sauces.
-This wine will be featured in our Taste of Black Excellence class on February 7th. Tickets available here-
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