The beautiful Stoneridge Cabernet Sauvignon red wine bottle. A golden capsule on top, and on the label, large "Cs" like it came from periodic table. "2017 Substance Cabernet Saugnon, Stoneridge Vineyard, Vineyard Collection, Substance, Washington"

2017 Substance Vineyard Collection Stoneridge 'Cs' Cabernet Sauvignon Red Wine

In stock
$45.00

Also Available in 1.5L Magnum Bottles

Scores & Tasting Notes

This is so much Cab we’re going to need a bigger bottle. Cassis, cedar box, crushed gravel, tobacco leaf, black plum, caramel salt water taffy and ground spice. All together to serve up a classic. – Charles Smith

94 Points – Jeb Dunnuck (formerly of Robert Parker’s Wine Advocate)

“Moving to the Cabernet Sauvignon single vineyards, the 2017 Stoneridge Vineyard comes from the same block as the King Coal and was brought up in 50% new barrels. It has a classic Cabernet bouquet of lead pencil, cedarwood, cassis, and hints of tobacco. More medium-bodied, silky, and elegant on the palate, it has wonderful balance and should evolve gracefully for 15+ years or more.”

91 Points – James Suckling

“A juicy red with plum and chocolate character, as well as walnuts. Medium body, round and easy tannins and a flavorful finish. Drink now.”

92 Points – Wine Spectator (v2016)

“Refined and elegantly layered, with expressive blackberry and blueberry flavors, laced with lead pencil and dusty dried herb notes. Builds richness toward fine-grained tannins.”

Vineyard – Stoneridge

Columbia Valley, Washington State Red Wine
(100% Cabernet Sauvignon, 14.5% Alcohol)
Alluvial fan gravel bed, the site rests above the flood plain of the Columbia River. Under the topsoil is a layer of caliche and basalt 6-12" deep, creating a calcium and iron rich media that forces roots to struggle.
The vineyards we work with are farmed using the most up to date sustainable practices.

Vintage

2017 was a fantastic year for making wine with a cool spring and a fair amount of rain. Washington had an ideal spring for healthy vines. The moderate temperatures during summer were perfect for small clusters and yet delayed veraison into the fall where we had a consistent ripening season that allowed us to hang the fruit for perfect tannin and flavor without losing acidity or acquiring too much alcohol. Overall it was a vintage to remember.

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