The beautiful Jack's 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, Jack's Vineyard, Vineyard Collection, Substance, Washington"

2017 Substance Vineyard Collection Jack’s Cabernet Sauvignon

In stock
$45.00
Also Available in 1.5L Magnum Bottles, While Supplies Last

Scores & Tasting Notes

Cool riverbed littered with stones that lay underneath the surface. Ash, compost, black preserves, round out this plush, textured wine. Black olive and cured meat show up in the mix.Winemaker Charles Smith

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

“Green herbs, tobacco, spice box, and spring flowers notes all dominate the bouquet of the 2017 Cabernet Sauvignon Jack’s Vineyard. From a vineyard outside of Walla Walla, it’s medium to full-bodied, has ripe tannins, lots of old-school Cabernet character, and the balance to evolve for 10-15 years. It shows the more polished, elegant, classical style of the vintage nicely.”

91 Points – James Suckling

“I like the toffee and spice. Hints of chocolate. Plums, too. Medium-bodied and flavorful. Hints of spices. Drink now.”

92 Points – Wine Spectator (v2016)

“A precise and stylish red, with layered black cherry and bay leaf notes that gather richness and polish toward fine-grained tannins.”

Vineyard – Jack's (100%)

Walla Walla Valley, Washington State Red Wine
(100% Cabernet Sauvignon, 13.5% Alcohol)
Stony, ancient riverbed, located on the floor of the Walla Walla Valley. Very cobbly, Freewater, loam-cobbles over gravel over sand, dried riverbed. In the rocky soils of this part of the valley, low vigor keeps flavors concentrated. Planted in 1999.
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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