2016 The Burn "Borne of Fire" Columbia Valley Cabernet Sauvignon

SKU #1362068 96 points James Suckling

 This is the first year made of this wine with wonderful blackberries, rose leaves and blueberries. Wildly floral. Stems. Full body and round and fine tannins. Juicy and intense. Shows an eccentric style. All large oak. A new nature and personality. Drink now or hold.  (5/2018)

91 points Wine & Spirits

 The fruit for this wine comes from “The Burn,” a portion of the Columbia Valley near the river between the Gorge and the Horse Heaven Hills. It’s cooler than Horse Heaven, which may account for the thoroughly refreshing evergreen streak that runs through this wine’s extracted plum flavors and saturating, light-bending tannins. A great price and flavor profile for skirt steak with chimichurri.  (10/2018)

K&L Notes

A simply stunning new entry into the world of Washington Cabernet from what I'm sure is destined to be a renowned site for grape growing. The newly proposed AVA called "The Burn" is a dramatic, rocky plateau that runs along the Columbia River in between the existing AVAs of Horse Heaven Hills and Columbia Gorge. The name "The Burn" is taken from the age old practice of controlled burns the early settlers to this area used to replenish the soils for the new growing season. The region boasts a long, moderated growing season and high water retention in the soils (a major plus in the semi-desert area). The long hang-time for the fruit brings fantastic flavors and allows the winemaker to experiment with whole cluster fermentation, something rarely seen with Cabernet Sauvignon. This practice provides aromatic nuance and fine, textural tannins. The wine is then matured in large format Hungarian Oak Puncheons (500L barrels) that impart a more subtle oak flavor and sculpt the wines elegant, linear shape on the palate. This is a really elegant wine, bursting with varietal character and a screaming value. (Ryan Woodhouse - K&L Domestic Wine Buyer)

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Price: $19.95
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By: Joe Bruno | K&L Staff Member | Review Date: 5/27/2018 | Send Email
Easily one of the best red wine values in store at the moment. Lively aromas of mulberries and dark currants are accented by a nicely balanced palate. Not overly ripe, robust flavors of dark berries present, and silky tannins. A pleasant savory quality on the lengthy finish. A great introduction to Washington state Cabernet Sauvignon, and currently one of the best price points for domestic red wine in store
Top Value!

By: Gary Norton | K&L Staff Member | Review Date: 5/24/2018 | Send Email
This is the perfect wine to introduce yourself to high-quality Cabernet from Washington state - an under-appreciated region that undoubtedly represents the strongest QPR in domestic Bordeaux varietals. This one offers a stemmy mix of red and dark fruits, dried herbs and mocha to round it out. A great little weeknight sipper for less than twenty bucks.

By: Ryan Woodhouse | K&L Staff Member | Review Date: 5/23/2018 | Send Email
What a first release of this wine! Pure Cabernet flavors of blackcurrant, cassis, loganberry, freshly picked mint and dusty earth tones. Medium bodied with fantastic purity and grace. The tannins are fine and silky keeping this lively wine flowing across the palate. Mouth-filling and satisfying yet not at all sweet or jammy. Subtle oak, moderate alcohol and 13.5%, this wine really lets the purity of fruit do all the heavy lifting. An unbelievable value given the quality.

Additional Information:


Cabernet Sauvignon and Blends

- Cabernet Sauvignon has come a long way from its role as a blending varietal, however dominant, in the wines of Bordeaux. Today it is the most planted red varietal in the world. Identified as a descendent of Cabernet Franc and Sauvignon Blanc, the late-ripening Cabernet Sauvignon needs to be planted in warmer climates to fully ripen. Its small berries can easily be identified for their distinctive blue color, thick skins and high tannins. And while the varietal has its own definitive characteristics: green pepper-like aromas and black currant flavors among them, it is perhaps most prized for its ability to convey terroir, vintage and winemaking. A relatively new varietal, Cabernet Sauvignon started making inroads into the wines of the Médoc and Graves in the late-18th century. Today it is also dominant in the up-and-coming Entre-Deux-Mers region of Bordeaux and can also be found in Southwest France. It is the companion varietal to Sangiovese in Italy's Super Tuscans and is planted all over Europe, stretching to lesser-known winegrowing regions like Russia and Lebanon. In the Americas Cabernet Sauvignon has found champions in every nook and cranny of California and among winemakers in Washington, where it complements plantings of Merlot. In South America, Cab thrives in Chile, but can also be found in smaller amounts in Argentina and even in Mexico.

United States

- When people consider domestic wine, they normally think about the state of California. The fine viticultural Region within California, including the Napa Valley, Sonoma, Santa Cruz Mountains, Mendocino and Santa Barbara, are capable of growing grapes of world-class quality. But there's plenty of fabulous wine coming from other states, too. Oregon, Washington and New York are also causing eyebrows (and glassware) to be raised around the world.


- Washington has become one of the most important wine producing states in the United States, and development continues to grow rapidly. In 1969, when California was exploding as a wine producer, Washington had only two wineries, but by 2000 that number had passed 100. Most of Washington's grape crop goes to uses other than wine. Merlot and Chardonnay have been the most successful in Washington. It's interesting to note that Washington's prime wine regions are located at 46° north, along the same latitude as the legendary French wine districts of Bordeaux and Burgundy. During the summer, Washington averages more than two hours more sunlight each day compared to California.