The 2016 vintage had a very early start with bud break in the vineyard about two weeks ahead of 2015 (the warmest vintage on record). A very mild and warm end to winter plus an exceptionally warm spring led to faster and earlier growth in the vineyards. This allowed us to achieve better canopy management and adjust crop size earlier on in the growing season. Once the summer months were upon us, we quickly thought we could surpass 2015 as the warmest growing season ever. It calmed down a bit in late July and early August returning to more moderate eastern Washington temperatures. Washington State experienced a slight phenomenon in 2016 with a cooler than average start to autumn. Temperatures from late September through middle of October were a bit below average and precipitation was higher as well. This slowed down the rapid ripening rate we were seeing whichallowed the fruit to spend more time on the vines and achieve exceptional ripeness without the worry of higher alcohol levels. The acidity is more noticeable in 2016 but the extended hang time the fruit had in the vineyards plus the extraction protocols in the cellar make these wines very balanced with lush tannins. The wines made in 2016 will be emblematic of a warm vintage with trademark characteristics of a cooler harvest. A blend of 53% Cabernet Sauvignon, 32% Merlot, 9% Cabernet Franc, 2% Malbec, 2% Petit Verdot, 2% Sangiovese.