# A 5 6 Cabernet Sauvignon (2019)

- **Producer:** Aquilini Family Wines
- **Colour:** red
- **Type:** still
- **Grapes:** Cabernet Sauvignon, Cabernet Franc
- **Region:** Washington, United States
- **Style:** Classic
- **Alcohol:** 15.6%
- **Average price:** €40
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 16–18 °C
- **Aromas & flavours:** cherry, plum, blackcurrant, blueberry, violet, herbaceous, cedar, chocolate, coffee, smoke, tobacco

## About this wine

The A56 label by Aquilini Family Wines is a deeply personal tribute to family patriarch Luigi Aquilini, who immigrated to North America in 1956 from Brescia, Italy. Decades later, the family established a premium viticultural footprint in Washington State, acquiring a contiguous 670-acre parcel in the highly acclaimed Red Mountain AVA. In November 2025, Aquilini abruptly ceased all wine production, leaving this 2019 vintage as one of the final, highly sought-after relics of the estate's history.

## Interesting facts

- Named 'A56' to honor patriarch Luigi Aquilini, who immigrated to North America in 1956 from Brescia, Italy.
- The Aquilini family acquired their prized 670-acre Red Mountain estate at auction in 2013 for $8.3 million.
- In late 2025, Aquilini abruptly ceased all wine production, making this 2019 vintage one of the final relics.

## Food pairing

This bold, full-bodied Cabernet Sauvignon requires equally robust dishes. The high alcohol (15.6% ABV) and firm, chewy Red Mountain tannins need rich, fatty proteins like ribeye or braised meats to soften the structural grip. Savory, earthy elements in the food will beautifully complement the wine's complex oak and dark fruit profile.

## Wine making process

Crafted under the direction of elite Washington winemaker Tyler Tennyson, this Cabernet Sauvignon is sourced entirely from estate fruit grown on the high-alkaline volcanic soils of Red Mountain. The grapes benefit from extreme diurnal temperature shifts and sweeping winds, which naturally concentrate sugars and phenolics. Following fermentation, the wine was aged for 22 months in French oak barrels, of which 50% were new, to integrate its powerful structure.