# Grapesmith & Crusher Cabernet Sauvignon (2023)

- **Producer:** Grapesmith & Crusher
- **Colour:** red
- **Type:** still
- **Grapes:** 100% Cabernet Sauvignon
- **Region:** Washington, United States
- **Style:** Classic
- **Alcohol:** 13.5%
- **Vegan:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 16–18 °C
- **Aromas & flavours:** black cherry, blackcurrant, black plum, ripe fruit, vanilla, cedar, cloves

## About this wine

The Grapesmith & Crusher Cabernet Sauvignon 2023 is a 100% Cabernet Sauvignon from the Columbia Valley, Washington, with fruit primarily from the Wahluke Slope AVA. It is produced by Communal Brands, a company focused on eco-conscious wines that blend tradition with modern ideas. The wine's story is intertwined with a multi-generational family who were pioneers in establishing key Washington AVAs, responsibly farming nearly 2,000 acres. The brand's aesthetic, featuring a vintage typewriter, aims to evoke a sense of simplicity and enjoyment. The producer's philosophy is summarized as 'Good fruit. Good price. Tastes like Washington State Wine.'

## Interesting facts

- Fruit sourced from pioneers of Ancient Lakes and Wahluke Slope AVAs.
- Vineyards planted on original rootstock.
- Producer motto: 'Good fruit. Good price. Tastes like Washington State Wine.'
- Brand imagery evokes a return to basics and simple pleasures.

## Food pairing

The medium tannins and body of this Cabernet Sauvignon are well-suited to complement the protein in red meats, while its fruit profile can stand up to richer sauces. Acidity helps to cut through fattier dishes, cleansing the palate.

## Wine making process

The Grapesmith & Crusher Cabernet Sauvignon is produced from 100% Cabernet Sauvignon grapes. The fruit is sourced from vineyards in the Columbia Valley, Washington, specifically mentioning the Wahluke Slope AVA. Viticulture emphasizes sustainable practices, with vines planted on their original rootstock and a South to North row orientation for optimal sun exposure. The wine undergoes fermentation in stainless steel tanks. Following fermentation, it is aged in French oak barrels, with a portion of new oak contributing to its structure and complexity. The producer's philosophy centers on creating accessible, eco-conscious wines that reflect the Washington State terroir.