BOX09

A Taste of Sagemoor

Sagemoor Red and White Wines | $118

After 40+ years of tending the vines for others—watching, learning, and waiting—our time has come. These three wines are a few of our very first wines in an ongoing collaboration between our vineyard crew and Washington’s finest winemakers.

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  • 2014

    Stars in a Row | Cabernet Sauvignon
    Sagemoor

  • 2016

    Without Rehearsal | Sauvignon Blanc/Semillon
    Sagemoor

  • 2016

    Carving Blocks | Dry Riesling
    Sagemoor

Vintage Story

Bacchus Vineyard’s block 3 has long been a favorite of our boss, Kent Waliser. Originally planted in 1972, the fruit on these Cabernet Sauvignon vines is stunning and steadfast, year after year producing big, complex flavors. Award-winning wines are a regular occurrence from this block, and a few celebrated winemakers hold all of the contracts to these grapes. One of those winemakers is John Abbott.

John knows these rows as much as anyone. He’s been making wine from Bacchus since 1997 when he was winemaker at Canoe Ridge Vineyard. He took the winemaking helm at Abeja in 2002, coincidentally the same year Kent Waliser took over operations for Sagemoor. John describes standing among vines that were planted almost 50 years ago as “a powerful experience.” For Kent, standing in these same rows was the deciding factor for taking the Sagemoor job.

“I know how many times in the last 40 years these vines could’ve frozen back to the ground, but haven’t. I felt star-struck by their quiet strength. Instead of thinking about all the work I had in front of me, these old vines suggested something very special about Sagemoor.”

“I think about their history” says John, “with hot summers and cold winters being only part of what Mother Nature has thrown at these vines. As they grow older and wiser, they bring me with them.”

Originally planted in 1972, the fruit on these Cabernet Sauvignon vines is stunning and steadfast, year after year producing big, complex flavors.

And so it goes that two highly skilled men with different talents but similar passions met for the first time in 2002, the root system for Stars in a Row already beneath their feet.

Using Bacchus block 3 as the anchor was an absolute must for Sagemoor’s inaugural Cabernet. Together, John and Kent then chose the building blocks from the collection of vineyards whose role in Washington’s wine history can’t be overstated. Says John, “What an honor to tell the story of these vines from the perspective of those who are in the vineyard every day.”

Kent explains, “This bottle is carefully finessed by rows and pick dates. We covered a lot of ground to find the just-right Cabernet notes from Bacchus block 9 and Dionysus block 14. We picked each block twice, about a week apart. We found extra intrigue with Cabernet from our namesake Sagemoor, and then finished with Merlot from Weinbau block 12.”

John Abbott’s long experience with our land has created a bottle of red that humbles us.  The brute strength of Bacchus is tamed by the silky elegance of Dionysus. Dried rosemary and thyme from those old Cabernet vines. Rich, dark chocolate from Weinbau’s Merlot adds mid-palate texture. A hint of dried cherries, a whiff of cedar box. This bouquet worth lingering over is a worthy lead-in to the layers in each sip.

Thank you, John Abbott. Thank you, Columbia Valley. And thank you, reader, for indulging us.

details

BOTTLE NOTES

WINERY
Wines of Sagemoor

WINEMAKER
John Abbott, Devona

APPELLATION
Columbia Valley

VINEYARDS
Bacchus, Dionysus, Sagemoor, Weinbau

BLEND
92% Cabernet Sauvignon
8% Merlot

ALCOHOL
14.8%

PRODUCTION NOTES

Harvest Date
Bacchus Cabernet blocks 3 and 9, Sept 24, Oct 12
Dionysus Cabernet block 14, Sept 24, Oct 12
Sagemoor Cabernet block 204, Oct 11
Weinbau Merlot block 12, Sept 27

TASTING NOTES

The brute strength of
Bacchus is tamed by the silky elegance of Dionysus.
Dried rosemary and thyme from those old Cabernet
vines. Rich, dark chocolate from Weinbau’s Merlot
adds mid-palate texture. A hint of dried cherries,
a whiff of cedar box. This bouquet worth lingering
over is a worthy lead-in to the layers in each sip.

ACCOLADES

Vintage Story

At the end of August in 2016, Lacey was standing among rare, unclaimed Sauvignon Blanc in our Bacchus Vineyard. A solid amount still dangling on the vine. “The fruit goes to premium wineries so I knew we had something distinctive hanging here, and we had a special winemaker able to receive it. I had to make the call.”

That special winemaker is Ali Mayfield. As 2016 harvest approached, we knew beautiful grapes would remain after fulfilling all winemaker requests, so we brainstormed dream partners for our very first white wine collaboration. Ali, and her great reputation for working with white grapes, was the aspirational “get”. We approached her with the idea to make wine with our grapes before we knew what or when.

And she said yes!

A viscous mouthfeel. Unreserved minerality. A medley of soft melon and palate-tickling citrus zest. Gorgeous balance and a silky smooth finish. We love it alone but even more so with lunch.

So, Lacey worked into the night, using the last hours of sunlight to fill a truck and send it off to Walla Walla. Ali was waiting at the other end to receive the Sauvignon Blanc, her first ever attempt to work with the varietal. “It’s a tricky grape, it’s so fragile and it oxidizes quickly. But I love a good challenge,” Ali says.

Another block of Sauv Blanc came up in Gamache Vineyard—a site whose flavor profiles we couldn’t yet truly predict. But we know grapes and soil, and our instinct said these would enhance our blend. And finally, for the extra-crucial Semillon, our Dionysus Vineyard smiled on us with ripe, rose-gold clusters that tasted like sliced pears hanging on the vine. The voluptuous oomph for our white Bordeaux dream had arrived.

“Without Rehearsal” is as honest a name as they come. We’d never made our own white wine. It has fruit from a vineyard we couldn’t fully predict. The two women behind it were working together for the first time. Our winemaker had never worked with the main grape.

The effort paid off. This wine has everything. A viscous mouthfeel. Unreserved minerality. A medley of soft melon and palate-tickling citrus zest. Gorgeous balance and a silky smooth finish. We love it alone but even more so with lunch.

details

BOTTLE NOTES

WINERY
Wines of Sagemoor

WINEMAKER
Ali Mayfield, The Walls

APPELLATION
Columbia Valley

VINEYARDS
Bacchus, Dionysus, Gamache

BLEND
68% Sauvignon Blanc
32% Semillon

ALCOHOL
14.3%

PRODUCTION NOTES

Harvest Date
Bacchus Sauv Blanc, Aug 27
Gamache Sauv Blanc, Sept 19
Dionysus Semillon, Sept 30

TASTING NOTES

A viscous mouthfeel. Unreserved minerality. A medley of soft melon and palate-tickling citrus zest. Gorgeous balance and a silky smooth finish. We love it alone but even more so with lunch.

ACCOLADES

Vintage Story

“My job is to raise the best grapes possible for other people’s projects,” says Lacey. “But the harvest of 2016 was so abundant we had ample grapes to keep for ourselves. Cherry-picking the vineyards for our own project… It was fun!”

“It was so incredible to field sample with Lacey and find the clusters that built this wine,” Ali tells us. “The great Rieslings of the world are not allowed to get super ripe, and we were harvesting with a singularly-focused dry style in mind.”

From Lacey: “In the vineyard, if we tasted hints of stone fruit in our Riesling grapes, we harvested immediately. The stone-fruit stage of ripeness can offer incredible floral aromas in the final product. Once the stone fruit ripens to more peachy, you make a different wine altogether.”

We absolutely love Riesling at Sagemoor. This racy, aromatic bottle is one reason why.

 

Ali’s experience with Riesling is the final touch that tilts this bottling to a global style. Lacey brings a strong Washington perspective to the table, “Ali opened my eyes to German influences on our home soil. She took me a step out of my ‘home palate’. Thanks, Ali!”

The final blend is 70% from two blocks in Bacchus growing German clones (Geisenheim 198 and Neustedt 90 for you clone geeks). The other 30% is special old vine Riesling (1983 plantings) in Gamache Vineyard which brings incredible freshness and acid. Ali’s crew immediately destemmed all grapes as they came in to maintain varietal purity.

Final answer? The ambrosial aromatics are alive and well. Medium-bodied palate is rich with pear, white peach, and limestone minerals. Bright and balanced acidity makes for a very clean finish. We absolutely love Riesling at Sagemoor. This racy, aromatic bottle is one reason why.

details

BOTTLE NOTES

WINERY
Wines of Sagemoor

WINEMAKER
Ali Mayfield, The Walls

APPELLATION
Columbia Valley

VINEYARDS
Bacchus, Gamache

BLEND
100% Riesling

ALCOHOL
13.05%

PRODUCTION NOTES

Harvest Date
Bacchus Riesling, Sept 19
Gamache Riesling, Oct 28

TASTING NOTES

Ambrosial aromatics are well-accounted for here. Medium-bodied palate is rich with pear, white peach, and limestone minerals. Bright and balanced acidity makes for a very clean finish.

ACCOLADES

  • 2014

    Stars in a Row | Cabernet Sauvignon
    Sagemoor

Vintage Story

Bacchus Vineyard’s block 3 has long been a favorite of our boss, Kent Waliser. Originally planted in 1972, the fruit on these Cabernet Sauvignon vines is stunning and steadfast, year after year producing big, complex flavors. Award-winning wines are a regular occurrence from this block, and a few celebrated winemakers hold all of the contracts to these grapes. One of those winemakers is John Abbott.

John knows these rows as much as anyone. He’s been making wine from Bacchus since 1997 when he was winemaker at Canoe Ridge Vineyard. He took the winemaking helm at Abeja in 2002, coincidentally the same year Kent Waliser took over operations for Sagemoor. John describes standing among vines that were planted almost 50 years ago as “a powerful experience.” For Kent, standing in these same rows was the deciding factor for taking the Sagemoor job.

“I know how many times in the last 40 years these vines could’ve frozen back to the ground, but haven’t. I felt star-struck by their quiet strength. Instead of thinking about all the work I had in front of me, these old vines suggested something very special about Sagemoor.”

“I think about their history” says John, “with hot summers and cold winters being only part of what Mother Nature has thrown at these vines. As they grow older and wiser, they bring me with them.”

Originally planted in 1972, the fruit on these Cabernet Sauvignon vines is stunning and steadfast, year after year producing big, complex flavors.

And so it goes that two highly skilled men with different talents but similar passions met for the first time in 2002, the root system for Stars in a Row already beneath their feet.

Using Bacchus block 3 as the anchor was an absolute must for Sagemoor’s inaugural Cabernet. Together, John and Kent then chose the building blocks from the collection of vineyards whose role in Washington’s wine history can’t be overstated. Says John, “What an honor to tell the story of these vines from the perspective of those who are in the vineyard every day.”

Kent explains, “This bottle is carefully finessed by rows and pick dates. We covered a lot of ground to find the just-right Cabernet notes from Bacchus block 9 and Dionysus block 14. We picked each block twice, about a week apart. We found extra intrigue with Cabernet from our namesake Sagemoor, and then finished with Merlot from Weinbau block 12.”

John Abbott’s long experience with our land has created a bottle of red that humbles us.  The brute strength of Bacchus is tamed by the silky elegance of Dionysus. Dried rosemary and thyme from those old Cabernet vines. Rich, dark chocolate from Weinbau’s Merlot adds mid-palate texture. A hint of dried cherries, a whiff of cedar box. This bouquet worth lingering over is a worthy lead-in to the layers in each sip.

Thank you, John Abbott. Thank you, Columbia Valley. And thank you, reader, for indulging us.

details

BOTTLE NOTES

WINERY
Wines of Sagemoor

WINEMAKER
John Abbott, Devona

APPELLATION
Columbia Valley

VINEYARDS
Bacchus, Dionysus, Sagemoor, Weinbau

BLEND
92% Cabernet Sauvignon
8% Merlot

ALCOHOL
14.8%

PRODUCTION NOTES

Harvest Date
Bacchus Cabernet blocks 3 and 9, Sept 24, Oct 12
Dionysus Cabernet block 14, Sept 24, Oct 12
Sagemoor Cabernet block 204, Oct 11
Weinbau Merlot block 12, Sept 27

TASTING NOTES

The brute strength of
Bacchus is tamed by the silky elegance of Dionysus.
Dried rosemary and thyme from those old Cabernet
vines. Rich, dark chocolate from Weinbau’s Merlot
adds mid-palate texture. A hint of dried cherries,
a whiff of cedar box. This bouquet worth lingering
over is a worthy lead-in to the layers in each sip.

ACCOLADES

  • 2016

    Without Rehearsal | Sauvignon Blanc/Semillon
    Sagemoor

Vintage Story

At the end of August in 2016, Lacey was standing among rare, unclaimed Sauvignon Blanc in our Bacchus Vineyard. A solid amount still dangling on the vine. “The fruit goes to premium wineries so I knew we had something distinctive hanging here, and we had a special winemaker able to receive it. I had to make the call.”

That special winemaker is Ali Mayfield. As 2016 harvest approached, we knew beautiful grapes would remain after fulfilling all winemaker requests, so we brainstormed dream partners for our very first white wine collaboration. Ali, and her great reputation for working with white grapes, was the aspirational “get”. We approached her with the idea to make wine with our grapes before we knew what or when.

And she said yes!

A viscous mouthfeel. Unreserved minerality. A medley of soft melon and palate-tickling citrus zest. Gorgeous balance and a silky smooth finish. We love it alone but even more so with lunch.

So, Lacey worked into the night, using the last hours of sunlight to fill a truck and send it off to Walla Walla. Ali was waiting at the other end to receive the Sauvignon Blanc, her first ever attempt to work with the varietal. “It’s a tricky grape, it’s so fragile and it oxidizes quickly. But I love a good challenge,” Ali says.

Another block of Sauv Blanc came up in Gamache Vineyard—a site whose flavor profiles we couldn’t yet truly predict. But we know grapes and soil, and our instinct said these would enhance our blend. And finally, for the extra-crucial Semillon, our Dionysus Vineyard smiled on us with ripe, rose-gold clusters that tasted like sliced pears hanging on the vine. The voluptuous oomph for our white Bordeaux dream had arrived.

“Without Rehearsal” is as honest a name as they come. We’d never made our own white wine. It has fruit from a vineyard we couldn’t fully predict. The two women behind it were working together for the first time. Our winemaker had never worked with the main grape.

The effort paid off. This wine has everything. A viscous mouthfeel. Unreserved minerality. A medley of soft melon and palate-tickling citrus zest. Gorgeous balance and a silky smooth finish. We love it alone but even more so with lunch.

details

BOTTLE NOTES

WINERY
Wines of Sagemoor

WINEMAKER
Ali Mayfield, The Walls

APPELLATION
Columbia Valley

VINEYARDS
Bacchus, Dionysus, Gamache

BLEND
68% Sauvignon Blanc
32% Semillon

ALCOHOL
14.3%

PRODUCTION NOTES

Harvest Date
Bacchus Sauv Blanc, Aug 27
Gamache Sauv Blanc, Sept 19
Dionysus Semillon, Sept 30

TASTING NOTES

A viscous mouthfeel. Unreserved minerality. A medley of soft melon and palate-tickling citrus zest. Gorgeous balance and a silky smooth finish. We love it alone but even more so with lunch.

ACCOLADES

  • 2016

    Carving Blocks | Dry Riesling
    Sagemoor

Vintage Story

“My job is to raise the best grapes possible for other people’s projects,” says Lacey. “But the harvest of 2016 was so abundant we had ample grapes to keep for ourselves. Cherry-picking the vineyards for our own project… It was fun!”

“It was so incredible to field sample with Lacey and find the clusters that built this wine,” Ali tells us. “The great Rieslings of the world are not allowed to get super ripe, and we were harvesting with a singularly-focused dry style in mind.”

From Lacey: “In the vineyard, if we tasted hints of stone fruit in our Riesling grapes, we harvested immediately. The stone-fruit stage of ripeness can offer incredible floral aromas in the final product. Once the stone fruit ripens to more peachy, you make a different wine altogether.”

We absolutely love Riesling at Sagemoor. This racy, aromatic bottle is one reason why.

 

Ali’s experience with Riesling is the final touch that tilts this bottling to a global style. Lacey brings a strong Washington perspective to the table, “Ali opened my eyes to German influences on our home soil. She took me a step out of my ‘home palate’. Thanks, Ali!”

The final blend is 70% from two blocks in Bacchus growing German clones (Geisenheim 198 and Neustedt 90 for you clone geeks). The other 30% is special old vine Riesling (1983 plantings) in Gamache Vineyard which brings incredible freshness and acid. Ali’s crew immediately destemmed all grapes as they came in to maintain varietal purity.

Final answer? The ambrosial aromatics are alive and well. Medium-bodied palate is rich with pear, white peach, and limestone minerals. Bright and balanced acidity makes for a very clean finish. We absolutely love Riesling at Sagemoor. This racy, aromatic bottle is one reason why.

details

BOTTLE NOTES

WINERY
Wines of Sagemoor

WINEMAKER
Ali Mayfield, The Walls

APPELLATION
Columbia Valley

VINEYARDS
Bacchus, Gamache

BLEND
100% Riesling

ALCOHOL
13.05%

PRODUCTION NOTES

Harvest Date
Bacchus Riesling, Sept 19
Gamache Riesling, Oct 28

TASTING NOTES

Ambrosial aromatics are well-accounted for here. Medium-bodied palate is rich with pear, white peach, and limestone minerals. Bright and balanced acidity makes for a very clean finish.

ACCOLADES

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