SHOP / 2012 D2 Red Blend
Varietal
50% Merlot
42% Cabernet Sauvignon
6% Cabernet Franc
2% Petit Verdot
Appellation
Columbia Valley AVA
Aging
Drink Now or Age 5 to 15+ Years
Vineyard
Sourced from over a dozen Columbia Valley Vineyards, including Red Willow, Harrison Hill, Ciel du Cheval, Klipsun, Boushey, DuBrul, Upchurch and Grand Ciel.
2012 D2 Red Blend
Columbia Valley AVA
The notable dark black-purple color suggests a concentrated and ripe vintage. With perfume-scented blueberries, cassis, cherries, raspberries and dried lavender, the nose is enticing. There is also wonderful oak and fruit integration displaying notes of cassis, red plums, tart cherries, cocoa nibs, cedar and Herbs de Provence. Mouthwatering ripe tannins give way to a long and dramatic finish reinforcing a rich and complete D2 that will give satisfaction for years to come.
93 Points
— Jeb Dunnuck, Robert Parker's Wine Advocate
93 Points
Functioning as a second wine, the 2012 D2 Proprietary Red Wine checks in as a blend of 50% Merlot, 42% Cabernet Sauvignon, 8% Cabernet Franc that spent 20 months in 100% new French oak. It’s one hell of a second wine and offers up awesome notes of blackcurrants, wood smoke, graphite, chocolate, truffle and damp earth to go with a full-bodied, ripe, layered and still focused and lively profile on the palate. This is a serious wine on all accounts and it has beautifully integrated acidity, moderate, sweet tannin and a great finish. It’s easy to appreciate now, but will also have 20 years of overall longevity.
June 2015
Additional Scores:
93+
Vinous
93
Owen Bargreen
93
Wine Spectator
Behind the Wine
2012 D2 Red Blend
Always leading with Merlot, D2 is a traditional Bordeaux-style blend sourced from over a dozen of the state’s most prestigious vineyards across the Columbia Valley to create the ultimate expression of Washington State terroir.
Vineyards
Sourced from over a dozen Columbia Valley Vineyards, including Red Willow, Harrison Hill, Ciel du Cheval, Klipsun, Boushey, DuBrul, Upchurch and Grand Ciel.
Winemaking
Cold soaked 24-36 hours, fermented for 12-14 days on skin, and aged 18 months in 100% French oak (55% new).