Duckhorn’s Washington state Canvasback cabernet sauvignon speaks to terroir, value, and quality
California producers have been buying land in Washington state recently, something that surprised a lot of people. But why not? Land prices in Washington are a fraction of what they are in Napa Valley, where Duckhorn Vineyards makes its highly-rated red wines. So Washington gives it a chance to make quality wine, like the Canvasback cabernet sauvignon, for half of what its Napa wine costs.
And the Canvasback cabernet sauvignon ($37, sample, 14.5%) does Washington proud. In this, it tastes like Washington state wine, and not an extracted, overripe Duckhorn Napa knockoff. The company and Canvasback winemaker Brian Rudin deserve much credit for this; given the way wine works, it would have been much easier – and more expected – to do it the Napa way.
Instead, look for more freshness, juicy cherry fruit, some green herbs (thyme?), and even some spice. It’s not a heavy wine, and as young as it is, should age a little – the fruit will become less juicy and the wine will get rounder and fuller. Best yet, Rudin didn’t get carried away with the oak. There’s enough there to do what needs to be done with cabernet, but not so much that it gets in the way of the wine.
Highly recommended, and just the thing for a dinner party or spring holiday with prime rib or any fancy red meat.