Feather 2020 Cabernet Sauvignon

LS - Feather - LabelFEATHER 2020 Cabernet Sauvignon

Columbia Valley, Washington

LS - Feather - Winemaker Pic - Randy DunnWINEMAKER – Randy Dunn
Randy Dunn is one of the world’s most celebrated makers of extraordinary Cabernet Sauvignons. Dunn established his reputation at Caymus Winery from 1975 to 1985, where his Cabernet Sauvignons became the benchmark for the industry. In addition, his artistry shaped other premium wineries that now enjoy an acclaimed place in the sun (Pahlmeyer, Livingston, La Jota and others). Since 1979, Dunn has produced roughly 5,000 cases a year of his Dunn Vineyards Cabernet Sauvignons. Randy is known not only for his famous wines, but for his philosophy on how to make wine. He does it his way – leaving the floor of the Napa Valley “to corn and melon farmers,” he tends his vines in the red stony soil of Howell Mountain. There are no road signs; no retail sales. And don’t look for him in a winery tour. No time for that, as Randy spends his quiet hours making his wonderful heirloom wines.

The 2020 Feather combines three distinct Washington State Cabernet Sauvignon growing regions to create a complex, layered wine. Weinbau (Wahluke Slope) gives Feather its texture and backbone. Dionysus Vineyard (White Bluffs) brings dark fruit. Bacchus and Sagemoor vineyards (White Bluffs) add elegance and lush, dark character. Sonnet Vineyard (Horse Heaven Hills) contributes to the wine’s silky texture and appealing earthiness.

Vintage Notes: The 2020 growing season was marked by low yields, a hot summer, and extended fall hang time that produced spectacular wines with outstanding flavors, texture, and vibrancy. After a typical bud break in mid-April, May temperatures were moderate. The weather cooled in June, then warmed in July and August, with a few heat spikes along the way. Just when it seemed harvest would be rushed, ripening conditions decelerated in Washington and photosynthesis slowed enough to avoid high sugar accumulation and protect the acidity in the grapes.

Hand-harvested grapes were picked at the peak of ripeness, then sorted, lightly crushed, and fermented in small stainless-steel tanks. Once fermentation was underway, the cellar crew vigorously pumped over the cap to extract color and structure. As fermentation neared completion, pump overs were handled more gently to further extract color and flavor without imparting harsh tannins. When ready for barrel, the wine was aged 22 months in French oak, 85% new.

98 points – Wine Advocate
96 points – Jeb Dunnuck
94 points – Antonio Galloni’s Vinous Media
94 points – James Suckling

LS – Feather – Label

LS – Feather 2020 – Tech Sheet

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Posted on

October 27, 2014