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Old vine Cabernet Sauvignon has become the remarkable flagship varietal of the Dionysus Vineyard. In 2008, we started sourcing Cabernet Sauvignon grapes from Block 11 and later experimented with Petit Verdot from Block 13 which adds generous flavors and great texture. We like to do an extended maceration post-fermentation for a total time on skins up to 45 days. During maceration, we fully extract these generous grapes for depth and full flavors.

The summer of 2018 was one of the hottest years on record throughout the eastern side of Washington. We experienced several weeks of 95-degree and higher temperatures; at long last, a cooling trend arrived in August. The stretch of hot weather allowed an extended hang-time, resulting in appealing, complex flavor. This vintage turned out to be truly remarkable, producing lots with bright, fresh notes and seemingly innate balance.
Cabernet Sauvignon from Dionysus Vineyard is exquisite. The 2018 vintage displays an abundance of fruit – boy, oh, boysenberry, is there fruit – but the notes of cigar box, tar, molasses and dark chocolate dominate the initial impression, followed by all of everything that qualifies as a berry (in particular, the blue ones). As you savor, you’ll notice a sprinkling of both fresh and dried herbs on the mid-palate and a hint of sunshine on the finish (yuzu, maybe?) with persistent tannin presence throughout. Put a chill on this and enjoy it right now, or put it in a dark hole for a decade and marvel at how it evolves…because it will do so majestically. Enjoy with Beef Tenderloin with Blackberry Dressing.

"Dionysus Vineyard is one of five vineyards managed by Sagemoor Vineyard Partners, a pioneering group of wine grape growers in Washington State who over 40 years of experimentation now have the right grapes in the right places and the experienced management practices to help them thrive."

Cody Janett, Winemaker

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