97 Points- Jeb Dunnuck
96 Points- Robert Parker's Wine Adocate
93 Points - James Suckling
"The 2015 Feather is 100% Cabernet Sauvignon that was brought up in 90% new French oak barrels. Its inky purple color is followed by a seamless, pure, impeccable balanced Cabernet that has loads of currants, scorched earth, graphite, and espresso aromas and flavors. Deep, rich, gorgeously pure and polished, with building tannin, it's a heavenly Cabernet Sauvignon that has everything you could want. It's the finest vintage to date of this cuvée and it's capable of lasting for 20-25 years."
"The 2015 Feather is lovely, unfurling in the glass with aromas of cassis, blackberries, petroleum jelly and burning embers. On the palate, it's full-bodied, ripe and powerful, with an expansive attack and an ample core of dark berry fruit, underpinned by a fine-grained, stony chassis of ripe tannins. This wine is made by Howell Mountain veteran Randy Dunn, and its profile will be familiar to followers of the wines he produces there."
"Beautful aromas of blackberries, black olives and flowers follow through to a full body. Round, silky tannins and a delicious finish. Shows tension and focus."
Napa Valley vintner, Randy Dunn, brings his artistry and expertise to Washington State to produce small quantities of Cabernet Sauvignon from the Columbia Valley's finest vineyards. His reputation for producing world-class Cabernet spans more than four decades. After making wines at Caymus from 1975-1985, Randy established Dunn Vineyards on Howell Mountain where he continues to craft distinctive wines of high acclaim.
The 2015 Feather is a blend of four distinct Washington State Cabernet Sauvignon growing regions selected to create a complex, layered wine. Equal parts Dionysus (Columbia Valley) and Weinbau (Wahluke Slope) vineyards give the wine its structure and backbone, along with intense fruit flavors. Summit View Vineyard (Walla Walla) adds a dark fruit component, particularly notable on the mid-palate and Sonnet Vineyard (Horse Heaven Hills) brings elegant, refined tannins to the finished blend.
The 2015 Feather is a vibrant, dynamic wine that possesses deep crimson color, supple tannins and balanced acidity. Expressive aromas and flavors of dried Bing cherries and bittersweet chocolate are complemented by hints of red pepper and thyme that gain focus on the mid-palate and add appeal to the wine’s long, layered finish.
Long Shadows Vintners is a collection of seven ultra-premium Columbia Valley wines showcasing the viticultural excellence of the growing region and honoring the internationally acclaimed winemakers who inspired them.
Founded in 2003 by Washington State wine visionary Allen Shoup, the Long Shadows proposition was as simple as it was complex: recruit a cadre of the finest winemakers in the world; give each vintner access to Washington State's best grapes; and outfit a winery to accommodate a diverse group of winemakers' exacting cellar specifications. The idea quickly sold itself, and from the beginning, the wines have enjoyed critical acclaim that has continued to grow vintage after vintage with the style of each wine firmly in place. In addition to the wines, Long Shadows collectively has won numerous awards, including recognition as Food & Wine magazine's "Winery of the Year."
Since the beginning Gilles Nicault, Long Shadows' director of winemaking and viticulture, has overseen the operations of the winery in addition to crafting Chester-Kidder, a Cabernet Sauvignon/Syrah blend. Randy Dunn (Feather Cabernet Sauvignon); John Duval (Sequel Syrah); Philippe Melka (Pirouette Red Wine); and Michel Rolland (Pedestal Merlot) are active partners in their respective wines. Gilles Nicault now crafts Poet's Leap Riesling and Saggi (Sangiovese/Cabernet Sauvignon) in styles that remain true to their original winemakers. Agustin Huneeus, Sr., who is responsible for bringing Philippe Melka into the project, continues to serve on the Long Shadows board of directors.
All of Long Shadows' wines are made in Walla Walla, Washington.
Pair with any rich red meat dish.