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2019 Aura

2019 Aura

Grape: 100% Cabernet Sauvignon; 13.8% ABV

Color: Rich Purple

Nose: Baked Cherry Crisp, Woodsy, Honey, Jasmine, Hint of Black Truffle.

Palate: Deep, Dark, Very Dense, Juicy Boysenberry, Black Currant and Pencil Shavings, Yet Ethereal on the Palate. Sophisticated Fruit-Tannin Structure, More Meat than Fat, but the Meat is High Density Fruit and Pencil Shavings, not Savoriness. Finishes Pretty and with Woodsy, Dried Fruit and Menthol Flavors. The American Cousin to a Great Right Bank Bordeaux.

Winemaking: Grapes Crushed and Destemmed into Small Bins; Hand-Punched Down Three times a Day During Fermentation; Must Pressed into 30-50% New French and American Oak after Primary Fermentation; Remains in Barrel 20-24 Months where it undergoes Malolactic Fermentation and Aging before Bottling.

Very limited production, small-batch vintages, Aura 2019 comes to you with its growing year reflected in its color, structure, and elegance.

$50.00
$50.00
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How Your Purchase Matters

A purchase of 1-3 bottles = $5/bottle donated
4-6 bottles = $6/bottle donated
7-12+ bottles = $7/bottle donated

Reviews

Sean Sullivan, Northwest Wine Report, 2023

"This is a blend of three-quarters Cabernet Sauvignon and one-quarter Tempranillo. Aged 20 months in French oak (50% new), the aromas offer notes of berry, flower, cherry, anise, pencil eraser, cough medicine, and fresh herb. Pleasing, plump-feeling flavors follow, backed by lightly grainy tannins. There are a lot of good things happening. Give it a long decant and pair it with something bold. Grilled steak would do nicely. 13.5% alcohol. 959 cases produced. Natural cork."

Wine Specifics

  • Alcohol 13.5%
  • Columbia Valley AVA
  • Single vineyard: Rock Flour Hill; family owned/run, sustainably farmed
  • Nose: tart cherry, iron, mineral
  • Palate: medium body, Bing cherry, cedar, roasted beets; satiny texture
  • Finish: elegant with cherry truffle and velvety tannins
  • Drink now and over the next five to ten (5-10) years

Wine Making

Grapes crushed and destemmed into small bins; hand-punched down three times a day during fermentation; must pressed into 30-50% new French and American Oak after primary fermentation; remains in barrel 20-24 months where it undergoes malolactic fermentation and aging before bottling.

Flat-Rate Shipping

  • 1-3 Bottles: $20/$55 AK & HI
  • 4-6 Bottles: $25/$75 AK & HI
  • 7-12 Bottles: $30/$110 AK & HI

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