MERLOT - COLUMBIA VALLEY, WASHINGTON
Wild Devil is a textbook expression of Washington terroir, created from two of the state’s most celebrated red grape varieties. The sparse, sandy geology of Eastern Washington state forces the grapevines’ roots to penetrate deep into the soil to look for water, and this struggle is reflected in the finished wine's electric, vivid fruit character and firm spine. This is extreme Terroir, where the grapes are born wild and the wines drink wild.
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True to its Washington state origins, Wild Devil displays a sweet, red fruit character that hints at Ranier cherries, red currants and Cascade Mountain raspberries. Structured and intense, this unique expression from the frontier of winegrowing is full bodied and intense, yet polished and elegant.
Steak (of course!), braised short ribs, Portabello mushrooms, aged cheeses, pasta with spicy sausage, high % cacao chocolate.
DEVIL IN THE DETAILS
The meteoric rise in quality of Washington State red wines is reflected in their recent inclusion on some of the most exclusive wine lists in the U.S. Restaurateurs and wine aficionados alike are seduced by the lush textures, concentrated berry fruit and soft tannic framework of these vinous powerhouses.
Perhaps it is owing to the volcanic origins of the soil in which the vines are planted that the wines have such an explosive fruit character. Perhaps it is the sandy, silty loam that forces the roots to dig deep that gives birth to their vivid intensity. One thing we are sure of, Wild Devil gives you a taste of the sauvage, unrestrained deliciousness of Washington State red wine.
APPELLATION: Columbia Valley, Washington
VARIETAL COMPOSITION: 66% Cabernet Sauvignon, 34% Merlot
WINEMAKING PROCESS: The tiny berries produced by these hard-working Cabernet and Merlot vines contain an extremely high ratio of skin to juice, making a skilled winemaking hand critical in order to manage successful extraction. The Wild Devil team has worked with Washington fruit for decades, and the result is a wine of true breed and distinction.
RESIDUAL SUGAR: 2 g/L
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