From Saint Michelle Wine Estates and Columbia Crest comes a new brand, Intrinsic and new experiment to making red wine. Juan Muñoz Oca, head wine maker at Columbia Crest and the wine making team decided instead of removing the skins after 7 to 10 days, how would the wine taste if we left the skin together with the juice for 9 months? This gives birth to a new way of making wine! The 2017 Intrinsic Cabernet Sauvignon was sent as a #sample for us to try. We love trying new wines out of Washington State and this is definitely a new wine. First produced in 2014 and it really seems like they have perfected the process.
At first it really didn’t open up after 2 hours, but at 3 hours, it was ready. The wine has an inky black color with aromas of dark cherries, fruity but not too fruity. The taste was of soft raspberries with a hint of caramel and the tannins were soft for such a young wine. The finish reminded me of a Zinfandel with hints of spice. This is a wine that won’t break the bank, runs about $22 a bottle.