Horse Heaven Hills
The 2010 vintage was cool and wet, in fact the coolest temperatures we have seen since our 1st vintage in 1999. Although we had a warm early spring, May & June were very wet. The summer months were mild with few 100° days resulting in slow, even ripening. September was unusually wet but October was gloriously warm and sunny. The wines produced in ’10 have great acidity and a very "Bordeaux-like" style. To ensure complete fruit maturation we lower yields through shoot thinning, leaf stripping and meticulous viticulture practices. Although reduced, fermentation progressed normally. The wines have intense flavors, beautiful color & excellent balance.
The 2010 Horse Heaven Hills Gunselman Bench Cabernet Sauvignon is 100% Cabernet Sauvignon from Gunselman Bench, our estate vineyard. It was aged in 100% new French oak for 23 months. The alcohol by volume is 14%. It was bottled September 2013.
94 Jeb Dunnuck Wine Advocate The 2010 Cabernet Sauvignon Gunselman Bench is an incredible value that gives up notions of creme de cassis, black raspberry, licorice, toast and lead pencil to go with a full-bodied, layered and fabulously balanced profile on the palate. Coming all from Sandy loam soils and aged 23 months in 100% new French
oak, this blockbuster Cabernet Sauvignon will drink nicely for upwards of two decades.
Made by Joe Gunselman, these are serious, age-worthy Bordeaux blends that represent fantastic values. Don’t miss a chance to try some of these! - Jeb Dunnuck (June, 2014)
19/20 Rand Sealey, Review of Washington Wines This 100% Cabernet exhibits a deep ruby color and a lovely, perfumed nose of blackberries, Bing cherries, plums, crushed roses, juniper berry, sandalwood, cigar box, anise and smoldering incense. The dark fruit flavors are deep cored, intermixed with black licorice, Swiss chocolate, French roast and Horse Heaven earth and minerals, On the back, the wine stays focused, with notes of macerated berries, kirsch liqueur, roasted nuts and toasty, integrated oak (100% new French) followed by a lingering, lightly spiced and herbed dryish “old world” tannin finish. Rand Sealey Feb 2015