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Passing Time Winery

2017 Block 1311

 

 

Managing Partner Damon Huard: Block 1311 is the first ever vineyard designated Cabernet made by Passing Time. This beautiful 2 acre block sits about 300 feet above the Columbia River at Wallula Vineyard in the Horse Heaven Hills Appelation. Planted to high density with special clone 685 these young vines are producing world class fruit already that winemaker Chris Peterson wanted to let stand alone. This annual small batch offering will be a wine to follow for decades to come. Salute’ to the Benches!

Notably saturated ruby color, lively cherry notes mingle with darker cassis and plum tones, mixed with dark chocolate, star anise, and fresh herb Cabernet complexity. On the palate, red cassis, black cherry, anise seed, mocha, and fresh tarragon. Nicely focused and long on the finish with great acidity, this wine shows great balance and richness. Although a little time in the cellar will help this wine, it can be enjoyed over the following decade or longer. 

Blend: 100% Cabernet Sauvignon  

Wallula Vineyard "The Benches"

Aging: 80% new French oak

Production: 75 cases

 

94 - 96+ Points by Jeb Dunnuck 

"This deep purple-colored effort is a brilliant wine in its own right and has a rock star bouquet of blackcurrants, tobacco leaf, underbrush, and chocolate. It’s deep, full-bodied, has a plush, sexy texture, no hard edges, and a great finish. It’s a no brainer to drink any time over the coming 15 years or more."

- Tasting Date April 11, 2019 

 

94 Points by Wine Advocate 

"The Wine Advocate Block 1311 is named for the jersey numbers of Dan Marino and Damon Huard, respectively. The 2017 Cabernet Sauvignon Block 1311 opens with a beautiful core of rock-laden dark fruit, showing focus and finesse with subtle savory tones and elegant oak spices. This medium to full-bodied Cabernet tastes of black cherry, rustic blackberries, raw chocolate and cardamom spice, with a balanced mid-palate with firm tannins. The finish is long and focused with a soft herbal tone and elegant oak on the aftertaste."

- December 2019 Issue 

 

 

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