2013 Figgins Estate Red

(from the estate vineyard on deep silty loam on Mill Creek Road in the foothills of the Blue Mountains at an altitude of 1,500 to 1,750 feet): Very bright ruby-red. Cassis, licorice and stony minerality on the nose, plus a strong minty quality that's probably from the Petit Verdot component. Superconcentrated black fruits hint at creamy depth but are still very tightly wound and in need of patience. The wine's sweetness is nicely countered by an impression of high-altitude acidity. This extract-rich, extremely primary wine offers outstanding promise. The Mill Creek Upland vineyard can be dry-farmed in most years, according to Chris Figgins, as it receives about 22 inches of rain (high for Walla Walla Valley), vs. just 12 at Seven Hills, just 16 miles to the southwest as the vulture flies.

The flagship is the 2013 Estate Red Wine, which is a blend of Cabernet Sauvignon, Merlot and Petit Verdot that spent 20 months in 62% new French oak, with the balance in second fill barrels. Coming from a cooler, higher elevation site on the eastern edge of Walla Walla, this beauty possesses fabulous purity in its cassis and black raspberry fruit, violets, graphite and spring flower-like aromas and flavors. These give way to a full-bodied impeccably balanced 2013 that has fine tannin, nicely integrated acidity and a great finish. I don’t think it has the density of the 2012, but it shines for its overall harmony and purity. This beauty is enjoyable now, but should be at its best from 2020-2033.