2017 Anvil by Forgeron Cabernet Sauvignon

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2017 Anvil by Forgeron Cabernet Sauvignon
2017 Anvil by Forgeron Cabernet Sauvignon

The 2017 vintage was a difficult one to start, coming off one the coldest winters in Eastern Washington’s history.  Despite a late frost our fruit survived. As Spring turned into Summer, Mother Nature delivered an ideal growing season.

Tasting notes

Cabernet Sauvignon from Dionysus Vineyard is truly exquisite, from the dense dark red fruit flavors  to the touch of brightness from the Petit Verdot. A full mouth-feel and long finish adds to the delicious  complexity of the wine. This wine is and will always be a favorite of the Anvil by Forgeron lineup and it will age gracefully through the years, so hold on to it for that special occasion. A perfect pairing for a dish of pan-roasted duck with wild mushrooms.

Download Wine Notes
VarietalCabernet Sauvignon
Varietal Composition88% Cabernet Sauvignon, 12% Petit Verdot
AppellationColumbia Valley
Acid6.1 g/L
Aging28 months in 26% new French oak, 73% neutral French oak
Volume750 ml
Bottling Date03/14/2020
Cases Produced378

93 points, James Suckling

Aromas of rose water, blackberry and red licorice. Full-bodied with lovely richness and depth. Grippy tannins. Dark-fruited with a floral twinge. Good length, too. Drink or hold.

- James Suckling

Located on a southwest facing slope in Pasco, Washington that overlooks the Columbia River. Planted in 1988, Dionysus has some of the oldest vines in Washington State. These old vines benefit from an established root system, regulating vigor and allowing the vines to consistently produce rich, dense and generous grapes. Our rows follow the slope towards the southwest, almost 45 degrees off due north, which allows for nearly perfect sun exposure while minimizing over-ripening. As the sun lowers down in the evenings, both sides of the canopy receive evening sun, lending incredible evenness and consistency to the fruit. 


Old vine Cabernet Sauvignon has become the remarkable flagship varietal of the Dionysus Vineyard. In 2008, we started sourcing Cabernet Sauvignon grapes from Block 11 and later experimented with Petit Verdot from Block 13 which adds generous flavors and great texture. We like to do an extended maceration post-fermentation for a total time on skins up to 45 days. During maceration, we fully extract these generous grapes for depth and full flavors.

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