A new endeavor for Doug Frost brings us some forward-thinking wine from Walla Walla Washington. Doug is a Master of Wine and Master Sommelier as well as an author and wine consultant based in Kansas City, Missouri. Frost is one of three individuals in the world to hold simultaneously the Master of Wine and Master Sommelier titles, achieving his MS in 1991 and MW in 1993. The Wine Spectator has bestowed the accolade of Master of Spirits on Mr. Frost. Frost brought on a great second set of hands in Taylor Oswald to help and over see the winemaking. Oswald has been with the Echolands Winery project since its inception; he has been working in the Walla Walla wine community for more than a decade.
Seven Hills Vineyard is one of the Pacific Northwest’s oldest and most respected vineyards – the location of the wine on the Oregon side of the Walla Walla Valley offers some summer warmth and solar power, but the site can be quite windy at times. That wind lessens the problems with mildew and humidity pressures, but can cause issues with flowering, hampering even ripening and balanced fruit, making vineyard diligence very crucial.
The blend of 40% Cabernet Sauvignon, 40% Merlot, 18% Cabernet Franc and 2% Petit Verdot is built upon individually fermented and aged lots from the Seven Hills Vineyard. About one-third new oak, and only French oak, is used and that is from a short list of coopers Those barrels let the wine ag for about 18 months.
Their style is a bit more restrained than other Seven Hills Vineyards wine in general. Though Cabernet Franc is only a small portion of the overall blend, the floral character of the grape is evident. More prominent are the expressions of Cabernet Sauvignon and Merlot in the way of plum, black cherry, blueberry, tea, and cedar flavors.