At a glance

Producer

Pomum Cellars

Region

Yakima Valley, Washington, USA

Grape variety

Cabernet Sauvignon

Wine type

Red

Body

Full-bodied and Smooth

Sweetness

Dry

Typical price

$32-$38

Tasting profile

Ripe black cherry, cassis, plum, with shades of cedar, baking spice, mocha and a hint of earth.

Evolution: Oak influence mellowing; fruit softening and transitioning to dried and compote characteristics; tannins smoothing.

At peak: At peak, expect harmonious integration of fruit, earth, and spice, with silky tannins and moderate complexity.

Structure

Acidity

Medium

Tannins

Firm, moderately integrated

Alcohol

14-14.5% ABV (typical for Yakima Valley reds)

Aging potential

Moderate to good (10-13 years from vintage); structured for mid-term cellaring

Drinking window

Peak drinking

2023 to 2028

Optimal window

2020 to 2030

Current status

Mature, entering peak but can hold

Current condition

Developing tertiary notes but retaining structure; drinking very well now, can cellar a few more years at peak.

High-quality Washington Cabernets from top vintages and conscientious producers like Pomum typically peak 7-12 years after harvest; 2016 was a warm, even season well suited to the variety, lending the wine robust structure and age-worthiness without overly aggressive tannins.

Food pairing

Grilled ribeye, braised short ribs, lamb chops, mushroom risotto, aged cheddar, or roast duck with cherry sauce.

Serving

Serving temperature

16-18°C / 61-64°F

Decant

Yes (30-60 minutes) — To soften tannins and open up tertiary and aromatic notes.

Sustainability

Sustainability score: 7/10

Pomum Cellars emphasizes sustainable farming in Yakima Valley, including judicious irrigation, minimal synthetic chemical use, focus on soil health, hand harvesting, and local sourcing of barrels and packaging materials. Vineyard partners often practice Integrated Pest Management (IPM).

Pomum Cellars displays a clear commitment to sustainable agriculture through its vineyard sourcing and farming ethos, working with growers who use responsible, low-input viticulture. However, the winery is not certified organic or biodynamic, and eco-impact is lower than many large-scale brands due to local consumption. The absence of a formal certification lessens the score, but overall practices and carbon-conscious distribution are positive.