Wine Enthusiast:  Rated as Excellent, extremely well made and highly recommended.  "This is the vinous equivalent of a high-wire acrobatic performance. Bright, impeccably clean red currant and raspberry fruit is sculpted into a tight and balanced wine underscored with black olive. Everything is ripe and polished and, most importantly, proportionate, including the alcohol, a moderate 13.8%."   Aug 2008.

Winery:  "Our 2005 Cabernet Sauvignon is once again made from a blend of our Estate Waliser Vineyard and Yellow Jacket Vineyard. The vineyards are planted on old cobblestone river bed soils, providing the wine with unique and distinct earthy minerality qualities, but the wine is really defined by the big fruity backbone of cranberry and pomegranate flavors. This wine is 100% Cabernet Sauvignon."

Wired For Wine:  The high-wire act in this fantastic Beresan Cab requires bold flavors in order to perform.  Beef, steak and lamb will go beautifully with the balance and superb proportion of this wine, as will game and game birds.  While you're pondering your choices, have a luscious glass with a small serving of Wensleydale, a firm mild cow's milk cheese.  The combination is the perfect way to get your culinary juices revved for a memorable meal.  Our first choice, hands down, is a steak au poivre.  The rich, hearty sauce is earthy and powerful, and perfect for showing off the wine's flavor.  The black pepper manages the tannins like a skilled ringmaster, allowing the bright fruits to showcase the meat.  Serve it with oven-roasted potatoes tossed with olive oil, and sea salt, and some sautéed spinach with garlic.  Dark mushrooms done your favorite way are also a delicious choice.  If you're more in the mood for lamb, the black olive note in the Beresan will pair famously with lamb steaks with Greek-inspired tomato sauce.  For the grand finale, we love the Beresan with a decadent, not-too-sweet bittersweet chocolate pot de crème.  At this point gourmands, all that's left to do is hold up the applause sign! 

Size:  750ml
Vintage:  2005
Varietal:  100% Cabernet Sauvignon
Fermentation:  Punch down 2-3 times daily, followed by pressing and primary fermentation; racked into oak barrels and inoculated for malolactic fermentation.
Aging:  21 months in 35% new French oak and 65% neutral barrels.
Alcohol:  13.8%
Region:  Walla Walla Valley, Washington
Production:  380 dozen