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Paterson, Wash., December 13, 2016 – The inaugural release of the INTRINSIC 2014 Cabernet Sauvignon, a raw yet elegant wine from the famed Columbia Valley in Washington State produced using “extreme” extended maceration, has cemented its place among Washington’s most acclaimed wines in 2016 with not one, but TWO coveted top 100 designations from the country’s leading wine publications: #97 in Wine Enthusiast’s “THE ENTHUSIAST 100 OF 2016” list, and #32 in Wine Spectator’s “Top 100 Wines” in the world list for 2016.
The inaugural release of the INTRINSIC 2014 Cabernet Sauvignon Columbia Valley has received two 92 point scores from leading wine scoring publications, Wine Enthusiast and Wine Spectator magazines.
Today marks the official launch of INTRINSIC™ Wine Co., a raw yet elegant wine from the famed Columbia Valley in Washington State that was produced using a technique called “extreme” extended maceration. INTRINSIC has tremendous complexity because the core of the wine stayed in contact with the grape skins for approximately nine months after harvest. Typical red wine from Washington State spends less than one month on the skins. This prolonged skin contact created a wine that is undeniably unique.
Acclaimed INTRINSIC winemaker, Juan Muñoz-Oca, does not shy away from experimentation or pushing the boundaries of conventional winemaking. For years he has been experimenting with extreme extended maceration. Despite the risk of potentially ruining the grapes if his hypothesis proved incorrect, he believed more could be extracted from the grape skins to create additional layers and depth in the wine. After much trial and error, he crafted an avant-garde style of Cabernet Sauvignon with mellowed tannins and a smooth texture.