97% Cabernet Sauvignon, 3% Petit Verdot

Food pairings: Grilled steak, roasted lamb with herbs, sage-rubbed pork, hard cheeses and dishes with dried herbs and black fruit.

Winemaking: Tank and bin fermentations for 14–27 days, then aged on fine lees for 20 months and racked once before bottling. Oak program: 38% new French oak and 4% new Wisconsin oak.

Vineyards and terroir: Columbia Valley fruit from Southwind Estate, Stone Tree, Dionysus and Four Feathers. The blend shows the valley's mix of black fruit, sagebrush and fine structure.

Family and history: Brothers Chad and Corey Johnson founded Dusted Valley in Walla Walla, building a reputation for polished Columbia Valley Cabernet and a family tasting room culture rooted in the valley.

In the pictures: Dusted Valley estate and vines at golden hour (courtesy of Dusted Valley); the Dusted Valley winery (courtesy of Dusted Valley); and Southwind Estate vineyard (courtesy of Dusted Valley / Dreyfus, Ashby & Co.).