2019 Arctos - 750 ml
Cabernet Sauvignon
490 Cases Produced
Released TBA
Harvest: Hand-picked, 9/22 -10//2018
Vineyards: 100% Stillwater Creek Vineyard
Yield: 2.08 to 4.13 Tons per Acre
Fermentation/Maceration Length: 10 to 23 days
Oak Aging: 100% French oak, 79% new (Demptos, Saury, Sylvain, Taransaud)
Time in Barrel: 22 Months
Date Bottled: 7/7 – 7/8/2020
| Vintage | 2019 |
| Appellation | Columbia Valley |
| Vineyard | Stillwater Creek |
| Harvest Date | 09/27/2019 |
| Alcohol | 14.80% |
| Volume | 750 ml |
| Bottling Date | 07/29/2021 |
| Cases Produced | 492 |
|
VINTAGE |
WINE |
RATING |
REVIEWER |
QUOTED REVIEW |
|
2019 |
ARCTOS Cabernet Sauvignon |
93 |
Dr. Owen Bargreen, WA Wine Blog |
Sourced from the Stillwater Creek Vineyard, the flat out delicious 2019 ‘Arctos’ is a Cabernet Sauvignon wine that has 13% Petit Verdot blended in. It is complex and delicious to savor right now. Black Forest Cake, huckleberry, Cuban cigar and shades of black licorice all parade on the palate. Medium to full-bodied, and highly poised, enjoy this beauty now and over the next twelve plus years. Drink 2023-2035 |
|
2019 |
ARCTOS Cabernet Sauvignon |
92 - Cellar Stocker |
Sean P. Sullivan, Northwest Wine Report |
Baer has long sourced fruit from Stillwater Creek, but this is the first vintage of the Arctos to bear the Royal Slope label. The aromas reach up from the glass with notes of dark chocolate, plum, savory herb, black tea, and spice. Full-bodied, creamy feeling dark chocolate and black cherry flavors follow, with raspberry accents, mixing fruit and barrel. Firm tannins and bright acid back it all up. The balance is impeccable. It’s classic Baer. Best from 2026 to 2032. 14.8% alcohol. Natural cork. 500 cases produced. |
Consulting Winemaker
Erica Orr has worked in the wine industry since 1998. Her first harvest was with Cathy Corison in the Napa Valley. That experience prompted Erica to enroll in the enology master’s degree program at UC Davis where she researched the indigenous yeast microflora in native chardonnay barrel fermentations. She completed her master’s degree in 2003.
In addition to her master’s degree from UC Davis, Erica’s scientific training includes a bachelor’s degree in biochemistry from UC Berkeley and three years of research experience as a biochemistry lab technician for 2009 Nobel Laureate Dr. Elizabeth Blackburn at UC San Francisco.
As a San Francisco Bay Area native, she is passionate about food and wine, and dedicated to quality-oriented, thoughtful winemaking.
