Cabernet Sauvignon

  • Family-Owned

  • Vegan Friendly

  • 0g Sugar

Winery: Gilbert Cellars

Maker: Justin Nuefeld (winemaker), Gloria Gilbert (GM)

Region: Horse Heaven Hills AVA, Yakima Valley, WA

Vineyard: River Ridge Vineyard

Notes: Cherry compote, cedar, lemon balm, green peppercorns

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Price per can: $12

Aged: 18 months; 30% new French oak, 70% neutral French oak

Residual Sugar (per 5 oz glass): 0.0 g

ABV: 14.9%

pH: 3.76

75% Cabernet Sauvignon, 25% Merlot

Some luminaries get the keys to the city, the Gilberts got a whole mountain. The 5th generation farming family has been growing in Yakima Valley for over a century and their wines put Washington’s amazing varietals on display with minimal intervention. A family business through and through, Gilbert Cellars is now in the hands of Gloria Gilbert. Building on her family’s legacy, she’s on a mission to make Yakima Valley your next tasting destination and put the very best Washington has to offer in your glass.

This Cabernet Sauvignon is made in the Yakima Valley – a warm, dry pocket of eastern Washington. The climate there brings out the best in bold red grapes like Cabernet Sauvignon and Merlot – stars of the show in Bordeaux. Each sip is so intense, complex, and smooth, you might think you’re in France. Aged 18 months – 30% new French oak, 70% neutral French oak – this wine is silky smooth and finishes clean with a youthful acidity.





  • 100% Recyclable
  • Doesn’t affect the taste
  • No light exposure or oxidation
  • No “corked” wines
One 250 millileter can of wine is equivalent to a third of a bottle of wine.

The watercolor brushstrokes represent the artful blend of reds. The white lines trace the outline of Gilbert Peak in the Cascade Range.

Just about anything – perfect for a dinner party or summer BBQ. Versatile by design, this wine pairs uniquely well with pasta Bolognese, roasted chicken or grilled steaks.

The 2021 growing season was one of the hottest over the last decade, leading to a fruit-forward wine with youthful acidity. The fruit was picked, destemmed, and crushed into individual, 1-ton fermenters. The must had a pre-fermentation maceration of 48 hours at 9-10°C to attain greater color extraction. Once fermentation began, each fermenter was punched down three times daily until the desired level of extraction was achieved. Once the ferments had gone dry, they were pressed off and racked into barrel.

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a photo of the natural beauty of Gilbert cellars in Yakima Valley.

Gilbert Cellars, Yakima Valley

"The 2021 growing season was one of the hottest over the last decade, leading to a fruit-forward wine with youthful acidity. This Cab has a lot of flexibility – you can pair it with just about anything."


Charlie and Gloria Gilbert

Charlie and Gloria Gilbert

Can and glass of wine