Avennia Gravura Columbia Valley 2016  - Last Bottle

Avennia Gravura Columbia Valley 2016




Best Web


Last Bottle

It’s BACK! The Bordeaux-styled blend that launched a thousand emails asking for more! HERE. YOU. GO! 94 POINTS from Jeb Dunnuck (plus 93 and 92s from some others) and the rocking great 2016 vintage with some vines dating back to the 70s!! You all flipped on the last one, the 2016 is even better! NOT FOR THE SHY AT HEART!

Amazing juice at our best-in-the-world price. This is like “word salad” type vino -- all three of us tasters here were wide-eyed, popping around terms like “blueberry hoisin”, “bucking bronco” and “perfumed chocolate cake” and all manner of kooky wine descriptor madness. This is 48% Cabernet Sauvignon, 41% Merlot, and the balance Cabernet Franc, aged 20 months in 60% new French oak, and it combines deep, powerful dark fruits and cool spiciness with tobacco, leather and perfume notes. Wow! Just a head-spinner! 

As noted -- if you suffer from fainting spells -- best to stay away. Rich, delicious, intense juice from master winemaker Chris Peterson! We bought EVERY bottle we could but like yesterday, we’ve been selling out quick these days, so go go go if you want some! While it lasts…!

Free ground shipping on 4 or more bottles.

94 points

“The 2016 Gravura checks in as 48% Cabernet Sauvignon, 41% Merlot, and the balance Cabernet Franc, aged 20 months in 60% new French oak. It's another rock star of a wine from Chris that sports a saturated purple color, complex notes of blackberries, black cherries, damp earth, and spring flowers, hints of subtle oak, medium body, and perfect balance. Drink this seamless blend over the coming 10-15 years.”

~Jeb Dunnuck

93 points

“Attractive rich dark berries with some blueberries of offer, as well as dark, bracken-like, savory influences. The palate has a smooth and succulent edge that really holds a lot of flavor in effortless style. Approachable yet age-worthy red.”

~James Suckling

92 points

“(about 60% new oak; bottled in June): Bright dark red. Aromas of dark berries, licorice and hot rocks. Plush, smooth and concentrated, with something distinctly old-fashioned about its flavors of black fruits and spices complicated by leather, minerals and warm stones. A good portion of these vines date back to the early 1970s, says winemaker Peterson. Conveys a captivating sweetness owing to its glyceral character and slower wild-yeast fermentation but this is classically dry at less than one gram per liter of residual sugar.”


Timing is everything.

Our winemaking partnership is built on mutual respect, complimentary skills, and a love of great wine.

Technical Details

  • Country: USA
  • Region: Washington
  • Appellation: Columbia Valley
  • Blend: 48% Cabernet Sauvignon, 41% Merlot, 11% Cabernet Franc
  • Varietal: Bordeaux Red Blend
  • Vineyard: 17% Dionysus Cab Sauvignon, 11% Blackwood Canyon Cab Sauvignon, 10% Bacchus Cab Sauvignon, 5% Red Willow Cab Sauvignon, 5% Red Mountain Cab Sauvignon, 19% Red Willow Merlot, 11% Boushey Merlot, 11% Klipsun Merlot, 11% Bacchus Cab Franc
  • Winemaker: Chris Peterson
  • Aging/Cooperage: Native yeast fermentation, 60% new French oak, aged 20 months, bottled unfined & unfiltered.
  • Alcohol: 14.6%

About The Producer

When Marty Taucher asked Chris Peterson to review his draft winery business plan in 2009, it fortuitously coincided with Peterson’s desire to start a new chapter in his winemaking career. The conversation continued at the friendly confines of North Seattle’s Fiddlers Inn, where the vision for Avennia was born.  Mutual esteem for their respective strengths and experiences allowed them to forge an effective partnership.  Ultimately, they agreed on the Avennia’s core principals – a passionate commitment to signature vineyards and natural processes in the cellar - resulting in timeless, world class wines that are solely and undeniably Washington.

With the support and input from Chris’ wife Lauren Smith and Marty’s wife Colleen, Avennia was a reality. By the end of 2010, 16 tons of fruit were transformed to wine (released to much acclaim in 2012) and relationships in place with the state’s most legendary growers, enabling them to secure the best fruit in the region for future vintages. Almost a decade later, the same core principles continue to inform the direction of the winery and the business day to day.

Pairing Suggestions

Beef, Pasta, Veal, Poultry




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