Borne of Fire Cabernet Sauvignon

Borne of Fire Cabernet Sauvignon is a Columbia Valley, Washington red wine bottled at 14% ABV in a standard 750ml format. Awarded 96 points by James Suckling for its 2016 vintage, this expression draws its character from a remote eastern Washington vineyard area known as The Burn — a name rooted in the fires early settlers set to clear the land.

Quick Facts: ABV: 14%  |  Origin: The Burn, Columbia Valley, Washington  |  Red Blend (Cabernet Sauvignon-dominant)  |  Winery: Ste. Michelle Wine Estates

Production & Heritage

Produced under the Ste. Michelle Wine Estates umbrella with winemaker Juan Muñoz-Oca at the helm, Borne of Fire sources its fruit from The Burn, a rugged sub-region within Washington's Columbia Valley. The blend is built on roughly 90% Cabernet Sauvignon with 10% Malbec (as seen in the 2016 vintage), fermented on the stems to extract depth and structure. Aging takes place in large-format, lightly toasted Hungarian oak barrels — a deliberate choice that imparts subtle spice and toast without overwhelming the fruit. The winemaking philosophy leans on minimalist techniques, allowing the volcanic-soil terroir of The Burn to express itself with minimal intervention.

Tasting Notes

Aroma: Pomegranate and ripe black cherry lead the nose, followed by herbaceous notes, leafy herbs, and a whisper of tobacco. There is an earthy, savory quality underneath that signals the wine's volcanic origins.

Taste: The entry is juicy and fruit-forward, built on bold blackberry and plum. At mid-palate, flavors of cherry cola, currant, and licorice develop alongside cedar and savory spice. Powdery tannins provide structure without harshness, while touches of red pepper and white pepper add a peppery kick through the peak.

Finish: Medium to long, with lingering notes of oak, sweet blackberry, and a subtle carpaccio-like savoriness. The tannins taper smoothly, leaving behind traces of spice and dried herbs.

How to Drink Borne of Fire

This Cabernet is best enjoyed at cellar temperature, around 60–65°F, with a generous pour into a wide-bowled glass to let those herbaceous and fruit aromas open up. It drinks well on its own but also stands up in cocktails and wine-based mixed drinks. A Cabernet Smash lets the blackberry and herb notes play against muddled basil and lemon. A classic Kalimotxo (red wine and cola) works surprisingly well here, amplifying the cherry cola character already present in the wine. For a winter warmer, use it as the base for a Mulled Wine, where the existing spice notes of cedar and pepper harmonize naturally with cinnamon and clove.

Best For

• Weeknight grilling sessions with red meat or charred vegetables
• Introducing Washington State Cabernet to friends exploring beyond Napa
• Holiday dinner tables where bold reds anchor hearty winter dishes
• Gifting a wine drinker who appreciates fruit-forward, terroir-driven reds

Frequently Asked Questions

What does Borne of Fire taste like? Borne of Fire delivers juicy blackberry, cherry cola, and plum flavors supported by cedar, savory spice, and powdery tannins. It finishes with lingering oak and a peppery, herbaceous quality that reflects its volcanic-soil origins.

How does Borne of Fire compare to Columbia Crest Reserve Cabernet Sauvignon? Both wines come from Ste. Michelle Wine Estates and the Columbia Valley, but Borne of Fire sources specifically from The Burn sub-region and is aged in large-format Hungarian oak, giving it a more herbaceous and savory character. Columbia Crest Reserve tends to lean into richer, more concentrated dark fruit with French oak influence, making it a slightly more classic-styled Cabernet.

Is Borne of Fire good for sipping on its own? Yes — the fruit-forward profile, smooth tannins, and moderate 14% ABV make it an approachable Cabernet for drinking neat, especially when served at proper cellar temperature with time to breathe.

Where is Borne of Fire made? Borne of Fire is produced by Ste. Michelle Wine Estates from vineyards in The Burn, a remote area in eastern Washington State within the broader Columbia Valley AVA. The region's name comes from early settlers who burned the land to clear it for farming.

What foods pair well with Borne of Fire? Grilled ribeye steak complements the bold blackberry and cedar notes. Lamb chops with rosemary echo the wine's herbal aromatics. Aged cheddar or Manchego bring out its savory spice. Mushroom risotto pairs well with the earthy, peppery undertones. Slow-braised short ribs mirror the wine's depth and smooth tannin structure.

What sizes does Borne of Fire come in? Borne of Fire Cabernet Sauvignon is widely available in the standard 750ml bottle format.

Is Borne of Fire worth the price? Borne of Fire positions as a mid-range Columbia Valley Cabernet, and with a 96-point score from James Suckling on its 2016 vintage and Gold at the San Francisco Chronicle Wine Competition, it delivers strong critical performance for its value tier.

Why Borne of Fire?

What separates this wine from the crowded field of Washington Cabernets is its specific terroir and winemaking restraint. The Burn is not a well-known region — it is a remote, volcanic-soil area that gives the wine a distinctive herbaceous, peppery signature you won't find in standard Columbia Valley bottlings. The use of large-format Hungarian oak rather than conventional French or American barrels keeps the wood influence in check, letting the fruit and savory character lead. A 96-point James Suckling score and San Francisco Chronicle Gold medal back up what the glass reveals: this is a serious, terroir-driven Cabernet priced well below where its quality suggests it should sit.