Charles & Charles Post No. 35 Cabernet Sauvignon

Charles & Charles Post No. 35 Cabernet Sauvignon is a Columbia Valley Cabernet Sauvignon–Syrah blend bottled at 13.9% ABV in a standard 750ml format. Awarded 92 points by James Suckling and 89 points from Wine Spectator, this red blend takes its name from the average 35 days the wine spends on its skins during fermentation and extended maceration—a deliberate choice that drives its dense, deeply extracted character.

Quick Facts: ABV: 13.9%  |  Origin: Columbia Valley, Washington  |  Cabernet Sauvignon–Syrah Blend  |  Producer: Charles & Charles, Benton City, WA

Production & Heritage

Charles & Charles is a collaborative project based in Benton City, Washington, sourcing fruit primarily from Goose Ridge and Milbrandt Vineyards in the Columbia Valley. The blend typically runs roughly 60% Cabernet Sauvignon and 40% Syrah, though the exact ratio shifts with each vintage. What sets Post No. 35 apart is its fermentation protocol: the Syrah component undergoes whole-cluster fermentation with stems intact, while the Cabernet Sauvignon is whole-berry fermented without stems. The majority of fermentations start spontaneously via wild yeast, and each vineyard lot is vinified separately before blending. After primary fermentation, the wine rests on its skins for approximately a week of additional maceration, bringing the total skin contact to an average of 35 days—hence the name.

Tasting Notes

Aroma: The nose opens with ripe blackberry and black cherry before shifting into savory territory—olive, mesquite smoke, and black pepper. Deeper layers reveal tobacco leaf, dried herbs, and a whisper of cocoa.

Taste: The entry is plump and fruit-forward, with huckleberry, blackcurrant, and black raspberry flooding the mid-palate. A full, concentrated mouthfeel builds toward chewy tannins and savory undertones of earth and vanilla. The Syrah component asserts itself through smoky, peppery spice that threads through the ripe Cabernet fruit.

Finish: Long and supple, with lingering blue- and red-fruit sweetness balanced by earthy tannin grip. Olive brine and smoked herbs echo on the fade.

How to Drink Post No. 35

Serve at 60–65°F in a large-bowled glass. A 20- to 30-minute decant softens the firm tannins and opens the aromatic complexity. Post No. 35 pairs naturally with grilled and smoked meats—its own smoky, peppery character mirrors char and spice. Try it alongside a dry-rubbed beef brisket, where the wine's dense fruit stands up to rich fat and smoke. Braised lamb shoulder benefits from the olive and herbal savory notes in the blend. A charcuterie board with aged salami, manchego, and oil-cured olives highlights the wine's Mediterranean-leaning aromatics without overwhelming its fruit core.

Best For

• Weeknight dinners that call for a serious but affordable red
• Backyard grilling sessions with smoked ribs or burgers
• Introducing adventurous drinkers to Washington State red blends
• Gifting a wine lover who appreciates winemaking with a story behind it

Frequently Asked Questions

What does Post No. 35 taste like? Post No. 35 delivers a full-bodied profile dominated by ripe blackberry, blackcurrant, and huckleberry, layered with smoky, savory notes of olive, tobacco, mesquite, and black pepper. The tannins are firm and chewy, giving the wine a structured, concentrated feel.

How does Post No. 35 compare to a pure Columbia Valley Cabernet Sauvignon? A straight Columbia Valley Cabernet tends to lean heavier on cassis and cedar with firmer, more angular tannins. Post No. 35's 40% Syrah adds smoky, peppery, and olive-toned complexity that gives the wine a rounder, more savory personality than a single-varietal Cabernet.

Is Post No. 35 good for drinking on its own? Yes—its full body, ripe fruit, and supple finish make it satisfying as a standalone pour, especially after a brief decant to open the aromatics and soften the tannins.

Where is Post No. 35 made? Post No. 35 is produced by Charles & Charles in Benton City, Washington, using fruit sourced from Goose Ridge and Milbrandt Vineyards in the Columbia Valley AVA.

What foods pair well with Post No. 35? Grilled ribeye steak matches the wine's dense tannin structure. Smoked brisket mirrors its mesquite and char aromatics. Braised lamb shanks echo the herbal, savory layers. Aged hard cheeses like manchego complement its earthy mid-palate. Mushroom risotto highlights the wine's earthy, umami-driven undertones.

What sizes does Post No. 35 come in? Post No. 35 is available in the standard 750ml bottle format.

Is Post No. 35 worth the price? Post No. 35 positions as an accessible, value-driven red blend that punches above its price tier, supported by a James Suckling score of 92 points and a wild-yeast, extended-maceration production approach typically found in more expensive wines.

Why Post No. 35?

The 35-day skin contact that gives this wine its name is not a marketing gimmick—it is a deliberate extraction strategy that yields measurably deeper color, tannin, and flavor intensity than the standard two- to three-week maceration used for most wines at this price point. The split fermentation technique—whole-cluster Syrah against whole-berry Cabernet—creates textural contrast within the blend, marrying the Syrah's aromatic lift and spice with the Cabernet's structural backbone. Wild-yeast fermentations and vineyard-specific lot handling further distinguish Post No. 35 from conventional Columbia Valley reds. With 92 points from James Suckling, it represents one of Washington State's stronger value propositions in the Cabernet-Syrah category.