*Winter Shipping Policies are in effect* - Ground shipping is currently only available for WA,OR, & CA. 2nd Day Air and Next Day Air are recommended for all other states. If you are shipping outside of the west coast and select Ground shipping, we will hold your order to ship on March 1, 2023.
MANU PROPRIA is from the Latin meaning, “By my own hand,” and has been used since the middle ages to denote something too important to be entrusted to another. Our logo is based on a medieval woodcut representing a stylized “MP” for Manu Propria, which was used to seal official documents. To the right are the letters “vnm”, an abbreviation of vinum, Latin for wine. Thus, our label reads “Wine by my own hand”. Our winery is an intentionally small family organization, ensuring that every bottle receives our full personal attention.
Club member discounts apply.
The 2019 Manu Propria boasts bright cherry and red plum aromatics layered over botanical notes of eucalyptus and violet. The silky tannins lead into a soft finish with oaky notes of toffee and chamomile that linger on the palate.
The Sauer family’s connection to this land has been deeply ingrained over four generations. As they look toward a fifth generation of family farmers, they embrace the commitment to the long view: exceptional vineyards require time. They were pioneers, planting Cabernet Sauvignon in 1973, and have consistently pushed the Washington wine industry forward, introducing new varieties over the decades, experimenting with new viticultural techniques, and painstakingly discovering the optimal methods for their fantastic vineyard. The fruit for the 2019 Manu Propria comes from a one-acre block planted in 2011. We are fortunate to be the only winery to receive fruit from this
exceptional block. The block has an elevation of 1260 feet and an 18-degree slope to the WSW. The soil is 16”-20” of gravel mixed with calcareous clay over volcanic pumice and is planted to two distinct clones of cabernet sauvignon: clone 191 and clone 337.
The wine was fermented in 1.5 ton open top fermenters for 9 days. Every effort is made to treat the wine as gently as possible. The must is never put through pumps and gentle punch downs occur twice per day. The wine is lightly pressed to barrel, where it finishes primary and malolactic fermentation and is aged for 21 months in 25% new French oak.