Cadaretta Sauvignon Blanc/Semillon (SBS) 2008
Bordeaux White Blends from Walla Walla Valley, Washington
The second release of Cadaretta Sauvignon Blanc/Semillon (SBS) carries on the crisp, forward fruit style established by the inaugural vintage. The wine is raised in temperature-controlled stainless steel to preserve as much lush, varietal fruit character as possible. The 2008 SBS shows citrus-like aromas of tangerine and lime, with layers of pineapple, pear and star fruit enhanced by a hint of white pepper and cut grass. It is dry, clean and crisp on the nose and palate, with a creamy, full-bodied texture. This balanced wine is a great match with food, especially fresh Northwest oysters and other seafood dishes.
International Wine Cellar - "Bright, very pale yellow. Pungent aromas of kiwi, lime, pineapple, lemon ice, quinine and spices, plus a hint of fresh herbs. Juicy, bright and penetrating, with excellent focus to the flavors of pineapple, citrus peel, smoke and more exotic fruits. For all its bracing acidity, this very dry wine boasts terrific sappy flavor intensity. I'd drink it in the next year or so for its youthful fruit. A superb example of the non-malolactic style of sauvignon blanc."
The Wine Advocate - "Cadaretta’s 2008 SBS is a blend of 79% Sauvignon Blanc and 21% Semillon fermented and raised in stainless steel. Medium straw-colored, it has a fragrant bouquet of spring flowers, citrus, melon, and bees wax. It is medium-bodied, dry, crisp, and concentrated. On the palate notes of baking spices, lemon-lime, and mineral notes lead into a fleshy, savory finish. Drink this refined effort over the next 3 years. Cadaretta is a Walla Walla start-up making their wine in a custom crush facility with Virginie Bourque as winemaker. "
Science and Soul
This winery is named for a ship that once carried our family’s goods to market. Today, that part of our history, that ship’s name, is carried on with a new generation of our family company: Handcrafted wines from our home state. Cadaretta is a Walla Walla winery owned and operated by the Middleton family. The Middleton commitment to Washington State dates back to 1898, when we started the Anderson & Middleton forestry products company in Hoquiam, Washington.
We diversified into grapes in California 20 years ago. We’re now bringing that grape and wine experience back to Washington, and to our family roots. We’re planting wines in the Walla Walla Valley viticultural area, and we’ve named our wine “Cadaretta,” after one of our family’s early lumber schooners, used to ship timber from Washington to California in the 1920s and 1930s.
Our boutique Walla Walla winery combines our family’s agricultural history with an international style and flair. It joins our essential commitment to the land with our abiding passion for making the best from that land. Cadaretta is a blend of science and soul, tempered with tradition and balance.
Two of our wines are generally available. These are our Cadaretta SBS (Sauvignon Blanc / Semillon) and Cadaretta Cabernet Sauvignon. They can be found in fine wine shops and restaurants, and can usually be ordered directly from the winery, through our on-line shop or by telephone.
Other wines are made in very small quantities and are available exclusively to our offering list, to winery visitors, and to a handful of retailers and restaurateurs. These wines include Cadaretta Syrah, Cadaretta Chardonnay, Cadaretta Merlot, Cadaretta Springboard (our Bordeaux varietal blend), Cadaretta Windthrow (our Rhone varietal blend), and Cadaretta Highclimber (our Italian varietal selection). View all Cadaretta Wines
About Walla Walla ValleyView a map of Walla Walla Valley wineries
Sharing part of the valley with Oregon, Walla Walla is on the southeast side of the Columbia Valley. It is primarily red grape land, with Cabernet Sauvignon leading in the vineyards, followed by Merlot and the ever-growing and very popular, Syrah.In the 1990's, as Washington State was gaining more acclaim for its red wines, Walla Walla was hailed by wine critics for its quality and sense of place. That has not changed. Many red wines from Walla Walla show not only great complexity and elegance, but ageability. Though the region is known for the red wines, the most planted white grape here is Chardonnay.
About WashingtonRelated Links:Now the number two producer in the United States, Washington State has also grown in quality.
So how does a state known for rain and coffee produce high quality wines? They plant their grapes on the east side of the Cascade mountains, away from that ever-present rain cloud that sits along the coast. Perhaps wine grapes do well since the sandy loam soils east of the Cascade range give way to an almost desert-like land, saved from drought only by the helpful rivers that run through the area – and the good irrigation systems.
Thinking that the state would do best with typical northern growing grapes like Riesling and Gewurtztraminer, turns out the apple state is well-suited for reds, namely Merlot, Cabernet Sauvignon and, more recently, Syrah. Of course, whites have not been forgotten - Washington State Rieslings range from bone-dry to sweet, are well-structured and high quality, and Chardonnay dominates most of the other white plantings, making a range of wines. But the reds of the region, Merlot in particular, have made Washington State a quality force to be reckoned with.
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Alcohol By Volume GuideMost wine ranges from 10-16% alcohol by volume. Some varietals tend to have higher (for example Zinfandel and Cabernet Sauvignon) or lower alcohol levels (Pinot Noir and many white varietals), but there is always some variation from producer to producer. Some wine falls outside of this range, for instance Port weighs in closer to 20%, while Muscat and Riesling are usually a bit below 10%.
Wine Style Guide
Light & Crisp
- Light to medium bodied wines that are high in acid and light to medium fruit. Typically no oak.
Fruity & Smooth
- Light to medium bodied wines with lots of juicy fruit, typically medium acid and medium oak.
Rich & Creamy
- Full bodied wines that have typically undergone malo-lactic fermentation and/or spent time in oak.