"Lush, seamlessly integrated flavors of ripe, sweet blackberry, blueberry and minerals; totally in control in the face of so much rich fruit..." -Wine News
"Ripe, rich, a bit spicy for its sins and full of black cherry and cassis fruitiness... there is an awful lot of flavor and honest drinkability to be found here, and when its oh-so-inviting price tag is put into the calculus, this one adds up to a big winner for current consumption." -Connoisseurs' Guide
The 2003 Genesis Cabernet Sauvignon is what fine wines are all about. This is a spicy wine at its core with anise, clove and coffee bean accenting its bright fresh cherry and raspberry fruit flavors. It is a rich, full-bodied, expressive wine that still shows some finesse with fine, almost powdery tannins and well-integrated oak. Tobacco and black pepper linger on the finish. Pair this wine with grilled tri-tip steak, aged cheeses or dark chocolate.
Hogue Genesis wines represent the culmination of a winemaking process that selects classic varietal wine grapes from some of the most distinctive vineyard sites in Eastern Washington state. In twenty years of winemaking in Washington the Hogue Cellars winemaking team has identified which vineyards and microclimates have the best potential to produce classic varietal wines.
*Note: Due to the rich, extracted nature of this wine, it may contain some naturally occuring wine sediment. Consisting of wine solids, it is harmless and does not affect the quality of the wine. A day before the wine is to be served, stand the bottle upright, allowing the sediment to settle to the bottom. If desired, gently pour the wine into a clean decanter, leaving the sediment in the bottle.
The Hogue Cellars Winery
The Hogue Cellars, founded in 1982 by Mike and Gary Hogue, is located in Eastern Washington's Columbia Valley, the premier grape growing region of the state. The climate and soils of the Columbia Valley produce grapes with intense fruit flavors and high natural acidity. The wines have a liveliness and ripe, zesty fruit flavors that make them ideal complements to a wide range of foods.
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Columbia Valley is the largest of Washington State's wine growing regions, with almost 11 million acres. It encompasses a number of smaller regions, including Yakima Valley, Walla Walla Valley, Red Mountain and more. The vast area consists of a range of climates, allowing viticulturists to plant a diverse selection of grape varieties. Most wineries plant rows sparsely, which helps the vines survive the harsh winters.
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.
Most 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.