This 1998 cabernet sauvignon was produced 100% from cabernet sauvignon grapes grown at Canoe Ridge vineyard, Champoux vineyard, Sagemoor vineyards above the Columbia River in southeastern Washington, and at Pepper Bridge vineyard in Walla Walla, Washington. All grapes were harvested by and were sorted prior to crush.
The 1998 vintage was a rather warm one for Washington and this cabernet sauvignon is a spectacular expression of fully mature cabernet from the Columbia Valley. In vintages such as 1998, we are able to work with physiologically mature fruit, which gives extreme ripeness and concentration to the wines. This cabernet was punched down and pumped over in small stainless steel tanks three or four times per day. Fermentation length varied between one and two weeks. After gentle pressing and racking, this wine was moved to new French chateau barrels (96%) and new American oak(4%) for aging. The wine was bottled unfined and unfiltered on May 10 and 11, 2000.
This cabernet is integrated with spicy new oak, generous black fruits, great texture and a deep purple color. The wine is beautifully proportioned with a long finish of cassis, chocolate and toasted oak. This cabernet will benefit significantly with additional bottle age and will easily age for twelve to fifteen years with proper storage.
Woodward Canyon Winery
Woodward Canyon Winery was founded by Rick Small in 1981. He is currently soul-searching on the subject of terroir. Debating the suitability of certain varietals to certain vineyard plots has become a quandary. On the one hand, the grapes growing there do fine and are the basis for extremely successful wines (Chardonnay, mostly); on the other, would Merlot or Cabernet Franc provide even more exciting character? The evolution of the Northwest wine industry continues.
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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.