The 2005 vintage was one of the finest that I have ever experienced. We achieved extraordinary ripening with physiological maturity achieved through leaf stripping, green harvesting and generally improved cultural practices throughout the vineyards. This Cabernet Sauvignon was fermented in very small stainless steel tanks and was punched down or pumped over twice a day. Aging in predominantly new French Chateaux barrels has produced a complex and generous red wine.
This wine has a generous nose of spicy oak and cedar integrated with ripe black fruits and cherry. A sweet, rich mouth feel begins with cassis and ripe black berry leading towards chocolate and mocha. The finish is complex, generous and long. While this wine can be enjoyed now it will definitely benefit from additional cellaring and with proper storage should develop for eight years or more.
This 2005 Cabernet Sauvignon was produced from grapes grown primarily at Champoux, Sagemoor, Klipsun and Tapteil Vineyards. These four vineyards are some of the most highly regarded properties in Washington State and produce fantastic wines in their own right. In blend, they produce extraordinary wine.
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.
View all Woodward Canyon Wines
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.
Not quite as wonderful as it's 2003 namesake, but it is one of the better Washington reds. Another year in the cellar (not more) and it could get close to rivaling it's older sibling. Let breathe for a couple of hours if opening now. Color 1-3:3; Nose 1-4:3; Taste 1-8:6; Overall 1-5:4 Total 0-20: 16
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.