Powers Cabernet Sauvignon 2000
Cabernet Sauvignon from Columbia Valley, Washington
Deep, inky purple color with enticing blackberry, blueberry, and cassis fruit balancing complex spicy and toasty aromas. This bold, structured wine with concentrated blackberry and currant flavors is balanced by sweet oak for a rich, round mouth feel and a lingering finish.
This year our Washington Cabernet is once again layered with a blend of varietals as well as vineyards. The Cabernet Sauvignon component of the blend is Mercer Ranch Vineyard (48% of the total), Sundance and Katherine Leone vineyards (21%), and Kestrel and Pleasant vineyards (7%). The Merlot component is both Pleasant Vineyards and a blend of Kestrel and Sundance vineyards, each 12% of the total blend. The individual lots were fermented separately using three different yeasts to emphasize the different characteristics of the individual vineyards. After fermentation the wine was put into both French (40% new) and American oak barrels for about 14 months. The wine was taken out of barrels, the blend assembled, and then given another 4 months in barrels before bottling in May of 2002.
In 1992, we at Badger Mountain Vineyard introduced the Powers wine label to allow us to produce high quality wines made from varietals not growing in our organic vineyard. Each year, Bill works closely with the grape growers to ensure we will receive the highest quality fruit with the best potential to make wine worthy of the consistent excellence we have come to expect from Powers Winery.
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About Columbia Valley
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.
Merlot is the most popular and most planted grape of the area, followed by Cabernet Sauvignon and Chardonnay. Syrah and Riesling are also popular and continue to grow in acreage.
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.
Alcohol By Volume Guide
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.