Substance Cabernet Sauvignon 2007
Cabernet Sauvignon from Columbia Valley, Washington
This 2007 vintage is full bodied, red blooded American Cabernet. Aromas of pencil shavings, cigar, herbs, cedar and mocha complement ripe cassis, plum, blackberry and Brazilian Grumichama. This wine shows a fantastic balance of firm acidity, soft integrated tannins and moderate alcohol. Pound for pound, this is one of the best Cabernets in Washington.
Wine Spectator - "Dark, polisihed and well focused to show plenty of dark berry, currant, espresso and lightl herbal flavors, lingering against smooth tannins on the long, vivid finish. Drink now through 2016. "
The creation of young-guns Jason Huntley (Water’s) and Greg Harrington (Gramercy Cellars), Substance allows winemaker Jamie Brown the latitude to make wine of terroir without the pressure to sell anything. By doing so, they sell everything - quickly. Water’s and Gramercy pay the bills and Substance is a pure labor of love. The project started as a whim of sorts, based on the Periodic Table of the Elements with each wine representing an “element” of the grid - when you look at their web site you will understand. The 2005 and 2006 wines were quite good but 2007 takes this winery into another tier and it is with this set of new releases that national acclaim will come. Think of Substance as a sort of Adelina of Washington State - Devo meets the wine trade as youth on a mission with nothing to prove but everything to gain. View all Substance Wines
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.
Notable FactsMerlot 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.
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 & Fruity
- Red wines that are more fruit-forward and lighter in tannin and body.
Smooth & Supple
- Medium bodied reds that go down easy, with smooth tannins and supple fruit.
Earthy & Spicy
- Wines where earthy and/or spicy dominate the flavors – typically medium to full body.
Big & Bold
- Full bodied wines that have concentrated fruit and are higher in alcohol and/or tannins. Some need age.
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