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Sagelands Cabernet Sauvignon 2007

Cabernet Sauvignon from Columbia Valley, Washington
    14.1% ABV
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    4.0 1 Ratings
    14.1% ABV

    Winemaker Notes

    Our 2007 Sagelands Cabernet Sauvignon is the result of another excellent harvest in the Four Corners of Washington's Columbia Valley. Vineyards here give our Cabernet Sauvignon its beautiful, deep garnet color and sweet scents of ripe dark cherry and huckleberry jam, with hints of cocoa, pie spices and sweet, freshly cut pipe tobacco. The flavors mirror the fruit-filled aromas, with nicely integrated tannins providing supple structure. These long, richly textured flavors culminate in a peppery spice finish.

    Critical Acclaim

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    Sagelands

    Sagelands Vineyard

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    Sagelands Vineyard, , Washington
    Sagelands
    The “Four Corners” of Washington’s Columbia Valley—Wahluke Slope, Horse Heaven Hills, Rattlesnake Hills and Walla Walla Valley—have emerged in recent years as superb growing regions for Cabernet Sauvignon and Merlot. Developing strong relationships with local growers and supervising the cultivation of its vineyard sources assures Sagelands Vineyard an outstanding palette of top quality grapes with which to create wines of impressive quality and value.

    Each vineyard lot has a character and personality all its own. Following crush, fermentation and aging in small oak barrels, Sagelands Vineyard’s winemaker brings these lots together in artful blends that surpass their individual components in richness, complexity and balance.

    Situated at the western gateway to Yakima Valley’s wine country, the Sagelands Vineyard tasting room presents both exciting wines and inspiring views of the Valley and Mt. Adams.

    Alexander Valley

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    A source of Sonoma Cabernet Sauvignon that can rival its Napa Valley neighbors, the Alexander Valley is the hottest AVA in the county. This large and heavily planted appellation is only 25 miles from the coast, but it is relatively free of fog due to the sheltering effects of the mountain ranges in between. However, the Russian River, which runs through the valley, creates cool-climate pockets and soft, alluvial soil ideal for grape-growing.

    In addition to Cabernet Sauvignon, which makes up over 50% of plantings, Merlot and other Bordeaux varieties as well as Zinfandel thrive here, all of which take on a bold and voluptuous personality. Ample, fleshy Chardonnay and Sauvignon Blanc dominate white wine production. Some old-vine plantings of Grenache have been discovered here, and more recent experiments with Sangiovese and Barbera show great promise.

    Cabernet Sauvignon

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    A noble variety bestowed with both power and concentration, Cabernet Sauvignon is sometimes referred to as the “king” of red grapes. It can be somewhat unapproachable early in its youth but has the potential to age beautifully, with the ability to last fifty years or more at its best. Small berries and tough skins provide its trademark firm tannic grip, while high acidity helps to keep the wine fresh for decades. Cabernet Sauvignon flourishes in temperate climates like Bordeaux's Medoc region (and in St-Emillion and Pomerol, where it plays a supporting role to Merlot). The top Médoc producers use Cabernet Sauvignon for their wine’s backbone, blending it with Merlot and smaller amounts of Cabernet Franc, Malbec, and/or Petit Verdot. On its own, Cabernet Sauvignon has enjoyed great success throughout the world, particularly in the Napa Valley, and is responsible for some of the world’s most prestigious and sought-after “cult” wines.

    In the Glass

    High in color, tannin, and extract, Cabernet Sauvignon expresses notes of blackberry, cassis, plum, currant, spice, and tobacco. In Bordeaux and elsewhere in the Old World you'll find the more earthy, tannic side of Cabernet, where it's typically blended to soften tannins and add complexity. In warmer regions like California and Australia, you can typically expect more ripe fruit flavors upfront.

    Perfect Pairings

    Cabernet Sauvignon is right at home with rich, intense meat dishes—beef, lamb, and venison, in particular—where its opulent fruit and decisive tannins make an equal match to the dense protein of the meat. With a mature Cabernet, opt for tender, slow-cooked meat dishes.

    Sommelier Secrets

    Despite the modern importance and ubiquity of Cabernet Sauvignon, it is actually a relatively young variety. In 1997, DNA revealed the grape to be a spontaneous crossing of Cabernet Franc and Sauvignon Blanc which took place in 17th century southwestern France.

    SWS113721_2007 Item# 104176

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