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J. Bookwalter Foreshadow Cabernet Sauvignon 2010

Cabernet Sauvignon from Columbia Valley, Washington
  • WS90
  • WS92
  • WE91
  • RP91
  • WS93
  • WE91
  • RP91
  • WE93
  • WS92
  • RP91
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Winemaker Notes

Due to the cool growing season in 2010 we judiciously blended in varieties that matured earlier in the season, like Merlot and Syrah, to enhance and lift the fruit and structure of our Cabernet sources. Both aromatically and on the palate, the wine displays a symphony of bright red fruits led by cherries and raspberries. These engaging aromas are surrounded by hints of sage, lavender, caramel, sandalwood, resin, black olive and the dusty savory herbs one comes to expect from our layered Cabernets. The wine enters the palate sweet and round, lingers on the finish with creamy fine-grained tannins, followed by the signature acidity of the vintage—a level of acidity that will certainly allow for greater aging potential for the wines of this substance.

Critical Acclaim

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WS 90
Wine Spectator

Dark berry and black tea flavors mingle enticingly with a hint of orange peel in this smooth, ripe red, finishing with intensity and refined tannins.

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J. Bookwalter

J. Bookwalter

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J. Bookwalter, , Washington
J. Bookwalter
Jerry Bookwalter has been in agriculture since graduating from UC Davis with a degree in Ag. Production in 1962. His past career as manager for Sagemoor Farms has given way to vineyard management and winemaking. Jerry began making wine in 1983. Wines include award-winning Cabernet Sauvignon, Chardonnay, Muscat Blanc and Merlot as well as Red Table Wine, Johannisberg Riesling and Chenin Blanc.

California

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Responsible for the vast majority of American wine production, if California were a country, it would be the world’s fourth largest wine-producing nation. The state’s diverse terrain and microclimates allow for an incredibly wide-ranging selection of wine styles, and unlike tradition-bound Europe, experimentation is more than welcome here. Wineries range from boutique to massive corporations, and price and quality are equally varied—plenty of inexpensive bulk wine is made in the Central Coast area, while Napa is responsible for some of the world’s most prestigious and expensive “cult” wines.

Just about every style of wine you can imagine is made in California, from bone dry to unctuously sweet, still to sparkling, light and fresh to rich and full-bodied. Each AVA and sub-AVA has its own distinct personality. In the Napa Valley, Cabernet Sauvignon, Merlot, and other Bordeaux varieties dominate, as well as Sauvignon Blanc. Sonoma County is best known for Pinot Noir, Chardonnay, and Zinfandel. The Central Coast has carved out a niche with Rhône blends based on Grenache and Syrah, while Mendocino has found success with Alsatian varieties such as Riesling and Gewürztraminer. With all the diversity that California has to offer, it is certain that any wine lover will find something to get excited about.

Other Red Blends

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With hundreds of red grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended wines. In many European regions, strict laws are in place determining the set of varieties that may be used, but in the New World experimentation is permitted and encouraged. Blending can be utilized to create complex wines with many different layers of flavors and aromas, or to create more balanced wines. For example, a variety that is soft and full-bodied may be combined with one that is lighter with naturally high acidity. Sometimes small amounts of a particular variety are added to boost color or aromatics. Blending can take place before or after fermentation, with the latter, more popular option giving more control to the winemaker over the final qualities of the wine.

CRW5124_2010 Item# 121979

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