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14 Hands Cabernet Sauvignon 2004

Cabernet Sauvignon from Columbia Valley, Washington
    0% ABV
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    5.0 2 Ratings
    0% ABV

    Winemaker Notes

    A lively Cabernet Sauvignon with aromas of berries and cherries. Soft, round tannins create a lingering finish.

    Critical Acclaim

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    14 Hands

    14 Hands

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    14 Hands, Columbia Valley, Washington
    2004 Cabernet Sauvignon
    The inspiration for 14 Hands wines recalls a time when wild mustangs once freely roamed the hills of eastern Washington State. These small horses, measuring a scant 14 hands high - a “hand” being equivalent to a man’s palm width and how horses were measured then - would travel down from the hills every day to drink from the mighty Columbia River and graze upon the luscious waist high grasses along the riverbank, and then retreat back up into the hills to cool off at night. Strong and tenacious, these little horses became known for their endurance and were revered around the world.

    This unique and beautiful landscape that gave these unbridled horses their spirit and tenacity now feeds our vines. With loamy-sand and gravel soils, these hills require a strong and determined grapevine, and our 14 Hands vines revel in this unique and world class terroir. With the fruit from these tenacious vines, 14 Hands wines are handcrafted into big, bold, juicy fruit forward reds and crisp, fruit forward white wines that are laced with the unbridled spirit and legend of the region.

    14 Hands celebrates the spirit of these wild horses, and the rich and unique history of Washington wines not only in our wines, but also in the vibrant colors and images on our popular varietal labels and our new Hot to Trot red and white blend wines. Whether you enjoy 14 Hands by the glass in your favorite restaurant, or share a bottle with family or friends, our wines are the quintessential Washington wine experience – fruit-forward, easily enjoyable with any meal or on any occasion, and delivering a superb value for the price. Bringing this bottle of wine to the party is more than bringing just a wine – it’s a delicious wine with a unique story that’s sure to spark up a memorable conversation.

    Columbia Valley

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    A large and geographically diverse AVA responsible for a wide variety of wine styles, the Columbia Valley AVA is home to 99% of Washington State’s total vineyard area. A small section of the AVA extends into northern Oregon as well. Because of its vast size, it is necessarily divided into several distinctive sub-AVAs, including Walla Walla Valley and Yakima Valley—which is further split into three more even smaller AVAs. A region this size will of course have varied microclimates, but on the whole it experiences cold winters and long, dry growing seasons. Frost is a common risk during winter and spring. The towering Cascade mountain range creates a rain shadow, keeping the valley relatively rain-free throughout the year, necessitating irrigation from the Columbia River. The lack of humidity combined with sandy soils allows for vines to be grown on their own rootstock, as phylloxera is not a serious concern.

    Red wines make up the majority of production in the Columbia Valley. Cabernet Sauvignon is the dominant variety here, where it produces wines with a pleasant balance of dark fruit and herbs. Wines made from Merlot are typically supple, with sweet red fruit and sometimes a hint of chocolate or mint. Syrah tends to be savory and Old-World-leaning, with a wide range of possible fruit flavors and plenty of spice. The most planted white varieties are Chardonnay and Riesling, the styles of which depend on the warmth of the site. Citrus and green apple are common to both in cooler sites, while warmer vineyards will produce riper, fleshier stone fruit flavors.

    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.

    CLW573311_2004 Item# 89064

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