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Cadaretta Sauvignon Blanc/Semillon (SBS) 2008

Bordeaux White Blends from Walla Walla Valley, Columbia Valley, Washington
  • RP90
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Winemaker Notes

The second release of Cadaretta Sauvignon Blanc/Semillon (SBS) carries on the crisp, forward fruit style established by the inaugural vintage. The wine is raised in temperature-controlled stainless steel to preserve as much lush, varietal fruit character as possible. The 2008 SBS shows citrus-like aromas of tangerine and lime, with layers of pineapple, pear and star fruit enhanced by a hint of white pepper and cut grass. It is dry, clean and crisp on the nose and palate, with a creamy, full-bodied texture. This balanced wine is a great match with food, especially fresh Northwest oysters and other seafood dishes.

Critical Acclaim

RP 90
The Wine Advocate

Cadaretta’s 2008 SBS is a blend of 79% Sauvignon Blanc and 21% Semillon fermented and raised in stainless steel. Medium straw-colored, it has a fragrant bouquet of spring flowers, citrus, melon, and bees wax. It is medium-bodied, dry, crisp, and concentrated. On the palate notes of baking spices, lemon-lime, and mineral notes lead into a fleshy, savory finish. Drink this refined effort over the next 3 years. Cadaretta is a Walla Walla start-up making their wine in a custom crush facility with Virginie Bourque as winemaker.

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Cadaretta

Cadaretta

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Cadaretta, , Washington
Cadaretta
Science and Soul
This winery is named for a ship that once carried our family’s goods to market. Today, that part of our history, that ship’s name, is carried on with a new generation of our family company: Handcrafted wines from our home state. Cadaretta is a Walla Walla winery owned and operated by the Middleton family. The Middleton commitment to Washington State dates back to 1898, when we started the Anderson & Middleton forestry products company in Hoquiam, Washington.

We diversified into grapes in California 20 years ago. We’re now bringing that grape and wine experience back to Washington, and to our family roots. We’re planting wines in the Walla Walla Valley viticultural area, and we’ve named our wine “Cadaretta,” after one of our family’s early lumber schooners, used to ship timber from Washington to California in the 1920s and 1930s.

Our boutique Walla Walla winery combines our family’s agricultural history with an international style and flair. It joins our essential commitment to the land with our abiding passion for making the best from that land. Cadaretta is a blend of science and soul, tempered with tradition and balance.

Two of our wines are generally available. These are our Cadaretta SBS (Sauvignon Blanc / Semillon) and Cadaretta Cabernet Sauvignon. They can be found in fine wine shops and restaurants, and can usually be ordered directly from the winery, through our on-line shop or by telephone.

Other wines are made in very small quantities and are available exclusively to our offering list, to winery visitors, and to a handful of retailers and restaurateurs. These wines include Cadaretta Syrah, Cadaretta Chardonnay, Cadaretta Merlot, Cadaretta Springboard (our Bordeaux varietal blend), Cadaretta Windthrow (our Rhone varietal blend), and Cadaretta Highclimber (our Italian varietal selection).

Home to some of America’s most celebrated Pinot Noir, Oregon benefits from a marginal climate where grapes must struggle to achieve full ripeness—a challenge that results in high-quality fruit. By far the most important region is the Willamette Valley, which is further subdivided into six smaller AVAs. Surrounded on three sides by mountain ranges, the Willamette Valley is characterized by warm to hot dry summers and cool, rainy winters during which cloud cover is a near-constant. Along with the warmer AVAs to the south, including Umpqua Valley and Rogue Valley, it benefits from cool Pacific breezes during the growing season. Further inland, Columbia Valley to the north and Snake River Valley to the east experience cooler, wetter conditions. Post-prohibition viticulture is a relatively new addition to the state, which had been previously deemed unsuitable for the planting of Vitis vinifera grape varieties. That all changed in the mid-1960s, when Pinot Noir was first grown successfully along with other Alsatian varieties. Over the next two decades or so, Oregon continued its ascent to become to Pinot Noir powerhouse we know it as today.

The obvious success story of Oregon is Pinot Noir, which here takes on a personality that could be described in general terms as somewhere in between the wines of California and Burgundy, and is often more affordable than either one. The combination of elegant balance, high acidity, and rustic earth plus bright red fruit places it solidly in the middle of the spectrum for this versatile variety. Other successful varieties here include Pinot Gris, Chardonnay, and Riesling.

OPI23316_2008 Item# 103178

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