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Columbia Crest Reserve Cabernet Sauvignon 2010

Cabernet Sauvignon from Columbia Valley, Washington
  • RP92
  • WE91
  • WS90
14.5% ABV
  • WS92
  • RP92
  • W&S92
  • WS91
  • RP90
  • WE92
  • WS91
  • WS93
  • WS92
  • WS92
  • WS95
  • WS92
  • RP91
  • W&S90
  • WS93
  • WS93
  • WE92
  • WS91
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14.5% ABV

Winemaker Notes

Gold Medal Winner: 2014 Los Angeles International Wine Competition

Crafted in a classic Bordeaux style and sourced from low yielding vineyards within the best sub-appellations of the Columbia Valley, this wine delivers an enticing bouquet of blueberries and caramel, with balanced flavors, a silky palate and a lingering, seductive finish.

Critical Acclaim

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RP 92
Robert Parker's Wine Advocate
A step up, the 2010 Cabernet Sauvignon Reserve (87% Cabernet Sauvignon and the balance Merlot) is straight-up beautiful, with cassis, black raspberry, licorice, graphite and hints of chocolate all emerging from the glass. Full-bodied, layered and pure, with a rocking texture and building tannin, enjoy it over the coming decade or more.
WE 91
Wine Enthusiast
The reserve is still tightly wound, but expressive, with firm, focused flavors of cassis fruit, backed with a refreshing minerality. Chewy and stylish, its briary fruits carry through a long, sculpted finish with light accents of herb.
WS 90
Wine Spectator
Fleshy, elegant and distinctive, with spicy, coffee-accented black cherry and red berry flavors, gliding easily into a long and expressive finish. The fine tannins should soften with cellaring.
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Columbia Crest

Columbia Crest

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Columbia Crest, Columbia Valley, Washington
2010 Reserve Cabernet Sauvignon
Founded in 1983, Columbia Crest has grown from a small winery in a relatively unknown wine region to one of the most significant wineries in the U.S. and a major force behind Washington state's emergence as a world-class wine region. Over the years, the winery has remained committed to delivery handcrafted, small-lot wines, as well as affordable, superior quality everyday wines. In 2009, the winery reached a milestone when Wine Spectator named their 2005 Reserve Cabernet Sauvignon "Wine of the Year," the first time a wine from Washington state has received the ranking. This accolade was not only a historic moment for Columbia Crest, but for all wineries in Washington and reinforced the belief that the region is among the best wine-producing areas in the world.

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.

EMP39945_2010 Item# 132492