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Doubleback Cabernet Sauvignon 2007

Cabernet Sauvignon from Walla Walla Valley, Columbia Valley, Washington
  • WS95
  • RP93
  • WE92
0% ABV
  • RP97
  • V93
  • WE92
  • RP95
  • WE92
  • RP96
  • WS93
  • WE93
  • WE94
  • WS92
  • RP92
  • RP95
  • WE95
  • WS94
  • WS93
  • WE92
  • RP92
  • RP94
  • WE94
  • WS94
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Winemaker Notes

#54 Wine Spectator Top 100 of 2010

The 2007 Cabernet has beautiful color saturation to the rim. the nose opens with whiffs of cinnamon, clove and other baking spices. There are elements of cherry blossoms, floras components, repe red and black fruit puree, with sublte notes of earthy sweet forest floor and hints of toasty oak. The palate is quite mouth-coating, almost silk-like. The very fine-grained soft tannins and broad, lush mouth-feel are supported by excellent acidity. The finish is very long and persistent. I'm incredibly proud of Doubleback's first vintage; I want to thank Drew and Maura for supporting me in sourcing the finest vineyards and entrustig me to craft a wine reflective of their vision.

Critical Acclaim

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WS 95
Wine Spectator
Dense, dark, powerful and expressive, not heavy but beautifully focused, pointing its black cherry, black currant, plum, cocoa and exotic spice flavors into the long, savory finish. The tannins submerge easily. Drink now through 2017.
RP 93
Robert Parker's Wine Advocate
Bledsoe, a native of eastern Washington, is planting a vineyard in a remarkable development right on the Oregon/Washington border of Walla Walla Valley but in the meantime, he and Figgins have collaborated on a 2007 Cabernet Sauvignon blended with 13.2% Merlot and 11.3% Petit Verdot that I tasted as a barrel sample one year ago. Now in bottle, it was aged for 22 months in 60% new French oak. It displays a purple-color, aromas of sandalwood, Asian spices, lilacs, earth notes, black currant, and plum. Dense, smooth-textured, and with excellent volume, it has enough stuffing to evolve for 4-6 years and will offer a drinking window extending from 2014 to 2027.
WE 92
Wine Enthusiast
This Drew Bledsoe/Chris Figgins collaboration is a serious effort, dusty, dense, and dark. The blend is 76% Cabernet Sauvignon, 13% Merlot, and 11% Petit Verdot, finished at 14.4% alcohol. The wine begins with whiffs of cinnamon, smoke, cured meat and bacon; then come tight, dry, stone-soaked flavors of cassis and black fruits. Floral highlights elevate the nose, and lead into a finish with accents of toasted nuts, almond paste and chalk.
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Doubleback, Walla Walla Valley, Columbia Valley, Washington
2007 Cabernet Sauvignon
Chris Figgins and Drew Bledsoe go back many years, as they grew up a stone’s throw from each other, some 400 yards from the Leonetti Cellar Estate in Walla Walla. After high school, they both went on to pursue their own ambitions and personal successes. The two reconnected in early 2007 when Drew made the decision to enter the wine business. After much research, Drew decided on his hometown of Walla Walla as his first choice for his vineyard and winery location. Chris was certainly at the top of Drew’s list for a consulting winemaker but was unsure of Chris’ interest outside of Leonetti Cellar. The timing was very serendipitous as Chris had just started Figgins Enological and was looking for the perfect client for his first consulting collaboration. Chris, having a very high respect for Drew, seriously entertained taking on Doubleback as his client and their business relationship became official in the spring of 2007 just as Drew announced his retirement from the NFL. Chris consults on all winemaking and viticulture practices as well as assisted in the vineyard design and planting for McQueen, Drew’s estate vineyard in the Walla Walla Valley. It is a true collaboration from dirt to bottle.

Walla Walla Valley

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Responsible for some of Washington’s most highly acclaimed wines, the Walla Walla Valley has experienced a surge in popularity in recent years. It is home to both historic wineries and younger, up-and-coming producers. Though it is cooler and wetter than most of Washington State’s viticultural areas, irrigation from the Columbia River is still common, though some vineyards on the rainier eastern end of the AVA are able to dry farm.

The conditions in the Walla Walla Valley are perfectly suited to Rhône-inspired Syrahs, distinguished by savory notes of black olives, smoke, bacon fat, and fresh earth. Cabernet Sauvignon and Merlot are produced in a range of styles from smooth and supple to tannic and structured. White varieties are a relative rarity here. Sauvignon Blanc is sometimes blended with Sémillon in the style of Bordeaux white blends, resulting in a richer, rounder version take on the variety. Plantings of Viognier are minimal, but often quite successful.

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.

PDXTOP10054CA_2007 Item# 107485

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