New Customers Save $20 off $100+* with code AUGUSTNEW
New Customers Save $20* with code AUGUSTNEW
*For new customers only. Order must be placed by 8/31/2017. The $20 discount is given for a single order of $100 or more excluding shipping and tax. Some exclusions may apply. Promotion code does not apply to certain Champagne brands, Riedel glassware, gift certificates, fine and rare wine and all bottles 3.0 liters or larger. Promotion does not apply to corporate orders. No other promotion codes, coupon codes or corporate discounts may be applied to order. Not valid on Bordeaux Futures.
This 'aroma potential' is never more apparent than in this new Estate bottling – the wine just leaps out of the glass at you, but not in a clumsy full throttle way. Rather it's elegant, stylish and quite beguiling. You get a sense of acidity underpinning the wine throughout and some really unusual inner-mouth dried flower characters that only boost its distinctive complexity. It demonstrates perfectly how a wide array of subtle nuances, layers of diverse aroma and flavor can gradually build, broaden, envelope, transition and flow into one another to produce something that transcends simple fruitiness to bring a special site character and signature with the complexity that sets it apart. This really hits the high notes and progresses into rarified territory among its Californian pinot peers.
While we go back and forth in deciding just which of DuMOL's latests is our pick of the bunch, this estate bottling wins a place at the very head of the class. It is as wonderfully pure in fruit as it is impeccably balanced with perfectly ripened fruit running its length. It is so supple and polished in feel as to be almost too easy to taste in its youth, but it is structured and firm beneath its smooth façade, and its length on the palate is stunning. It hints at layering and complexity to come, so again, if its sheer fruity succulence does not draw you in and compel pulling its cork a little too early, know that it will reward aging and promises to grow incrementally more and more complex in the half-dozen or so years ahead.
Bright violet color. Exotic, heady aromas of dark cherry, black raspberry, licorice, violet, white pepper and cola. Sappy and structured, with gently chewy texture and powerful, deeply concentrated red and dark fruit flavors energized by minerals and Asian spices. Impressively concentrated but also strikingly elegant and poised. Shows great precision and energy on the long, floral finish.
This notably graceful and elegant Pinot delivers delicate wilted rose, blueberry and black cherry fruit that's supple and detailed, with a long, lingering finish. Drink now through 2021. Tasted twice, with consistent notes.
The 2009 Pinot Noir Estate is another big, textured wine. It possesses stunning depth and richness from start to finish. Dark red berries, flowers, leather and licorice come together beautifully in this seamless, inviting wine. Cinnamon, exotic spices and star anise develop in the glass, adding further dimensions of complexity. This big boy needs time. The Estate is made from a young, high-density vineyard planted just five years ago with Calera, Swan and Pommard clones. Anticipated maturity: 2014-2024.
A wine with beautiful purity of ripe fruit with strawberries, spices, and lemon skin. Full body, with fine tannins and a lovely textured finish. Drink now or hold.
A large and geographically diverse AVA responsible for a wide variety of wine styles...
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.
A noble variety bestowed with both power and concentration...
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.
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.
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.