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Gordon Brothers Tradition Red 2002

Bordeaux Red Blends from Columbia Valley, Washington
  • WS90
0% ABV
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4.5 2 Ratings
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4.5 2 Ratings
0% ABV

Winemaker Notes

Blend: 67% Cabernet Sauvignon, 26% Merlot, 7% Syrah

This seductive, complex blend is pleasing to the senses, beginning with a lovely garnet color. The exotic aromas of cloves, cinnamon, leather and earth waft from the glass. The palate is teased by a velvety mouth-feel and sensual flavors of dark cherries and currants, spicy oak, vanilla and anise. Savor this spectacular wine with your very best steaks and the darkest of chocolates.

Critical Acclaim

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WS 90
Wine Spectator
Tight in structure, with a bit of grip to the tannins that stylishly holds the dark berry and smoke flavors in check. Finishes with generosity. Cabernet Sauvignon, Merlot and Syrah. Best from 2008 through 2012.
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Gordon Brothers

Gordon Brothers Cellars

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Gordon Brothers Cellars, , Washington
Gordon Brothers
The Gordon Brothers vineyards were established in 1980. They have planted a total of 95 acres, consisting of 25 acres of Chardonnay, 21 acres of Cabernet Sauvignon, 20 acres of Merlot, 15 acres of Syrah, 14 acres of Sauvignon Blanc, and one acre of Gewurztraminer. The vineyards lie on a perfectly oriented south-facing slope ranging from an elevation of 600 to 682 feet above sea level, on the Snake River just above Ice Harbor Dam and the confluence of the Snake and Columbia Rivers in southeastern Washington. These mature vines are proving that the Gordon Brothers vineyard has a singular, superior micro-climate. Superb air drainage and all the favorable effects of river sites for grape growing are only two of the reasons that these are some of the most sought-after grapes and wines in the Northwest.

California

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Responsible for the vast majority of American wine production, if California were a country, it would be the world’s fourth largest wine-producing nation. The state’s diverse terrain and microclimates allow for an incredibly wide-ranging selection of wine styles, and unlike tradition-bound Europe, experimentation is more than welcome here. Wineries range from boutique to massive corporations, and price and quality are equally varied—plenty of inexpensive bulk wine is made in the Central Coast area, while Napa is responsible for some of the world’s most prestigious and expensive “cult” wines.

Just about every style of wine you can imagine is made in California, from bone dry to unctuously sweet, still to sparkling, light and fresh to rich and full-bodied. Each AVA and sub-AVA has its own distinct personality. In the Napa Valley, Cabernet Sauvignon, Merlot, and other Bordeaux varieties dominate, as well as Sauvignon Blanc. Sonoma County is best known for Pinot Noir, Chardonnay, and Zinfandel. The Central Coast has carved out a niche with Rhône blends based on Grenache and Syrah, while Mendocino has found success with Alsatian varieties such as Riesling and Gewürztraminer. With all the diversity that California has to offer, it is certain that any wine lover will find something to get excited about.

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.

STCWA011F2002_2002 Item# 99371

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