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Hogue Barrel Select Cabernet Sauvignon 1997

Cabernet Sauvignon from Columbia Valley, Washington
  • WS88
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Winemaker Notes

The key to making great Cabernet Sauvignon is to ensure the crop load is balanced so that all of the grapes can ripen evenly and develop concentrated flavors. The rich flavors in this wine come not only from the Cabernet Sauvignon itself, but also from the addition of other red varietals: 14% Merlot for elegance, 5% Lemberger and 1% Syrah for a black pepper note and 2% Cabernet Franc for backbone. The result? Cherry, cranberry and vanilla aromas and flavors integrated with toasty oak. A slight bell pepper note in the background adds complexity. The texture is soft and velvety, with nice oak, vanilla and clove note in the balanced tannic finish. The winemakers suggest mid-term consumption with grilled bell peppers, BBQ beef, spicy pasta or a bittersweet chocolate desert.

Critical Acclaim

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WS 88
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Hogue

The Hogue Cellars

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The Hogue Cellars, , Washington
Hogue
The Hogue Cellars, founded in 1982 by Mike and Gary Hogue, is located in Eastern Washington's Columbia Valley, the premier grape growing region of the state. The climate and soils of the Columbia Valley produce grapes with intense fruit flavors and high natural acidity. The wines have a liveliness and ripe, zesty fruit flavors that make them ideal complements to a wide range of foods.

Horse Heaven Hills

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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.

CPA27599_1997 Item# 10563

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