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Hogue Genesis Cabernet Sauvignon 2003

Cabernet Sauvignon from Columbia Valley, Washington
  • CG90
0% ABV
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3.8 134 Ratings
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3.8 134 Ratings
0% ABV

Winemaker Notes

Number 1 on the Wine.com 100 of 2007!

"Lush, seamlessly integrated flavors of ripe, sweet blackberry, blueberry and minerals; totally in control in the face of so much rich fruit..."
-Wine News

"Ripe, rich, a bit spicy for its sins and full of black cherry and cassis fruitiness... there is an awful lot of flavor and honest drinkability to be found here, and when its oh-so-inviting price tag is put into the calculus, this one adds up to a big winner for current consumption."
-Connoisseurs' Guide

The 2003 Genesis Cabernet Sauvignon is what fine wines are all about. This is a spicy wine at its core with anise, clove and coffee bean accenting its bright fresh cherry and raspberry fruit flavors. It is a rich, full-bodied, expressive wine that still shows some finesse with fine, almost powdery tannins and well-integrated oak. Tobacco and black pepper linger on the finish. Pair this wine with grilled tri-tip steak, aged cheeses or dark chocolate.

Hogue Genesis wines represent the culmination of a winemaking process that selects classic varietal wine grapes from some of the most distinctive vineyard sites in Eastern Washington state. In twenty years of winemaking in Washington the Hogue Cellars winemaking team has identified which vineyards and microclimates have the best potential to produce classic varietal wines.

*Note: Due to the rich, extracted nature of this wine, it may contain some naturally occuring wine sediment. Consisting of wine solids, it is harmless and does not affect the quality of the wine. A day before the wine is to be served, stand the bottle upright, allowing the sediment to settle to the bottom. If desired, gently pour the wine into a clean decanter, leaving the sediment in the bottle.

Critical Acclaim

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CG 90
Connoisseurs' Guide
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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.

One of the most iconic regions of Italy for wine, scenery, and history, Tuscany is the world’s most important outpost for the Sangiovese grape. Ranging in style from fruity and simple to complex and age-worthy, as well as in price from budget-friendly to ultra-premium, Sangiovese makes up a significant percentage of plantings here, with the white Trebbiano Toscano trailing far behind. Within Tuscany, many esteemed wines are produced in their respective sub-zones, including Chianti, Brunello di Montalcino, Bolgheri, and Vino Nobile di Montepulciano. The climate is Mediterranean and the topography consists mostly of picturesque rolling hills, with the hillside locations hosting the best vines, as Sangiovese ripens most efficiently with maximum exposure to sunlight.

Sangiovese at its simplest, often carrying a regional designation of Chianti or just Italy, produces straightforward pizza-friendly wines with bright red fruit and not much more, but at its best it shows remarkable complexity. In top-quality Sangiovese-based wines, expressive notes of sour cherry, balsamic vinegar, dried herbs, leather, fresh earth, dried flowers, anise, tobacco smoke, and cured meat fill the glass. Brunello in particular is sensitive to vintage variation, performing best in years that are not too hot and not too cold. Chianti is associated with tangy and food-friendly dry wines at various price points. A more recent phenomenon as of the 1970s is the “Super Tuscan”—a wine made from international grape varieties like Cabernet Sauvignon, Merlot, Cabernet Franc, or Syrah, often grown in Tuscany’s Bolgheri region, with or without Sangiovese.

Tuscan Blends

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Tuscan blends tend to be big, bold, and modern in style, sometimes with noticeable new oak, whose high quality can often command super-premium prices.

Their composition of international grape varieties or mix of international and indigenous varieties makes Tuscan blends unique. Where did the idea come from? Well, a few Tuscan winemakers who had become disenchanted with Italian winemaking law in the 1970s retaliated and decided to get creative. They started making wine solely from international grapes such as Cabernet Sauvignon, Merlot, Cabernet Franc, or Syrah or adding these grapes to Sangiovese, in differing proportions, and the phenomenon was born.

The most famous Tuscan blends from Italy are called “Super Tuscans.” One of the most well-known, created by Antinori in 1971, is called ‘Tignanello’ and is a blend of 80% Sangiovese, 15% Cabernet Sauvignon and 5% Cabernet Franc. Ornellaia is another created by an Antinori. Marchesi Lodovico Antinori in 1981, with the help of renowned agronomist Andre Tchelistcheff, established Ornellaia. The property has changed hands but since 2002 Marchesi de' Frescobaldi has been the sole owner and its quality remains stellar. It is typically a blend of about half Cabernet Sauvignon, a third Merlot and the rest filled in with Cabernet Franc and Petit Verdot. Sassicaia, another famous Super Tuscan, has earned itself an extraordinary reputation and global esteem, so much so that the Sassicaia property was actually awarded its very own appellation with the 1994 vintage. It is typically 85% Cabernet Sauvignon and 15% Cabernet Franc.

CLW53799_2003 Item# 88286

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