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Intrinsic Cabernet Sauvignon 2016

Cabernet Sauvignon from Columbia Valley, Washington
  • JS92
13.5% ABV
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4.2 60 Ratings
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4.2 60 Ratings
13.5% ABV

Winemaker Notes

"The 2016 vintage of Intrinsic has a wonderful floral nose, complemented by aromas of cherry and leather. The flavors are layered with tones of blueberry jam, pomegranate and chocolate. The texture is rustic, yet silky, with a unique savory and inviting finish."
- Juan Muñoz Oca, Winemaker

More than half of the final blend was sourced from several vineyards in the Horse Heaven Hills. This area has a heavier soil of Burbank rocky loam and creates a more intense tannin structure with a delicate nose.

Blend: 96% Cabernet Sauvignon, 4% Cabernet Franc

Critical Acclaim

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JS 92
James Suckling
A red with lots of sweet-tobacco and currant aromas and flavors. Medium to full body, round and juicy tannins and a flavorful finish. Harmonious and fine. Drink now.
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Intrinsic

Intrinsic

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Intrinsic, Washington
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INTRINSIC was created to help bridge the gap between the agricultural setting where wine grapes are grown and the urban setting where wine is enjoyed. Winemaker Juan Muñoz-Oca, who has had years of experience working with Cabernet Sauvignon as the head winemaker for Columbia Crest in Paterson, Washington, found a passion project in INTRINSIC. Through it, he has been able to explore the raw, yet elegant characteristics of Cabernet Sauvignon in Washington and establish new, cutting edge techniques for the wine.
The inspiration behind the INTRINSIC label came from urban culture and the similarities between street art and winemaking. Both are reflective of the environment around it and are a collaboration between artist and landscape. Muñoz-Oca used this insight and married it with the incredible quality of tannins in Washington State to push the traditional boundaries of Cabernet Sauvignon in the same way street art pushes boundaries of urban aesthetics. By extracting more from the grape skins, our winemaker believed he could impart more layers and depth to the wine. After years of experimentation and trial and error involving extreme extended maceration, INTRINSIC was born.
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Columbia Valley

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A large and geographically diverse AVA capable of producing 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 even extends into northern Oregon!

Because of its size, it is necessarily divided into several distinctive sub-AVAs, including Walla Walla Valley and Yakima Valley—which are both further split into smaller, noteworthy appellations. A region this size will of course have varied microclimates, but on the whole it experiences extreme winters and long, hot, dry summers. 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 entire 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. These range in style from citrus and green apple dominant in cooler sites, to riper, fleshier wines with stone fruit flavors coming from the warmer vineyards.

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Cabernet Sauvignon

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A noble variety bestowed with both power and concentration, Cabernet Sauvignon enjoys success all over the globe. Inherently high in tannins and acidity, the best bottlings of Cabernet can age beautifully, with the ability to last fifty years or more. Cabernet Sauvignon flourishes in temperate climates like Bordeaux's Medoc region and forms the base of the Medoc reds, which are typically mostly Cabernet with Merlot and smaller amounts of some combination of Cabernet Franc, Malbec and Petit Verdot. (Enjoying a great deal of success in various regions around the world, this blend is now globally referred to as a Bordeaux Blend.) Cabernet Sauvignon from the Napa Valley is responsible for some of the world’s most prestigious, age-worthy 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 is typically blended to soften tannins and add complexity. In warmer regions like California Washington, Argentina, Chile 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 profiling revealed the grape to be a spontaneous crossing of Cabernet Franc and Sauvignon Blanc which took place in 17th century southwestern France.

SWS896028_2016 Item# 359609