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J. Bookwalter Foreshadow Cabernet Sauvignon 2008

Cabernet Sauvignon from Columbia Valley, Washington
  • WE93
  • WS92
  • RP91
15.2% ABV
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  • WS92
  • WE91
  • RP91
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15.2% ABV

Winemaker Notes

Our Foreshadow Cabernet Sauvignon showcases our best Cabernet Sauvignon vineyards in the Columbia Valley, Red Mountain, Horse Heaven Hill and Yakima Valley appellations. We blended a bit more than usual in 2008 to amplify the fruit and take advantage of the earlier ripening varieties in a cool year, like Malbec and Petit Verdot. Aromatically the wine shows plum, blueberry, red and black currants along with violets, cedar, graphite, subtle dried herbs and a touch of sandalwood and spices. The wine enters the palate with round, spicy sweet fruit, carries good weight on the mid palate and shows a fruit flavor spectrum of red currants to the blue and black fruits with tertiary flavors of truffles, anise, cola and tobacco with a hint of fresh and dried herbs. The wine has a long finish that is layered with lush, fine grained tannins followed by a graceful acidity.

Blend: 75% Cabernet Sauvignon, 12% Malbec, 12% Petit Verdot, 1% Cabernet Franc

Critical Acclaim

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WE 93
Wine Enthusiast
In an effort to further differentiate the Foreshadow Merlot from the Foreshadow Cabernet, winemaker John Bookwalter has kept each out of the other’s blend. This is a riveting, complex, supersized wine, with alcohol over 15% and plenty of intriguing barrel flavors. The black cherry-berry fruit is swathed in spice, chocolate, cedar and coffee, complex and well-crafted.
WS 92
Wine Spectator
Ripe and round, with a sprinkle of gritty tannins around a generous core of cherry, rhubarb, orange peel and spice flavors. Shows polish and density that carries everything into the long finish.
RP 91
Robert Parker's Wine Advocate
The 2008 Foreshadow Cabernet Sauvignon (75%) contains 12% Malbec, 12% Petit Verdot, and 1% Cabernet Franc in its makeup. Aromas of sandalwood, incense, Asian spices, lilacs, and assorted black fruits inform the nose of a velvety-textured, incipiently complex, layered wine with excellent balance and length. Give it 2-3 years to fully blossom and drink it from 2013 to 2023.
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J. Bookwalter

J. Bookwalter

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J. Bookwalter, Columbia Valley, Washington
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The story of J. Bookwalter Winery is a story of family heritage, deep roots and a centuries-old commitment to the land. Ten generations of the Bookwalter family have been involved in American agriculture. But it was Jerry Bookwalter, generation nine and father of current company president John Bookwalter, who led the family into viticulture. After graduating from UC-Davis in 1963, Jerry spent 13 years farming in California’s San Joaquin Valley before moving his family in 1976 to the Tri-Cities in Washington State.

Once there, he firmly stamped the Bookwalter name on the state’s nascent wine industry. From 1976 through 1982, Jerry helped manage the plantings of three iconic vineyards – Sagemoor, Bacchus and Dionysus.

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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.

CGM14573_2008 Item# 122609