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J. Bookwalter Foreshadow Cabernet Sauvignon 2009

Cabernet Sauvignon from Columbia Valley, Washington
  • WS93
  • WE91
  • RP91
15.2% ABV
  • WS92
  • RP91
  • WE91
  • WS90
  • WE93
  • WS92
  • RP91
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4.0 5 Ratings
15.2% ABV

Winemaker Notes

Foreshadow Cabernet Sauvignon showcases best J Bookwalter Cabernet Sauvignon vineyards in the Columbia Valley, Red Mountain and Yakima Valley appellations. Both aromatically and on the palate the wine displays a medley of dark fruits led by plums, blackberries, blueberries and figs. Secondary and tertiary notes are more subtle and offer hints of truffles, violets, baking spices and sandalwood followed by a warm cola bath. The wine enters the palate sweet and round and finishes with polished, fine grained tannins. The lush, long finish is complimented by the natural sweetness and acidity of the wine. Recommended cellaring 6 – 12 years.

Blend: 96% Cabernet Sauvignon, 4% Syrah

Critical Acclaim

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WS 93
Wine Spectator
This has finesse and intensity, delivering fresh ripe currant, plum, espresso and sage flavors on a deftly balanced frame, lingering on the expressive finish. Drink now through 2019.
WE 91
Wine Enthusiast
This is 96% Cabernet Sauvignon, with an addition of Syrah. Fully ripe, bold and assertive, this high-octane wine holds its alcohol well. Muscular and powerful, it has black cherry and cassis flavors that saturated with baking spice, chocolate, cedar and coffee notes. This is well supported by acids and is matched to perfectly ripe tannins.
RP 91
Robert Parker's Wine Advocate
Having spent 20 months in half new barrels, the Bookwalter 2009 Cabernet Sauvignon Foreshadow – from Conner Lee, Ciel du Cheval and Bacchus, with a bit of Syrah from Elephant Mountain – is predictably marked by oak, but in a flattering way, with nutmeg and praline accents to its otherwise mint-, licorice-, and tobacco-infused creme de cassis. Texturally this is extremely fine, where the corresponding Merlot, surprisingly, had taken on some woody roughness. Bookwalter is quite right in suggesting that, however paradoxically, this is the more elegant and that Merlot the more muscular. Suggestions of heliotrope and honeysuckle in the nose persist alluringly as inner-mouth perfume, and this wine finishes with persistent polish and, for all of its sense of sweetness and breadth, considerable energy as well.
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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.

Columbia Valley

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A large and geographically diverse AVA responsible for 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 extends into northern Oregon as well. Because of its vast size, it is necessarily divided into several distinctive sub-AVAs, including Walla Walla Valley and Yakima Valley—which is further split into three more even smaller AVAs. A region this size will of course have varied microclimates, but on the whole it experiences cold winters and long, dry growing seasons. 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 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, the styles of which depend on the warmth of the site. Citrus and green apple are common to both in cooler sites, while warmer vineyards will produce riper, fleshier stone fruit flavors.

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.

PBC2821049_2009 Item# 119711