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J. Bookwalter Foreshadow Cabernet Sauvignon 2012

Cabernet Sauvignon from Columbia Valley, Washington
  • WS92
  • RP91
  • WE91
15.5% ABV
  • WS90
  • WS93
  • RP91
  • WE91
  • WE93
  • WS92
  • RP91
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4.0 1 Ratings
15.5% ABV

Winemaker Notes

Dark deep purple/red color introduces this ripe dark flavored wine. The Cabernet and oak are well matched in the young muscular cabernet. Blended from several old blocks long managed by the Bookwalters, this wine shows the core strengths of Washington’s warm vintages, fruit fresh acidity and long lasting flavors.

Critical Acclaim

All Vintages
WS 92
Wine Spectator
Decidedly minerally, this has extra layers of wet stone and tar around a core of dark berry and cherry fruit, finishing with intensi- ty and richness. The finish persists. Drink now through 2022.
RP 91
Robert Parker's Wine Advocate
The 2012 Foreshadow Cabernet Sauvignon (there’s 4% Syrah in the blend) exhibits lots of scorched earth and licorice characteristics to go with ample blackberry and currant-style fruits. Full-bodied, open, supple and textured, enjoy this hedonistic beauty over the coming 4-5 years.
WE 91
Wine Enthusiast
After starting out somewhat reduced, this becomes aromatic with notes of char, coffee grounds, toast, herbs and dark cherries. It’s seamless, silky and rich in feel, with layered fruit and barrel flavors and a beguiling sense of texture.
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J. Bookwalter

J. Bookwalter

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J. Bookwalter, Columbia Valley, Washington
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Jerry Bookwalter has been in agriculture since graduating from UC Davis with a degree in Ag. Production in 1962. His past career as manager for Sagemoor Farms has given way to vineyard management and winemaking. Jerry began making wine in 1983. Wines include award-winning Cabernet Sauvignon, Chardonnay, Muscat Blanc and Merlot as well as Red Table Wine, Johannisberg Riesling and Chenin Blanc.

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_2012 Item# 123674