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Kestrel Vintners Cabernet Sauvignon 1999
Often considered to be the heart of Washington wine country, the Yakima Valley is a sub-AVA of the vast Columbia Valley. The first AVA established in Washington, it is home to some of the state’s most established wineries, and contains three smaller sub-regions: Rattlesnake Hills, Red Mountain, and Snipes Mountain. The climate here is cooler than the rest of the Columbia Valley, making the Yakima Valley ideal for growing white varieties.
Chardonnay is the most planted grape here, followed closely by Riesling—both made in a wide range of styles depending on the warmth of the vineyard site. Because of the cooler climate, Merlot outnumbers darker-fruited, more tannic Cabernet Sauvignon here—an anomaly for Washington viticulture—and takes on characteristics of sweet red fruit with a supple texture, and sometimes notes of chocolate and mint. Yakima Valley Syrah is earthy and savory, complemented by a wide range of berry flavors from red to black.
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.
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.
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.