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Milbrandt Traditions Cabernet Sauvignon 2006

  • WE90
750ML / 0% ABV
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3.2 5 Ratings
750ML / 0% ABV

Winemaker Notes

The majority of the grapes for our 2006 Traditions Cabernet came from our Sundance and Don Talcott Estate vineyards in the Wahluke Slope AVA. Established in 2006, the Wahluke Slope is a sub-region within the Columbia Valley appellation. Located midway between Seattle and Spokane it is bordered by the Columbia River to the southwest and Hanford Reach National Monument to the east.

Eastern Washington is widely recognized as one of the country's best regions for Cabernet Sauvignon. The warm temperatures, dry conditions and porous soils create wines that are routinely dark, lush and complex.

Our 2006 Traditions Cabernet is both serious and approachable. The aromatics are ripe, forward and packed with currants, olives, cassis and oak. The flavors are bright, fruit-laden and concentrated. The finish is smooth and silky.

Critical Acclaim

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WE 90
Wine Enthusiast
Here is another great value from the Milbrandt brothers, based upon their impeccable vineyard sources (they own 1600 acres, mostly in the Wahluke Slope AVA). Dense and dark, ripe and compact, this Cab/Merlot/Petit Verdot blend brings plenty of macho and muscle, layers of black fruits, black smoke, black tea and black olives. Get the idea? It’s a beautiful effort, and really shines at this price point.
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Milbrandt

Milbrandt

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Milbrandt, Washington
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Butch and Jerry Milbrandt planted their first vineyard in 1997. In the ensuing decade, Milbrandt Vineyards earned a reputation for growing some of Washington State's finest grapes. These grapes have found their way into many of Washington's most sought-after wines and the Milbrandt name and vineyards are featured on many prestigious labels.

In 2006, under the talented direction of winemaker Gordon Hill, they began crafting signature wines using selected grapes from their reputable vineyards. Milbrandt's first wines were released in June 2007. The tradition for excellence established in their vineyards is inherent in every bottle of Milbrandt Vineyards wine.

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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.

BEE6871066_2006 Item# 98415