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Pepper Bridge Winery Cabernet Sauvignon 2000
Responsible for some of Washington’s most highly acclaimed wines, the Walla Walla Valley has experienced a surge in popularity in recent years. It is home to both historic wineries and younger, up-and-coming producers. Though it is cooler and wetter than most of Washington State’s viticultural areas, irrigation from the Columbia River is still common, though some vineyards on the rainier eastern end of the AVA are able to dry farm.
The conditions in the Walla Walla Valley are perfectly suited to Rhône-inspired Syrahs, distinguished by savory notes of black olives, smoke, bacon fat, and fresh earth. Cabernet Sauvignon and Merlot are produced in a range of styles from smooth and supple to tannic and structured. White varieties are a relative rarity here. Sauvignon Blanc is sometimes blended with Sémillon in the style of Bordeaux white blends, resulting in a richer, rounder version take on the variety. Plantings of Viognier are minimal, but often quite successful.
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.