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Powers Cabernet Sauvignon 2001

Cabernet Sauvignon from Columbia Valley, Washington
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    Winemaker Notes

    Deep, inky purple color with enticing blackberry, blueberry, and cassis fruit balancing complex spicy and toasty aromas. This bold, structured wine with concentrated blackberry and currant flavors is balanced by sweet oak for a rich, round mouth feel and a lingering finish.

    This year our Washington Cabernet is once again layered with a blend of varietals as well as vineyards. The Cabernet Sauvignon component of the blend is Mercer Ranch Vineyard (48% of the total), Sundance and Katherine Leone vineyards (21%), and Kestrel and Pleasant vineyards (7%). The Merlot component is both Pleasant Vineyards and a blend of Kestrel and Sundance vineyards, each 12% of the total blend. The individual lots were fermented separately using three different yeasts to emphasize the different characteristics of the individual vineyards. After fermentation the wine was put into both French (40% new) and American oak barrels for about 14 months.

    Critical Acclaim

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    Powers

    Powers

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    Powers, Columbia Valley, Washington
    In 1992, we at Badger Mountain Vineyard introduced the Powers wine label to allow us to produce high quality wines made from varietals not growing in our organic vineyard. Each year, Bill works closely with the grape growers to ensure we will receive the highest quality fruit with the best potential to make wine worthy of the consistent excellence we have come to expect from Powers Winery.

    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.

    Cabernet Sauvignon

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    A noble variety bestowed with both power and concentration, Cabernet Sauvignon is now the world's most planted grape variety. 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 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 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.

    BOS3567700_2001 Item# 58608