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Seven Hills Winery Columbia Valley Cabernet Sauvignon 2011

  • WE91
750ML / 13.5% ABV
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750ML / 13.5% ABV

Winemaker Notes

Lush characteristics of a carefully tended cooler vintage reveal a charming follow up to the very popular 2010 Columbia Valley Cabernet release. We used the full spectrum of Bordeaux red varietals to create a complex, layered and balanced wine. It's vibrant and darkly colored, with aromas of red currant, lavender, vanillin and red plum. By mouth there are sweet red fruit flavors and a chocolate, halvah-like richness. The red plum finish lingers with sweet spice, brightness and balance.

Critical Acclaim

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WE 91
Wine Enthusiast
Lush characteristics of a carefully tended cooler vintage reveal a charming follow up to the very popular 2010 Columbia Valley Cabernet release. We used the full spectrum of Bordeaux red varietals to create a complex, layered and balanced wine. It's vibrant and darkly colored, with aromas of red currant, lavender, vanillin and red plum. By mouth there are sweet red fruit flavors and a chocolate, halvah-like richness. The red plum finish lingers with sweet spice, brightness and balance.
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Seven Hills Winery

Seven Hills Winery

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Seven Hills Winery, Washington
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Established in 1988, Seven Hills Winery is proud to be among the founding estates of Walla Walla Valley. As pioneers who first championed the region, their heritage is built on longstanding relationships with the most renowned growers in the Northwest and a deep knowledge of the land.

Their tasting room and winery are located in downtown Walla Walla, in the historic Whitehouse-Crawford building. Visit us for a winery tour, tasting or food and wine pairing.


Visit the Seattle tasting room, The Estates Wine Room in Pioneer Square.

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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.

YNG777221_2011 Item# 130206