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Walla Walla Vintners Cabernet Sauvignon 1999

Cabernet Sauvignon from Columbia Valley, Washington
  • WE92
0% ABV
  • WS91
  • RP90
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0% ABV

Winemaker Notes

This is simply a delicious wine with an aromatic berry nose that greets you immediately. This rich and plump wine has a color of a deep dark blackberry. It is a striking wine with a velvety plum finish. The midpalate is loaded with jammy fruit and black currant flavors framed by a touch of tobacco and cedar. The wine is 91% Cabernet Sauvignon, 3% Merlot, 3% Cabernet Franc, and 3% Petit Verdot. The vineyards that are represented in the blend are Sagemoor, Spring Valley, Vanessa, Whitestome, and Windrow.

Critical Acclaim

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WE 92
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Walla Walla Vintners

Walla Walla Vintners

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Walla Walla Vintners, Columbia Valley, Washington
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Walla Walla Vintners -- bonded in 1995 -- is a limited-production winery dedicated to making handcrafted, premium red wines --Cabernet Franc, Cabernet Sauvignon, and Merlot -- cellared and aged in American and French oaks. The winemakers are Myles Anderson, and Gordon Venneri. This duet produced homecrafted wines for many years before making commercial wines. The homecrafted venture permitted them to practice winemaking, take mistakes to the dump, and forge a successful partnership. Neither partner has given up his day job - this is still a hobby business. Gordon is a CPA and field agent for Knight of Columbus Insurance and Myles is a teaching psychologist at the local community college. The new winery, designed and built by Alan Jones, is located off Mill Creek Road on 17 acres near the Blue Mountains. The winery is open for tasting and sales featuring its newest release during two weekends a year, one in the Spring and one in the Fall. To reach the winery from US 12, take the Rooks Park exit. The winery is located 3.2 miles east from Isaac Avenue on Mill Creek Road in Walla Walla.

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.

NWWWW99C_1999 Item# 55042