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Flat front label of wine

Woodward Canyon Artist Series Cabernet Sauvignon 2001

Cabernet Sauvignon from Columbia Valley, Washington
    0% ABV
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    Winemaker Notes

    This 2001 Cabernet Sauvignon was produced from grapes grown predominately from Champoux, Canoe Ridge, and Klipsun Vineyards near the Columbia River in southeast Washington and Conner Lee Vineyard in central Washington. All of the grapes were harvested by hand and sorted prior to crushing.

    The 2001 vintage was cooler and more moderate than 2000. We saw beautiful maturity in the grapes however, due to shoot thinning and green harvesting. This cabernet was fermented in small stainless steel tanks and punched down and pumped over 3 times per day. Aging in mostly new French chateau barrels has produced a very complex red wine.

    This wine has a very pleasant nose of oak and spice, integrated with ripe black cherry. A rich, long mouth feel begins with black cherry and leads to a chocolate/mocha finish that is very, very long. While this wine may be enjoyed now, it will benefit greatly from addition cellaring and should continue to develop for ten years or more with proper storage.

    Critical Acclaim

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    Woodward Canyon

    Woodward Canyon

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    Woodward Canyon, Columbia Valley, Washington
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    Woodward Canyon Winery, named for the canyon Rick’s family farmed and where the Estate Vineyard is now located, was established in 1981 by Rick Small and his wife, Darcey Fugman-Small. Woodward Canyon was the second winery in the Walla Walla Valley and the Smalls were instrumental in the process of obtaining federal approval of the Walla Walla Valley appellation.

    The winery has consistently produced premium, age-worthy, award-winning Cabernet Sauvignons and Merlots as well as Chardonnays. From the outset, Rick determined that quality would take precedence over quantity.

    Consequently, Woodward Canyon has remained small. Woodward Canyon is located in Lowden in the Walla Walla Valley appellation. The tasting room is a restored 1870's farmhouse.

    Woodward Canyon is a founding member of the Walla Walla Valley Wine Alliance and VINEA, the Walla Walla Valley Winegrowers' Sustainable Trust.

    Columbia Valley

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    A large and geographically diverse AVA responsible for 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 extends into northern Oregon as well. Because of its vast size, it is necessarily divided into several distinctive sub-AVAs, including Walla Walla Valley and Yakima Valley—which is further split into three more even smaller AVAs. A region this size will of course have varied microclimates, but on the whole it experiences cold winters and long, dry growing seasons. 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 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, the styles of which depend on the warmth of the site. Citrus and green apple are common to both in cooler sites, while warmer vineyards will produce riper, fleshier stone fruit flavors.

    Cabernet Sauvignon

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    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.

    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 revealed the grape to be a spontaneous crossing of Cabernet Franc and Sauvignon Blanc which took place in 17th century southwestern France.

    CVI208684_2001 Item# 79891