Columbia Crest Winery
Columbia Crest Cabernet Sauvignon Reserve - $49.99
Columbia Crest Winery
dark berries, mocha, nutty, oak, plum, spicy
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"Ripe in flavor, with a vivid array of black currant, blackberry, violet, black tea and black pepper aromas and flavors that zoom through to a long, expressive finish. Shows subtlety in the layers of complex flavor against a refined structure. Tannins are present but nicely contained." — Wine Spectator, November 2008 "The intense fruit in this Cabernet Sauvignon does not deter from the aromatics of chocolate cherry and slight mint, which precede a palate of cocoa and black cherry flavors. This is an elegant, complex wine that culminates in the perfect balance of wood and fruit on the lingering finish." — Ray Einberger, Winemaker Growing Season: A hot, dry growing season created ideal flavor maturity and promoted an early harvest start. Cool temperatures and intermittent rain in mid-September prompted extended hang time, which allowed the grapes to reach ideal physiologic maturing. The 2004 harvest is characterized by smaller berry and cluster size, with intense flavors, good sugar development and high natural acidity. Vineyards: Cabernet Sauvignon grapes for the Reserve program were harvested from the top 10% of the vintages’s best vineyard sites. Vineyard sites are located on the Wahluke Slope, offering aromatics, texture and complexity; the Cold Creek area, which add flavor and fruitiness; and on the Horse Heaven Hills, which contribute balance and body to the finished wine. Cabernet Sauvignon has an affinity for the growing season’s warm daytime cooler evening temperatures. The balance between daytime and nighttime temperatures during the ripening period concentrated aromatics and enhanced complexity. The region’s low rainfall stressed the vines, yielding concentrated fruit with depth and varietal expression.
Columbia Crest is Northwest’s largest winery as well as Washington’s chief producer of premium wines from classic European grape varieties. Columbia Crest’s wines routinely receive acclaim from critics and consumers alike for their food-friendly, approachable style that captures the true expression of each grape variety across vintages. Columbia Crest winery is surrounded by 2,500 acres of prime estate vineyards in southeastern Washington’s Columbia Valley. It is from these vineyards that Columbia Crest receives its grapes for its Grand Estates wines. These wines further elevate the winery’s reputation for outstanding quality by showcasing the distinctive fruit intensity of the estate’s premier vineyard sites. This tier of wines is distinguished by their ripe varietals intensity. Lush yet vibrant, these wines offer a symmetry that is grown in the vineyards and produced in the cellars. Columbia Crest Reserve wines are created from the top 1 percent of the heritage vineyard yields for each variety. The wines are crafted in a separate area of our winery using artisan techniques for fermentation and barrel-aging. This approach has been termed “a winery within a winery” by winemaker Ray Einberger. The result is a small group of select, super-premium wines that get the kind of hands-on, special care you would expect in a boutique winery. The wines reward you with rich flavors, velvety textures, and a long finish – proving just how extraordinary Columbia Valley wines can be. As of 2008 the past five vintages from the Columbia Crest Reserve wine has received 90+ points from leading industry publications.
dark berries, mocha, nutty, oak, plum, spicy
candied, cherry, chocolate, chocolatey, coffee, currant, oak, plum, raspberry
black cherry, raspberry, spice, spicy
herbal, kirsch, leather, licorice, plum, redcurrant, tobacco leaf
blackberries, fresh herbs, tar
black currant, cherry, coffee, plum
cassis, coffee, nutty, oak
berry, mocha, plum, prune
Blue Cheese, Provolone, Brie
Roast Beef, Barbeque Pulled-Pork or Ribs, Veal Carpaccio, Game, Sausage, Variety Meats or Organ Meats, Kidney
Poultry & Eggs
Potatoes, Roasted Mixed Vegetables
Fish or Shellfish
Red Wine Sauce
Herbs & Spices
Basil, Mint, Oregano, Rosemary, Thyme
(cab er nay saw vee nyon)—This highly adaptable grape grows almost anywhere it is relatively warm, but the best wines come from the Burgundy region of France (where it is a noble variety), California, and Australia. It became famous through the red wines of the Médoc district of Bordeaux and is now grown in Washington, southern France, Italy, Australia, South Africa, Chile, and Argentina. Cabernet Sauvignon grapes make wines that are high in tannin and medium- to full-bodied. Usually identified as having black currant or cassis flavors, the grape can also possess vegetal tones when the grapes are less than ideally ripe. The best wines are rich and firm with great depth, and are often aged for fifteen years or more. Because it is highly tannic, Cabernet Sauvignon is often blended with other less-tannic grapes such as Merlot.
Wineries exist in all fifty states, but the most predominant (and best) wine comes from Northern California, Oregon, and Washington State, with New York gaining a foothold in the industry. American wines make up about 75% of all wine sales in the US. The appellation system uses the term AVA (American Viticultural Area) to determine where wines were produced, but grape varieties can be planted anywhere in the country. American wineries generally use varietal labeling, and government regulations require that the variety on the label must make up at least 75% of the blend (in Oregon it’s 90%). The words reserve, special selection, private reserve, classic, and so on have no legal definition in the US. Some wineries use these terms to indicate their better wines; others use the words as a marketing tool to move lower quality wines off the shelf.
Most of the wineries in this state are located east of the Cascade Range, where the climate is desert-like, with hot days and cool nights. The irrigated vineyards produce high yield, but the flavor is nevertheless very good. Traditionally Rieslings have been the most successful here, but currently Sauvignon Blanc and Chenin Blanc are doing well. Chardonnay is successfully fermented in new oak barrels, yielding distinctively crisp and delicate flavors, like fresh apples. Washington Merlot, with its cherry flavors and aroma, tends to be more full-bodied, moderately tannic and slightly higher in alcohol than its Bordeaux cousins and higher in acidity than those from California. Acreage for the Syrah grape has increased substantially in the past few years, and in Washington it turns into big, dark, intensely concentrated wines with aromas and flavors of blackberries, black currants, roasted coffee and leather. A little-known German grape, Lemberger, does very well here. It produces a fruity but dry red wine in the Beaujolais or Dolcetto style.
The Columbia Valley American Viticultural Area (AVA) is the largest in the state of Washington. It includes the Yakima Valley, Red Mountain, Walla Walla, and Horse Heaven Hill AVAs within its boundaries.
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Columbia Crest Cabernet Sauvignon Reserve
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