Hogue Cabernet-Merlot - $9.99

Wine Details

Price: $9.99
Producer: Hogue Cellars
Region: Columbia Valley
Varietal: Dry Red Table Wine
Container Size: 750 ML
Flavors: black cherry, clove, earthy, oak, plum
  • Red Wine
Add to Cart Add Case
Add to Tasting Journal

Product Description

  • While Hogue produces varietal Merlot and Cabernet Sauvignon wines we have also been blending the two to make a distinct Cabernet-Merlot for several years. This allows us to make a wine that highlights the impact of Washington State terroir and balances the distinct varietal characteristics of both Cabernet and Merlot. The 2003 Cabernet-Merlot has aromas of caramel and cinnamon with ripe, plummy fruit. On the mouth it comes across as well structured and supple showing balanced oak and fruit reminiscent of fresh cherries and strawberries mingled with sun-dried tomato, cinnamon, and subtle spice.

Expert Ratings

Ratings   Vintage Source Flavors
Tastings - 88 Details: Brilliant ruby red hue. Menthol, black currant and earth aromas. medium-full, this has very good depth of fruit for the price, youthful tannins and nicely integrated oak 2002 Tastings
Tastings - 85 Details: Brilliant ruby red hue. Black cherry, plum, thyme, clove and oak aromas. This medium-bodied wine has good depth of fruit backed by an earthy finish with moderate tannins and tart acidity. Not terribly complex, but flavorful for the money 2001 Tastings black cherry, clove, earthy, oak, plum
WineSpectator - 85 Details: Bright in flavor, chewy in texture, with nice currant and berry flavors at the core, layered with cedary notes and firm tannins. Best from 2004 through 2007. 61,000 cases made. –HS 2000 WineSpectator berry, currant
Tastings - 84 Details: Deep ruby-red hue. Leafy black fruit aromas follow through on a medium-bodied palate with fresh cherry-berry flavors and a hint of firm tannins and oak spice on the finish 2000 Tastings black fruit, oak, spice
WineSpectator - 86 Details: This wallet-friendly red is packed with bright currant, plum and herb aromas and flavors, fresh, if a bit raw. The tannins give way to the generous fruit in the end. Best after 2002. 60,379 cases made. –HS 1999 WineSpectator
Tastings - 84 Details: Bright cherry red hue. Juicy cherry aromas follow through on a medium-bodied palate with minimal oak flavors and soft tannins. A simple, easy drinking style 1999 Tastings currant, herb, plum
WineSpectator - 86 Details: On the light side, with crisp texture up front that turns polished around the pretty strawberry, raspberry and vanilla flavors as they echo on the finish. A Washington offering, nicely done and affordably priced. Drink now through 2004. 51,448 cases made. –HS 1998 WineSpectator
WineSpectator - 84 Details: On the lighter side, with herb-scented cherry and spice flavors on a simple frame. An amiable wine for current drinking. 43,790 cases made. –HS 1997 WineSpectator
Tastings - 80 Details: Pale cherry red hue. Forward herb and candied cherry aromas. A crisp entry leads to a light bodied, fruity palate with mild tannins. Lean finish. A quaffer 1997 Tastings cherry, spice
Tastings - 83 Details: Bright violet red. Moderately light-bodied. Subtly extracted. Mildly tannic. Red fruits, flowers. Perfumed floral aromas. Direct, lighter style with a lean finish. Uncomplicated early-drinking style 1996 Tastings raspberry, spicy, tobacco
1 2

Food Pairings

Category Pairing
Cheese Soft Pungent Cheese
Pasta & Grains Lasagna
Sauces Red Wine Sauce

Wine Terms

Name Value
United States 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.
Washington 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.
Columbia Valley 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.

Tasting Notes

Please login to view your personal tasting notes.Login