Cabernet Sauvignon & Cabernet Blends United States Washington State Yakima Valley
A grape varietal which certainly requires no introduction, Cabernet Sauvignon is not only the principal component of the great Bordeaux wines, but also reigns as the grape varietal most widely known for putting the U.S. on the wine making map. It is grown prolifically throughout America, perhaps at its best in Napa, Sonoma and Washington. Even though in this country we see many 100% varietally based wines, Cabernet Sauvignon is usually blended to add complexity and to round out the often tough-to-handle tannins which are characteristic of this wine. It should be full-bodied, rich, firmly structures and powerful. It is reserved in the bouquet, yet the tell-tale black currant, dark berry, cedar and vanilla (from oak barrels) often show themselves. When grown in a cool climate, it can smell of green pepper or olives, but beware of unripe fruit that can be weedy or even vegetal. Some of its popular grape blending companions include Merlot, Cabernet Franc, Malbec and Petit Verdot.
Of all the New World wine countries, perhaps the one which has demonstrated the most flair for producing high quality wines - using a combination of traditional and forward-thinking contemporary methods - has been the United States of America. For the past couple of centuries, the United States has set about transforming much of its suitable land into vast vineyards, capable of supporting a wide variety of world-class grape varietals which thrive on both the Atlantic and the Pacific coastlines. Of course, we immediately think of sun-drenched California in regards to American wines, with its enormous vineyards responsible for the New World's finest examples of Cabernet Sauvignon and Merlot based wines, but many other states have taken to viticulture in a big way, with impressive results. Oregon, Washington State and New York have all developed sophisticated and technologically advanced wine cultures of their own, and the output of U.S wineries is increasing each year as more and more people are converted to their produce. Since it began in the 1820s, wine-production in Washington state has gone from strength to strength, with many of the finest United States wines coming out over the past twenty years hailing from this region. Today, the state is the second largest US producer of wines, behind California, with over forty thousand acres under vine. The state itself is split into two distinct wine regions, separated by the Cascade Range, which casts an important rain shadow over much of the area. As such, the vast majority of vines are grown and cultivated in the dry, arid desert-like area in the eastern half of the state, with the western half producing less than one percent of the state's wines where it is considerably wetter. Washington state is famed for producing many of the most accessible wines of the country, with Merlot and Chardonnay varietal grapes leading the way, and much experimentation with other varietals characterizing the state's produce in the twenty-first century. Washington State is one of the United States' most important and internationally renowned wine producing areas, and within the state, we find the AVA of Yakima Valley, where over forty percent of the Washington's wines are produced. Yakima Valley was first recognized as an official American Viticultural Area in the early 1980's, but was been grapevines and producing wine several decades earlier, being something of an ideal location for viticulture. Due to its great climatic conditions and mineral rich, dry soils, Yakima Valley is capable of supporting a wide range of fine grape varietals, including the ever popular Cabernet Sauvignon, Chardonnay, Merlot, Syrah and others. As such, the region produces a stunning array of different, high quality wines, and is regularly lauded with prizes and praise from the international wine community.