2008 Columbia Crest "Reserve" Columbia Valley Cabernet Sauvignon

SKU #1072629 93 points Wine Spectator

 Chewy with tannin, but bursting with fresh currant and plum, sneaking in hints of mint and black tea as the finish lingers. A graceful wine that has miles to go. Best from 2013 through 2018. (HS)  (5/2012)

Robert Parker's Wine Advocate

 Columbia Crest's 2008 Cabernet Sauvignon Reserve displays more dark berry sap than the corresponding 2009 and while a bit sweet-sour (a more serious issue in 2007), it offers a less awkward integration of its obvious new oak. Its tannins are grainy but not obtrusive and there is an attractive underlying bittersweetness of nuts and herbs. Above all, there is vigor to the finish for all of the sweetness of fruit and caramelized wood. (DS)  (3/2013)

Stephen Tanzer's International Wine Cellar

 Medium red-ruby. Youthfully stunted aromas of dark fruits, mocha, cola, menthol and nutty oak. Then surprisingly supple following the nose, showing good density and depth to the flavors of currant, black cherry and menthol complicated by chocolatey oak. Little in the way of easy sweetness here. Finishes with serious, dusty, building, oak-influenced tannins: will they be absorbed? (ST)  (11/2011)

K&L Notes

Made from the top 10% of the fruit harvested from Columbia Crest's best vineyard sites, the 2008 Reserve Cabernet, which blends in 14% Merlot, is a classic Washington Cab. Floral nuances on the nose give way to licorice and brown spice-scented fruit. The wine is generous on the palate, with cherry and raspberry mocha flavors, more spice and medium-grained tannins that linger on the vanilla finish.

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Price: $34.99
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Staff Image By: Bryan Brick | K&L Staff Member | Review Date: 5/3/2012 | Send Email
The “Reserve” Cabernet Sauvignon bottling from Columbia Crest is about as close as you can get to a sure thing that you are coming out of Washington State these days. Time and time again this fairly large, yet still quality driven, producer delivers the goods with this wine taking the top 10% of the fruit produced in any given year from their vast vineyard holdings to make the wine. Some of you may even remember that the 2005 vintage of this wine was the #1 wine in Wine Spectator for 2009, very high praise indeed. Big, full bodied and broad on the palate with nicely weighted flavors of whole coffee bean, dried black currant, pipe smoke and caramel this is a perfect wine for those of you that like some balance with your heft in Cabernet. In fact if you ask me this is what a lot of the “modern” classed Chateaus in Bordeaux taste like these days and they want to charge you considerably more.

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Cabernet Sauvignon and Blends

- Cabernet Sauvignon has come a long way from its role as a blending varietal, however dominant, in the wines of Bordeaux. Today it is the most planted red varietal in the world. Identified as a descendent of Cabernet Franc and Sauvignon Blanc, the late-ripening Cabernet Sauvignon needs to be planted in warmer climates to fully ripen. Its small berries can easily be identified for their distinctive blue color, thick skins and high tannins. And while the varietal has its own definitive characteristics: green pepper-like aromas and black currant flavors among them, it is perhaps most prized for its ability to convey terroir, vintage and winemaking. A relatively new varietal, Cabernet Sauvignon started making inroads into the wines of the Médoc and Graves in the late-18th century. Today it is also dominant in the up-and-coming Entre-Deux-Mers region of Bordeaux and can also be found in Southwest France. It is the companion varietal to Sangiovese in Italy's Super Tuscans and is planted all over Europe, stretching to lesser-known winegrowing regions like Russia and Lebanon. In the Americas Cabernet Sauvignon has found champions in every nook and cranny of California and among winemakers in Washington, where it complements plantings of Merlot. In South America, Cab thrives in Chile, but can also be found in smaller amounts in Argentina and even in Mexico.

United States

- When people consider domestic wine, they normally think about the state of California. The fine viticultural Region within California, including the Napa Valley, Sonoma, Santa Cruz Mountains, Mendocino and Santa Barbara, are capable of growing grapes of world-class quality. But there's plenty of fabulous wine coming from other states, too. Oregon, Washington and New York are also causing eyebrows (and glassware) to be raised around the world. Click for a list of bestselling items from the United States.


- Washington has become one of the most important wine producing states in the United States, and development continues to grow rapidly. In 1969, when California was exploding as a wine producer, Washington had only two wineries, but by 2000 that number had passed 100. Most of Washington's grape crop goes to uses other than wine. Merlot and Chardonnay have been the most successful in Washington. It's interesting to note that Washington's prime wine regions are located at 46° north, along the same latitude as the legendary French wine districts of Bordeaux and Burgundy. During the summer, Washington averages more than two hours more sunlight each day compared to California.
Alcohol Content (%): 14.5