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2013 J Bookwalter Foreshadow Cabernet Sauvignon

2013 J Bookwalter Foreshadow Cabernet Sauvignon

Region
Washington State
Appellation
Columbia Valley

Type
Red
Varietal
Cabernet Sauvignon
Wine Spectator
92
Wine Enthusiast
91
3 In Stock
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$45.00
 
SKU: bo-ca12
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$540.00
/ Case of 12
 

This wine shows the core strengths of Washington’s warm vintages, fruit fresh acidity and long lasting flavors.

Wine Specs
Vintage
2013
Varietal
Cabernet Sauvignon
Appellation
Columbia Valley
Acid
.61g/100mL
pH
3.72
Aging
Aged for 20 months in new and one and two-year-old French oak barrels.
Bottling Date
Summer 2014
Alcohol %
14.8
Wine Spectator
92
Wine Enthusiast
91
Wine Profile
Vineyard Notes
The stars were aligned and something pretty special happened in 2012. After two decidedly challenging vintages in 2010 and 2011, Mother Nature herself dressed up in her Sunday best and showed us all she had during the growing season of 2012. A slightly cool spring blossomed into one of most even growing seasons we have experienced in Eastern Washington in decades. Heat spikes even during the warmest of summer months were very manageable. The fall brought near perfect conditions of warm sunny days coupled with our signature crisp, cool evenings. With little to no frost present until well into November, extended hang times were possible where merited. Overall, balance is the calling card for the 2012 vintage in both red and white varieties.
Production Notes
All the grapes were hand harvested at optimal maturity and hand sorted over a conveyor belt before de-stemming and then post sorted over a shaker table to remove all debris other than grapes. The grapes were only de-stemmed and gently moved to our red wine fermentors with a high percentage of whole berries. All the wine lots were cold soaked in open and closed top fermentors for four to five days prior to fermentation. Once inoculated with three types of yeast, the wine was allowed to ferment at a peak temperature of 80 degrees Fahrenheit. Daily punch downs coupled with aerative pumpovers precipitated gentle extraction. After approximately 5–7 days of fermentation, the wines were gently pressed between 2 and 5 Brix. All the free run and press wines were separated and aged independently from one another. Primary and malolactic fermentations were completed in new and used French oak barrels. During the barrel aging process, the wine lees were stirred weekly for the first three months in addition to topping the barrels once to twice per week throughout the entire aging cycle of the wine.
Winemaker Notes
96% Cabernet Sauvignon, 4% Syrah
Production
1,160 cases/750mL
Other Notes
Columbia Valley 67% - Conner Lee 48%, Rosebud 11%, Dionysus 8% Yakima Valley 19% - Elephant Mountain 19% Red Mountain 11% - Red Mtn. Vineyards 11% Horse Heaven Hills 3% - Destiny Ridge 3%
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