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Gordon Brothers Cabernet Sauvignon Columbia Valley Estate Grown 2008

Winemaker's Notes:

The focus for our 2008 Cabernet Sauvignon was two fold. First we were looking for extraction and secondly we were looking for finesse. To achieve the first goal we monitored sugars, acid levels and flavors until the grapes were ripe but not overripe. If you think about eating a peach you want luscious flavors and the juice dripping down your chin but you still want firm flesh, not mushy. This is what we were looking for in our fruit. Once we achieved this, the fruit was brought to the winery in ½ ton picking bins. We then removed the stems from the grapes and gently broke open the berries using our de-stemmer/crusher. The grapes, now called must, were pumped to our open top fermenting tanks where we macerated the fruit for 24 hours with the goal of extracting color and flavor in a juice environment prior to the onset of alcoholic fermentation. With the addition of yeast and the rising of the grapes to the surface of the tank due to carbon dioxide production, we began doing drain-and-returns to the tank twice a day. In this process the wine is drained from the tank through the racking valve on the tank and splashed through a stainless steel screen and into a sump. The wine is then pumped to another tank until no more wine can be drained from the tank. The wine is then pumped back over the top of the must flooding the cap with wine. In this fashion we guarantee we that we are working with the entire volume of the tank increasing our ability to extract the tannins from the grapes. By splashing the wine we infuse the must with oxygen which helps soften the tannins and improve mouth feel. This procedure continued until fermentation came to a stand still. At this point we sealed the tanks and allowed the skins to continue steeping in the wine for up to 20 days. This increased maceration time allows the tannins to link up and create a softer, fuller sensation on the palate. Once the desired texture had been achieved we pressed off the wine and placed it into a mixture of French and American Oak barrels for 16 months. This aging time helps the wines to mellow and develop additional complexity. Once aging was complete the wines were blended together in tank in preparation for bottling.

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Gordon Brothers:
In 1980, Jeff Gordon, along with his wife, Vicki and brother Bill decided to plant wine grapes on a sagebrush-covered slope overlooking the Snake River in southeastern Washington’s Columbia Valley. In 1985, he released his first small lot of Chardonnay wine produced from their estate vines, and today the Gordon Brothers brand is growing in both production and acclaim. Before planting the vine... Read more
In 1980, Jeff Gordon, along with his wife, Vicki and brother Bill decided to plant wine grapes on a sagebrush-covered slope overlooking the Snake River in southeastern Washington’s Columbia Valley. In 1985, he released his first small lot of Chardonnay wine produced from their estate vines, and today the Gordon Brothers brand is growing in both production and acclaim. Before planting the vineyard, Jeff sought out the expertise of Walt Clore, the “Father of Washington Wine.” Together the two inspected a 200-acre parcel of sagebrush-covered land near the confluence of the Snake and Columbia Rivers. Walt strongly approved of the land that would soon become Gordon Brothers. At the time the vineyard was planted, there were 19 wineries in Washington and less than 5,000 acres of winegrapes in production. Jeff and Vicki quickly fell in love with the camaraderie of the small, but remarkably supportive winemaking community. Now, the Washington wine industry has grown to over 300 wineries and 30,000+ acres of winegrapes, but the Washington industry still maintains its solidarity. Along the way, there have been a few changes. In 1998 Jeff’s brother Bill retired. That same year a new wine production facility was built on the vineyard that greatly centralized all aspects of the winemaking process. In 2001, Jeff’s daughter and son-in-law, Katie and Marc Nelson, joined the family business. Marc manages the vineyard along with the organic cherries, potatoes, melons, corn and alfalfa. Katie is the Director of Marketing for the winery. Read less

Member Reviews for Gordon Brothers Cabernet Sauvignon Columbia Valley Estate Grown

Add your review
Snooth User: Matt Walker
84279561,447
3.00 5
04/11/2012

An enjoyable WA cab and still a great value but this wasn't the best showing from Gordon Bros. I've had. Still it had nice fruit and firm structure, perhaps a tad too much acidity for my taste.


External Reviews for Gordon Brothers Cabernet Sauvignon Columbia Valley Estate Grown

External Review
Source: We Speak Wine
01/28/2011

The 2008 Cabernet Sauvignon (87%) with Syrah and Merlot completing the blend. It spent 16 months in French and American oak. Medium purple in color, it offers up a perfume of cedar, spice box, incense, violets, and black cherry that jumps from the glass. Supple, forward, and tasty on the palate, it can be enjoyed over the next 6-8 years. It, too, is a very good value. On the light side, featuring floral and spicy notes that weave through the pretty red berry flavors, finishing with transparency. Drink now. 4,300 cases made. -HS


External Review
Source: We Speak Wine
05/20/2011

RP: 88 Points WS: 86 Points



Tasting Notes:

Aromas of graphite, cedar and raspberry bush gently rise from the glass. A second smell reveals deeper notes of ripe fruit and coffee/mocha. The wine’s entry is firm but luscious as the wine spreads out over the entire palate. Soft tannins coat the tongue and flavors of cherry and cranberry mix with toasted oak and hints of vanilla. The finish is lingering but crisp inviting another sip. With soft tannins and vibrant acid this wine calls out for cheese of the triple cream variety. Enjoy!

The focus for our 2008 Cabernet Sauvignon was two fold. First we were looking for extraction and secondly we were looking for finesse. To achieve the first goal we monitored sugars, acid levels and flavors until the grapes were ripe but not overripe. If you think about eating a peach you want luscious flavors and the juice dripping down your chin but you still want firm flesh, not mushy. This is what we were looking for in our fruit. Once we achieved this, the fruit was brought to the winery in ½ ton picking bins. We then removed the stems from the grapes and gently broke open the berries using our de-stemmer/crusher. The grapes, now called must, were pumped to our open top fermenting tanks where we macerated the fruit for 24 hours with the goal of extracting color and flavor in a juice environment prior to the onset of alcoholic fermentation. With the addition of yeast and the rising of the grapes to the surface of the tank due to carbon dioxide production, we began doing drain-and-returns to the tank twice a day. In this process the wine is drained from the tank through the racking valve on the tank and splashed through a stainless steel screen and into a sump. The wine is then pumped to another tank until no more wine can be drained from the tank. The wine is then pumped back over the top of the must flooding the cap with wine. In this fashion we guarantee we that we are working with the entire volume of the tank increasing our ability to extract the tannins from the grapes. By splashing the wine we infuse the must with oxygen which helps soften the tannins and improve mouth feel. This procedure continued until fermentation came to a stand still. At this point we sealed the tanks and allowed the skins to continue steeping in the wine for up to 20 days. This increased maceration time allows the tannins to link up and create a softer, fuller sensation on the palate. Once the desired texture had been achieved we pressed off the wine and placed it into a mixture of French and American Oak barrels for 16 months. This aging time helps the wines to mellow and develop additional complexity. Once aging was complete the wines were blended together in tank in preparation for bottling.

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4,300 cases produced.

Aged 16 months in French and American Oak.

Wine Specs:

Alcohol: 13.7% pH: 3.68
Total Acidity: 7.1 grams per liter

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