• SN: 89

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Seven Hills Columbia Valley Cabernet Sauvignon 2012

Winemaker's Notes:

"Since our first planting in 1980, our central focus at Seven Hills has been growing and making Cabernet Sauvignon that expresses the unique terroir of our region. This wine is drawn from some of the best small, hand farmed vineyards, carefully selected from our favorite sub-AVAs of the Columbia Valley, resulting in a wine that we believe expresses the unique personality of Cabernet Sauvignon from our region - generous and pleasing, yet well-structured and powerful. After careful vinification in small, open top fermenters, the wine was aged for 16 months in a selection of French, American, Hungarian, and Russian oaks which contribute broad aromatic components of confection and baking spices. The wine is fruit and earth dominant, with a remarkable array of wild red and black fruits grounded with leather, herb, and spice components. It is surprisingly rich and accessible at release, but has the underlying tannin and lifted acidity to pair well with food. It will improve for 4-6 years from vintage date, yet is capable of cellaring up to 10 years. " -Winery

3.83 5 0.5
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Seven Hills Winery:
Seven Hills Winery is located in the heart of Walla Walla, Washington. Though it has built its reputation quietly, Seven Hills is one of the region’s oldest and most respected wineries. Founder Casey McClellan has played an important role in both the viticultural and winemaking history of the community. As a fourth-generation farmer, Casey worked alongside his father in the early 1980s, plantin... Read more
Seven Hills Winery is located in the heart of Walla Walla, Washington. Though it has built its reputation quietly, Seven Hills is one of the region’s oldest and most respected wineries. Founder Casey McClellan has played an important role in both the viticultural and winemaking history of the community. As a fourth-generation farmer, Casey worked alongside his father in the early 1980s, planting Walla Walla Valley’s Seven Hills Vineyard—a site that has gained recognition as one of the Northwest’s grand cru properties. As a winemaker, Casey has guided Seven Hills Winery, creating wines that have emerged as benchmarks for excellence in the Northwest. Read less

Editorial Reviews for Seven Hills Columbia Valley Cabernet Sauvignon

Snooth User: Gregory Dal Piaz
89065219,206
4.00 5
03/03/2014

Sweet nutty oak dominates the nose along with vanilla American oak notes. There’s some dark fruit as well, a bit raw with the wood and just a hint of rosemary. Decidedly big on entry, if smooth and tart, with lots of soft tannins supporting big slightly jammy blackberry and black currant Flavors. Showing shows some obvious oak in a milk chocolate, nutella and hazelnut kind of way, this is a pretty obvious and slightly flamboyant wine of an obvious wine that is supple and broad on the palate, if just a bit short on the finish. Not a fruit bomb but filled with delicious fruit and slightly candied flavors. 89pts


Member Reviews for Seven Hills Columbia Valley Cabernet Sauvignon

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Snooth User: Gregory Dal Piaz
89065219,206
4.50 5
03/03/2014

Four and a half glasses


Snooth User: cma238
1295124214
3.50 5
05/10/2014

Olive and herb with deep raspberry notes. A cool climate cab through and through



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"Since our first planting in 1980, our central focus at Seven Hills has been growing and making Cabernet Sauvignon that expresses the unique terroir of our region. This wine is drawn from some of the best small, hand farmed vineyards, carefully selected from our favorite sub-AVAs of the Columbia Valley, resulting in a wine that we believe expresses the unique personality of Cabernet Sauvignon from our region - generous and pleasing, yet well-structured and powerful. After careful vinification in small, open top fermenters, the wine was aged for 16 months in a selection of French, American, Hungarian, and Russian oaks which contribute broad aromatic components of confection and baking spices. The wine is fruit and earth dominant, with a remarkable array of wild red and black fruits grounded with leather, herb, and spice components. It is surprisingly rich and accessible at release, but has the underlying tannin and lifted acidity to pair well with food. It will improve for 4-6 years from vintage date, yet is capable of cellaring up to 10 years. " -Winery

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