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 Vintage2008 Label 1 of 14 
ProducerAmavi Cellars (web)
VarietyCabernet Sauvignon
SubRegionColumbia Valley
AppellationWalla Walla Valley
UPC Code(s)875211000114

Drinking Windows and Values
Drinking window: Drink between 2013 and 2017 (based on 1 user opinion)

Community Tasting History

Community Tasting Notes (average 87.7 pts. and median of 88 pts. in 33 notes) - hiding notes with no text

 Tasted by Tomportwine on 12/26/2014 & rated 90 points: wonderful, well balanced elegant washington red, restrained fruit, firm but not overpowering tannins (749 views)
 Tasted by VinLancaster on 10/26/2013: Nicely dialed back, this Cabernet aims to please. The fruit has softened offering more elegance and composure than I last remember. Doesn’t appear this will be a long term ager after all, as the bright acidity has faded and seems to be peaking now. (1849 views)
 Tasted by JohnSh on 4/5/2013 & rated 87 points: Didn't take notes, but his bottle was better than the one tasted a year ago, so it does seem to be improving a bit. Still, it's a solid but not really impressive wine with too much oak for my tastes and not enough varietal character (B). (4071 views)
 Tasted by DrX on 2/26/2013 & rated 87 points: Nice solid Walla Walla cab. Not epic but definitely not a disappointment. (2993 views)
 Tasted by Jake112380 on 1/11/2013 & rated 87 points: More or less consistent with my last notes, with one notable exception. There is a moderate woody/reedy flavor in the wine now; it appears the Cab Franc is asserting itself. Tannins are a bit more pronounced also. (3267 views)
 Tasted by drrobvino on 10/9/2012 & rated 88 points: PnP, consumed half the bottle over an hour. (3429 views)
 Tasted by VinLancaster on 8/31/2012 & rated 90 points: This seductive aromatic wine offers caramel, cinnamon spice, black pepper, beets, mulberry, stewed rhubarb, and pencil shavings. Bright berries, black currant, black olives, cedar, bitter chocolate expressions along with earth, soy sauce & plenty of savory on the petal like soft-refined palate. Drying in the mouth, plenty of tightly woven green notes, this needs at least 2 more years in the bottle to fully unfold.
Drink 2014+. 90 with potential for 92. (2521 views)
 Tasted by terroiristblog on 6/6/2012 & rated 91 points: Wine Reviews: An Assortment of Cabernet Sauvignons: SRP: $29. The nose is fascinating. Fresh beets and sweat meet ripe berries, black currant, cocoa, and dirt. The palate has great depth, firm tannins, and great acidity. (2008 views)
 Tasted by jagmundi on 6/2/2012 & rated 89 points: very good dark fruit, could use a little more structure. drinking well now (1526 views)
 Tasted by laxman on 3/27/2012 & rated 89 points: big fruit forward Cab. i was a bit sceptical given the mixed reviews, but it delivered a mouthful of rich fruit showing deep plum, blackberry and dark cherry - exceeding expectations. I have very rarely tasted a sub-$20 that shows as big a fruit cab flavor profile as this. the only area where this bottle misses is in the lack of acidity/tannins to make it a good pairing with steak. that said, i would not hesitate to buy again. Will look to add a couple of bottles to the cellar.

Day 2: normally I do not leave anything for Day 2, but had the opportunity to try this left uncorked a day after opening. The cab fruit served this well as this was very drinkable and showed deep red fruit, with just the right amount of spice. (1722 views)
 Tasted by blabbott on 3/7/2012 & rated 87 points: Spicy black fruit nose; fruit, earth and bit of leather combine with cedar on the pallet. Medium long finish (1477 views)
 Tasted by San Diego Dago on 2/26/2012: I don't know the reason for the 2013 drinking window; it is very good right now. I won't give a rating as I was not paying enough attention. Drank with food and finished after dinner; totally drinkable. (1459 views)
 Tasted by garambler on 2/26/2012 & rated 89 points: A friend and I tasted this at the Woodinville tasting room on 2/26/12. It had a soft, subtle bouquet of black cherry, black currant, burnt toast, cedar and spice aromas. The palate was soft, supple and dry with flavors of tart cherry, black currant, burnt toast, mineral and spice. (1471 views)
 Tasted by tahaus on 1/17/2012 & rated 84 points: Solid and good cab from walla walla, but not amazing or special. Good balance, very drinkable. Dark fruit, pepper, touch of bitter chocolate, and pencil shavings... (1720 views)
 Tasted by Jake112380 on 10/7/2011 & rated 87 points: Ripe red fruit on the nose as well as some cedar. Good structure through the wine, with a nice balance of spice and fruit on the palate. A bit of vanilla also present. Long finish. This wine will age well, and it would go great with a thick, juicy steak. (2338 views)
 Tasted by VegasOenophile on 8/12/2011 & rated 88 points: Earth and roasted coffee nose with hints of barnyard. Flavors of black cherry, plum, mineral and cocoa powder. Big and dry with substantial tannin. Supple and powerful mouthfeel. Perhaps more time will relax the tannins.
- Tasted at winery (590 views)
 Tasted by cpsmith33 on 7/5/2011 & rated 88 points: Tasted at winery: Amazing at $30. Great fruit, touch of mint earthy flavors. Dark fruit, smooth. Really nice. (2435 views)
 Tasted by Loren Sonkin on 7/3/2011 & rated 87 points: Sineann wines and whole bunch of other stuff (Our home): A nice enough Washington Cab (not my favorite). Purple in color. Lots of oak, black raspberries, blueberries. Balanced it unspectacular. Solid. Perhaps it will age well and improve. It did seem to have some complexity lurking underneath. (3420 views)
 Tasted by gjport on 5/11/2011 & rated 85 points: At this time, a rather pedestrian cab from WA. Great color, undistinguished nose, and a pleasant, but ordinary, experience for the palate. The wine has some heft, fair amount of red berries in the body, not out of balance, but just ---- ordinary. Probably a sin to even pour this youngen at this time. But I was looking for potential. Whether this cab merits laying down for 4-8 years, I just don't know. (2706 views)
 Tasted by Anthony Lombardi on 2/3/2011 & rated 89 points: Opaque purple. Restrained nose with pencil lead, cigar box and dark fruit. Full bodied and concentrated. The palate is a bit shut down right now as well. Plum, mocha and cassis are coiled up and in a year or so should bloom beautifully as one can, even at this early stage taste the purity in the fruit. The wine is really showing more structure than anything else at the moment, but you get a great glimpse of what is to come on the long finish.

89 now, I would imagine it would be making a move upward once it gets some bottle age. Worth buying and cellaring. (2906 views)
 Only displaying the 25 most recent notes - click to see all notes for this wine...

Professional 'Channels'
By Sean Sullivan
Washington Wine Report (12/20/2011)
(Amavi Cellars Cabernet Sauvignon Walla Walla Valley) Aromatically appealing with baker’s chocolate, dark cherries, and light, high toned herbal notes. The palate ramps up slowly becoming tart and taught with plush cherry flavors and rounded tannins. 76% Cabernet Sauvignon, 16% Merlot, 5% Syrah, 3% Cabernet Franc. Seven Hills, Pepper Bridge, Les Collines, and Goff vineyards. Aged in 88% French, 6% Hungarian, and 6% American oak (30% new). 14.1% alcohol. 4,833 cases produced. Sample provided by winery.  *** points
NOTE: Scores and reviews are the property of Washington Wine Report. (manage subscription channels)

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Cabernet Sauvignon



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Washington Wine Commission | Credit to Washingtonwine.org for this article

Washington Wine
Washington State is a premium wine producing region located in the northwest corner of the United States. Although a relatively young wine industry, it is now the nation's second largest wine producer and is ranked among the world's top wine regions. Washington wines are found nationally in all 50 states and internationally in more than 40 countries.

With 30,000+ acres planted, the state has ideal geography and conditions for growing premium vinifera wine grapes. Primarily grown on their own root stocks, the vines produce grapes of consistent quality, resulting in strong vintages year after year. While its focus is on Chardonnay, Riesling, Merlot, Cabernet Sauvignon and Syrah, the region also produces a wide range of other spectacular whites and reds.

Winemakers from all over the world have chosen to establish themselves in Washington, where they can create wines reflecting this region's unique characteristics. Their hand-crafted wines are receiving wide acclaim from critics regionally, nationally and internationally for their consistently high quality. Many of them have received scores of 90 and above from the major wine media. Overall this is a higher percentage than other leading wine regions.

As the state's fourth largest fruit crop, the Washington wine industry is an important contributor to the long-term preservation of Washington agriculture. The industry is committed to sustainable agricultural practices and conservation of water resources.
Washington State is a premium wine producing region located in the northwest corner of the United States. Although a relatively young wine industry, it is now the nation's second largest wine producer and is ranked among the world's top wine regions. Washington wines are found nationally in all 50 states and internationally in more than 40 countries.

Washington produces more than 20 wine grape varieties - a ratio of 56 percent white to 44 percent red. As the industry matures and experiments, it finds many grape varieties that thrive throughout Washington's microclimates. There are more than 16,000 vineyard acres of red wine varieties statewide.

History & Vintages
Washington's wine future is limitless. As consumers discover the quality of Washington wines, demand continues to grow nationally and internationally. New acreage and wine varietals are being planted and new wineries are opening at a remarkable pace. Washington State is recognized as a premium viticultural region around the world.

State Facts
Washington's wine industry generates more than $3 billion to the state economy. It employs more than 14,000 people, directly and indirectly, with projections to add nearly 2,000 more jobs by 2006. In terms of tax revenues accrued to the state and federal government, wine grapes are among the highest tax generators of any agricultural crops. Furthermore, Washington wine tourism attracts nearly two million visitors annually contributing to the positive growth of local and regional economies.

Washington State - the perfect climate for wine = ideal growing conditions, quality wines, business innovation, lifestyle, and social responsibility. All are key elements of this world-class wine industry.

Columbia Valley

Columbia Cascade Winery Association

The Columbia Valley AVA lies mostly in Washington state, with a small section in Oregon. The Cascade Range forms its western boundary with the Palouse regions bordering the area to the east. To the north, the Okanogan National Forest forms a border with the AVA and Canada. It encompasses the valleys formed by the Columbia River and its tributaries, including the Walla Walla River, the Snake River, and the Yakima River. The Columbia valley stretches between the 46th parallel and 47th parallel which puts it in line with the well known French wine growing regions of Bordeaux and Burgundy. The northern latitude gives the areas two more hours of additional daylight during the summer growing season than wine regions of California receive. The volcanic and sandy loam soil of the valley offers good drainage and is poor in nutrients, ideal in forcing the vine to concentrate its resources into the grape clusters.

Walla Walla Valley

The name translates as easily as it rolls off the tongue: Walla Walla. Many Waters. To the earliest Native tribes, the many waters came from the nearby Blue Mountains and gathered to form the Walla Walla River on its way to join the Columbia to the west. The waters flowed first; however, into a fair-sized Valley carved in the mountain's foothills, and bordered in part by the terrain of what is known as the Columbia Plateau. Tribal members knew the Valley's generally milder climate could maintain their people in winter villages. There were lush wild grasses which could sustain horses and attract game from the winter snows of the nearby Blues, or from the giant high plateau that becomes desolate and dangerous during the cold season. The rolling terrain and numerous watersheds offered protection from nature and other hazards of the day. Here the water was plentiful and full of fish and seldom froze, even in the coldest years. The meadows were wonderful places to gather with other people to trade, compete and celebrate treaties. Compared to the region around them, the Walla Walla Valley was a safe refuge from the treacherous conditions which can often be found during the winter for hundreds of miles around. In this unique growing region, most of the earliest records of grapes and winemaking reference the Italians who had immigrated here in the mid to late 1800's and who brought with them their tradition of growing, making and drinking wine. Vines with these origins still exist in the Valley today. The first post-prohibition winery was Blue Mountain Vineyards. It was bonded in 1950 by the Pesciallo family where they produced Black Prince and other Italian varietal wines for a period of several years before succumbing to economics and climate. To the wine world of today, Walla Walla has become know for the quality and style of its red wines, especially Cabernet Sauvignon and Merlot with Syrah gaining notoriety in recent years. In the1970's, the pioneers of today's wine community began to think similar thoughts: that the Walla Walla Valley, with its long history of fruit growing, moderate climate, wine-making heritage, and interesting terrain might just be a place to grow vines and make wine on a commercial scale. These pioneers of the region applied for and received approval of the Walla Walla Valley as a unique American Viticultural Area (AVA) in 1984. It was the third in Washington State and also includes a portion of land in Oregon. In the time leading to the recognition of the appellation, four wineries had been bonded starting with Leonetti Cellar, and shortly thereafter, Woodward Canyon. L'Ecole Nº 41 and Waterbrook soon followed. In addition to the smaller vineyards that were being planted, the Valley's first large-scale, commercial vineyard Seven Hills was established. By the time the BATF recognized the Walla Walla Valley AVA, the Valley was beginning to gain attention from within the wine industry, as well as attracting publicity from journalists and media outside the region. The foundation for today’s industry had been laid and the benchmark for quality had been set. In addition, fruit from the area was now being harvested and a baseline for understanding the local growing conditions was being constructed. Every few years another winery would join the fold and take up the challenge of producing the highest quality wine and the growing of outstanding fruit. Seven Hills Winery and Patrick M. Paul each got their start during this time. More vines were added, although acreage increases were small each year. The industry was small and everyone knew everyone else involved, while the welcome mat remained out for any newcomers. Growers and winemakers alike regularly shared time in the cellar or at the table and together learned more about wines and vines. By 1990 there were just six wineries and the Valley's grape acreage stood at perhaps 100 acres. The total collective production of wine was microscopic by any measure, but it was the quality that was being noticed by many inside and outside the trade. As the tiny trickle of wine produced in the Walla Walla AVA began to flow to the outside world, a "wine renaissance" was beginning to happen globally. The Pacific Northwest had staked a claim in this new wine world and as people learned about the region, they also began to hear about Walla Walla. This interest spread rapidly to those with Walla Walla connections. The early 1990s saw the planting of more vines and the establishment of another large-scale vineyard, Pepper Bridge. At the same time, a group of local investors, working closely with the Napa based Chalone Wine group, laid the foundation for Canoe Ridge Vineyard, the Valley's first winery supported in part by a major outside investor. As the industry has grown, many new wineries have gotten their start in the arms of an established winery. Waterbrook Winery's modern production facility started the trend, sharing space, equipment, and any help needed. Other wineries also adopted “extra guests,” a practice that has helped form close, personal relationships throughout the local industry. By the turn of the new century, the Walla Walla Valley wine industry had 22 wineries and 800 acres of grapes. In the year 2000 the AVA had been expanded back to the original boundaries proposed in the1984 application. The year 2000 also saw the formation of the Walla Walla Valley Wine Alliance with 100% of the Valley's wineries and 98% of the Valley's planted acreage represented. Today, more than 60 Walla Walla Valley wineries and more than 1,200 acres of Walla Walla Valley grapes contribute to the ever growing, international acclaim garnered by the wines of this newly-emerging region of Washington State.

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