Sagelands 2010 Cabernet Sauvignon lauded
San Francisco Examiner – Pamela Busch
Washington contains more cabernet sauvignon and merlot vines than any state besides California. And like California cabs, most Washington cabs are fruit-forward, but to a different degree. Eastern Washington gets very hot during the summer, but the evening temperatures dip. That gives the fruit a chance to cool off, preventing over-ripening. That is not to say that all California cabs are fruitier, but in Washington there is a better chance for the wines to have higher acidity, which in that sense makes them more like Bordeaux.
This is even truer of merlot. From a flavor point of view, both cab and merlot are more similar to California in that they often have densely packed fruit. In the case of Washington and sometimes California, that’s a result of high-altitude vineyards.
Sagelands Cabernet Sauvignon, 2010 (Columbia Valley, Wash.):
Sagelands has flown under the radar for nearly 30 years. During the early days, nearly every small Washington winery was lucky if it had even a local following. But I’ve never understood, since I first tried its wines in the late 1990s, why Sagelands has not gotten more play. This intro-level cabernet sauvignon is sourced from Columbia Valley fruit. A mouthful with ripe tannins, blackberries and a tinge of red peppers, it outshines many cabs at higher price points. Suggested retail: $15