Features
2011 J. Bookwalter Foreshadow Cabernet Sauvignon, Columbia Valley, Washington, 1.5L Magnum
We are particularly proud of this Cabernet Sauvignon as 2011 was one of most challenging vintages to ripen late season varieties such as Cabernet. With judicious blending of warm sites and earlier ripening varieties such as Syrah, we were able to develop a compelling balanced wine that is more reminiscent of a wine from a warmer vintage. Both aromatically and on the palate the wine displays a symphony of bright red fruits led by red raspberries, Bing cherries, cassis and sweet cranberries. The fruit is followed by secondary and tertiary notes of violet, sage, resin, tea leaves, sweet baking spices and classic Eastern Washington dustiness. The wine enters the palate sweet and round, has a medium to full body and finishes with a seamless silky texture created by fine grained tannins and balanced acidity. Recommended cellaring 6–12 years.
Vintage: The 2011 vintage was the coldest vintage on record in Eastern Washington based upon accumulated heat units. The cool, damp spring delayed bud break by three weeks, which led to a summer that although very pleasant, was atypical in that we did not experience dramatic heat spikes and or stretches of extreme heat. The cooler summer contributed to veraison setting almost three weeks late and well into September on some varieties. Thankfully, September was warm and dry, and Eastern Washington experienced a more typical Indian summer. October was a mixed bag of warm sunny days and damp weather, but without any damaging frosts, harvest was extended well into November. The red wines from this vintage show more red fruit, higher acidity and lower alcohol, which are all hallmarks of this uncharacteristically cool vintage.
Specs
Winemaking: All the grapes were hand harvested at optimal maturity, hand sorted over a conveyor belt before de-stemming, then post sorted over a shaker table to remove all debris other than grapes. The grapes were only destemmed and gently moved to our fermentors with a high percentage of whole berries. All the wine lots were cold soaked in open and closed top fermentors for 4–5 days prior to fermentation. Once inoculated with three types of yeast, the wine was allowed to ferment at a peak temperature of 80°F. 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.- Appellations/Vineyards
- Columbia Valley 87%: Conner Lee 42%, Dionysus 21%, Rosebud 20%, Sagemoor 4%
- Yakima Valley 13%: Elephant Mountain 13%
- Varietal Composition: 85% Cabernet Sauvignon, 15% Syrah
- Aging: The wines were aged on the lees, topped weekly and neither racked nor fined. Aged for 20 months in new and one and two-year-old French oak barrels. The barrel selection was composed of small (225L) and large format (340L) barrels that were mostly three year air dried, medium toast with thick staves (27mm).
- Bottled: Summer 2013
- pH: 3.61
- TA: .60 g/100mL
- Alcohol: 14.6% by volume
Specs
Winemaking: All the grapes were hand harvested at optimal maturity, hand sorted over a conveyor belt before de-stemming, then post sorted over a shaker table to remove all debris other than grapes. The grapes were only destemmed and gently moved to our fermentors with a high percentage of whole berries. All the wine lots were cold soaked in open and closed top fermentors for 4–5 days prior to fermentation. Once inoculated with three types of yeast, the wine was allowed to ferment at a peak temperature of 80°F. 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.- Appellations/Vineyards
- Columbia Valley 87%: Conner Lee 42%, Dionysus 21%, Rosebud 20%, Sagemoor 4%
- Yakima Valley 13%: Elephant Mountain 13%
- Varietal Composition: 85% Cabernet Sauvignon, 15% Syrah
- Aging: The wines were aged on the lees, topped weekly and neither racked nor fined. Aged for 20 months in new and one and two-year-old French oak barrels. The barrel selection was composed of small (225L) and large format (340L) barrels that were mostly three year air dried, medium toast with thick staves (27mm).
- Bottled: Summer 2013
- pH: 3.61
- TA: .60 g/100mL
- Alcohol: 14.6% by volume
Vendor Details
J. Bookwalter Wines
- Owner:
- John Bookwalter
- Location:
- Washington State
Founded by legendary grape grower Jerry Bookwalter in 1983, Bookwalter Winery has a long, rich history of producing exceptional wines from some of Washington States finest vineyards. The Winery is owned and operated by second generation winemaker John Bookwalter. John and his consultant winemaker, Claude Gros, focus their efforts on high quality small production red wines.
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