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Browne Family Vineyards Cabernet Sauvignon 2009

Cabernet Sauvignon from Columbia Valley, Washington
  • WE90
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Winemaker Notes

Inviting Bing cherry, cocoa and leather aromas swirl around the glass of this beautiful Cabernet. The silky palate is layered with vanilla, clove, damsom plum and fleur de sel notes. This well structured wine leaves developed cedar and lingering fruit on the finish.

Blend: 87% Cabernet Sauvignon, 7% Merlot, 4% Malbec, 2% Petit Verdot

Critical Acclaim

WE 90
Wine Enthusiast

Drawing from prestigious vineyard sources that include Seven Hills, Pepper Bridge and Alder Ridge, this generous Cabernet is redolent with notes of cherry, cocoa, herbs and dusty spices. The broad, tart cherry flavors are supported with a firm tannic structure that will keep this wine ageing nicely in the cellar for years to come.

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Browne Family Vineyards

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Browne Family Vineyards, , Washington
Browne Family Vineyards
The Browne Family wines were developed to showcase the high quality Washington wine that their world class growers and winemakers produce. Browne Family has been a work in progress for the past fifteen years from the development in the vineyards to selecting the winemaking team that understood their vision of what a great wine meant. The finished product is a wine that over delivers. Browne is the family name and with it comes a responsibility for quality, craftsmanship and commitment now and in the future.

Pinot Noir

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One of the most difficult yet rewarding grapes to grow...

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One of the most difficult yet rewarding grapes to grow, Pinot Noir is commonly referred to by winemakers as the “heartbreak grape.” However, the greatest red wines of Burgundy prove that it is unquestionably worth the effort. More reflective than most varieties of the land on which it is grown, Pinot Noir prefers a cool climate, requires low yields to achieve high quality, and demands care in the vineyard and lots of attention in the winery. It is an important component of Champagne and the only variety permitted in red Burgundy. Pinot Noir enjoys immense popularity internationally, most notably in Oregon, California, and New Zealand.

In the Glass

Pinot Noir Is all about red fruit—strawberry, raspberry, and cherry. It is relatively pale in color with soft tannins and lively acidity. It ranges in body from very light to the heavier side of medium, typically landing somewhere in the middle—giving it extensive possibilities for food pairing. With age (of which the best examples can handle an astounding amount), it can develop hauntingly beautiful characteristics of fresh earth, autumn leaves, and truffles.

Perfect Pairings

Pinot’s healthy acidity cuts through the oiliness of pink-fleshed fish like salmon, ocean trout, and tuna. Its mild mannered tannins don’t fight with spicy food, and give it enough structure to pair with all sorts of poultry—chicken, quail, and especially duck. As the namesake wine of Boeuf Bourguignon, it can even match with heavier fare. Pinot Noir is also very vegetarian-friendly—most notably with any dish that features mushrooms.

Sommelier Secret

Pinot Noir is dangerously drinkable, highly addictive, and has a bad habit of emptying the wallet. Look for affordable but still delicious examples from Germany (as Spätburgunder), Italy (as Pinot Nero), Chile, New Zealand, and France’s Loire Valley and Alsace regions.