Waterbrook Clean Cabernet Sauvignon (Non-Alcoholic)
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Dealcoholized Cabernet Sauvignon boasting notes of black plum and dark cherry with bold oaky tannins, a dash of cocoa powder and black pepper on the finish.
In the early 1980s, a handful of visionaries set out to realize the potential of Walla Walla as a winemaking force. Waterbrook founders set up the town’s fourth bonded winery in 1984, and in the process fostered a culture of camaraderie among fellow Walla Walla winemakers, growers and friends.
Today you’ll find a town whose rich history is matched only by its soaring success in wine. The charming town of Walla Walla has flourished, and so has Waterbrook. With a 2008-built, state-of-the-art winery, visitor center and a nearby estate vineyard, Waterbrook has created a destination for wine lovers and simultaneously helped put Walla Walla wine on the world’s stage.
Never straying from its principles to create fruit-forward, varietally correct wines, Waterbrook marked 30 years of winemaking in 2014. In that time it has earned more than 100 combined Best Buys and 90+ point scores.
Waterbrook is recognized for producing wines that exemplify our outstanding vineyards in the Walla Walla Valley and the Columbia Valley. From vineyard to bottle, every detail of production is carried out by a committed team led by winemaker John Freeman. Whether touring Washington Wine Country or opening a bottle of Waterbrook wine at home, we look forward to you experiencing “what Washington tastes like.”
A noble variety bestowed with both power and concentration, Cabernet Sauvignon enjoys success all over the globe, its best examples showing potential to age beautifully for decades. Cabernet Sauvignon flourishes in Bordeaux's Medoc where it is often blended with Merlot and smaller amounts of some combination of Cabernet Franc, Malbecand Petit Verdot. In the Napa Valley, ‘Cab’ is responsible for some of the world’s most prestigious, age-worthy and sought-after “cult” wines. Somm Secret—DNA profiling in 1997 revealed that Cabernet Sauvignon was born from a spontaneous crossing of Cabernet Franc and Sauvignon Blanc in 17th century southwest France.
From Alabama to Wyoming, each of the fifty United States produces wine—with varying degrees of success. Many of the colder northeastern states focus primarily on American or French-American hybrid varieties like Concord and Vidal, while Muscadine is the grape species of the warm, humid southeast. In Alaska, grapes are grown indoors in greenhouses; other states specialize in fruit wines, like the pineapple wine of Hawaii. New York and Virginia have thriving wine industries, and New Mexico, Arizona, Texas, Michigan, Idaho, and Ohio are all worth keeping an eye on.