Only one bottle of the new vintage- assessing now... Dense purple red, highly extracted pigment. Blackberry with an undercurrent of strawberry jam. Tangerine peel, cherry jam and black pepper flavor, smooth mouthfeel, decent acidity, balanced. Moderate skin astringency in aftertaste. Bold, well made but a tad tannic — a day ago
2019 Wits End Vineyard Sauvignon Blanc. Made by Aussie in British Columbia that tastes like New Zealand.
Domenic is the wine maker...incredibly talented and a great guy to have a glass of wine with.
New Zealand nose with green bean, passion fruit and lime zest.
Crisp, crisp, crisp acidity with flavours of pea tips, gooseberry and citrus. We had grilled B.C. halibut and scallop sashimi with this wine.
WOW!!! — a month ago
The Killers release a new album a couple weeks ago, and named one of the tracks after this wine: My God.
Blueberries. Cherry. Cigars... and not the cheap ones: Cubans.
Every sip lingers nearly 10 minutes... it’s huge. I can only imagine what this will taste like in another 10 years.
The Alphonso Davies of wine. — a month ago
I always think of the word "accessible" when I think of a wine that would appeal to the masses. With that definition, this may be the least accessible wine I've ever tasted. The story of this wine is that some barrels of merlot were forgotten (lost = verloren in Dutch) and the result is a wine with 2.5 years on new French oak. As a small-batch whisky drinker, I'm always amazed at the unpredictable things wood can bring to a whisky and this is certainly the case here with this wine. We let this one breathe for a couple of hours after opening, and the oak was pervasive and in the words of my drinking partner, offensive. That said, I soldiered on and trying it at intervals over the course of a full day, I found myself liking it more and more. The ever-present oak seems to give the fruit a dried-out quality here so the black fruit is almost raisin-y. To me, the spice character is baking spice, eucalyptus, and maybe the umami of a soy sauce, but you could certainly spend hours exploring this. The tannin and wood perhaps take away from any brightness of the fruit, but we're still reminded of that black fruit on the nose of every sip. This is certainly not for everyone and the tingling tongue that I feel may in fact be for just a select few, but what this is certainly not is a shitty misintegration. For pairing, I may reach to the moistest of chocolate cake or a handful of tamari almonds to try and pull out that soy sauce note. A very interesting accident. — 15 days ago
WA Cab Franc. Might be my first. Smells strange and lovely. Wet earth, aka mud, and dark fruits. Hints of smoke and meats. Even smoked meats. Flavors are robust and extracted. Very full. Nice deepness to the fruit and smoke flavors. This is New World Bordeaux type wine at its best. — a month ago
Dark ruby in the glass. Black plum, dark berry cobbler, and a surprising wee bit of heat (that blows off quickly) on the nose. Lush, medium full body wraps a palate confirming the nose. Medium minus tannins. Juicy, medium acidity. Blackberry and a touch of graphite on the medium long finish. Classic Columbia Valley Merlot that’s the perfect New World bridge between California and Bordeaux. Will compliment a wide range of fare whether from delivery, the grill, or the master chef. Drink now while you wait for your Red Mountain or ‘16 Pomerol bottles to settle. — 2 months ago
Some of the best Washington has to offer. Balanced, nuanced, perfect for a special dinner. Refreshingly complex for a New World Cab franc-merlot blend & only a smidge of Cab Sauvignon. — 9 days ago
Bright cherry and cranberry nose. Chalky. Fresh, really quite old world in structure but new world in rich fruit. Acid driven. Great with vodka sauce pasta. — a month ago