Shared with me by one of Washington’s great winemakers, Chris Peterson, the 1999 Quilceda Creek Cabernet is absolutely singing at twenty years of age. The palate still shows wonderful freshness with lighter wild blackberry tones and a beautiful range of non-fruit flavors from wild mushroom and dried herbs to pipe tobacco and even creosote. This beautiful wine will continue to evolve well over the next decade. Drink 2019-2028- 95 — 12 days ago
I haven’t tried this 2017 WWB wine of the year for more than a year. Needless to say, I was completely blown away with this stunner. The 2014 'God Only Knows' is an utterly fascinating wine from the amazing team of Christophe Baron and Elizabeth Bourcier of Cayuse Vineyards. This stunning Grenache was sourced from the Armada Vineyard and instantly impresses as it opens to intoxicating aromatics of red fruits, meat, tangerine rind, black forest cake, black truffle oil, and Earl Grey tea. This walks a tight rope between power and elegance, showcasing blackberry cobbler, and black plums with red raspberry preserves, red cherries and pomegranate seed. Beautifully balanced and structured this continues to impress with its gorgeous texture and poise. Flavors of blood orange, umami and black olive tapenade continue to add complexity and impressive range as they build on the finish. The combination of purity and precision are a thing of beauty. Overall, this is a complete success, and one of most impressive wines ever from Walla Walla. Outstanding now and also possesses lovely aging potential. Drink 2019- 2029-100 — 8 days ago
Well made Syrah showing balance between fruit, oak & acid. Could definitely mistake this for a red Rhône; a great example of WA... — 10 days ago
The 2015 'Reserve' Cabernet Sauvignon from Gramercy Cellars is a stunning wine that can benefit from a two plus hour decant at this point in its development. It shows an inky color, unveiling layered black fruits, smoky and earthy tones and Asian spices on the nose. The mouthfeel is sumptuous, as this silky wine glides through the mid-palate. Cigar ash, blackberry compote, black tea, Asian spice and mocha flavors all marvelously combine in the glass. This is a truly fantastic wine which should continue to cellar well for decades but it is highly gratifying in the glass right now. Drink 2019-2035- 95 — 6 days ago
Weekly Wine Committee. 1 sparkler, 3-4 whites, 3-4 reds and 1 dessert wine format. Served blind.
This was a head scratcher. Tasted nothing like Syrah. I called this old Cali cab. It was dense and muddled to the core, yet showed some sweetness upfront. All dark red and black fruit dominant. Some tar and smoke. Pipe tobacco and stewed raspberries in the middle. — 12 days ago
Pale yellow, excellent clarity. Funk or linalool with a hint of diesel in nose. Crisp, semi dry, lemon flavor followed by some peach and floral-chrysanthemum character, austere lemon finish with almost no skin astringency, mineral aftertaste. Later, a creamy finish emerges. This is the Riesling to serve people who say they don’t care for Riesling. It just might change some minds. — 10 days ago
Left Bank Bordeaux, likely blinded this is what is I'd tell you, yet a stunning bottle of beautifully aged WA Cabernet sits in front of me. We almost opened a Saint-Émilion (Right Bank) tonight, and so glad we opted for this particular bottle.
Nose has very tarry cherry, fresh violets, canned black olive, licorice, pencil lead (light), crushed blackberry and a touch of heat from the alcohol (14.6%).
Palate has ripe black currant, coffee, ripe blackberry, beautiful silky dark chocolate, light cedar box and fully resolved tannins. Drink now (2019) or hold for 2-3 more years.
77% Cabernet Sauvignon, 19% Merlot, 3% Cabernet Franc, 1% Carmenere.
Paired this along side an experimental beef course. Usually with more expensive cuts we go with the tried and true preparation, but tonight we strayed. Grass fed beef ribeyes mostly cooked sous vide, then finished on the grill. We cooked to 125°F in the water bath, then hit the grill at 550°F for about 6-7 minutes. Perfection on the plate, beautifully medium-rare. The only downside is that the grill temps render the fat to moisten the beef, and do add some flavor, which wasn't fully achieved in this process. A little more grill time, next time around, won't do any harm. — 9 days ago
Tuesday night Merlot from Corvidae, a second label from Owen Roe with an all time great album. This is a weeknight/spaghetti & meatballs wine, and trust me that’s a very good thing. Not too complicated, but awfully fresh & tasty. The record needs no words. Pretty much every song could have been a hit. Everything good here. — 11 days ago