Pine nettle, dark rye, black pepper, dried mint, oregano, black plum, holly leaf, sweet straw, and dried black currant, aromatically. Lean, medium mouthfeel with a black olive texture and taste leading to, black plum and graphite, fresh cedar, silver, white pepper, flax seed, cinnamon wood, and pistachio husk. #washingtoncab #washingtonwine #washington #yakimavalley #yakima #bousheyvineyard #Artzvineyard #FallLineWinery #cabernetsaugvinon #cabernet #cab #wawine — a year ago
Picked this bottle up at Village Wines, a little wine shop/eatery in the Woodinville Hollywood Wine District. The shop is actually across the street from the Brian Carter tasting room, but when you have a screaming, pebble eating 15 month old with you while wine tasting, sometimes it's better to pick up a few bottles sight unseen and try 'em at your leisure later. Brian Carter Cellars was voted the 2015 Washington Winery of the Year by Wine Press NW. Mr. Carter is somewhat of a WA wine making luminary, garnering accolades throughout his career beginning in the 1980s. He's known for blending, and this one is a master blend of 11 varietals (Malbec, Merlot, Sangiovese, and Cabernet Sauvignon the majority), or better put a kitchen sink table wine ready to be paired with some bold food. We paired this with a mushroom-winter squash ragù and Malfalda pasta. Spot on. ~$22 | #briancartercellars #redblend #washingtonwine
On the eyes: Deep, concentrated inky-ruby, med stain, med tears, no gas, hazy.
On the nose: Stewed caramelized apple, plum, black currants, hints of black licorice and tobacco. Med alcohol.
On the tongue: Med acid, med tannin, med alcohol, med+ round body. A bit astringent, like plum skins, black fruit flavor, toasty, peppery, and hints of vanilla. Too much structure and too little flavor on its own. Decent table wine though if paired with a deep dish or pasta. — 2 years ago