Winemaker Notes
Professional Ratings
-
Jeb Dunnuck
Based on 50% Cabernet Franc, 39% Merlot, and the rest Cabernet Sauvignon, the 2017 Flying Pig sports a deeper ruby/purple color as well as rocking levels of blackcurrant and black cherry fruits interwoven with notes of tobacco leaf, cedar pencil, damp earth, and spice. Bordeaux-like on both the nose and palate, it’s medium to full-bodied, has a great, rounded texture, and a clean finish. It’s beautiful example of this cuvée to drink any time over the coming 10-15 years.
-
Robert Parker's Wine Advocate
A blend of 50% Cabernet Franc, 39% Merlot and 11% Cabernet Sauvignon, the 2017 Flying Pig displays with a dark ruby center and all of the markers for a classic and well-made wine. A myriad of aromas burst from the glass with juicy red and dark-berried freshness upfront, followed by elements of roasted bell pepper, juicy plum and dark cherry along with an array of red and purple flowers and a subtle lingering mineral note. Medium to full-bodied, the wine elegantly slides across the palate, oozing with precision and finesse. A delicate, yet growing flavor of baking spices grows in intensity, showcasing a soft, yet impeccably balanced expression of French oak. The mid-palate displays magnificent balance with energetic acidity, freshness of fruit and skillfully managed tannins before offering a long, sophisticated finish. As an admirer of Cabernet Franc, I thoroughly enjoyed this expression, since the wine is rich and voluminous without being overdone. Rating: 94+
-
James Suckling
This shows lots of fresh-herb character to the currant and chocolate flavors. Full body. Polished, chewy tannins and a flavorful finish. Blend of cabernet sauvignon, merlot and cabernet franc. Better after 2022.
-
Wine Enthusiast
Cabernet Franc makes up half of this wine, with the rest Merlot (39%) and Cabernet Sauvignon. Pungent aromas of sliced green pepper, jalapeño pepper, flower, ember and cherry are followed by velvety-soft cherry and green-pepper flavors. It shows these varieties’ greener, more savory sides, but for those who enjoy that profile, look no further.
One of the world’s most classic and popular styles of red wine, Bordeaux-inspired blends have spread from their homeland in France to nearly every corner of the New World. Typically based on either Cabernet Sauvignon or Merlot and supported by Cabernet Franc, Malbec and Petit Verdot, the best of these are densely hued, fragrant, full of fruit and boast a structure that begs for cellar time. Somm Secret—Blends from Bordeaux are generally earthier compared to those from the New World, which tend to be fruit-dominant.
Responsible for some of Washington’s most highly acclaimed wines, the Walla Walla Valley has experienced a surge in popularity in recent years and is home to both historic wineries and younger, up-and-coming producers.
The Walla Walla Valley, a Native American name meaning “many waters,” is located in southeastern Washington; part of the appellation actually extends into Oregon. Soils here are well-drained, sandy loess over Missoula Flood deposits and fractured basalt.
It is a region perfectly suited to Rhône-inspired Syrahs, distinguished by savory notes of red berry, black olive, smoke and fresh earth. Cabernet Sauvignon and Merlot create a range of styles from smooth and supple to robust and well-structured. White varieties are rare but some producers blend Sauvignon Blanc with Sémillon, resulting in a rich and round style, and plantings of Viognier, while minimal, are often quite successful.
Of note within Walla Walla, is one new and very peculiar appellation, called the Rocks District of Milton-Freewater. This is the only AVA in the U.S. whose boundaries are totally defined by the soil type. Soils here look a bit like those in the acclaimed Rhône region of Chateauneuf-du-Pape, but are large, ancient, basalt cobblestones. These stones work in the same way as they do in Chateauneuf, absorbing and then radiating the sun's heat up to enhance the ripening of grape clusters. The Rocks District is within the part of Walla Walla that spills over into Oregon and naturally excels in the production of Rhône varieties like Syrah, as well as the Bordeaux varieties.