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Disruption Red Wine 2014

Bordeaux Red Blends from Columbia Valley, Washington
  • RP89
13.9% ABV
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13.9% ABV

Winemaker Notes

The warmer climate of the Wahluke Slope gives richness and intensity to the fully ripened Cabernet Sauvignon. The freshness and dark fruit of the Malbec benefits from the cooler sites of the Yakima Valley. The result – a deep and dark blend that has vibrancy and freshness on the palate. The best of both worlds.

Critical Acclaim

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RP 89
Robert Parker's Wine Advocate
A blend of 60% Cabernet Sauvignon and 40% Malbec, the 2014 Red Wine has the Cabernet from younger vines on the Wahluke slope and the Malbec from a cooler terroir in the Yakima Valley. Aged 22 months in 20% new French oak, it’s a delicious, upfront, impressively textured effort that's loaded with notions of red and black currants, peppery spice and underbrush. It's a total charmer that's ideal for drinking over the coming 2-4 years.
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Disruption

Disruption Wine

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Disruption Wine, Columbia Valley, Washington
"More Wine, Less Ego"?

That's how Disruption Wines describes itself and it couldn't be a better tagline. Established in 2015 by Andrew Latta and Janna Rinker, Disruption specializes in quality wine for a very fair price, by harvesting fruit from the finest growing sites in Washington State and working closely with growers to ensure the quality of the picked fruit.

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Columbia Valley

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A large and geographically diverse AVA capable of producing a wide variety of wine styles, the Columbia Valley AVA is home to 99% of Washington state’s total vineyard area. A small section of the AVA even extends into northern Oregon!

Because of its size, it is necessarily divided into several distinctive sub-AVAs, including Walla Walla Valley and Yakima Valley—which are both further split into smaller, noteworthy appellations. A region this size will of course have varied microclimates, but on the whole it experiences extreme winters and long, hot, dry summers. Frost is a common risk during winter and spring. The towering Cascade mountain range creates a rain shadow, keeping the valley relatively rain-free throughout the entire year, necessitating irrigation from the Columbia River. The lack of humidity combined with sandy soils allows for vines to be grown on their own rootstock, as phylloxera is not a serious concern.

Red wines make up the majority of production in the Columbia Valley. Cabernet Sauvignon is the dominant variety here, where it produces wines with a pleasant balance of dark fruit and herbs. Wines made from Merlot are typically supple, with sweet red fruit and sometimes a hint of chocolate or mint. Syrah tends to be savory and Old-World-leaning, with a wide range of possible fruit flavors and plenty of spice. The most planted white varieties are Chardonnay and Riesling. These range in style from citrus and green apple dominant in cooler sites, to riper, fleshier wines with stone fruit flavors coming from the warmer vineyards.

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Bordeaux Blends

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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, especially in California, Washington and Australia. Typically based on either Cabernet Sauvignon or Merlot and supported by Cabernet Franc, Malbec and Petit Verdot, these are sometimes referred to in the US as “Meritage” blends. In Bordeaux itself, Cabernet Sauvignon dominates in wines from the Left Bank of the Gironde River, while the Right Bank focuses on Merlot. Often, blends from outside the region are classified as being inspired by one or the other.

In the Glass

Cabernet-based, Left-Bank-styled wines are typically more tannic and structured, while Merlot-based wines modeled after the Right Bank are softer and suppler. Cabernet Franc can add herbal notes, while Malbec and Petit Verdot contribute color and structure. Wines from Bordeaux lean towards a highly structured and earthy style whereas New World areas (as in the ones named above) tend to produce bold and fruit-forward blends. Either way, Bordeaux red blends generally have aromas and flavors of black currant, cedar, plum, graphite, and violet, with more red fruit flavors when Merlot makes up a high proportion of the blend.

Perfect Pairings

Since Bordeaux red blends are often quite structured and tannic, they pair best with hearty, flavorful and fatty meat dishes. Any type of steak makes for a classic pairing. Equally welcome with these wines would be beef brisket, pot roast, braised lamb or smoked duck.

Sommelier Secret

While the region of Bordeaux is limited to a select few approved grape varieties in specified percentages, the New World is free to experiment. Bordeaux blends in California may include equal amounts of Cabernet Franc and Malbec, for example. Occassionally a winemaker might add a small percentage of a non-Bordeaux variety, such as Syrah or Petite Sirah for a desired result.

CHMDSR3501014_2014 Item# 169823