Winemaker Notes
Blend: 87% Cabernet Sauvignon, 10% Merlot, 3% Cabernet Franc
Professional Ratings
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Robert Parker's Wine Advocate
My favorite wine in the lineup was the 2013 Reserve Red Wine, which is 87% Cabernet Sauvignon, 10% Merlot and 3% Cabernet Franc that saw 22 months in 60% new French oak. Offering lots of Cabernet flair in its crème de cassis, black currant, lead pencil shavings and crushed flower-like bouquet, this beauty is full-bodied, concentrated and textured, with ripe, building tannin on the finish. Forget it for 3-4 years and drink through 2033.
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Wine Enthusiast
This wine is a blend of Cabernet Sauvignon (87%), Merlot (10%) and Cabernet Franc, with the fruit coming from Weinbau, Champoux, Lady Hawk and Ciel du Cheval vineyards. Light aromas of cocoa, herb, earth and cassis are followed by focused fruit flavors. It puts a premium on elegance.
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Wine Spectator
Firm and focused, with an open feel to the texture around a core centered on blueberry, cherry and floral flavors, persisting into an expressive finish. Cabernet Sauvignon, Merlot and Cabernet Franc. Best after 2018.
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.
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.