Winemaker Notes
This elegant and complex wine has brooding aromas of black cherry, cocoa, fresh nutmeg and leather. Flavors of tobacco, dark fruit and chocolate are wrapped in smooth tannins on a rich, lengthy finish.
Professional Ratings
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James Suckling
This is a red that shows complex aromas of licorice, berries, tar and hazelnuts that follow through to a full body, firm and chewy tannins and a long and flavorful finish. Shows definition and intensity. Blend of 60% cabernet sauvignon, 25% merlot, 10% malbec and 5% cabernet franc. Needs two or three years to soften.
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Robert Parker's Wine Advocate
Offering up notes of black cherries, cassis, pencil lead and loamy soil, the 2015 Apogee Pepper Bridge Vineyard is medium to full-bodied, supple and concentrated, balanced by juicy acids. While it's also somewhat firm and chewy on the finish, it's comparatively open-knit and giving, and I'm more confident that it will reward a few years' patience with an outstanding showing. This site in the Walla Walla has a good track record for producing age-worthy but giving wines.
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.