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Quilceda Creek Palengat Vineyard Red Blend 2009

Bordeaux Red Blends from Yakima Valley, Columbia Valley, Washington
  • WE95
  • RP94
15.2% ABV
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15.2% ABV

Winemaker Notes

The Quilceda Creek 2009 Palengat Proprietary Red Wine displays the wonderful aromatic perfume of the Horse Heaven Hills A.V.A. Planted in 1997-2002 on deep, consistent, Sagehill series soil. The wine showcases floral violet, pain grille and blackberry blossoms hovering above a deep, rich, decadent core of black current, blackberry, fig and plum fruit infused with Asian spices.

Blend: 86% Cabernet Sauvignon, 8% Cabernet Franc, 6% Merlot

Critical Acclaim

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WE 95
Wine Enthusiast
Quilceda's single-vineyard Bordeaux-style blend is 86% Cabernet Sauvignon, 8% Cabernet Franc and 6% Merlot. This has fine grained tannins—not soft, but polished, ripe, and rich. Tasted prior to its official release, the wine was still pulling together all of the complex barrel-influenced flavors; it tasted delicious, with notes of bourbon-soaked cherries, along with veins of espresso, cacao, dusty baking spice, and a liquorous finish.
RP 94
Robert Parker's Wine Advocate
From a site adjacent to Champoux and Phinny Hill Vineyards, the Quilceda Creek 2009 Palengat Vineyard incorporates 8% Cabernet Franc and 6% Merlot with its Cabernet Sauvignon. (The inaugural 2006 vintage was labeled “Cabernet Sauvignon.”) Bittersweet herbs and roasted nuttiness – suggesting walnut, hickory, and pecan – along with piquancy of fruit pit offer counterpoint to dominate themes of confitured cassis and mulberry, cocoa powder, and honey in a wine that’s liqueur-like and torrefied, yet preserves the same uncanny sense of primary juiciness displayed by other wines in the present distinguished collection. As it takes on air, a greater sense of complexity and animation emerges vis-a-vis the corresponding generic bottling. This wine’s prodigious strength is in its sheer richness, depth, and reach, but it also incorporates a saliva-liberating salinity equally essential in guaranteeing that something this sweetly ripe and full-bodied doesn’t tire the taster, but instead compels repeated sips.
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Quilceda Creek

Quilceda Creek Vintners

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Quilceda Creek Vintners, , Washington
Quilceda Creek
Quilceda Creek is dedicated exclusively to the production of world-class Washington State Cabernet Sauvignon. Founded in 1979, Quilceda Creek has had an unbroken string of highly-rated vintages that has led Robert Parker, Jr. to name it Washington State's premeir Cabernet Sauvignon producer.

"Quilceda Creek...makes Cabernet of unrivaled finesse. This small winery...has the best track record of any Washington winery...No other Washington Cabernet is as graceful yet profound."
Matt Kramer
The L.A. Times

"Make no mistake about the Quilceda Creek Cabernet Sauvignons - they are world-class Cabernets that compete with the finest wines from Bordeaux, Napa Valley, Sonoma and Santa Cruz Mountains."
Robert M. Parker Jr.'s
The Wine Advocate

Montalcino

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Famous for its bold, layered and long-lived red, Brunello di Montalcino, the town of Montalcino is about 70 miles south of Florence, and has a warmer and drier climate than Chianti. The Sangiovese grape is responsible for both Brunello di Montalcino and Chianti but Montalcino has its own clone, which the locals call Brunello.

The Brunello vineyards of Montalcino blanket the rolling hills surrounding the village, which fan out at various elevations. The variations of elevation and soils create Brunellos of different styles. From the valleys with deeper deposits of clay, the wines are typically bolder and deeper in color with more opulent black fruit. These wines tend to take better to aging in some percentage of new French oak barrels. The hillside wines and vineyards at higher elevations produce wines more concentrated in red fruits and floral aromas. These sites reach up to over 1,600 feet and have shallow soils of rocks and shale. These, in general, may be aged in larger and more traditional oak casks

Brunello di Montalcino by law must be aged a minimum of four years, including two years in barrel before realease and once released, typically needs more time in bottle for its drinking potential to be fully reached. The good news is that Montalcino makes a “baby brother” version. The wines called Rosso di Montalcino are often made from younger vines, aged for about a year before release, offer extraordinary values and are ready to drink young.

Sangiovese

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The perfect intersection of bright fruit and savory earthiness, Sangiovese is the backbone variety in Tuscany. While it is best known as the chief component of Chianti, it reaches the height of its power and intensity in the complex, long-lived Brunello di Montalcino. Elsewhere throughout Italy, it can make inexpensive wines for daily consumption ranging from inoffensive to deliciously easy. On the French island of Corsica, under the name Nielluccio, it produces excellent bright and refreshing red and rosé wines with a personality of their own. Sangiovese has also enjoyed moderate popularity in California and Washington State over the last few decades.

In the Glass

Sangiovese is a medium-bodied red with savory flavors of tart cherry, plum, tomato, fresh tobacco, anise, thyme, oregano, and dried earth. High-quality, well-aged examples will take on notes of smoke, clay pot, leather, gamey meat, potpourri, and dried fruits. Corsican Nielluccio is distinguished by a subtle perfume of dried flowers.

Perfect Pairings

Sangiovese is the ultimate pizza and pasta red—its high acidity, moderate alcohol, and grainy tannins create an affinity with tomato-based dishes, spicy meats, and anything off the barbecue.

Sommelier Secret

Although it is the star variety of Tuscany, cult-classic “Super-Tuscan” wines may contain no Sangiovese at all! Since the 1970s, local winemakers have been producing big, bold wines (with price tags to match) that are typically monovarietal or a blend of one or more of several international varieties—usually Cabernet Sauvignon, Cabernet Franc, Merlot, or Syrah—with or without Sangiovese.

NVS121600_2009 Item# 121600

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