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Flat front label of wine

Spring Valley Frederick Estate Red 2006

  • WS92
  • RP90
750ML / 0% ABV
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  • RP94
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750ML / 0% ABV

Winemaker Notes

A blend of 54% Cabernet Sauvignon, 27% Cabernet Franc, 10% Merlot, 7% Petit Verdot and 2% Malbec.

This sixth vintage of Frederick seduces the drinker right from the beginning with a nose of almond paste, orange zest, dry hay, licorice, and clove. This is followed by an explosion of ripe summer fruits such as blackberry, raspberry, cherry, and plum, which linger in the mouth with a hint of chocolate and fresh pastry. As usual, the tannins are balanced and of exceptional quality, adding to a richly lingering, soft finish.

Critical Acclaim

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WS 92
Wine Spectator
Rich and chewy, with a brightness to the cherry and mulberry fruit that balances well against hints of wet earth and cedar as the finish persists expressively. There's nice balance and length. Cabernet Sauvignon, Cabernet Franc, Merlot, Petit Verdot and others. Best from 2010 through 2016. 3,000 cases made.
RP 90
Robert Parker's Wine Advocate
The 2006 Frederick Cabernet Sauvignon Blend is made up of 54% Cabernet Sauvignon, 27% Cabernet Franc, 10% Merlot, and the balance Petit Verdot and Malbec. It spent 21 months in French oak, 54% new. A saturated purple color, it displays an aromatic array of balsam wood, cinnamon, allspice, violets, black currant, and blackberry. On the palate this full-bodied, large-scaled wine is more structured but less polished than the Uriah cuvee. It has plenty of ripe fruit, good balance, and 2-3 years of aging potential. This lengthy effort will drink well from 2012 to 2026.
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Spring Valley

Spring Valley Vineyard

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Spring Valley Vineyard, Washington
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Spring Valley Vineyard is a limited-production winery producing only estate-grown-and-bottled red wines. For more than a century, the Corkum-Derby family has been farming the area known as Spring Valley. Grapes were first planted in 1993. Spring Valley produced its first estate grown and bottled wine, Uriah, with the 1999 vintage. Today, Uriah is one of Washington's most acclaimed red wines, and the Spring Valley family of wines has grown to include seven red wines: Uriah (Merlot-based blend), Frederick (Cabernet Sauvignon-based blend), Nina Lee (100% Syrah), Katherine Corkrum (100% Cabernet Franc), Mule Skinner (100% Merlot), Derby (100% Cabernet Sauvignon) and the newest release, Sharilee (Petit Verdot). The names given to their wines are a tribute to the family members who have struggled and succeeded in farming the same land where Spring Valley Vineyard now flourishes.

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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.

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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.

Tasting Notes for Bordeaux Blends

Bordeaux Blends are dry, red wines and generally have aromas and flavors of black currant, black cherry plum, graphite, cedar and violet. 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.

Perfect Food Pairings for Bordeaux Blends

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 Secrets for Bordeaux Blends

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.

PIN221579_2006 Item# 97836

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