Winemaker Notes
The 2021 Frederick Red Wine reveals aromas of dried herbs, flowers and tobacco. Flavors of dark fruit are balanced by juicy tannins. The wine finishes with mineral and herbal notes.
Pair with grilled ribeye steak, prosciutto-wrapped dates stuffed with gorgonzola, and caramelized brussels sprouts.
Professional Ratings
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James Suckling
A spicy, meaty complexity gives a compelling twist to this deeply flavored wine that combines dark fruit and savory touches on a firm bed of tannins. Hints of singed rosemary, tobacco and black olives make it more complex and intriguing. Small percentages of merlot and cabernet franc are blended in. Drinkable now but best from 2028.
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Robert Parker's Wine Advocate
The 2021 Frederick is a blend of Cabernet Sauvignon, Merlot and Cabernet Franc from vines planted in 1999 and 2007. Matured for 30 months in used oak and stainless steel, it bursts from the glass with generous black cherry, cassis, bitter chocolate, coffee and violet. The full-bodied palate offers a concentrated core of crunchy fruit. It has soft, powdery tannins, fireworks of fresh acidity and a long, perfumed finish. 350 cases were made.
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Jeb Dunnuck
The 2021 Frederick checks in as a blend of Cabernet Sauvignon, Merlot, and Cabernet Franc that spent 30 months in 500-liter barrels and stainless steel tanks. Its darker ruby/plum color is followed by a more masculine red that has savory red and black currant fruit, some graphite, lead pencil, and tobacco nuances, medium to full body, lots of ripe tannins, and a great finish. It's relatively closed and backward today, but it has serious potential. Hide bottles for 3-5 years and enjoy over the following 10-15.
Rating: 92+ -
Vinous
Masses of black licorice, raspberry and sage create an intense yet enticing bouquet as the 2021 Frederick Red Wine bursts up from the glass. It opens with a pretty inner sweetness and soft textures, displaying ripe blueberry and sweet lavender tones. Spicy and long, this finishes with tension, leaving a primary staining of concentration and resonant edgy tannins.
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Wine Spectator
Robust and handsomely structured, if showing a bit tight right now. Flavors of currant, bitter chocolate and dried herbs build toward broad-shouldered tannins. Hands off for now. Cabernet Sauvignon, Merlot and Cabernet Franc. Best from 2026 through 2032.
Spring Valley Vineyard is located just outside of Walla Walla, amid the scenic wheat fields of southeastern Washington. The family-owned land dates back to the late 1880’s when original owner Uriah Corkrum started farming wheat in the area. In 1993, Shari Derby, granddaughter of Uriah and husband Dean Derby planted the first grapes at Spring Valley. The first vintage of Estate grown, and bottled Spring Valley Vineyard wines were produced with the 1999 vintage. In 2007, 66 acres of new vineyards were planted & now consist of 111 acres of grapevines including Merlot, Cabernet Sauvignon, Syrah, Cabernet Franc, Petit Verdot, and Malbec.
Spring Valley was built on the strong foundation of grit, authenticity, hard work, love for the land, and love for family. The names given to the Spring Valley Vineyard Estate wines are in tribute to the family members who struggled and succeeded in farming in the same land for over 150 years. True to the family’s vision, the Spring Valley Vineyard and wheat fields are family-farmed this day to the 6th Generation. Katherine Derby, the granddaughter of Spring Valley vineyard owners Dean and Shari Derby and great-great-granddaughter of Spring Valley Founder Uriah Corkrum is carrying on the family’s legacy with leading winemaking operations – 30 years after planting the first vines.
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.