Winemaker Notes
The 2019 Uriah Red Wine is packed with purity and rusticity. Aromas of black cherry intertwine with roasted coffee beans, herbs and a hint of minerality. On the palate, the black fruit is followed by delicate oak, herbal and floral sensations.
Pair with meat based dishes.
Blend: 46% Merlot, 23% Cabernet Franc, 17% Petit Verdot, 14% Cabernet Sauvignon
Professional Ratings
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Robert Parker's Wine Advocate
A blend of 46% Merlot, 23% Cabernet Franc, 17% Petit Verdot and 14% Cabernet Sauvignon, the 2019 Uriah opens with dark-fruited aromas along with fresh, succulent, dusty flowers and notes of graphite. Full-bodied, fresh, balanced, complex and mineral-laced, the palate reveals flavors of spiced black raspberry over the delightfully lingering food-friendly finish. The wine aged for 30 months in French oak, stainless steel and neutral puncheon.
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James Suckling
Polished nose of blackcurrants, poached plums, cinnamon stick and chocolate orange. It’s full-bodied with ripe, supple tannins and delicious, minty freshness coming through.
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Wine Spectator
Tightly focused and well sculpted, offering appealing red currant and blueberry flavors laced with tobacco and espresso notes as this builds tension toward refined tannins.
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Wine Enthusiast
There's a lot going on here, with aromas ranging from blueberry pie and espresso to violets, vanilla and cedar. Rich blackberry fruit is joined on the palate by dark chocolate, lemon peel and maple flavors. Uriah packs a heap of tannins, making for a chewy texture.
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Wine & Spirits
Blended from 46 percent merlot, 23 percent cabernet franc, and the balance cabernet sauvignon and petit verdot, this has a big footprint. It tastes of chewy figs and warm blueberries in the sun, but a lively acid-driven texture keeps all the powerful tannins moving forward, for flank steak.
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.