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Spring Valley Uriah (1.5 Liter Magnum) 2005

Bordeaux Red Blends from Walla Walla Valley, Columbia Valley, Washington
  • RP91
  • WS91
0% ABV
  • WS93
  • WE91
  • RP90
  • WS93
  • WE92
  • WS93
  • WE93
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Winemaker Notes

A blend of 54% Merlot, 33% Cabernet Franc, 7% Petit Verdot and 6%Malbec.

A nose of complex dark fruit with hints of cedar, crushed stone, an dry herbs leads into black fruit, licorice, and grenadine syrup on the palate. The perfectly integrated oak leaves no edge and the huge tannins are packed and concentrated but melt on the mouth. This wine has great aging potential and can be enjoyed now.

Critical Acclaim

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RP 91
Robert Parker's Wine Advocate
The 2005 Uriah is composed of 59% Merlot, 36% Cabernet Franc, and 5% Petit Verdot aged in approximately 50% new French oak. Purple-colored, it has an attractive bouquet of pain grille, pencil lead, spice box, and an amalgam of red and black fruits. This is followed by a supple-textured wine with good grip, layers of savory, spicy flavors, and a firm structure. It will evolve for 2-3 years with this Saint-Emilion look-alike being at its best from 2012 to 2020.
WS 91
Wine Spectator
Firm in texture and generous with its black cherry and tar flavors, picking up pretty raspberry and vanilla notes as the finish lingers impressively. A bit lighter than usual. Merlot, Cabernet Franc and Petit Verdot. Drink now through 2013. 3,000 cases made.
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Spring Valley

Spring Valley Vineyard

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Spring Valley Vineyard, , Washington
Spring Valley
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.

Paso Robles

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Paso Robles has made a name for itself as a source of supple, fruity, and powerful wines. With 11 smaller sub-AVAs, there is quite a bit of diversity to be found in this inland portion of California’s Central Coast.

This is mostly red wine country, with Cabernet Sauvignon and Zinfandel standing out as the star performers. Other popular varieties include Merlot, Petite Sirah, Petit Verdot, and Rhône varieties both red and white. There is a fairly uniform tendency here towards wines that are unapologetically bold and opulently fruity, albeit with a surprising amount of acidity thanks to the region’s chilly nighttime temperatures.

Cabernet Sauvignon

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A noble variety bestowed with both power and concentration, Cabernet Sauvignon is sometimes referred to as the “king” of red grapes. It can be somewhat unapproachable early in its youth but has the potential to age beautifully, with the ability to last fifty years or more at its best. Small berries and tough skins provide its trademark firm tannic grip, while high acidity helps to keep the wine fresh for decades. Cabernet Sauvignon flourishes in temperate climates like Bordeaux's Medoc region (and in St-Emillion and Pomerol, where it plays a supporting role to Merlot). The top Médoc producers use Cabernet Sauvignon for their wine’s backbone, blending it with Merlot and smaller amounts of Cabernet Franc, Malbec, and/or Petit Verdot. On its own, Cabernet Sauvignon has enjoyed great success throughout the world, particularly in the Napa Valley, and is responsible for some of the world’s most prestigious and sought-after “cult” wines.

In the Glass

High in color, tannin, and extract, Cabernet Sauvignon expresses notes of blackberry, cassis, plum, currant, spice, and tobacco. In Bordeaux and elsewhere in the Old World you'll find the more earthy, tannic side of Cabernet, where it's typically blended to soften tannins and add complexity. In warmer regions like California and Australia, you can typically expect more ripe fruit flavors upfront.

Perfect Pairings

Cabernet Sauvignon is right at home with rich, intense meat dishes—beef, lamb, and venison, in particular—where its opulent fruit and decisive tannins make an equal match to the dense protein of the meat. With a mature Cabernet, opt for tender, slow-cooked meat dishes.

Sommelier Secrets

Despite the modern importance and ubiquity of Cabernet Sauvignon, it is actually a relatively young variety. In 1997, DNA revealed the grape to be a spontaneous crossing of Cabernet Franc and Sauvignon Blanc which took place in 17th century southwestern France.

SWS198454_2005 Item# 101962

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