External search
Google (images)
Wine Advocate
Wine Spectator
Burghound
Wine-Searcher
Vintages
2019
2018
2017
2016
2015
2014
2013
2012
2011
2010
2009
2008
2007
2006
2005
2004
2003
2002
2001
2000
Show more
From this producer
Show all wines
All tasting notes
|
| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 91 pts. and median of 91 pts. in 45 notes) - hiding notes with no text | | | Tasted by norsktorsk on 1/22/2022 & rated 94 points: still holding up with lots of structure. love it. (946 views) | | | Tasted by djpo on 12/22/2021 & rated 92 points: Rich and delicious. Smooth with berriy-forward finish. Drink now or soon. (841 views) | | | Tasted by Jeffro on 10/18/2019 & rated 89 points: Cork crumbled and had to be pushed into the bottle, the wine strained. On opening, the nose was disappointingly muted and the acid overpowering. In under an hour, the wine came back, with ripe blackberries, plums, new leather, maybe licorice. All these flavors pay tribute to a rough gravelly tannic overlord. (1284 views) | | | Tasted by markcic on 8/24/2018 & rated 88 points: Cork broke upon extraction so we had to push it through and and pour through a vintorio. Dark fruit and a bit of funk on the nose. At first the palate was flat with muted flavors of berries and plums and it was heading toward a 83/84 rating. Toward the end of the evening it had opened up to flavors of blackberry, plum, fig and thyme with a decent finish so it earned its 88. Probably should have decanted it and let it sit for a while. (1522 views) | | | Tasted by djpo on 12/10/2017 & rated 93 points: Still vibrant! A finalist for wine of the year! (1957 views) | | | Tasted by Clark W Griswold on 11/9/2017 & rated 93 points: Library release. Brought to dinner at purple cafe in woodinville (no corkage fee btw). Cork broke on extraction but the winery did warn us this was happening. Requested a decanter. Drank over two hours with apps and dinner. Cloudy red brown in color. Dark cherry nose. Earthy, baking spice, Rich and delicious! Thoroughly enjoyed! (1453 views) | | | Tasted by Dale M on 9/11/2017 & rated 94 points: Library release and a P&P. All sorts of cabernet action on the nose, tons of savory, dark plummy fruit, mint, and a very appealing floral quality. Equally impressive on the palate, with a similar profile to the nose, maybe less plum and more dusty black cherry, complex and layered. There was a real suprise in the spryness of the tannins, this tasted much younger than a domestic cab blend from a very hot vintage. Should go to age 20 with ease. If an 03 tastes this good after 14 years, its scary to imagine where more recent vintages (read 2013) will be at the same age? (1601 views) | | | Tasted by markcic on 5/19/2017 & rated 87 points: Cork broke on extraction. The wine is very good but I think it is starting to get tired. Dark fruit on nose, the palate was plum and mocha but the wine was not vibrant. The finish was moderate. Had it with a grilled steak. (1480 views) | | | Tasted by MagnumGourmet on 12/24/2015: Popped and decanted. Probably a tablespoon of sediment at the bottom of the bottle. Still dark purple/red color with no signs of age. Both nose and palate had a huge black cherry component. Nose also had hints of graphite and nutmeg. Perfectly balanced from a tannin, acid and alcohol standpoint. No need to drink up right now as it seems to have plenty of life ahead, but very enjoyable if you do. Would purchase again. (2019 views) | | | Tasted by djpo on 6/10/2014 & rated 91 points: A fine wine. Great nose, full flavors, medium finish. (2289 views) | | | Tasted by mokadamn on 4/9/2014 & rated 93 points: This wine just doesn't get old. Our last bottle but every bit still there. Decant for an hour. Sumptuous. (2272 views) | | | Tasted by DougLee on 12/14/2013 & rated 92 points: Wow, open and ready right now. Dark purple, nose of currant and moca. Broad but disciplined layers of blackberry, dark currant, and plum fruit with plenty of tannins but some sweet grip at the end. Longer finish. Delicious with grilled steak. (2393 views) | | | Tasted by skifree on 7/20/2013 & rated 91 points: Continues a run of the Cadence wines drinking beautifully in the 8-10 year window. They may last longer, but certainly are in a nice place now. Full, rich wine with balance. (2525 views) | | | Tasted by fitchbuck on 3/17/2013 & rated 90 points: Usually, aged Cadences ring my bell like no other. This one was just: average. (2310 views) | | | Tasted by MagnumGourmet on 9/23/2012: Popped and poured. Consumed over four hours; the first two were exceptional, the last two were solidly good. Aromas of freshly baked baguette crust, pencil lead, red plums and red currant. More red fruits on the palate along with mineral and earthy notes. The tannin structure was nicely resolved and the mouth feel was silky soft. Still a good streak of acidity in the mid palate. Finish was sublime tasting, though was shorter than I would have hoped for. Can't see how this is going to improve with more time in the bottle. Need to find a special occasion soon for the last one in the cellar. Would purchase again. (2095 views) | | | Tasted by djpo on 3/25/2012 & rated 90 points: Great balance of fruit and spice. Long satisfying finish. (2209 views) | | | Tasted by mokadamn on 3/12/2012 & rated 91 points: Quite fruity as expected. More spice on the nose. Still holding strong. Will keep my last bottle lying down for at least another year. (2218 views) | | | Tasted by Nutty08 on 10/21/2011 & rated 92 points: San Antonio Wine Geeks (Pasha 1604): Tim’s Blind. I swore this was an ’03 St. Julian and went so far to guess Lagrange. Even after revealing I thought it was more consistent with bdx. In retrospect, maybe the acidity was a little high (for ’03) and the prominent red fruit was a little too forward, but certainly in a bdx style. Beautiful pure red palate, with prominent spine of acidity, and cedar spice. Lengthy cassis, and berry finish with a mineral edge. Great old world style out of Washington. 91-93 (3073 views) | | | Tasted by macker100 on 10/21/2011 & rated 91 points: Brought blind bottle as I thought it would stump the Bordeaux crowd, which it did. Same notes as previous, slightly better finish than last bottle. (2416 views) | | | Tasted by macker100 on 9/15/2011 & rated 91 points: Great aromas of blueberries, plums, minerals. Very smooth elegant palate with nice WA blue fruits, currant, cedar, spice, some remaining oak. Nice graphite, earthly finish. Bordeaux clone. (2106 views) | | | Tasted by futurist on 8/30/2010 & rated 89 points: A repeat of Red Mountain Man's notes... a lot of the dried cherry notes and pretty tannic, but still very tasty. (2625 views) | | | Tasted by thebonnydooner on 6/18/2010 & rated 89 points: My only previous Taptiel had a note of VA as well. On this wine, it was barely noticable, but made the nose a little muted, blackcherry and berry fruit without much added complexity. Smooth sweet blackberry and currant on the palate, dry, with smooth soft tannins, but a bite of drying acidity on the finish that seems to be out of place - which I think is the VA. Even with the very slight VA taint this is still a really nice wine, with excellent balance, smooth texture and a lovely taste. (2683 views) | | | Tasted by Red Mountain Man on 6/15/2010 & rated 90 points: Popped and poured. Lavender, cherry, blackberries and wet stone on the nose, with some slight VA. Taste full of sour cherries, asian spices and tannins. Still pretty tannic for its age and the fruit will probably fade too fast before the tannins finally meld together. Holding my last bottle for a few more years to see where this ends up. (3258 views) | | | Tasted by benny on 2/19/2010 & rated 92 points: Blended nicely. (2832 views) | | | Tasted by greenblanket on 12/30/2009: Maybe Greenblanket should have decanted this because it was a bit rough on the attack with high toned fruit and sharp edged tannins. It did offer a nice palate of cab and merlot flavors and a strong finish after the initial unpleasantness. (2871 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| By Stephen Tanzer
Vinous, November/December 2005, IWC Issue #123
(Cadence Winery Red Table Wine Tapteil Vineyard Red Mountain) Subscribe to see review text. |
NOTE: Scores and reviews are the property of Vinous. (manage subscription channels) |
| Cadence Producer website2003 Cadence TapteilWinery notes: Wow. Huge nose of dusty fruit and anise. Serious black fruit density on the palate and huge, long, fine tannins that coat the palate front to back. Tapteil conveys a real sense of energy from the attack through the long finish. 56% Cabernet Sauvignon, 30% Merlot, 14% Cabernet Franc. 540 case productionRed Bordeaux BlendRed Bordeaux is generally made from a blend of grapes. Permitted grapes are Cabernet Sauvignon, Cabernet Franc, Merlot, Petit Verdot, Malbec and rarely Carménère.Today Carménère is rarely used, with Château Clerc Milon, a fifth growth Bordeaux, being one of the few to still retain Carménère vines. As of July 2019, Bordeaux wineries authorized the use of four new red grapes to combat temperature increases in Bordeaux. These newly approved grapes are Marselan, Touriga Nacional, Castets, and Arinarnoa.
Wineries all over the world aspire to making wines in a Bordeaux style. In 1988, a group of American vintners formed The Meritage Association to identify wines made in this way. Although most Meritage wines come from California, there are members of the Meritage Association in 18 states and five other countries, including Argentina, Australia, Canada, Israel, and Mexico.TapteilLarry Pearson’s Tapteil Vineyard sits on the upper slopes of Red Mountain, Washington’s most famous appellation. The name refers to the lower portion of the Yakima River and means narrow. The term Tapteilmin or “narrow river people” was used to identify those living along this portion of the river. Tapteil enjoys a constant southwest facing slope and excellent air drainage to protect against the inevitable freezes. Red Mountain is a very warm area, often accumulating over 3000 degree days of yearly heat. The vineyard is trained to a bilateral cordon on relatively close spacing. Meticulous vineyard management and low yields ensure perfectly healthy fruit of great color and flavor intensity.USAAmerican wine has been produced since the 1500s, with the first widespread production beginning in New Mexico in 1628. Today, wine production is undertaken in all fifty states, with California producing 84% of all U.S. wine. The continent of North America is home to several native species of grape, including Vitis labrusca, Vitis riparia, Vitis rotundifolia, and Vitis vulpina, but the wine-making industry is based almost entirely on the cultivation of the European Vitis vinifera, which was introduced by European settlers. With more than 1,100,000 acres (4,500 km2) under vine, the United States is the fourth-largest wine producing country in the world, after Italy, Spain, and France.Washington Washington Wine Commission | Credit to Washingtonwine.org for this article
Washington Wine
Washington State is a premium wine producing region located in the northwest corner of the United States. Although a relatively young wine industry, it is now the nation's second largest wine producer and is ranked among the world's top wine regions. Washington wines are found nationally in all 50 states and internationally in more than 40 countries.
Wineries
With 30,000+ acres planted, the state has ideal geography and conditions for growing premium vinifera wine grapes. Primarily grown on their own root stocks, the vines produce grapes of consistent quality, resulting in strong vintages year after year. While its focus is on Chardonnay, Riesling, Merlot, Cabernet Sauvignon and Syrah, the region also produces a wide range of other spectacular whites and reds.
Growers
Winemakers from all over the world have chosen to establish themselves in Washington, where they can create wines reflecting this region's unique characteristics. Their hand-crafted wines are receiving wide acclaim from critics regionally, nationally and internationally for their consistently high quality. Many of them have received scores of 90 and above from the major wine media. Overall this is a higher percentage than other leading wine regions.
Regions
As the state's fourth largest fruit crop, the Washington wine industry is an important contributor to the long-term preservation of Washington agriculture. The industry is committed to sustainable agricultural practices and conservation of water resources.
Washington State is a premium wine producing region located in the northwest corner of the United States. Although a relatively young wine industry, it is now the nation's second largest wine producer and is ranked among the world's top wine regions. Washington wines are found nationally in all 50 states and internationally in more than 40 countries.
Varieties
Washington produces more than 20 wine grape varieties - a ratio of 56 percent white to 44 percent red. As the industry matures and experiments, it finds many grape varieties that thrive throughout Washington's microclimates. There are more than 16,000 vineyard acres of red wine varieties statewide.
History & Vintages
Washington's wine future is limitless. As consumers discover the quality of Washington wines, demand continues to grow nationally and internationally. New acreage and wine varietals are being planted and new wineries are opening at a remarkable pace. Washington State is recognized as a premium viticultural region around the world.
State Facts
Washington's wine industry generates more than $3 billion to the state economy. It employs more than 14,000 people, directly and indirectly, with projections to add nearly 2,000 more jobs by 2006. In terms of tax revenues accrued to the state and federal government, wine grapes are among the highest tax generators of any agricultural crops. Furthermore, Washington wine tourism attracts nearly two million visitors annually contributing to the positive growth of local and regional economies.
Washington State - the perfect climate for wine = ideal growing conditions, quality wines, business innovation, lifestyle, and social responsibility. All are key elements of this world-class wine industry.
Vintages
"2008 and even more so 2010 and 2011 were cool, even cold vintages (think: 2002 in the Barossa) without the extreme ripeness, extract and higher alcohol that had become the norm in the state’s post 1995 world. 2008 was manageable but the duo of 2010/2011 nearly caused a “great depression” in Washington State." - Jon RimmermanColumbia Valley Columbia Cascade Winery Association
The Columbia Valley AVA lies mostly in Washington state, with a small section in Oregon. The Cascade Range forms its western boundary with the Palouse regions bordering the area to the east. To the north, the Okanogan National Forest forms a border with the AVA and Canada. It encompasses the valleys formed by the Columbia River and its tributaries, including the Walla Walla River, the Snake River, and the Yakima River. The Columbia valley stretches between the 46th parallel and 47th parallel which puts it in line with the well known French wine growing regions of Bordeaux and Burgundy. The northern latitude gives the areas two more hours of additional daylight during the summer growing season than wine regions of California receive. The volcanic and sandy loam soil of the valley offers good drainage and is poor in nutrients, ideal in forcing the vine to concentrate its resources into the grape clusters.Red Mountain WinesNW Article on Red Mountain
Wine Enthusiast Article on Red Mountain
The Seattle Times Article on Red Mountain |
|
