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| Drinking Windows and Values |
| Drinking window: Drink between 2013 and 2017 (based on 7 user opinions) |
| Community Tasting History |
| Community Tasting Notes (average 89.2 pts. and median of 89 pts. in 87 notes) - hiding notes with no text | | | Tasted by studleytrey on 5/8/2017 & rated 89 points: Medium (+) ruby color with some bricking at the very edges. Aromas of black and dark red fruits, earth, graphite, and green pepper. Medium (+) body, medium acid and finish, and largely consistent flavors, along with lingering spice. Light tannic grip, but seems pretty ready to go IMO. Worked well with steak sandwiches. Will consume my other in the next year or two. (1526 views) | | | Tasted by VinoHunter on 2/10/2017 & rated 89 points: This wine amazes me. Still has a strong tannic grip, but it has all the things that make walla walla amazing. Love going to this winery up on the top of the hill. Seems the fruit might be fading. I will drink my last bottle within the next year... (1324 views) | | | Tasted by dsgris on 9/8/2016 & rated 88 points: Inky dark purple with a cedar nose on opening. Dry, slightly tart with some better, green notes blending with the black cherry fruit. Fairly prominent acid along with some stone fruit bitter tannins. Not quite integrated on night one. (1641 views) | | | Tasted by Sugarb on 7/10/2016 & rated 89 points: Better than the last 2 bottles we've had. Fruit was pleasant and balance was best. (1540 views) | | | Tasted by VinoHunter on 4/30/2016 & rated 90 points: After recently just getting back from another trip from Walla Walla, I felt the need to open up another one of these. Wonderful example of a Walla Walla bordeaux blend... (1608 views) | | | Tasted by VinoHunter on 3/18/2016 & rated 89 points: Might be sliding a little.... (999 views) | | | Tasted by Neecies on 1/4/2016: In it's prime drinking plateau: good fruit, tannins resolving, some interesting secondary development. Drink or hold for up to three more years. (1102 views) | | | Tasted by dsgris on 11/11/2015 & rated 88 points: Dark ruby with black cherry nose. Dry with a touch of bitter mineral to the fruit of tart black cherries. Bold body with subdued fruit, light acid and chewy tannins. (1305 views) | | | Tasted by VinoHunter on 11/1/2015 & rated 90 points: Wonderful with homemade pizza... (1011 views) | | | Tasted by Sauvyfan on 6/15/2015 & rated 90 points: just kept getting better over time. This was my last and what a deal at $16 a bottle. (1339 views) | | | Tasted by VinoPKM on 5/30/2015 & rated 90 points: My last bottle was the best bottle- killer QPR for $16. Great WA Bord. blend. Recommend drink or hold. (1345 views) | | | Tasted by hosscrow on 4/11/2015 & rated 89 points: Enjoyed this wine at a restaurant in Kennett Square with Jeff and Nancy. Average as a Washington State red blend. (1359 views) | | | Tasted by bkrup on 3/23/2015 & rated 90 points: this was my last bottle of a half case, and it served me well as a weeknight or party wine. Cherry and tobacco nose, and it has gained a little bit more depth that has a little edge to it. Solid offering. (1323 views) | | | Tasted by VinoHunter on 12/25/2014 & rated 90 points: Not as much fruit, but still great for the money. (1513 views) | | | Tasted by Nojomoschwa on 12/16/2014 & rated 88 points: This is a simple, but pleasurable, Washington Cab to enjoy now. No particular intrigue or finesse, but very ripe-fruited and enjoyable with the right food (of I suppose even on its own). Still think the pure Cab from this vintage is superior. (1315 views) | | | Tasted by hcnate on 12/12/2014 & rated 89 points: Bout the same as the last two. Jammy and nice, but not real complex. Still a great QPR. (1252 views) | | | Tasted by Lizizwhereitiz on 10/15/2014 & rated 87 points: Not as good as I last remembered. Not sure what the difference was. Decent bottle that's worth the $16. But not the 92 I originally gave it. (1831 views) | | | Tasted by Weston3220 on 10/15/2014: a simple bordeaux blend has the Walla Walla acidity and fruit, structure is there but its not overly complex, simple drinker (1486 views) | | | Tasted by Sauvyfan on 9/30/2014 & rated 90 points: tremendous value at under $20. Packed full. Nicely balanced (1426 views) | | | Tasted by TCKM on 8/30/2014 & rated 89 points: More oak than I recall from prior bottles. (1511 views) | | | Tasted by Weston3220 on 8/28/2014: freshness, fruit, balance, texture love it good evening wine while surfing the web (1516 views) | | | Tasted by mr21cbs on 7/29/2014 & rated 88 points: Needs a lot of air. Next day wine. Enjoyable, big and bold. (1550 views) | | | Tasted by gordongarlic on 7/17/2014 & rated 88 points: The acid fom 4 months ago is gone and it's pretty good now, especially on day 2 when it deepens a bit and provokes some thought. Not a lot, but some (1650 views) | | | Tasted by Philman15 on 7/11/2014 & rated 91 points: Well done WA BDX blend. (1360 views) | | | Tasted by Nojomoschwa on 6/11/2014: Not as good as the pure Cab from this year. A bit one-note. (1407 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| By Stephen Tanzer
Vinous, November/December 2011, IWC Issue #159
(Basel Cellars Merriment Estate Red Wine Pheasant Run Vineyard Walla Walla Valley) Subscribe to see review text. |
NOTE: Scores and reviews are the property of Vinous. (manage subscription channels) |
| Basel Cellars Producer website
Red 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.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.Walla Walla ValleyThe name translates as easily as it rolls off the tongue: Walla Walla. Many Waters. To the earliest Native tribes, the many waters came from the nearby Blue Mountains and gathered to form the Walla Walla River on its way to join the Columbia to the west. The waters flowed first; however, into a fair-sized Valley carved in the mountain's foothills, and bordered in part by the terrain of what is known as the Columbia Plateau. Tribal members knew the Valley's generally milder climate could maintain their people in winter villages. There were lush wild grasses which could sustain horses and attract game from the winter snows of the nearby Blues, or from the giant high plateau that becomes desolate and dangerous during the cold season. The rolling terrain and numerous watersheds offered protection from nature and other hazards of the day. Here the water was plentiful and full of fish and seldom froze, even in the coldest years. The meadows were wonderful places to gather with other people to trade, compete and celebrate treaties. Compared to the region around them, the Walla Walla Valley was a safe refuge from the treacherous conditions which can often be found during the winter for hundreds of miles around. In this unique growing region, most of the earliest records of grapes and winemaking reference the Italians who had immigrated here in the mid to late 1800's and who brought with them their tradition of growing, making and drinking wine. Vines with these origins still exist in the Valley today. The first post-prohibition winery was Blue Mountain Vineyards. It was bonded in 1950 by the Pesciallo family where they produced Black Prince and other Italian varietal wines for a period of several years before succumbing to economics and climate. To the wine world of today, Walla Walla has become know for the quality and style of its red wines, especially Cabernet Sauvignon and Merlot with Syrah gaining notoriety in recent years. In the1970's, the pioneers of today's wine community began to think similar thoughts: that the Walla Walla Valley, with its long history of fruit growing, moderate climate, wine-making heritage, and interesting terrain might just be a place to grow vines and make wine on a commercial scale. These pioneers of the region applied for and received approval of the Walla Walla Valley as a unique American Viticultural Area (AVA) in 1984. It was the third in Washington State and also includes a portion of land in Oregon. In the time leading to the recognition of the appellation, four wineries had been bonded starting with Leonetti Cellar, and shortly thereafter, Woodward Canyon. L'Ecole Nº 41 and Waterbrook soon followed. In addition to the smaller vineyards that were being planted, the Valley's first large-scale, commercial vineyard Seven Hills was established. By the time the BATF recognized the Walla Walla Valley AVA, the Valley was beginning to gain attention from within the wine industry, as well as attracting publicity from journalists and media outside the region. The foundation for today’s industry had been laid and the benchmark for quality had been set. In addition, fruit from the area was now being harvested and a baseline for understanding the local growing conditions was being constructed. Every few years another winery would join the fold and take up the challenge of producing the highest quality wine and the growing of outstanding fruit. Seven Hills Winery and Patrick M. Paul each got their start during this time. More vines were added, although acreage increases were small each year. The industry was small and everyone knew everyone else involved, while the welcome mat remained out for any newcomers. Growers and winemakers alike regularly shared time in the cellar or at the table and together learned more about wines and vines. By 1990 there were just six wineries and the Valley's grape acreage stood at perhaps 100 acres. The total collective production of wine was microscopic by any measure, but it was the quality that was being noticed by many inside and outside the trade. As the tiny trickle of wine produced in the Walla Walla AVA began to flow to the outside world, a "wine renaissance" was beginning to happen globally. The Pacific Northwest had staked a claim in this new wine world and as people learned about the region, they also began to hear about Walla Walla. This interest spread rapidly to those with Walla Walla connections. The early 1990s saw the planting of more vines and the establishment of another large-scale vineyard, Pepper Bridge. At the same time, a group of local investors, working closely with the Napa based Chalone Wine group, laid the foundation for Canoe Ridge Vineyard, the Valley's first winery supported in part by a major outside investor. As the industry has grown, many new wineries have gotten their start in the arms of an established winery. Waterbrook Winery's modern production facility started the trend, sharing space, equipment, and any help needed. Other wineries also adopted “extra guests,” a practice that has helped form close, personal relationships throughout the local industry. By the turn of the new century, the Walla Walla Valley wine industry had 22 wineries and 800 acres of grapes. In the year 2000 the AVA had been expanded back to the original boundaries proposed in the1984 application. The year 2000 also saw the formation of the Walla Walla Valley Wine Alliance with 100% of the Valley's wineries and 98% of the Valley's planted acreage represented. Today, more than 60 Walla Walla Valley wineries and more than 1,200 acres of Walla Walla Valley grapes contribute to the ever growing, international acclaim garnered by the wines of this newly-emerging region of Washington State. |
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