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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 89.1 pts. and median of 89 pts. in 46 notes) - hiding notes with no text | | | Tasted by UpfromtheCellar on 11/17/2020 & rated 89 points: Smooth easy drinking red with a few years on it. Nothing profound or deeply meaningful, but balanced and enjoyable (for the right price - thank you Jon). A great "go to hamburger wine" that doesn't cost much more than the burger. (295 views) | | | Tasted by Quarked on 9/3/2019 & rated 87 points: I've had 3 of these now, and while fine to drink, they do not impress me. Very much a Washington wine in flavor profile, but not as well integrated as others at this price point. Candied fruit that is starting to fade, but the heat is still too much in evidence. Does improve with air, but not a repeat buy. (337 views) | | | Tasted by John Nezlek on 10/23/2018 & rated 86 points: Note: I use a scale on which 85 represents a very good wine.
I was not as wowed as others were by the bottle. It was still very good (does everyone use 85 as starting point for very good).
Reasonable balance, but it do not have the depth of flavors to raise the bar to 90, which is meant to represent outstanding.
Not much change from Day 1 to Day 2. (447 views) | | | Tasted by kakpoo on 11/2/2016 & rated 91 points: Wow, its amazing what 4 years of time and wine experience will do to a wine impression. In my 2012 note on this wine I said it had a predominantly green bell pepper note that was really off-putting to my palate. That 2012 note was written when I was fixated on aged Bordeaux and I shunned most new world wine except for pinot noir. Now I have an appreciation for WA merlot (and new world wines in addition to old world wines) and this particular bottle has 4 more years of age on it. The nose has transformed from green pepper to tobacco, a hint of cherry and eucalyptus with some earthiness. The palate is more in line with how I imagine dark chocolate covered plums would taste. The rich palate morphs into a focused acidity with moderate tannins on the finish. This wine just went from being in my "give away" pile to my "I'm looking forward to drinking" pile. This wine was much better on day 2 so I highly recommend a long decant or holding in the cellar for 2-5 more years. (1111 views) | | | Tasted by njgolfer on 8/30/2015 & rated 90 points: In great balance right now. Tannins are fine and provide just enough structure. Hints of flint and pencil lead. Dark fruits and smooth cherry. Enjoy the restrained fruit versus blends out of California (1570 views) | | | Tasted by davidspieker on 5/17/2015 & rated 89 points: Dark garnet color. Muted aromas of currant and pencil lead. Red fruit flavors with coco and tobacco. Nice balance with lingering finish. (1573 views) | | | Tasted by Francophile on 4/24/2015 & rated 91 points: Very smooth, I thought this was a really good balance between the three wines in this bordeaux blend (1533 views) | | | Tasted by Francophile on 12/20/2014 & rated 89 points: A reasonable example of wine from this area (1794 views) | | | Tasted by UpfromtheCellar on 9/16/2014 & rated 89 points: This was a nice bottle of wine.
To call this a Red Bordeaux Blend is a bit of a stretch however; in terms of its flavor profile it had almost absolutely nothing whatsoever to do with its Bordeaux (right bank) cousins except that it uses a Washington State facsimile of Bordeaux Merlot, a facsimile of Bordeaux Cabernet Sauvignon and third facsimile of Cab Francs grown in a totally different climate in a 53/27/20 (respectively) blend of the same species of grapes that they use "over there".
But in spite of that unfortunate comparison, it was an enjoyable bottle.
It was balanced, with acids, savory, lean tannins, medium bodied fruits and a touch of minerality all nicely packaged and delivered.
For those of you not familiar with the hierarchy of Washington State vineyards, Red Willow is right at the top - so the pedigree of these grapes is totally blue blood and the underlying quality, complexity and balance of this wine is expected.
(but expect a nice red wine from Washington, not a Bordeaux from St. Emilion or Pomerol) (1650 views) | | | Tasted by Francophile on 8/23/2014 & rated 89 points: Another nicely balanced wine from WA State, and I was pleased to see so much Franc included in its make up. Good value nice Bordeaux style. (1156 views) | | | Tasted by BBencz on 3/15/2014 & rated 89 points: Decanted for two hours. Definitely a better bottle than we drank in August, maybe because of the extra seven months in the cellar. None of the off-putting vegetal funk in this bottle. Tobacco, tar, and black currant nose. Juicy red fruit and cocoa dust, with firm tannins and well rounded acidity. May have misjudged this wine. This was the last bottle, and because of the previous note, decided to open and have with grilled flank steak. Went well, but wish I had a few more of these left to see how they evolve in the next couple of years. (1456 views) | | | Tasted by davidspieker on 12/11/2013 & rated 85 points: Garnet color. Muted aromas of pencil lead and cherry. Cherry, coco and vegetal flavors. I also found the vegetal flavors off-putting. (1596 views) | | | Tasted by Teast on 12/6/2013 & rated 90 points: Cherry, vanilla, prune (1382 views) | | | Tasted by BBencz on 8/13/2013 & rated 83 points: Like a generic Right Bank Bordeaux. Nothing special. Agree with other reviews that the wine has a pronounced vegetal quality, which I found generally off-putting. Glad I didn't buy a case. First Garagiste bust in a while.... (1466 views) | | | Tasted by edgar on 7/9/2013 & rated 87 points: Cocoa on nose with initial tart cherries; palate vegetal, pleasant, not overwhelming either way, day 2 maintained same (1479 views) | | | Tasted by Mary Crawford on 5/18/2013 & rated 85 points: Fine, but a little generic. Very slightly vegetal. I didn't dislike it, but I wouldn't buy again. (1290 views) | | | Tasted by DSP on 2/16/2013 & rated 88 points: Soft, smooth, very well-integrated, and good acidity. Nice silky mouthfeel. More spicy than fruit-driven. A seamless whole, with nothing standing out.... which also means there's not a ton of interest. Good accompaniment to a meal, and will stand up to steak with no problem. Nice, but not a great QPR in my opinion. (1373 views) | | | Tasted by Francophile on 2/5/2013 & rated 93 points: A very nice well balanced wine (1377 views) | | | Tasted by topher2411 on 1/31/2013 & rated 88 points: Very smooth and pleasant. Good balance of savory and fruit. Not a knockout, but very pleasing. (614 views) | | | Tasted by kakpoo on 11/23/2012: Great nose on opening...first wine where I could actually discern chocolate. And the first few sips were nice. I decided it had enough structure and tannin for me to break out the salami, but some how the salami combined with this wine to leave the aftertaste of Robitussin in my mouth. I had to switch to another wine while I finished the salami. When I returned to this an hour and a half later I began getting a lot of green vegetables (think green peppers) on the nose a palate. Despite the fact that this has wonderful balance, good acidity and is very dry for a WA wine, I can't stand green bell pepper in my wine...that's a deal breaker. I'll save a glass of this for tomorrow and see if that green pepper dissipates.... (1441 views) | | | Tasted by GA_Seattle on 10/5/2012 & rated 89 points: Very solid wine - showing nicely now. Finished off the bottle next afternoon and was even better, will definitely last a few more years in bottle. (1485 views) | | | Tasted by mqvn on 9/29/2012 & rated 92 points: Yummy. Notes of coffee, chocolate, baking spice, and dark red fruit on the nose. Lush, fruity, rich flavors of cherry, cocoa, and some hints of earthy spices. Soft, drying tannins, long finish. (1596 views) | | | Tasted by f22nickell on 8/27/2012 & rated 91 points: Excellent wine! Well balanced, the finish was long and smooth. (1510 views) | | | Tasted by garambler on 4/14/2012 & rated 90 points: Friends and I tasted this at the winery on 4/14/12. It had a ripe, fragrant bouquet of plum, black currant, mocha and spice aromas. The palate was round and ripe with plum, black currant, cocoa and toast (1675 views) | | | Tasted by luchavino on 7/12/2011 & rated 88 points: On first opening the nose is plum, toast, some peat bog funk with some cedar baking spices. The palate is big and spicy with plum, a bit of cedar, black cherry and toffee that lingers on into the finish.
One hour later the nose has big notes of dark fruit, black cherry, coffee and some spicy cedar & cocoa. The palate is equally bold with rich spicy black cherry and semi-sweet chocolate that moves on to a finish of espresso and more cedar spice.
One day later the nose is dark red fruit, mineral with some forest floor funky mushrooms hinting in the background. The palate is still spicy with semi-sweet chocolate, rich red fruit and some coffee bean on the finish with steady notes of cedar and spice. (1712 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
(Fall Line Winery Red Wine Red Willow Vineyard Yakima Valley) Subscribe to see review text. | By Sean Sullivan
Washington Wine Report (12/22/2011)
(Fall Line Winery Red Wine Red Willow Vineyard Yakima Valley) An alluring wine with coffee grounds, earth tones, floral notes, and red fruit. The palate is dense and compact with intense red fruit flavors. It’s hard to find many wines made from this top Washington vineyard that are less than thirty-five dollars and up, let alone one with this level of quality. 53% Merlot, 27% Cabernet Sauvignon, 20% Cabernet Franc. Aged 18 months in French oak (36% new). 269 cases produced. **** points |
NOTE: Scores and reviews are the property of Vinous and Washington Wine Report. (manage subscription channels) |
| Fall Line Winery Producer website
Fall Line Winery is owned and operated by winemaker Tim Sorenson and his wife, Nancy Rivenburgh. Nancy is a professor of communications. Now retired from his 'day job' as an economics professor, Tim has been professionally involved with wine for many years.
Tim's romance with wine advanced in earnest in summer 2000 when he completed Introduction to Winemaking, given by the Department of Viticulture and Enology at the University of California-Davis. In May 2001, Tim joined the staff of a specialty wine shop in the heart of downtown Seattle. There part-time for more than three years, he tasted and studied his way to a more intimate familiarity with the world of wine, and he became acquainted with esteemed local winemakers, including Benjamin Smith of Cadence Winery.
In fall 2002, Tim embarked on what was to become a two-year 'vinternship' with Cadence Winery. From the beginning, Ben welcomed Tim's involvement in every aspect of winemaking—from making trips to the vineyards to inspect vines and sample the fruit to running analytical tests on juice and wine samples, crushing, pressing, racking, bottling, and all the other attendant activities of winemaking.
For as long as he has been enjoying wine, Tim has had a tremendous appreciation for its artistic and cultural aspects. He is especially intrigued, though, by its science. Since completing the Davis course, Tim has amassed a significant collection of texts and other references on viticulture, enology, and the world of wine—which he continues to actively study. And as time allows, he attends professional seminars, conferences and trade shows to stay abreast of the very latest in the industry.
Tim and Nancy founded Fall Line Winery, LLC, in June 2003. The winery was licensed and bonded in summer 2004, when it moved into its present location in the eclectic South Seattle neighborhood of Georgetown.
In perhaps its most common usage, 'fall line' refers to the natural line of descent on a slope. For Tim and Nancy, both avid skiers since early childhood, 'fall line' evokes the image of a perfectly balanced skier, gracefully descending a slope of deep, fluffy powder—leaving behind a beautifully carved swoosh. It's what they aspire to on the slopes...and what they instill in their wines: Balance. Grace. Depth.2008 Fall Line Winery Red Willow VineyardBlend: 53% Merlot, 27% Cabernet Sauvignon, 20% Cabernet Franc
Vineyards: 10% //Red Willow Vineyard//
AVA: Yakima Valley
Aging: 18 months in French oak, 36% new
Bottled: April 22, 2010
Production: 269 cases
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.Yakima Valley Wine Yakima Valley |
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