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| Drinking Windows and Values |
| Drinking window: Drink between 2006 and 2013 (based on 5 user opinions) |
| Community Tasting History |
| Community Tasting Notes (average 89.7 pts. and median of 90 pts. in 40 notes) - hiding notes with no text | | | Tasted by dnjones on 5/25/2015 & rated 89 points: Medium dark garnet in color. Intense black currant, also with smoke, leather, violets and pencil lead on the nose. Medium body. The flavors that come through are similar to the nose, mainly black currant, some cedar and ash, with a medium finish of black currant. Too bad this was our last bottle.... (2139 views) | | | Tasted by willison on 1/8/2014 & rated 88 points: Just got bottles back after long period in storage. Wine was decanted, brick-ish around the edges in color. Still some presence of fruit, but fading and not as vibrant as a couple of years ago. Some deep fruits as well as some earthy, mushroom characteristics. Good wine still, but drink up if you have any. I have one bottle left and will be drinking it soon, (2721 views) | | | Tasted by RDAwine on 3/25/2013 & rated 90 points: matured red, smooth, closed nose, full pallet,nice monday night wine, drinking well, 2-4 yrs left (3027 views) | | | Tasted by Vino Me on 8/4/2012 & rated 93 points: My first and only bottle. Got this in a trade so I'm not sure what this costs. Solid tannins. Smooth texture. Herbal, black cherry, leather and mocha. Long finish. This is drinking very well and I liked it better than either of the BR Cohn wines or the Quilceda Creek that we also drank. 93 points. (3332 views) | | | Tasted by AllRed on 8/4/2012 & rated 92 points: Inky crimson color, opaque core. Blackberry, plum, violets, incense and black fruit. Well-integrated and nicely balanced. Black cherry, black currants, plum and florals; shows a bit of heat too. Nice finish, with lovely dark fruit flavors. Drink now through 2016. 92+ pts. (3225 views) | | | Tasted by vinole on 11/7/2009 & rated 91 points: Consistent with note of 5/07. Probably drinking slightly better now, but I think this is at its peak and needs about 45 nin in the decanter to show its best. Some sediment in the bottle also and the cork was PERFECT. (2967 views) | | | Tasted by AdamWallstein on 10/17/2009 & rated 93 points: In a very good place right now, it seems to me. Generous currant fruit with blueberry cola meets 60% dark chocolate as the flavor core, which is rich and long. Tasty oak is laced spicely throughout, but never intrusively. Should last another three to five years, but seems to be at peak. (2602 views) | | | Tasted by burgbob on 10/13/2009 & rated 88 points: Fully ready, fruit a bit obvious and some lack of complexity (2279 views) | | | Tasted by lewrose@gmail.com on 8/2/2008 & rated 85 points: Not as good as the last several bottles - perhaps entering a second dumb phase - even after a lot of air -- average bottle of wine. (2585 views) | | | Tasted by CBurbank on 5/22/2008 & rated 90 points: Rich powerful aromas of kirsch, tar and vanilla. Nicely textured with fine tannins with the oak seeming fairly well integrated at this time. Some milk chocolate notes came in over time. Tasted blind with all participants going with a new world syrah or an S/G blend. (2653 views) | | | Tasted by flashvictor on 5/2/2008 & rated 92 points: Deep garnet color leads to a nose of kirsh, black cherry and dark chocolate. The big fruit melds nicely with the heavy chocolate oak. Good acidity leads to a 35 second seemless finish. A great under the radar winery! (2697 views) | | | Tasted by willison on 1/4/2008: This wine is closed down right now...will wait to open any more. (2942 views) | | | Tasted by Moorese on 7/31/2007 & rated 92 points: Opened from magnum and decanted 2 hours prior to a simple summer dinner of grilled NY strips and spring greens. While the nose is still somewhat reticent, showing dark cherry, blueberry, leather, and a whiff of something green, the wine is really starting to blossom in the mouth (even from the larger format). Pronounced creamy blueberry, cocoa, and noticeable oak are complimented by finely grained tannins for some grip and lively acidity. I expect that the oak treatment will soften over time and I bet this bottle will show even better in a year or so when it enters its peak drinking window. Even so, I'll drink mine over the next 1-2 years. (3131 views) | | | Tasted by Pacherant on 6/26/2007 & rated 90 points: A rich, pleasant wine. Strong and direct with bundles of smooth fruit, pronounced spice, chocolate and a heavy hand of mint. A powerful yet enjoyable wine. (3440 views) | | | Tasted by lorenzo on 6/15/2007 & rated 91 points: This bottle was showing MUCH better than the others we've opened over the last several years. Oak still present, but much better integration and balance. (3269 views) | | | Tasted by vinole on 5/27/2007 & rated 91 points: Decanted 1.5 hours. Flavors of blackberry and kirsh, then you get toasty oak. Also has a fair amount of acidity which probably allows for good aging potential as the fruit is likely enough to carry the oak that's present. This is pretty well integrated now and can probably improve a little over the next few years. (3459 views) | | | Tasted by lewrose@gmail.com on 4/8/2007 & rated 89 points: Rounding into shape and balance. An excellent drink that we both enjoyed. (3320 views) | | | Tasted by flashvictor on 2/21/2007 & rated 93 points: This rocks! Deep garnet color leads to an unbelivable nose of chocolate covered cherries. The palate carries the chocolate and cherries forward while adding vanilla, kirsh, and blackberry syrup. The finish is 30 seconds and smooth. This is definately over the top new world in style, but very enjoyable. (3585 views) | | | Tasted by lewrose@gmail.com on 1/5/2007 & rated 80 points: very oaky; unbalanced. (3494 views) | | | Tasted by lorenzo on 11/25/2006 & rated 89 points: Blind Cabs with Friends and Family: Decanted 6-8 hours and Tasted blind. Ripe fruit and some sweet wood on the nose. Ripe and juicy on the palate, nice... but none of the components to compete with the wine that preceeeded it. 89
Tasted again on days 2 and 3. When Fruit Fades, wood is way too much. (4544 views) | | | Tasted by DFC on 11/9/2006 & rated 89 points: While my senses were muted by a cold, I do not believe this wine performed nearly as well as last time when I gave it a 91. (3822 views) | | | Tasted by lorenzo on 11/3/2006 & rated 85 points: way too much maple syrup infused toasty wood for me tonight. (3820 views) | | | Tasted by lorenzo on 10/9/2006: Opened at someone's request... but I'm hoping time will help. Right now just too much wood for my taste. (3860 views) | | | Tasted by lorenzo on 9/23/2006 & rated 88 points: this time out this was consumed very quickly. That definitely plays a factor in my scoring. Blackberries an Mocha and plenty of promise... but tonight I was overwhelmed by the Oak. Toasty, charred, and Maple syrup where drowning out the other elements that I find more favorable. I believe (and hope) airtime (and bottle age) will take this to where I think it can go. 88 (4152 views) | | | Tasted by willison on 8/25/2006 & rated 92 points: Excellent wine. Very smooth. Deep garnet color. Cherry and oak nose. Definite sour cherry, black cherry, and oak flavor, with a long smooth finish. Big and complex, but not over the top. Going to buy more of this. (4243 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| By Stephen Tanzer
Vinous, November/December 2006, IWC Issue #129
(Januik Winery Cabernet Sauvignon Columbia Valley) Subscribe to see review text. |
NOTE: Scores and reviews are the property of Vinous. (manage subscription channels) |
| Januik Producer website
2003 Januik Cabernet Sauvignon Columbia ValleyVINTAGE
The Columbia Valley enjoyed another excellent harvest in 2003. Warm temperatures throughout the growing season were accompanied by dry weather that persisted throughout the fall. These warm and dry conditions, combined with cool autumn evenings that protected the grape’s natural acidity, produced wine with rich flavors and lots of concentration.
VINEYARDS
One of the advantages of having made wine in the Columbia Valley since the mid- 1980s is the opportunity it’s given me to work with some of the most dedicated growers in the industry. Our Columbia Valley wines are made from a short list of vineyards I consider to be among the best in the state. The diversity of these vineyards – representing many of the most mature, carefully managed sites in Washington – provides for a full range of fruit expression that allows me to craft complex, multi-layered wines true to Columbia Valley terroir as well as the varietal character of the grapes. Our 2003 Columbia Valley Cabernet Sauvignon includes grapes from Champoux, Seven Hills, Ciel du Cheval, Klipsun and Red Mountain Vineyards.
WINEMAKING
After destemming and crushing, grapes were fermented in small lots for an average time of eight days. After being pressed off, each lot of wine was moved to predominately new French oak barrels for 20 months of barrel aging during which time the wine was racked every 3-4 months.
TASTING NOTES
This Cabernet Sauvignon is alive with aromas of black cherries and hints of plums. Detailed and graceful, this smooth-textured wine drapes the palate with blackberry jam, mocha and raspberries flavors. Its impressive character culminates in a long, rich finish. Drink now through 2020.Cabernet SauvignonCabernet Sauvignon is probably the most famous red wine grape variety on Earth. It is rivaled in this regard only by its Bordeaux stablemate Merlot, and its opposite number in Burgundy, Pinot Noir. From its origins in Bordeaux, Cabernet has successfully spread to almost every winegrowing country in the world. It is now the key grape variety in many first-rate New World wine regions, most notably Napa Valley, Coonawarra and Maipo Valley. Wherever they come from, Cabernet Sauvignon wines always seem to demonstrate a handful of common character traits: deep color, good tannin structure, moderate acidity and aromas of blackcurrant, tomato leaf, dark spices and cedarwood.
Used as frequently in blends as in varietal wines, Cabernet Sauvignon has a large number of common blending partners. Apart from the obvious Merlot and Cabernet Franc, the most prevalent of these are Malbec, Petit Verdot and Carmenere (the ingredients of a classic Bordeaux Blend), Shiraz (in Australia's favorite blend) and in Spain and South America, a Cabernet – Tempranillo blend is now commonplace. Even the bold Tannat-based wines of Madiran are now generally softened with Cabernet SauvignonUSAAmerican 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.Columbia Valley Columbia Valley Winery Association |
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