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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 90.7 pts. and median of 91 pts. in 284 notes) - hiding notes with no text | | | Tasted by davidandrose on 10/29/2023 & rated 92 points: Last of the case and right out of the bottle this had a beautiful nose with leather and aged wood over a hint of flowers, but this very quickly blew off. After an hour there's a faint mustiness with leather and cigar lingering far back.
As Genghis commented in his recent note, the tannins have largely dissipated but there is just enough structure to keep the soft fruit in balance. Black tea, leather, and aged barrel dominate.
This 17 YO wine looks burgundian on its edges but still has a solid grip on the stems. While it has aged gracefully and longer than anything at this price point, it's time to put away the keys and drink this up.
After 2.5 hrs did a side-by-side comparison w sommelier stems, which really added to the nose while bringing more weight and complexity to the palate, bumping to 93. However after 3.5 hrs the wine is fading fast, now 89. Mrs DandR poured some more to sample w tonight's wood-grilled filets but quickly poured her glass into mine out of indifference, rare for her w an aged wine.
Bottom line - drink up within 2 hrs of opening and don't decant. (411 views) | | | Tasted by Genghis88 on 10/19/2023 & rated 93 points: Dark burgundy, full bodied. Three hour decant.
Faint nose. Some dark fruit and leather but faint.
Sips..this is where the magic happens.
Still holding on to some youth. Some dark fruit residual notes, but mostly tertiary. Leather, baking spice, some oak, super smooth. Tannin has disappeared. Medium plus finish. Just an amazing wine. In it's zone right now. Drink or hold for two years. LOVE this wine.
Pizza and ribs by Britt.... (441 views) | | | Tasted by rmcnees on 6/6/2023 & rated 92 points: Dark ruby-colored, medium to full-bodied, concentrated but nicely integrated and balanced sweet black currant fruits with note of cola, cassis, mocha, tobacco leaf, graphite and floral violets with a moderate smooth polished soft tannins on the finish.
At seventeen years, the fill level, label, foil, and importantly, the cork were in ideal conditions. This was a the apex of its drinking window, but likely nearing the end and won't improve with further aging. Enjoy it in the next few years.
https://unwindwine.blogspot.com/2023/06/quilceda-creek-columbia-valley-red-wine.html (533 views) | | | Tasted by Birorganic on 3/18/2023 & rated 92 points: Still in very good shape. Full resolved but will continue to age. Tons of sediment. Decant. Did not taste like a 17 year old wine. Lots of chocolate. (539 views) | | | Tasted by DaneM on 5/20/2022: Pop n pour was tannic and bitter. Much improved on day 2 and 3. (1087 views) | | | Tasted by BobbaWA on 2/16/2022 & rated 90 points: DNF - we opened four bottles of QC Red Wine, a 2005, 2006, 2010, and 2011 and tasted side by side. While the 2010 was the favorite, the 2006 was deemed 2nd best, but guess what, we never finished the bottle. Fruit, but maybe diminishing. (1065 views) | | | Tasted by ron m on 12/25/2021: Really excellent and drinking great at this point. Blackberries cherries and a melange of dark fruit. Robust but not overpowering. Smooth and polished with a good long finish. Has the '16 a day before which was certainly too young, this one is fully resolved and ready to go. (1224 views) | | | Tasted by Acohen on 1/25/2021 & rated 92 points: Classic WA cab with cassis, leather, mocha and minerality (1678 views) | | | Tasted by davidandrose on 11/28/2020 & rated 91 points: Uncorked and hooked up to a nitrogen tap. These notes are during the course of night one. Classic QC aromas when first pouring, But indicative of the age, with muted blue fruit and some vibrant pine on the nose.
3 hrs in there’s lavender along w blue fruit on the nose. Fruit is secondary to structure on the palate, but candied red fruit kicks in on the finish. I’d say it’s time to drink up any remaining bottles, with great appreciation for a wine that only cost $36 on release and drinks this well 12 years later. (1668 views) | | | Tasted by mpdonnel on 6/3/2020 & rated 90 points: Holding up nicely, darker red fruits, but still fresh, smooth tannins. Not a lot of complexity, but an easy drinker. Enjoyed with ribs. Not a great value however. (1490 views) | | | Tasted by BobbaWA on 5/30/2020 & rated 92 points: Plums & moss on the nose. A burst of smooth, dark fruit on the tongue. Nicely balanced. Holding up very well for 14 years! (1332 views) | | | Tasted by BobbaWA on 5/4/2020 & rated 92 points: Holding up nicely - lovely bouquet, the color just beginning to fade the tiniest amount. Big legs. Cassis, blackberry. Dry finish. (1358 views) | | | Tasted by hiker_guy on 9/25/2019: Rich, opulent wine that we served with lamb burgers. Good pairing.
Very true to the house style, this is a big bold wine, layers of oak and fruit that 13 years has almost fully integrated.
Nose was very aromatic and still had lots of oak notes.
Palate was large scale, multi-layered and attention demanding. The lamb burgers really paired well with this wine so that it didn't overwhelm the food. Finish was medium long. (1419 views) | | | Tasted by norsktorsk on 7/28/2018 & rated 92 points: very nice. (2380 views) | | | Tasted by retired_and_roving on 4/7/2018: Q2 - 2018 Tasting - Aged Washington State Wines (NYC): 6/11 wines tasted double blind. This had a nose of dark fruits with some tobacco. On the palate this was drinking really nicely very mature and nicely knit together with a long finish. Quite an attractive wine. My general experience with these QC red wines is that they deliver a lot relative to the price. This one is in a great drinking window right now and seems like it will hold for another 5 years - I think the CT window is far to narrow. 0 pennies voted by me but this was my 3rd favorite and 2 by the group overall (2709 views) | | | Tasted by MC2 Wines on 4/7/2018: Q2 2018 Tasting - Aged Washington Wines (The Apt): Wine #6: Interesting to have this one blind with the flagship wine. It's black currant and a hint of funk and coffee. Good wine. Great QPR when you factor in price point. (2 pennies) (2654 views) | | | Tasted by davidandrose on 12/2/2017 & rated 91 points: Had two glasses and hook the balance up to a nitrogen canister. Unfortunately the wine disintegrated after the course of a week on gas but the initial glasses were still very solid and capable of aging another year or two. (2624 views) | | | Tasted by jfkwines on 11/26/2017 & rated 91 points: Opened for two hours or so. Drank great, paired well with steak. No tannins after airing out, Slight seasoning on the edge of the wine, but as mentioned by others, nothing overwhelming and therefore, probably not going much further (2316 views) | | | Tasted by GA_Seattle on 10/30/2017 & rated 90 points: Nose of red fruit, but richer and darker upon taste. Medium body, medium acid, still holding up well. Enjoyable. Fine to drink over the next year. (1783 views) | | | Tasted by Rhone Rick on 10/20/2017: Drink ‘em if you got ‘em. Greatness in a bottle but either a suboptimal bottle or they are gently tailing .... (1572 views) | | | Tasted by rmcnees on 9/20/2017 & rated 92 points: This was dark inky garnet colored, medium-full bodied, concentrated structured forward black berry and black raspberry fruits with notes of kirsch, almost cherry cola like with dark mocha chocolate, hints of cedar, tones of tobacco and leather on the structured tannin lingering finish.
https://unwindwine.blogspot.com/2017/09/forts-latourquilcedaredwine.html (1783 views) | | | Tasted by MWes on 7/28/2017 & rated 93 points: Pop and pour. Stored in my cellar since release. This is really singing. Drank over several hours and didn't change much. I feel it is at it's peak and while it will hold for a few more years (maybe more), I don't think it will get better. (1822 views) | | | Tasted by hanasowner on 4/14/2017 & rated 90 points: Opened 30 minutes before the first pour...traces of red fruit on the nose...soft mouthfeel with no tannins present...medium finish...my last of six bottles...no need to let these rest any longer. (2423 views) | | | Tasted by rojoloco on 1/12/2017 & rated 91 points: Not as good as previous bottles. Ok but not great. (2773 views) | | | Tasted by johnnyo on 1/30/2016 & rated 92 points: I love this wines value (4913 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| By Stephen Tanzer
Vinous, November/December 2009, IWC Issue #147
(Quilceda Creek Vintners Red Wine Columbia Valley) Subscribe to see review text. | By Sean Sullivan
Washington Wine Report (4/19/2009)
(Quilceda Creek Red Wine Columbia Valley) Dark and inky in color. Almost opaque. Abundant dark fruit, including black currant and blackberry jam, along with spice and oak. Touches of vanilla and light perfume. A thick, gripping wine with a strong tannin lick and a gigantic mid-palate loaded with fruit and spice. Lots of oak notes on the nose. Alcohol comes through occasionally as well. One year in the bottle. Still fairly closed at the moment. Decant extensively before consuming or wait 3-5 years. Tasted twice with consistent notes. 77% Cabernet; 10% Cab Franc; 10% Merlot; 2% Petit Verdot; 1% Malbec. 15.2% alcohol. Sampled at 65 degrees. ***** points |
NOTE: Scores and reviews are the property of Vinous and Washington Wine Report. (manage subscription channels) |
| Quilceda Creek Producer website2006 Quilceda Creek Red Wine Columbia ValleyFrom winery website: 2006 Columbia Valley Red Wine
Vintage Notes:
Winemakers: Paul Golitzin, Marv Crum, Alex Golitzin
Varietals: 77% Cabernet Sauvignon, 10% Cabernet Franc, 10% Merlot, 2% Petit Verdot, 1% Malbec
Vineyards: //Champoux, Ciel du Cheval, Galitzine, Klipsun, Tapteil//
Barrels: 100% French Oak
Bottled: August 2007
Winemaker's Comments:
The Quilceda Creek 2006 Red Wine Columbia Valley is a blend of declassified lots which reflect the richness and complexity of the vintage. This is one of our favorite Red Wine offerings to date. This medium bodied wine displays black cherry fruit, cedar, spice, vanilla and minerals. Approachable now, this blend will be best enjoyed over the next 15 years. 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.Columbia Valley Columbia Valley Winery Association |
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