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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 90 pts. and median of 90 pts. in 62 notes) - hiding notes with no text | | | Tasted by Whine-oh on 2/12/2021 & rated 91 points: Pnp, mod sed. Nice new world cab in a good place tonight. Nice ripe red fruits intermingled with some earth. In a good place tonight. Alive and well. (803 views) | | | Tasted by MarcEBeaudoin on 10/31/2019: Wasn't sure what to expect - I haven't had this in years and this was a lone-survivor in our cellar. Cork broke off when opening, but the wine was solid. Dark, ripe aromas of chocolate and cherry, some slight earth. This still has some heft - the body was rich and round, with silky notes. I don't remember liking this as much then as I did now. Really quite delicious. (956 views) | | | Tasted by SpoochMan on 2/10/2019 & rated 85 points: Used as cooking wine. Tasted a bit better than the previous awful bottle but still not worth drinking. (1041 views) | | | Tasted by Whine-oh on 2/13/2018 & rated 90 points: Popped and poured this table side at Ruth’s Chris. Beautiful floral bouquet. No bricking, minimal settlement. Nice pretty New World Cabernet that was very enjoyable tonight. Mild tannins, dark fruit on the palate. No major flaws here. (1506 views) | | | Tasted by ABOVETHEINFLUENCE on 2/7/2016: quick double decant, smoky currant,coffee and black cherry, on a polished modern style, a handful of red fruit on the palate, pulled through despite being nearly corked, watch out (2846 views) | | | Tasted by jleonard711 on 9/27/2014 & rated 92 points: P&P through an aerator, swirled for a good 30-60 seconds before taking a whiff. In the glass it is a dark ruby color with just a very slight brown tinge towards the edge, indicating that this vintage is in its prime drinking window right now. May start to go downhill within another year or two. And then for the sniffy sniff - WOW! Beautiful scents of strawberry, blackerry, currants, and...I know this is going to sound weird for a cab...but an a very subtle aroma of a fresh buttered croissant! The fruit in this wine is delicious, perfectly ripe, only slightly oaked, with silky smooth tannis that coat the front palate with a 20 second finish. I would say this has maybe a few (1-2) good years left in it before it starts heading downhill. This is a phenomenal wine for what I paid for it ($15) and the wait has definitely paid off! This drinks like a $50 Napa cab, easily. (3624 views) | | | Tasted by BATWine on 9/21/2014 & rated 93 points: Drinking very well delicious. (3314 views) | | | Tasted by whudock on 7/7/2014 & rated 92 points: Lots of depth in the earth, leather and bacon fat that accompanied fresh fruit and finely integrated tannin. Drinking incredibly well at this moment. (3449 views) | | | Tasted by wineracquet on 1/3/2014 & rated 91 points: This was the 4th bottle I've tried and tied for the best so far. I agree with Sniffy Sniff that this tastes like a big Napa cab more than a more reserved Washington cab. This is not to say that the wine is a fruit bomb though. The tannins and acidity and fruit are in near perfect balance and the taste is unmistakably classic cabernet sauvignon. Great qpr too! (3581 views) | | | Tasted by Steve in St Cloud on 11/2/2013: The fruit on this is still remarkably fresh. Wish I had a few more then I do.
(2836 views) | | | Tasted by CMARSHALL on 10/28/2013 & rated 90 points: This is a great Cab with bold flavors. Paired it with a standing rib roast when I had the kids over for dinner. Fabulous flavors at a reasonable price point. (1922 views) | | | Tasted by Blauweiss on 7/22/2013 & rated 90 points: Very much like a Cali-cab. Expected it to be more restrained in style.
Big fruit, long and well built. Evolved nicely through the evening. Nose is very Cabernet, with loads of cassis, a touch of lead-pencil, also a hint of autumn leaves. Medium++ body, holds up in the middle. Good acidity and very smooth tannin-structure. As this wine is now on it´s 7th year, you might want to drink up!
This is a really nice wine, do not know if this is a typical Washington state-cab, as I am not to familiar with these wines, to me it is more like a classic Cali-cab. (2273 views) | | | Tasted by SpoochMan on 6/21/2013 & rated 78 points: Based on the CT notes, I expected more evolution of this wine and found it really disappointing. It had nice WA fruit, some chocolate and mocha notes in the midpalate, and a nice texture. But it was all ruined by a finish that was bitter with tough green tannins. Giving it considerable air time softened the finish a bit, but it still did not become appealing to us. Will hold onto the remaining bottle for a few years in the hopes that the finish will mellow, but not too optimistic. Glad these were only $20. I have to stop wishing that I'll find really great cabs around $20... (2076 views) | | | Tasted by Sniffy-Sniff on 5/12/2013 & rated 92 points: Just fantastic. Would have never guessed Washington state if tasted blind. This had the profile of a big, classic Napa Cabernet loaded with dark fruit, cassis, and bakers chocolate. Sweet tannins and a really long, lingering fishish. This was stupid good for $18 and I'm kicking myself for not buying more than one bottle. (1923 views) | | | Tasted by swade on 11/10/2012 & rated 90 points: Deep, burgundy shoe polish color. Black fruited, oak tinged bouquet. Really balanced. Cassis, blackberry and with oak contrails in the mouth. Medium body. Enjoy now or 4-5 years from now. Really good and likely to get better. (2312 views) | | | Tasted by tigerpaw75 on 10/29/2012 & rated 89 points: Sorry for lack of detailed notes - drank a month or longer ago. I just remember it was smooth and ready to drink. (2426 views) | | | Tasted by TannicBeast on 10/23/2011 & rated 89 points: Tasted blind from a decanter. Clear ruby of medium plus intensity. The nose is clean, of medium plus intensity and developing. It needed some time to open up and reveal aromas of blackberry and green bell pepper. The palate is dry. The acidity is medium plus, whereas the tannins, alcohol, body, flavor intensity and length are all medium. The palate also shows blackberry, with some cedar and spice. This is a good wine, which can be drunk now but has potential for ageing another few years. It is made in a much more restrained style than your typical CA Cabernet and has a definite appeal at this price point. (3780 views) | | | Tasted by pbard on 10/5/2011 & rated 91 points: Agree this is smooth, although I get some pepper in the finish. Great stuff from Januik... (3549 views) | | | Tasted by dk0s0v3c on 10/5/2011 & rated 92 points: What a difference a year makes... Now I wish I had bought a case of this. Going to look for more of it today. This one has come together very nicely. The acidity is still there, keeping it fresh (which I'm totally digging). whudock nailed it - silky on the palate, nothing overpowering, everything in balance. great finish. this is why i'm starting to prefer washington cabs to napa. this is just as good, but more restrained - just seems more elegant. No big alcohol (at least not that you can detect), nice dark red fruit, good acidity - nice wine. (3663 views) | | | Tasted by whudock on 10/2/2011 & rated 91 points: Silk is the best word to describe this wine. It is smooth with viscous mouth feel, well rounded tannins and fruit that is persistent but subtle. There are no sharp edges here. It is drinking very well and I have trouble believing that it has more than a couple of years left at its peak. (2959 views) | | | Tasted by topher2411 on 9/25/2011 & rated 90 points: Dark color. Definitely falls on the savory side of cabernet, but there is some fruit here. Tannins are smooth and refined. May show a little alcohol on the finish. (1195 views) | | | Tasted by lbcwino on 9/11/2011 & rated 90 points: - Brick color with medium forming legs and aromas of black pepper and raspberry. It's somewhat balanced and has flavours of raspberry with a light/medium body with a long finish. (3052 views) | | | Tasted by Wink on 6/10/2011 & rated 92 points: It has been 18 months since I had a bottle of this (see 1/16/10 note). This wine has integrated nicely and shows that typical Novelty Hill elegance and finesse. Love it. (3442 views) | | | Tasted by Matt Scott on 5/9/2011 & rated 91 points: See previous notes. The oak was a little more evident on this bottle, still excellent - just not quite as good as last time. A lot of coffee cake, oak and blackberries. Obvious tannin that is not too rigid at all. Structred. (3781 views) | | | Tasted by VinZen on 4/30/2011 & rated 90 points: Full body with solid fruit. One of many reds enjoyed with Easter ham with raisin sauce. (3538 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| By Stephen Tanzer
Vinous, November/December 2010, IWC Issue #153
(Novelty Hill Cabernet Sauvignon Columbia Valley) Subscribe to see review text. | By Sean Sullivan
Washington Wine Report (9/30/2009)
(Novelty Hill Cabernet Sauvignon Columbia Valley) On the nose, a bit muted at the moment (no surprise given that it's a 2007). Chocolate along with spice (can't quite pick up what it is, a bit of anise perhaps?) and some pleasing herbal elements. Fairly acid driven on a taste that is very evenly balanced across the palate. A powdered chocolate element on the nose along with a bit more tannin structure. Smooth and even. The nose has lots of cherry, black pepper, and an under layer of anise. Definitely more of a chocolate and anise component on the nose and taste than I get on the 2006. I like the nose more on the 2006 but like the palate a bit more on the 2007. Retrying after decanting, a lot of great stuff on the nose. I think the 2007 has a bit more upside, although the 2006 is tasting better right now with another year in the bottle. The 2007 carries more completely across the palate. I also get, as this wine opens up, a light egg component on the nose. Perhaps from egg fining? 90% Cabernet Sauvignon, 8% Merlot, 1% Cabernet Franc; 1% Petit Verdot. 3,964 cases produced. 14.4% alcohol. **** points |
NOTE: Scores and reviews are the property of Vinous and Washington Wine Report. (manage subscription channels) |
| 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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