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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 92.5 pts. and median of 93 pts. in 43 notes) - hiding notes with no text | | | Tasted by SICILIAN-SOLE on 2/15/2022 & rated 93 points: Even given it's age, this one still needs air...1-2 hours. Tannins are soft and integrated and still has solid acidity. The nose is somewhat muted (also noted by other recent reviews). On the palate there is some savory dark fruit wrapped in cedar, mint and a pleasant herbaceous (green) note. Overall a very good Washington cab with a few years left. (771 views) | | | Tasted by PhN on 10/29/2021 & rated 93 points: Wonderful Yakima Valley Cab. When opened there was little nose or flavor. Within 20 minutes the full array of nose and flavor emerged. This is great right now and probably good for a couple more years. Of course, with wines of this age there will be bottle variation.
I have noted that many who report here underestimate the cellaring time for many red wines. (835 views) | | | Tasted by KC Bloodlines on 12/5/2020: The alcohol is absolutely overwhelming on this wine. Hard to get past. (1063 views) | | | Tasted by Brian Glas on 5/2/2020 & rated 79 points: A major disappointment for a wine that has a CT 92.9 average. Dried out and tired. The wine isn't flawed just way over the hill. Smoky oak notes waft from the glass. The fruit flavors are totally overwhelmed by the drying oak tannins. Hard to figure out what fruits are down there. Reminds me of the movie Inception. The fruit is down at least 4 levels on this wine. It needs a big kick to bring it up to the 1st level. At least the acid and tannins are resolved. I get a forest fire afternotes on the finish. Not good. (1205 views) | | | Tasted by golfhawk on 2/15/2019 & rated 90 points: Part of a three year vertical with ‘05 & ‘06. This was the leanest and I thought was a little past it’s peak. This was the third best of the three but would have probably been better received if it was on it’s own. (1514 views) | | | Tasted by bobadopolis on 9/4/2017 & rated 90 points: A little harsh on opening, which seemed to blow off after about an hour in the decanter. Overall very enjoyable wine. (1697 views) | | | Tasted by Keeping It Real on 7/21/2017 & rated 90 points: Light in color. Smells of leather, camphor, licorice. Its good but its not blockbuster. Blockbuster went bankrupt. Minty. Got the job done. (1901 views) | | | Tasted by Night Train on 3/18/2017 & rated 93 points: OK. I give up. A previous bottle just three months ago was pruney and lifeless. This one was wonderful. Go figure. Opened about 90 minutes before tasting, with much of it poured into bigass Bordeaux glasses. Beautiful and assertive nose - creme brulee and berries. Creme brulee and black raspberries on the palate. Very rich, with a silky texture and very refined tannins. Terrific finish from both its viscosity and its bodacious fruit. Having learned a lesson from the last one, I had a backup bottle handy. Didn't need it. Probably time to drink up. (1887 views) | | | Tasted by RPerro on 3/11/2017 flawed bottle: Owen Roe DuBrul Vineyard Vertical Tasting (My House): Arrgh! Out of 19 bottles I opened for this tasting, only 1 was flawed: 2007. Corked! Not horribly so, but certainly noticeable to most tasters and undrinkable to me. We noted that it was flawed and asked everyone to taste it and tell us how. Most got it right: Flat flavors, hints of wet newspaper/damp basement. Very bummed I didn't have a backup bottle for this vintage! (2851 views) | | | Tasted by Night Train on 12/10/2016 & rated 85 points: Took to a party, where two or three people hated it, and two or three others damned it with faint praise ("it's not that bad"). Decidedly pruney, which is not what I'd call a positive characteristic. In fairness, it improved slightly after 2+ hours of breathing, but even then, it warranted nothing better than my 85 score. It seemed "cooked", but two other bottles from the same source were just fine. Similar to my experience with the 2004 and 2006 vintages - extreme bottle variation. Buying any more of these strikes me as a high risk/high reward (or major disappointment) proposition, a gamble that I'm not willing to take at $75+ per bottle. (1739 views) | | | Tasted by millerarner on 11/26/2016 & rated 92 points: I agree with Triplet, give this plenty of time to open. (1345 views) | | | Tasted by enjoyvino on 11/6/2016 & rated 94 points: Was only open about an hour before tasting. Nose was very slow to open. Started to get some deep cab notes of black fruit after about 2 to 3 hours. The palate was silky soft with some very nice fine tanins. Lots of classic dark brooding cab flavors. Picked up steam on a long finish. Give a long decant of 3 to 4 hours and this will reward you. (1291 views) | | | Tasted by midtownmac on 10/9/2016 flawed bottle: Flawed (1181 views) | | | Tasted by Night Train on 5/28/2016 & rated 93 points: Had what I'd call a floral nose. On the palate, it struck me as a slightly muted version of the '06 - various berries and a hint of creme brulee. Well balanced right now - fairly tannic, but the tannins are refined and not overwhelming. Rich, with a very good finish. Nevertheless, it struck me as a little closed, so I'm gonna wait a year before trying another one and/or decant it. (1501 views) | | | Tasted by pdxpinotfan on 12/25/2015 & rated 91 points: Decanted for 2 hours prior to pairing with our Christmas dinner of prime rib, potato gratin, and bourbon glazed carrots. Opened throughout meal, but still seemed young. Doesn't feel settled yet as profile changed considerably through meal. Deep red fruits to cedar, still too tannic, but still wonderful pairing. Be interested to see what another 2 years brings. (1625 views) | | | Tasted by philipmac on 3/14/2015 & rated 95 points: Decanted 5 hours but kept opening during pours. Pure silk; wonderful fruit. This continues to be an inspiring vintage. (2314 views) | | | Tasted by brouigu1 on 1/10/2015 & rated 92 points: Poured and decanted for ~3 hours.
A very dark purple wine with minimal clarity. The nose is supple with dark fruits, leather and herbal elements.
On the palate this wine is even more supple and appeared well integrated. The tannin, acids and alcohol were in tune. More of the dark fruits like black cherry and plums were forward. Flavors of black current and chocolate were at the mid palate and this finished carried forward the herbal elements.
I have enjoyed several vintages of the DuBrul vineyard and the 07 is consistent with previous vintages, perhaps a point or two less than the 2005 but very enjoyable! (2055 views) | | | Tasted by Stevethebeav on 11/27/2014 & rated 90 points: Decanted for 3 plus hours. I was expecting more from this. crimson colored. wonderful floral, earthy nose. Dark fruit and mineral and cinnamon spice give it an old world feel but it never fully opens up to anything exciting or interesting. Tannins are smooth and the alcohol balance is right but it just fails to deliver on the fruit. (2081 views) | | | Tasted by lirvingham on 9/25/2014 & rated 95 points: great wine, great vintage, nearing it's window. really enjoy the owen roe dubruls. (2202 views) | | | Tasted by jfagan on 2/16/2013 & rated 94 points: Couple of Real Nice Washington Reds; 2/16/2013-2/17/2013: Decanted 2 hours. Exceptionally dark--nearly opaque with a thin purple/crimson rim. Classic DuBrul nose of savory herbs, dried flowers and dark black fruit. Bright, juicy and lifted flavors feature herb infused black currant, plum and dark chocolate that are both powerful and delicately balanced. The structure is elegant and refined. Clearly the best wine I've had from this unique site. Really very special. Drink now to 2020. (3873 views) | | | Tasted by Vinomarcus on 5/9/2012 & rated 94 points: Wednesday Night Blind - May 2012 (Peter Pratt's Inn): MF#2 - Blind - This is a big, rich wine, loaded with mint and bountiful notes of ripe berries, cassis, currants and fresh brewed coffee. Delicious as always. (4423 views) | | | Tasted by jinks on 1/19/2012 & rated 93 points: With M&E at classic cup. Great young wine, hits all the right notes for this age - give it plenty of air... (3732 views) | | | Tasted by Ben Christiansen on 1/18/2012: Richard says it smells like a wine that has been open for a couple of days. And its only been open a couple of hours. (3821 views) | | | Tasted by wirelesswine on 6/11/2011 & rated 95 points: Drank at the end of a Washington themed tasting with lots of big time WA wines. This one was definitely one of the best - was not able to take detailed notes but overall it had a great nose, big fruit with dark berry, very favorable oak flavors and lots of little flavors and scents coming through. Complex. (4326 views) | | | Tasted by bablues on 5/28/2011 & rated 94 points: Oh yeah, this was amazing. Drink after a Rutherford and an Oakville cab and the Owen Roe out-did them both. Not nearly as jammy this was much better balanced, more Bordeaux than classic Napa. Wish i had more. (3311 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
(Owen Roe Cabernet Sauvignon DuBrul Vineyard Yakima Valley) Subscribe to see review text. |
NOTE: Scores and reviews are the property of Vinous. (manage subscription channels) |
| Owen Roe Producer website
With vineyards throughout the Pacific Northwest, Owen Roe, named after a 17th century Irish patriot who dedicated his life to political equality and freedom, is owned and run by Jerry Owen and David O'Reilly (winemaker). Their aim is to source only the very best fruit from top sites in Oregon and Washington, handle it gently in the winery, and produce wines of superior balance and quality. 2007 Owen Roe Cabernet Sauvignon DuBrul VineyardFrom winery: Hugh and Kathy Shiels planted //DuBrul Vineyard// and meticulously maintain their hilltop vines in the Yakima Valley of Washington. The depth of flavor and concentration are unlike any that we have come across in West Coast vineyards due to the mineral laden soils, long cool growing conditions, and minuscule yields. 2007 was a vintage with cool temperatures and lovely acidity, allowing this wine to cellar beautifully over the next 10 years. 404 cases produced.
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.Yakima Valley Wine Yakima Valley |
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