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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 90.6 pts. and median of 91 pts. in 34 notes) - hiding notes with no text | | | Tasted by hesnctrl on 12/25/2020: Past prime. Probably should have enjoyed this last bottle a few years ago. (1012 views) | | | Tasted by guitarguy on 1/3/2017 & rated 90 points: Smoky, berry nose that follows in to a rich but restrained palate of red fruits, sour cherry and volcanic ash. I liked it, but it fell apart a bit as the night wore on, with that acidity really rising to overpower those early fruit and ash notes. (2616 views) | | | Tasted by RGCM Gananda on 7/24/2016 & rated 93 points: My last bottle was exactly two years ago today and while this wine has softened and integrated a bit, it has also lost none of the fruit qualities that made it so enjoyable the first time around. Blueberry and redfruit on the nose. Medium bodied and very balanced and smooth. Blueberry and creaminess upfront along with brighter redfruit notes in the background, switching to deeper notes into the finish. The spice and pepper I recall from my first bottle on the finish are now almost completely integrated. Overall, very good complexity and nice balance. This wine is drinking at or near peak, but based on the structure, should continue to drink at this level for a few more years. (2891 views) | | | Tasted by hesnctrl on 5/28/2016 & rated 89 points: PnV. Medium crimson in color and just slightly cloudy. Reticent nose of blue and red berries. Light in texture with great acidity, just like everyone else has mentioned. Lots going on, but somewhat reserved, especially on the nose.
Enjoyed in a Riedel Vinum Bordeaux glass at 64F. (3031 views) | | | Tasted by GoBlue2002 on 5/25/2015 & rated 92 points: Very impressed for the $20 I paid, with loads of flavor and graphite. (3758 views) | | | Tasted by topher2411 on 4/20/2015 & rated 91 points: This is very nice. Still some bright fruit, but has developed nice secondary aromas. Somewhat sweet, medium long finish. Drinking well now, seems like it will still continue to develop for some time too. (3434 views) | | | Tasted by John O' on 1/25/2015: Fully integrated. A little underwhelming. Drink up. (2258 views) | | | Tasted by Leomania on 12/14/2014 & rated 91 points: No detailed notes on a bottle consumed last month. Red and black fruit, zippy acidity, with fine, well-integrated tannins. Very enjoyable. (1897 views) | | | Tasted by jshearer on 12/5/2014: Drank with friends over dinner and the Duck game, so no formal notes. Cool blue and red fruit, elegant structure. Depth of flavor, but light on its feet. Wish more WA cabs were like this. (1917 views) | | | Tasted by Leomania on 10/25/2014 & rated 91 points: Waited awhile to open this second bottle; much more approchable. The red, blue and black fruit all still in evidence. Good core acidity, leading to an expressive finish. Still no need to hurry on the next bottle. (1269 views) | | | Tasted by RGCM Gananda on 7/24/2014 & rated 93 points: Blueberry and a meaty quality on the nose. Full bodied with excellent, bright fruit, very smooth and good complexity. Shows blueberry at first along with currant and adds in spice, pepper and cream notes towards the finish. The finish was outstanding in its combination of structure, fruit and length. This was unlike any other blend I’ve ever had from Washington State (Cabernet Sauvignon, Petit Verdot, Carmenere, Cabernet Franc and Malbec.) It managed to be bright and expressive without being soft and retained excellent structure thoughtout. The flavors imparted by this combination of grapes were quite enjoyable. Should improve slightly over the short term, probably integrate a bit more and it will be very interesting to see how this flavor profile evolves. (1764 views) | | | Tasted by df1962 on 6/21/2014 & rated 91 points: PnD let air for 30 minutes. Sleek and elegant with bright red and black fruit flavours, Complex and well balanced. Great with grilled rib eye. Liked the 2006 Pomum and bit more. (1785 views) | | | Tasted by JasonG on 2/9/2014 & rated 91 points: Decant for 60 minutes minimum. If this smells like grape seed and no mid palate, wait. But once it opens up, wow. Deep ruby-magenta color. Still some grapeseed on nose, with toffee and blueberry pie. On the palate, concentrated plums, black cherries and fennel seed. Lithe tannins, balanced acids. Easily ages until 2020. You know the wine is ready when the plum and spice shows in mid-palate. (2021 views) | | | Tasted by Mbressack on 12/27/2013 & rated 88 points: Very nice Bordeaux blend. Done in a very French style. surprised it was Washington State (2036 views) | | | Tasted by slywka7 on 12/1/2013 & rated 92 points: This was a more feminine wine for Washington. Typically they have a little more power but this was built on finesse. Nose of mocha, cherry, blueberry and roses. Nose got more expressive with some time in the decanter. This hold a nice mouth feel with a fine acidity that had flavors of cherry, blackberry, kirsch and herb. Finish improved throughout the night and lasted 20-25 seconds. (2063 views) | | | Tasted by corkscrews on 4/25/2013 & rated 89 points: Good not great. www.winelx.com (2287 views) | | | Tasted by corkscrews on 2/10/2013 & rated 89 points: Similiar to last note. (2380 views) | | | Tasted by Pedroel on 1/14/2013 & rated 92 points: Made the mistake of taking this to a dinner party where we couldn't give it the attention it deserved. However, the initial impression was very positive: integrated flavors and tannins, good depth, nice long finish. Drinking well, now, especially with decanting. Will savor the last bottle when the time comes. (2269 views) | | | Tasted by corkscrews on 4/24/2012 & rated 89 points: A nose of dark fruits and spice, dark garnet in color. A full bodied blend, with plum, cassis, blueberry and roasted meats, found it a bit rough and not up to some of the ratings. Will wait on next couple bottles. (2774 views) | | | Tasted by Leomania on 3/14/2012 & rated 90 points: After seeing a couple of notes that led me to believe this was ready to open, I popped the cork and ran a glass' worth through a Vinturi. Great nose, with a great nose of black and red fruits. But the first taste was an absolute disappointment - the berry flavors were muted to say the least, and the acidity was all our in front. Over the course of the hour I drank it, it steadfastly remained barely serviceable. My trusty salami didn't even help; I corked the bottle and didn't have any more that night.
Second night, somewhat more going on, but again I corked the bottle and waited. No VacuVin, just left all the air in there (which I NEVER do).
Finally on the third night, some of the restraint was finally gone. Black cherry, blackberry, mocha and spice notes. The acidity is much more in evidence than the tannins, but they are there and seem very fine-grained. My patience was finally rewarded!
I suspect that had we left the the bottle another night it would have been even better. So I'm changing my "Drink Soonest" date to 2014 and even then I recommend a good decant prior to drinking. (2811 views) | | | Tasted by smp24 on 3/3/2012 & rated 90 points: This red blend is drinking nicely now. We popped & poured, it was very smooth and enjoyed by all. Good QPR 90/91 (2524 views) | | | Tasted by JohnJK on 11/11/2011 & rated 89 points: A rich purple color with slow legs.
The wine smells of strong white pepper with notes of pink pepper, cherry, leather, and almond. It tastes like black cherry with hints blackberry, pink grapefruit, and cloves. (3227 views) | | | Tasted by Awilcox on 9/30/2011 & rated 92 points: This is beautifully complicated. It's a little hot and probably will be truly great in a year or two, but the layers of flavors are remarkable. The fruits are somewhat subtle with some chocolate and spice in there as well. I'm no wine reviewer but I'd guess the tannins will mellow over the next few years and it is nonetheless incredibly drinkable and smooth now. Glad we have 3 more bottles. (3401 views) | | | Tasted by michaelflynnca on 9/12/2011: Note: definitely improved with decanting. Musty on the nose, with fruit behind. Powerful acidity on the palate, with tannins that have integrated pretty well. Well-made and tasty, but dubious QPR to me all the same. (3536 views) | | | Tasted by Ben Christiansen on 9/6/2011: Darkner and more tobacco fruited than the Klipsun, maybe just a hint of bret on the nose, and then the palate has a pure fruited note throughout. (3411 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| By Sean Sullivan
Washington Wine Report (11/18/2010)
(Seven Hills Winery Pentad Red Wine Walla Walla Valley) An aromatic wine with dusty earth, fresh black cherries, and red fruit. The palate is incredibly fresh and clean with well-integrated tannins and a zing of acidity. 65% Cabernet Sauvignon, 14% Petit Verdot, 7% Carmenère, 7% Cabernet Franc, and 7% Malbec. Aged 20 months in French oak (50% new). 13.8% alcohol. 343 cases produced. ***** points |
NOTE: Scores and reviews are the property of Washington Wine Report. (manage subscription channels) |
| Seven Hills Winery Producer website
The McClellan family has farmed in Eastern Washington since 1880. One hundred years later, in 1980, Casey McClellan and his father Jim began planting the now famous Seven Hills Vineyard
at the south end of the Walla Walla Valley. After then earning his Master’s degree in Enology from UC Davis, Casey returned to Walla Walla with his wife Vicky to found Seven Hills Winery, the
fifth winery in the Walla Walla Valley, in 1988. Casey remains Seven Hills’ sole winemaker to this day.
Seven Hills Vineyard is now regarded as one of the “ten most important vineyards in the world” by Wine & Spirits Magazine. In addition to Seven Hills Vineyard, Casey crafts wines from several
of the best, old vine vineyards in Walla Walla and on Red Mountain, including Ciel du Cheval, Klipsun, and McClellan Estate. Casey’ focus has always been on Cabernet Sauvignon and Bordeaux
varietal reds, complimented by limited production of Alsatian varietal white wines. His vision is to produce wines that reflect the terroir of these sites with intense structure and pure varietal fruit
character capable of graceful ageing.2006 Seven Hills Winery PentadThe 2006 Pentad is a taut, vibrant wine showing its youth as we tasted it 17 months after bottling. Of deep ruby-magenta red color, the initial nose shows toffee, coffee bean and red plum brandy notes. It blossoms in the glass towards raspberry, brioche, red plum fruit and a delicate fennel. After a further half-hour, boysenberry, ripe date, and halvah appear on the palate, with smoked herb and bitter almond nuances. The bright, polished tannin and piquant structure will support an interesting cellar trajectory over 5-8 years. Best with dishes of medium weight and subtle, complex sauces. A good match from seared ahi tuna to fowl to veal, appropriately sauced. A limited release.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.Walla Walla ValleyThe name translates as easily as it rolls off the tongue: Walla Walla. Many Waters. To the earliest Native tribes, the many waters came from the nearby Blue Mountains and gathered to form the Walla Walla River on its way to join the Columbia to the west. The waters flowed first; however, into a fair-sized Valley carved in the mountain's foothills, and bordered in part by the terrain of what is known as the Columbia Plateau. Tribal members knew the Valley's generally milder climate could maintain their people in winter villages. There were lush wild grasses which could sustain horses and attract game from the winter snows of the nearby Blues, or from the giant high plateau that becomes desolate and dangerous during the cold season. The rolling terrain and numerous watersheds offered protection from nature and other hazards of the day. Here the water was plentiful and full of fish and seldom froze, even in the coldest years. The meadows were wonderful places to gather with other people to trade, compete and celebrate treaties. Compared to the region around them, the Walla Walla Valley was a safe refuge from the treacherous conditions which can often be found during the winter for hundreds of miles around. In this unique growing region, most of the earliest records of grapes and winemaking reference the Italians who had immigrated here in the mid to late 1800's and who brought with them their tradition of growing, making and drinking wine. Vines with these origins still exist in the Valley today. The first post-prohibition winery was Blue Mountain Vineyards. It was bonded in 1950 by the Pesciallo family where they produced Black Prince and other Italian varietal wines for a period of several years before succumbing to economics and climate. To the wine world of today, Walla Walla has become know for the quality and style of its red wines, especially Cabernet Sauvignon and Merlot with Syrah gaining notoriety in recent years. In the1970's, the pioneers of today's wine community began to think similar thoughts: that the Walla Walla Valley, with its long history of fruit growing, moderate climate, wine-making heritage, and interesting terrain might just be a place to grow vines and make wine on a commercial scale. These pioneers of the region applied for and received approval of the Walla Walla Valley as a unique American Viticultural Area (AVA) in 1984. It was the third in Washington State and also includes a portion of land in Oregon. In the time leading to the recognition of the appellation, four wineries had been bonded starting with Leonetti Cellar, and shortly thereafter, Woodward Canyon. L'Ecole Nº 41 and Waterbrook soon followed. In addition to the smaller vineyards that were being planted, the Valley's first large-scale, commercial vineyard Seven Hills was established. By the time the BATF recognized the Walla Walla Valley AVA, the Valley was beginning to gain attention from within the wine industry, as well as attracting publicity from journalists and media outside the region. The foundation for today’s industry had been laid and the benchmark for quality had been set. In addition, fruit from the area was now being harvested and a baseline for understanding the local growing conditions was being constructed. Every few years another winery would join the fold and take up the challenge of producing the highest quality wine and the growing of outstanding fruit. Seven Hills Winery and Patrick M. Paul each got their start during this time. More vines were added, although acreage increases were small each year. The industry was small and everyone knew everyone else involved, while the welcome mat remained out for any newcomers. Growers and winemakers alike regularly shared time in the cellar or at the table and together learned more about wines and vines. By 1990 there were just six wineries and the Valley's grape acreage stood at perhaps 100 acres. The total collective production of wine was microscopic by any measure, but it was the quality that was being noticed by many inside and outside the trade. As the tiny trickle of wine produced in the Walla Walla AVA began to flow to the outside world, a "wine renaissance" was beginning to happen globally. The Pacific Northwest had staked a claim in this new wine world and as people learned about the region, they also began to hear about Walla Walla. This interest spread rapidly to those with Walla Walla connections. The early 1990s saw the planting of more vines and the establishment of another large-scale vineyard, Pepper Bridge. At the same time, a group of local investors, working closely with the Napa based Chalone Wine group, laid the foundation for Canoe Ridge Vineyard, the Valley's first winery supported in part by a major outside investor. As the industry has grown, many new wineries have gotten their start in the arms of an established winery. Waterbrook Winery's modern production facility started the trend, sharing space, equipment, and any help needed. Other wineries also adopted “extra guests,” a practice that has helped form close, personal relationships throughout the local industry. By the turn of the new century, the Walla Walla Valley wine industry had 22 wineries and 800 acres of grapes. In the year 2000 the AVA had been expanded back to the original boundaries proposed in the1984 application. The year 2000 also saw the formation of the Walla Walla Valley Wine Alliance with 100% of the Valley's wineries and 98% of the Valley's planted acreage represented. Today, more than 60 Walla Walla Valley wineries and more than 1,200 acres of Walla Walla Valley grapes contribute to the ever growing, international acclaim garnered by the wines of this newly-emerging region of Washington State. |
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