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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 91.1 pts. and median of 91 pts. in 438 notes) - hiding notes with no text | | | Tasted by hanasowner on 6/18/2023 flawed bottle: Crumbled cork...ended up pushing through and decanting...wine was drinkable, though clearly past its prime...ended up dumping what we didn't consume. (956 views) | | | Tasted by JoeDwine on 6/2/2023 & rated 89 points: With Steak…..
Dark Blackberries, pencil lead and scorched earth.
Finish slightly short.
Drink up (889 views) | | | Tasted by elpasobuckeye on 5/15/2023 & rated 92 points: yummy (965 views) | | | Tasted by JoeDwine on 2/15/2023 & rated 90 points: With Rib Eye
Finky nose though a little less.
Palate much better Pencil lead, cassis.
75 minutes in lots of dark blackberry.
Finish is slightly clipped keeps the score down.
At 150 minute mark some crushed flowers and glycerin.
Have 3 more bottles and will try again in 2026 (1003 views) | | | Tasted by JoeDwine on 2/1/2023 & rated 88 points: With Grilled Skirt Steak and Asparagus ….
Funky nose, fairly straightforward nothing standsout but worked well with the food. Will try another bottle soon to see if it was just an anomaly. (975 views) | | | Tasted by Rhone Rick on 5/6/2022 & rated 93 points: Ultimate bottle. Still drinking well.. years left. Flavor profile per last note, just awesome (977 views) | | | Tasted by DaneM on 12/23/2021: It took 14 years to tame the Necco wafer and oak profile that QC typically has when young.
This was singing after a 4 hour decant. Still driven primarily by dark fruit, plenty of life left if you want more secondary character, though really good right now. (1186 views) | | | Tasted by Rhone Rick on 8/21/2021 & rated 92 points: Penultimate bottle.
Silky and softened tannins, graphite and faded red fruit. Some brightness. Drank well. At or past peak but still awesome. (1465 views) | | | Tasted by Immunoprof on 3/12/2021 & rated 92 points: Very smooth. Still plenty of fruit (1601 views) | | | Tasted by spts1000 on 1/1/2021 & rated 89 points: Good structure and nose of dark berries. It was a bit sweet to me. (1708 views) | | | Tasted by La Cave d'Argent on 10/23/2020 & rated 92 points: From a bottle purchased upon release and cellared under ideal conditions, this blend of 72% Cabernet Sauvignon, 20% Merlot, 6% Cabernet Franc and 2% Malbec has beautifully matured since last being tasted more than six years ago. Decanted and serially sampled over the ensuing three hours, it retains a youthful opaque ruby color. Laden with black currants, Luxardo cherries, bittersweet chocolate, Asian spices, bark and violets on both the nose and palate, it is a full-bodied red with low-to-medium acidity, nicely integrated oak and silky residual tannins. The alcohol (listed as 15.2%) is well-woven at this point (when served at the appropriate temperature of 60-65° F). With excellent mid-palate density and a lengthy finish, this has rewarded those who have patience and a good cellar. Drink now-2025. (1708 views) | | | Tasted by DoubleD1969 on 8/10/2020: I think I've drank one other bottle since the 2019 note. Similar notes, but each was better than the previous bottle. I agree with previous poster that it was a great $35 purchase back then. In fact, I prefer it to the flagship bottling. (1493 views) | | | Tasted by Wine12345 on 7/7/2020 & rated 94 points: Maybe the best $35 bottle of wine I have ever purchased. Wonderful, and ready to drink now. Enjoy! (1368 views) | | | Tasted by hanasowner on 3/20/2020 & rated 84 points: Opened 30 minutes ahead for slow o...soft cork...had to use an ah-so...a touch of bricking...Bordeaux-like with muted cherry and earthy tones...still some tannins...short finish...past its prime and still drinkable. (1347 views) | | | Tasted by hiker_guy on 1/3/2020: Decanted in glass for 1 hour prior to meal. Best glass was the last.
My wife complained at the beginning of the meal that the wine was hot.
Reviewed at the end of the meal when the wine was best - 2 hours open.
Nose was smooth and complex. A mix of dark fruit and embers.
palate is smooth, rich, BIG, with lots of richness and a sense of high octane alcohol. This is a Parker wine in all the aspects. Big, Balanced and high octane.
Paired with prime NY steaks and it paired well.
For drinking this is a good wine. For dinner, there are better. (1364 views) | | | Tasted by DoubleD1969 on 11/14/2019 & rated 90 points: Starting to come around. The nose is expressive and mostly primary with oak, vanilla, ripe red cherries. Tannin is a bit more integrated. Plenty of fruit and acidity to last 10 more years. (1468 views) | | | Tasted by DesMarteau on 11/9/2019 & rated 91 points: Not even close to being ready to drink...consumed over 2 days ...first day ...39 mins of air...tar cherry and disjointed. No sign of age. Deep purple. Vacuum pumped 1/2 of the bottle in a 375ml ....24 hours later it is much better integrated and fruit more apparent and tar subdued. Getting better each sip/. Currants , cherry, pencil lead, cassis, Liam, long finish .... (1271 views) | | | Tasted by petermachtley on 11/4/2019 & rated 94 points: Drinking amazing right now. Wishing I had kept more this long. (1119 views) | | | Tasted by cavedivr on 9/22/2019 & rated 92 points: Drank well tonight. A touch of bitterness on the finish, but really in a nice place. Won't be getting any better. (1149 views) | | | Tasted by Wine12345 on 8/15/2019 & rated 93 points: Excellent wine! (1187 views) | | | Tasted by davidandrose on 6/17/2019 & rated 91 points: Coravan to glass of this the prior night and even after following for an hour it seems very shallow. Tonight I uncorked the bottle, and while it was enjoyable from the get go it is also obviously in the back nine of its life. Medium to light dark cherry flavor, faint aged wood and leather period goes down much better today than yesterday and shows it’s age through it’s fading depth and structure.
Time to drink up (1189 views) | | | Tasted by Dougak on 5/8/2019 & rated 92 points: This stuff is a steal, it still has plenty of age left in it. We decanted it for an hour, should have been 2. Great nose and soft on the palate, a bit jammy but if I had decanted longer it softened up as the evening wore on. This stuff compared with much more expensive wines last night. (1184 views) | | | Tasted by brettlaurvick on 2/8/2019 & rated 87 points: Loads of oak. Really need more air to truly get a feel. This has a ton of life left on it so don't feel like you need to rush to open them. Last bottle from a case. I say hold. Will hold my last 08, 09, 10s longer. (1650 views) | | | Tasted by rmh66 on 1/17/2019 & rated 90 points: Cassis, blackberry, black cherry, red cherry, some light herbs, a hint of cedar, and a little menthol on the nose. Cassis, spice, dark cherry, plum, tart cherry, menthol, herbs, and earth on the palate. Nice acidity, still a touch firm, but integrating tannins, medium finish. Alcohol is a bit noticeable, so needs a little more chill. Honestly, this has a lot going on and looks good on paper, but it's not really that fun to drink, especially compared to the 2014. It's big, but not all that charming. Maybe it's just me today. (1614 views) | | | Tasted by skinut on 1/10/2019 & rated 92 points: Oak subsided pretty quickly after a couple minutes in the glass. Blackberries and plum with subtle chocolate notes. Nice complexity and a medium long finish. In a good place but could easily last 5 years or more without significant degradation. (1511 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
(Quilceda Creek Vintners Red Wine Columbia Valley) Subscribe to see review text. | By Richard Jennings
RJonWine.com (12/30/2010)
(Quilceda Creek Red Wine Columbia Valley) Nearly opaque purple red violet color; berry, red plum nose; rich, rounded berry, ripe cassis, caramel oak palate with sweet tannins, needs 2 years; medium finish 90+ pts. (72% Cabernet Sauvignon, 20% Merlot, 6% Cabernet Franc, 2% Malbec) 90 points | By Sean Sullivan
Washington Wine Report (4/1/2010)
(Quilceda Creek Red Wine Columbia Valley) Dark to the point of being opaque. A pretty nose with licorice, oak spices, blackberry, red fruit, and light floral notes. On the taste, an opulent, rich, outrageously textured wine with gobs of black fruit, chocolate, and spice. Very tightly compact on the palate at present. Shows a little heat at times. Give two to three years. 72% Cabernet Sauvignon, 20% Merlot, 6% Cabernet Franc, 2% Malbec. 15.2% alcohol. To be released in Fall 2010. ***** points |
NOTE: Scores and reviews are the property of Vinous and RJonWine.com and Washington Wine Report. (manage subscription channels) |
| Quilceda Creek Producer website2007 Quilceda Creek Red Wine Columbia ValleyWinery: "The Quilceda Creek 2007 Columbia Valley Red Wine is a blend of declassified lots, which reflect the richness and complexity of this fabulous vintage. As with all of our wines, it represents a great quality to price ratio. This medium-bodied wine displays black cherry fruit, roasted herbs, marzipan, cocoa, smoke and minerals. Approachable now, this blend of 72% Cabernet Sauvignon, 20% Merlot, 6% Cabernet Franc and 2% Malbec 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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