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| Community Tasting History |
| Community Tasting Notes (average 89.9 pts. and median of 90 pts. in 57 notes) - hiding notes with no text | | | Tasted by tomandlu on 6/21/2020 & rated 85 points: Not decanted and consumed over about 4 hours. Opaque black-garnet color with no fading except right at the rim. Huge nose of spice, especially allspice, tar, loam, and very ripe fruit. The nose never let up but evolved a bit to be less intense, but more alcoholic. On the palate the wine is very nicely balanced and overtly fruity but there is no acidity to buttress is. It's flabby to my palate. I'm am somewhat amazed that it's lasted so long with so little acid but, there it is. In the end I have to admit that it's a good wine but the blowsy fruit, intense alcohol, and lack of acidity make it not to my palate. Purchased on release and stored in my cellar since. (1126 views) | | | Tasted by spatchmo2 on 9/2/2016 & rated 90 points: This wine still had some life to it. Fruit has faded but still a nice wine. This bottle was stored perfectly and I'm sure that helped. Drink now.. (2851 views) | | | Tasted by WeinBaum on 7/30/2016 & rated 92 points: Toast, celery, boysenberry, black cherry and currant. Truly nice soft feel. The fruit is almost gone and the elegance has moved in. At Short on the nose but long on the finish. Glad I waited. A few more years to go on this excellent wine. (2676 views) | | | Tasted by joshabramson on 9/22/2015 & rated 91 points: Still quite youthful out of the bottle. Softer after a few minutes of air. Nice dark fruit and silky, but a little hard on the finish. Tasty! (3207 views) | | | Tasted by greenblanket on 2/20/2014: Dang brah, this is actually good. The once massive oak is totally resolved and the tannins are melted in with the earthy black fruit. There's even a little bay leaf hiding up in there somewhere. It's a bit too low on acid for this European man bag carrying teletubby but it seems to have some future ahead of it, if you can use it. (4300 views) | | | Tasted by Eagleputt on 12/16/2011 & rated 90 points: Nose very nice on the pop, but wine disjointed at first. Needed min of 30 minutes in the glass and decanter to pull together. Once it did, dark fruit with notes of cherry still prominent and a very nice wine. Last of my 02's. (5684 views) | | | Tasted by le fouloir on 11/5/2011 & rated 90 points: This was an excellent wine. It has a few good years left. Classic Washington cabernet. (4499 views) | | | Tasted by norsktorsk on 1/29/2011 & rated 93 points: This is a beautiful wine at the moment. (4714 views) | | | Tasted by greenblanket on 11/22/2010: Sometimes a little patience really pays off with these big Washington wines as this bottle was very good. The big oak was almost totally resolved and the big blueberry led fruit profile while still in charge was nicely accented by a suite of secondary cab flavors. (4626 views) | | | Tasted by juneau bob on 9/15/2010 & rated 91 points: Rich and balanced, a great tasting wine served w/ steak & bourbon sauce. (3899 views) | | | Tasted by tomandlu on 7/31/2010 & rated 83 points: Decanted 1 hour. Hot, hot nose of cherries, vanilla and spice. Disjointed and hot on the palate too, like a cheap Aussie shiraz but more structured and complete. Another whallop of alcohol on the finish. Not a bad wine but not to my taste. (3048 views) | | | Tasted by mellison on 2/6/2010 & rated 92 points: Significantly better then the first bottle I tasted. As expected, tastes of blueberries, black currents and licorice. Opened up nicely with a smooth mid palate and tannins integrated into the wine. Opened and tasted after consuming a bottle of Erna Schein, "Spare Me". I would say that the wines were comparable and went well with rib steak, salad and sauteed Crimini mushrooms. The QC opened up somewhat quicker and seemed more mature. I think this wine is at its apex and is unlikely to get better as the years or months roll by. (3218 views) | | | Tasted by TwoDogs on 1/17/2010: Last bottle owned. Bouquet VERY good upon the pop. Wood finally gone but the finish is starting to dye off fast and wine is fading. Drink now! 91 pts (3521 views) | | | Tasted by DollarMenunaire on 11/21/2009 & rated 90 points: Decanted one hour with lots of air. Deep purple color. Bordeaux-like earthy nose with anise and brushy herbs is quite appealing. Nice mouthfeel... palate was primarily peppery like a syrah, slightly disjointed, and not very deep. A few hours in the decanter started to show more fruit, but by then the earthy nose was giving way to fruit as well, which wasn't a good thing. Finish is slightly boozey, somewhat short, and past the 5 second mark is entirely oak-driven. Early nose and glycerin mouthfeel are noteworthy high points despite some other disappointing qualities. (3363 views) | | | Tasted by popebob on 8/21/2009 & rated 89 points: nice bottle of red wine - cedar boquet, soft on the palate and nice finish (3476 views) | | | Tasted by mellison on 8/11/2009 & rated 86 points: Quite disappointing considering Quilceda's reputation. Starts with a jammy thick blackberry taste that quickly morphs into a funky musty taste. Reminded me of walking into an old barn that had not been opened to the air for some time. Tasted more Merlot then Cab with a cloying thick sweetness. Maybe the other bottles will be better. (3520 views) | | | Tasted by GlenviewGSW on 4/22/2009 & rated 88 points: Good wine but certainly did not have the depth or richness to be considered a special wine. Lacked complexity and depth on the finish. (3706 views) | | | Tasted by Adonisd1956 on 1/8/2009 & rated 93 points: this is a really great bottle of wine. I did not have high expectations for this, and was very pleasantly suprised. (3749 views) | | | Tasted by zovizule on 1/7/2009: Took to dinner in Oslo. Not much chance to really taste closely, but very nice - seems well integrated and tasty. Slightly smoky, full bodied. (3732 views) | | | Tasted by GA_Seattle on 4/19/2008 & rated 90 points: Very nice berry and spice accented aroma. Very good wine, showing well now. (2765 views) | | | Tasted by Stealthwine on 4/14/2008 & rated 93 points: Wow, Medium dark color in the glass with clear legs dripping down the glass. (Normally I don't notice this or even care but the stemware we used must of emphasized this greater than normal) Wonderful nose with the telltale touch of Blueberry Quilceda is famous for. Cherry is there as well and everything is balanced. Still fairly tannic but very well integrated. Enjoyed even more than the last bottle. It seems to be drinking perfectly now. (3957 views) | | | Tasted by phantphant on 2/1/2008 & rated 94 points: Best of the bunch...terrific nose...intense midpalate and solid lasting taste..this is really good stuff really good (4139 views) | | | Tasted by markcvino on 1/3/2008 & rated 89 points: Early fruit seems to blow off fairly early. Dark in color and of medium body, the wine has blackberry tones on the palate with considerable tannins. Rating cut because alcohol is too apparent. (4185 views) | | | Tasted by Arch57 on 12/27/2007 & rated 92 points: This wine had a dense purple color and a strong spicy nose with dark fruit even from 4" above the rim of the glass. Tasted blackberries with a long 20+ second finish. The wine was rich and chewy, suggesting it still has some life to it. Played nicely with shrimp cocktail as the wine stood up to the horseradish in the cocktail sauce. This bottle broke my recent wine slump of so-so bottles. (4265 views) | | | Tasted by TwoDogs on 9/23/2007 & rated 92 points: Very good time to drink this wine. Wood and alcohol has combined with the fruit now. (4296 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| Quilceda Creek Producer websiteRed 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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