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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 91.1 pts. and median of 91 pts. in 27 notes) - hiding notes with no text | | | Tasted by Perfectly Paired on 12/20/2023 & rated 93 points: One hour decant. Deep garnet color. Aromas of red and dark berries, cocoa and earthy spice notes. The palate has ripe black cherries and stone fruits, blackberries, mocha, minerals and oaky spice. Tannins are bold and velvety. This is delicious. (148 views) | | | Tasted by caroleandjay on 11/20/2023: Flawed.
Past. Fruit was gone. My fault for waiting that long on a store bought bottle. (183 views) | | | Tasted by fitchbuck on 5/17/2019 & rated 93 points: I got graphite / pencil lead and iron upon first pour, with some tightly-wound tannin on a subdued nose. Over the 4 hours I polished this off, it developed slowly with bluer fruit coming fore.
Both feet firmly planted, this was structurally sound. 92-93 (897 views) | | | Tasted by liberlibri on 3/27/2018 & rated 93 points: In a glorious place now. Tannins are well integrated and tertiary character is taking over with lilac, graphite, and iron-tinged earthiness. However, with time in the glass, cool blue fruit harmoniously emerges. Outshone a 2007 Pine Ridge and 2013 Montalena. (1251 views) | | | Tasted by marka on 5/25/2015 & rated 91 points: This was subtle fruit with earthiness. This seemed to be like a wine from Bordeaux rather than Washington. Not sure where in Bordeaux, somewhere north, but this was really good. The subtle fruit and earthiness has a bit of pencil lead and, perhaps, some cedar. (2233 views) | | | Tasted by Nerve4Verve on 2/14/2015 & rated 90 points: P&P 1/2 bottle 1st night... nice dusty nose, cassis, & some cedar. Surprisingly medium bodied with a tight core of tannins... hid the fruit & never let up. 2nd day... everything smoothed out & pure dark friut came forward. This should sleep just bit longer to allow tannins to integrate. (2344 views) | | | Tasted by bmessineo on 10/30/2014 & rated 92 points: Gave this about a 4hr. decant. Wine has a lot of earthy / dusty overtones with lots of red and black fruit notes. Nice mix of old world and new world. (2409 views) | | | Tasted by Anthony Lombardi on 8/23/2014 & rated 91 points: Opaque core with some red bricking around the edge. The nose is a fantastic mix of dark fruit & cedary oak. Aromatics are just off the charts. Full bodied w/ trademark Tapteil structure. This got a 90 minute slow ox- poured into glasses & the rest breathing in the bottle.
This is drinking like a solid St Estephe. Dark plummy fruit underpinned with some cherry & more oak accents. The wine has sneaky intensity it starts straightforward, but then lingers with bright acidity from the Merlot & Franc. Tannins are certainly present, but with our grilled ribeyes, quite welcome. This could lay down for more time, but is offering a ton of pleasure right now. (2392 views) | | | Tasted by forcumba on 6/14/2014 & rated 91 points: A little underwhelmed. The cork looked like it may have had an issue though. Paired well with steak, had some initial heat that never completely dissipated. Overall still drinking like a very young wine. (2136 views) | | | Tasted by tenor12bucks on 2/15/2014 & rated 92 points: Enjoyed at Keens Steakhouse, NYC. Beautifully dusty with a core of juicy fruit. Still substantially tannic, but an aggressive decant with frequent swirling left it nicely approachable after an hour. Long, lovely finish. Ageworthy. (1470 views) | | | Tasted by oropeza on 9/7/2013 & rated 92 points: Dusty fruit nose. Big in the mouth; fruit, earth, that black forest cake things I get from Red Mountain Bordeaux blends. Tight tannins right now, needs 2+ hours to really open up. Very nice. (1670 views) | | | Tasted by saki846 on 5/17/2013: This is truly a Bordeaux blend, and offers the nuance of an Old World wine.
Dark in color, unfiltered. (1654 views) | | | Tasted by nms1987 on 2/15/2013: Not delicious now, but a really nice wine with a lot of enjoyable elements. The first thing I think of is how nice the acidity is. This stuff is pretty crisp for a big expensive Cab. The tannins are tight and there isn't a whole lot of fruit but there is great spice and a good earthy finish. Though this wine sees plenty of time in about half new French oak, that oak is extremely well integrated... it doesn't stick out.
Really reminiscent of good young Bordeaux, where a nice wine is hidden for a few years under some tannins, earth and acid.
Softens with air, and the Cab Franc-y ness starts to blossom.
Good stuff, but wait to open. (1668 views) | | | Tasted by garambler on 4/14/2012 & rated 90 points: Friends and I tasted this at the winery on 4/14/12. It had a deep, powerful and inviting bouquet of black currant, black cherry, blackberry, licorice, cinnamon, sage and spice aromas. The palate was rich, full and dry with good acidity and flavors of red currant, sour cherry, dusty minerals, licorice, cinnamon, sage and spice. (2112 views) | | | Tasted by garambler on 6/11/2011 & rated 90 points: A friend and I tasted this at the winery on 6/11/11. It had a powerful bouquet of cedar, cherry, plum, mocha, licorice, sage, spice and toast aromas. The palate was big and tannic with flavors that followed the nose. (2429 views) | | | Tasted by hiker_guy on 5/26/2011: 1hour decant prior to drinking. Served with a steak off the grill.
Nose:
Spice, red fruit, hints of vanilla, nice complexity.
Palate:
Soft and full, transitions to some spicy elements. Dark cassis, raspberry/blackberry flavors. Nice length.
Would buy again. (2210 views) | | | Tasted by Jeoellis on 11/13/2010: Gave as a gift to Becky for birthday (2367 views) | | | Tasted by Eric on 7/13/2010: Tough, chewy and lean at this stage, holding back. This needs a steak or a lot of decanting to unlock those Tapteil tannins right now. (2922 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| By Clive Pursehouse
Decanter, Cadence: Producer profile (2/11/2023)
(Cadence, Tapteil, Cabernet Sauvignon, Red Mountain, Washington, USA, Red) Subscribe to see review text. | By Stephen Tanzer
Vinous, November/December 2010, IWC Issue #153
(Cadence Winery Tapteil Vineyard Red Wine Red Mountain) Subscribe to see review text. | By Sean Sullivan
Washington Wine Report (12/22/2011)
(Cadence Winery Red Wine Tapteil Vineyard Red Mountain) An alluring wine with high toned raspberries, cranberries, earth, sea breeze, and floral notes. On the palate, a deeply powerful wine with incredibly polished tannins and gracefully textured fruit flavors. Give it a minimum of two years or an extended decant to see it at its finest. 50% Cabernet Sauvignon, 30% Merlot, and 20% Cabernet Franc. 14.4% alcohol. ***** points |
NOTE: Scores and reviews are the property of Decanter and Vinous and Washington Wine Report. (manage subscription channels) |
| Cadence 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.TapteilLarry Pearson’s Tapteil Vineyard sits on the upper slopes of Red Mountain, Washington’s most famous appellation. The name refers to the lower portion of the Yakima River and means narrow. The term Tapteilmin or “narrow river people” was used to identify those living along this portion of the river. Tapteil enjoys a constant southwest facing slope and excellent air drainage to protect against the inevitable freezes. Red Mountain is a very warm area, often accumulating over 3000 degree days of yearly heat. The vineyard is trained to a bilateral cordon on relatively close spacing. Meticulous vineyard management and low yields ensure perfectly healthy fruit of great color and flavor intensity.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.Red Mountain WinesNW Article on Red Mountain
Wine Enthusiast Article on Red Mountain
The Seattle Times Article on Red Mountain |
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