External search
Google (images)
Wine Advocate
Wine Spectator
Burghound
Wine-Searcher
Vintages
2020
2019
2018
2017
2016
2015
2014
2013
2012
2011
2010
2009
2008
2007
2006
2005
2004
2003
2002
2001
Show more
From this producer
Show all wines
All tasting notes
|
| Drinking Windows and Values |
| Drinking window: Drink between 2014 and 2021 (based on 8 user opinions) |
| Community Tasting History |
| Community Tasting Notes (average 91.9 pts. and median of 92 pts. in 32 notes) - hiding notes with no text | | | Tasted by Lmdaniel on 12/8/2022: Alicia’s parenrs (243 views) | | | Tasted by DDJBCellar on 10/18/2019 & rated 91 points: Very smooth. Lots of fkavor (1058 views) | | | Tasted by DDJBCellar on 10/18/2019 & rated 91 points: Very smooth. Great flavor (1164 views) | | | Tasted by VoteferPedro on 7/6/2019: first one that was really reaady to enjoy
nice details but not a Wow 88-90 (1196 views) | | | Tasted by curtr on 6/18/2019 & rated 91 points: 67% Cabernet Franc. At best over 45 minutes. Very good with pork tenderloin. (1243 views) | | | Tasted by TXRhoneRanger on 1/6/2019 & rated 92 points: With Tex-Mex Tamales for Xmas Eve! Yummy. Spicy red fruit dominant. Pretty, crunchy and powerful. Fine tannins & balanced. (1140 views) | | | Tasted by MC2 Wines on 12/29/2017: Served with a beef tenderloin. Had not realized this was mostly Cab Franc, but can def tell. That more dusty nature, muted fruit (of the black nature - perhaps fig and plum), good earth, some leather. Tasty. (912 views) | | | Tasted by Vigil gypsy on 11/7/2017 & rated 88 points: Dark cherry leather and herbal notes to the nose. Sour cherry leather baking spice to the front palate. Heavy oak to the middle slightly creamy on back...nice mouthfeel, decent tannins med plus finish. Tannins suggest a few more years ageability but heavy oak disrupts what could be a much higher rated wine. (849 views) | | | Tasted by VoteferPedro on 6/21/2017: PopNPour
violet
nose a bit tight but concentrated and palate same
burly tannins seemed to calm a bit in glass but the ruch concentrate of fruit was not balanced
i replace the cork and will retest/retaste tomorrow
This is better with time but still a bit too brutish in extraction and tannin for my taste. It is a bit if a shsme. perhaps in 10 years the tannin will resolve as there is enough fruit but who has that kind of time?;) (1188 views) | | | Tasted by bretrooks on 4/29/2017: Decanted ~1 hour, consumed over 2+ hours. Still just a touch of youthful purple in the color here. Dense, lively tart cherry fruit (a little syrupy), some coffee and baking chocolate, a savory hint of carmelized roasted root veggies. An intriguing cab franc-based blend but with the merlot making its presence known. Should drink well for at least five more years, I'd guess. (1175 views) | | | Tasted by Champagneinhand on 7/16/2016: Pleasant WA State right bank blend that is more Cab Franc he any that Cheval Blanc buy a very memorable wine. Solid production. I kind of feel cad that I panned the Columbia Valley version. This was quite nice. Patience rewards the ones who let great wines age. Very enjoyable. (1945 views) | | | Tasted by brown57 on 4/24/2016 & rated 92 points: An unusual blend for WA state of 67% cab franc, 25% merlot, and 8% petit verdot. Decided to go ahead and open this even though I wasn't sure where it would be at right now. Aerated and decanted for 90+ min. before getting started. The nose was quite muted at first but came around after the 1st hour or so. Very soft and silky on the palette. Notes of black fruit, graphite, and dark chocolate.
I would say that the primary flavors seem to have faded a bit while the secondaries haven't emerged altogether at this point. I would hold this a few more years to see what happens if I had a do-over (which I don't). A properly stored bottle of this should easily have 5 more years of life ahead of it and may gain additional complexity over that period. (1456 views) | | | Tasted by forcumba on 2/15/2015: Took to dinner at a restaurant, opened, decanted and followed over a couple hours. The wine didn't really come together until the end, and even then it wasn't as good as I remembered. The structure was there (as was some heat early on) and some of the barrel notes emerged earlier, but the fruit didn't show up until much later. I'd recommend a longer decant than we did to let this wine really shine. (2520 views) | | | Tasted by Joe Berkson on 4/12/2014 & rated 93 points: I opened this and thought it was incredibly tannic, so I put it in the refrigerator, opened it the next day and microwaved about 10 ounces of it for 16 seconds (a David Lake trick that I heard from a winemaker who worked with him). It was quite good, drank the bottle over 3 days and it got better. I think it may still benefit from aging, if you have this wine still (2945 views) | | | Tasted by Motz on 3/18/2014 & rated 93 points: Drank over three days. Very pretty Red Mountain bouquet. The wine features a sleek and sexy shell built upon a sturdy frame. Very nice structure and grip for a Red Mountain wine without Cabernet Sauvignon. It drank beautifully over all three days. Either the elegant exterior or the structured frame would make this a 92 point wine, but together, these two elements merit a score a 93 point score. 92-93. (3041 views) | | | Tasted by forcumba on 12/13/2013 & rated 94 points: Opened with minimal decant. Loved this wine tonight. Really coming together nicely. Great nose with some floral and nice fruit notes. On the palate, still a little heat but really nice dark fruit, very subtle barrel notes, smooth, and medium plus finish. Great wine and clearly still improving! (2419 views) | | | Tasted by rjonwine@gmail.com on 10/17/2012 & rated 91 points: 2012 Wine & Spirits Top 100 Tasting (City View at Metreon, San Francisco, California): Very dark red violet color; tart red currant, oak nose; tart red currant, oak palate; needs 3 years to integrate; medium-plus finish 91+ points (1828 views) | | | Tasted by curtr on 10/6/2012: Very young & tannic. Hard to judge at this point. Try again in 2016. (3242 views) | | | Tasted by Tim Heaton on 6/30/2012: Slow-O 5 hours, served single-blind. Structure, that's what impresses the most here. This was up against the Rasa CI, Woodward Canyon, Owen Roe, etc., and while it was the Group #3, it was my #2. Still rather primary at this stage with noticeable earth, aftershave, stewed plum, and blueberry. Still pretty tightly wound, I would recommend this see at least 7 hours aeration in decanter if enjoying now or at least 3-5 more years of bottle rest - at which point it will have another 10-15 years of very pleasurable drinking ahead of it. Really focused attack, with exceptional length and detail. Superb tannins and bright acids frame the purity of fruit superbly. highly recommended, 14,4% abv, drink thru 2027 (2972 views) | | | Tasted by garambler on 4/14/2012 & rated 92 points: Friends and I tasted this at the winery on 4/14/12. It had a deep, rich, complex bouquet of baking spice, floral, black cherry, cedar and mineral aromas. The palate was rich, lush, beautifully structured and dusty dry with flavors of black cherry, plum, baking spice, mocha and minerals. (2163 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
(Cadence Winery Bel Canto Cara Mia Vineyard Red Wine Red Mountain) Subscribe to see review text. | By Richard Jennings
RJonWine.com (10/17/2012)
(Cadence Bel Canto Cara Mia Vineyard) Very dark red violet color; tart red currant, oak nose; tart red currant, oak palate; needs 3 years to integrate; medium-plus finish 91+ points 91 points | By Sean Sullivan
Washington Wine Report (12/22/2011)
(Cadence Winery Bel Canto Red Wine Cara Mia Vineyard Red Mountain) Locked up tightly at present, this wine reveals floral notes, earth, mineral, dark fruit, and light chocolate. The palate is tightly coiled with dark fruit and firm tannins - a whopper while remaining graceful and beautifully structured. Simultaneously full throttle and far from over the top. Put this one in the cellar and forget about it for a few years to see it at its best. 67% Cabernet Franc, 25% Merlot, 8% Petit Verdot. ***** points |
NOTE: Scores and reviews are the property of Vinous and RJonWine.com 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.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 |
|
