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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 90.3 pts. and median of 91 pts. in 170 notes) - hiding notes with no text | | | Tasted by BobbaWA on 1/14/2023 & rated 92 points: Drank side by side with our last 2003 QC red, and this one too, was a crowd pleaser. Perhaps more fruit than the '03, and less spice. More blackberry, less plum. I've got one more bottle of '04, and will open it next year! (544 views) | | | Tasted by Zambraia on 10/10/2021 & rated 91 points: Hints of cardamom and fresh tobacco. Long smooth finish. (957 views) | | | Tasted by aerosol on 7/30/2021 & rated 93 points: I opened a bottle tonight and we didn't give it enough time to open and we're all cork dorks. Let it open for a couple hours and then a fragrant nose of oak, maple, and green come through. The palate is cassis, dark cheery, and deep blackberry and a minor amount of cedar and maple. The wine is dark and delicious and has more time to age, but it's amazing now at 17 years old. (1030 views) | | | Tasted by Wine Spam on 4/23/2021 & rated 90 points: A nice mix of forest and cedar nose with a relatively still sweet palate. Very enjoyable and great value. Drink now. (1059 views) | | | Tasted by davidandrose on 3/13/2021 & rated 91 points: Poppin poor. Believe this is my last of the vintage; remarkable that wine at this price point can you go this long. This was soft enough to not overpower the salmon and spinach in a cream reduction sauce, yet still had enough half to go with the accompanying fillet mignon.
While an enjoyable wine, there’s kore risk than upside to holding on to these much longer. (1193 views) | | | Tasted by mflesh on 3/22/2019 & rated 92 points: This is definitely a little bit of a departure from other Cabernets that were enjoyed tonight. Still extremely elegant. Enjoyed En Magnum. This is 15 years of Columbia Valley excellence. The news on this wine was clove, truffle, black cherry. The entry had a little bit of a bleu cheese, green grapestem, black cherry, fig. The middle is where this one started to settle more to a red and black fruit profile.... but mostly favored the black fruit side of things. Finishes with a little bit of black pepper, with softened tannins that carried it through to the finish. If in 750, I would say it is definitely time to start popping and enjoying these. If it is in Magnum, this is actually a rather enjoyable wine and I feel it will likely develop a bit more. (1755 views) | | | Tasted by mebarry on 1/1/2018 & rated 92 points: Cassis and dark cherry flavors. Balanced and lasting flavor. (2082 views) | | | Tasted by rmh66 on 10/1/2017 & rated 89 points: Needed at least an hour to pull together, was better the next day. Black cherry, blackberry, herbs, and earth on the nose. Black cherry, red cherry, alcohol spice, aged wood, and earth on the palate. Rather primary still. Some annoying heat. Fair acidity, integrated tannins, good finish. Interestingly, I had some left in the fridge for a few weeks, and it was better, with more earth, some herbs, hints of leather, and so on. So, this might still be fun to follow, but I would probably still drink these up. (2162 views) | | | Tasted by davidandrose on 5/3/2017 & rated 89 points: Pop and pour, hooked up to nitro canister. Nose is distinctive Bordeaux, add in some barnyard and acetone. First time I've thought this about a QC Red. Comes off a bit thin, more a Pinot than red blend. Cherry, hint of cola, brief finish. Will drink the balance of this bottle with fish or pork; if this were a Pinot I'd rate it 95+. As a cab-based blend, its past its prime (2591 views) | | | Tasted by hanasowner on 2/10/2017 & rated 87 points: Popped and poured...some bricking and better than decent for a 12/13 year old wine, but not much going on...time to drink up. (2650 views) | | | Tasted by hanasowner on 12/23/2015 & rated 91 points: Would have been better with a decant of an hour or two, but no complaints...ruby in color with an expressive nose of red cherries...tannins are well integrated with a smooth finish. Likely at its peak with a few years left. (3468 views) | | | Tasted by greenblanket on 12/1/2015: This wine is certainly not haunted with over the top oak or alcohol. Actually, Greenblanket thinks it's rather nice showing the expected big blueberry fruit and some faint hints of Cab Franc. But, sadly, that's about it.
Tannin? Gone.
Acidity? Probably never there.
Finish? Short and sweet.
Value? Don't make Greenblanket cry about what he could have done with 40 bucks almost 10 years ago. (3264 views) | | | Tasted by Knicksfan on 10/27/2015 & rated 93 points: What a nice bottle and great QPR; Rich fruit still expressed and nicely complex and interesting. (2628 views) | | | Tasted by davidandrose on 8/15/2015 & rated 93 points: Over 4 years since last visiting this and am impressed. Coravin'd a few glasses and found vibrant blue fruit filling enveloping the area when pouring. Wine crosses the palate as a cab / cab franc blend, with the CF component seeming to be more than the 13% at bottling. Oak that I noted in prior bottles has been tamed and now rests more elegantly in the background. Black cherry, blueberry hints, sweet tannins, behind a slightly dry finish of toasted wood. Really in a nice place. Presently deciding whether to down the rest of the bottle or replace the dead CV capsule. Has several years remaining but clearly in its wheelhouse at present. (2534 views) | | | Tasted by wine4ever on 8/7/2014 & rated 87 points: Just not as impressed with this wine as the rest of you have been. I've tried over and over to really like this wine. It is a good wine, but that's it. Medium body, dark cherry fruit, spicy. It lacks depth, acidity, and alcohol lingers too much on the finish. (3660 views) | | | Tasted by BMG Wine on 2/1/2014 & rated 92 points: Brought this to a friend's house for dinner with a bunch of wine rookies. Think it REALLY made an impression. Great juice! (4139 views) | | | Tasted by BMG Wine on 1/2/2014 & rated 91 points: This one took the "Best of the Night" spot. Impressively rich and complex with layer after layer of dark fruit, mocha, leather, tobacco, coffee....
And this is the second label from this house....as this was so huge, I won't be opening any of the estate juice anytime soon. (3348 views) | | | Tasted by rhalbert on 12/29/2013 & rated 93 points: Awesome tonight. (3378 views) | | | Tasted by KPieper on 12/22/2013: At first pour, it was strong in oak and alcohol. Not much fruit initially. Settled down over an hour or so in the decanter/glass. Smooth, oak and alcohol dissipated. Still not a lot of fruit, but still good. (3134 views) | | | Tasted by jefe-alto on 11/23/2013 & rated 90 points: Soft and round. Good fruit, no tannins. Does not seem to be fading. (2417 views) | | | Tasted by wine4ever on 9/1/2013 & rated 88 points: Slightly different than the bottle we had 3 weeks ago...fortunately not as sweet. Still lacks the tannin and acidity to raise the score. (2293 views) | | | Tasted by wine4ever on 8/11/2013 & rated 87 points: Very very berry and sweet. Did not find the excessive oak or alcohol that others speak of. Still tastes pretty young, but lacks tannin and low on acidity. I don't see this lasting much beyond 2014. Had a Barbaresco open that lacked fruit and thus experimented by mixing the two together - the combo was much better than either of the two by themselves. (2222 views) | | | Tasted by team-blackburn on 8/10/2013 & rated 86 points: Same as last bottle, never came to life no nose to speak of good fruit. (2218 views) | | | Tasted by wineack on 6/6/2013 & rated 83 points: This had a harsh acrid oak not with alcohol that really was bothersome. I have had better bottles of this vintage. It was better the second day, so I considered raising the score. (2732 views) | | | Tasted by dleaf on 5/27/2012 & rated 90 points: Needs lots of air but patience rewards! (4024 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| By Stephen Tanzer
Vinous, November/December 2006, IWC Issue #129
(Quilceda Creek Red Wine Columbia Valley) Subscribe to see review text. | By Sean Sullivan
Washington Wine Report (4/21/2009)
(Quilceda Creek Red Wine Columbia Valley) Very dark in color. A rich, opulent nose with toasted oak aromas and dark syrupy fruit. As the wine opens, earth, violets, lavendar, blueberry, and blackberry emerge. A gauzy, rich taste that effortlessly hangs on and on. Son of the best wine I have tasted. For the price a simply outrageous wine. 81% Cabernet; 13% Cab Franc; 6% Merlot. Champoux, Ciel du Cheval, Galitzine, Klipsun, and Tapteil vineyards. 14.9% alcohol. 2,100 cases produced. ***** points |
NOTE: Scores and reviews are the property of Vinous and Washington Wine Report. (manage subscription channels) |
| Quilceda Creek Producer website2004 Quilceda Creek Red Wine Columbia ValleyWinemakers: Paul Golitzin, Marv Crum, Alex Golitzin
Varietals: 81% Cabernet Sauvignon, 13% Cabernet Franc,
6% Merlot
Vineyards: Champoux, Ciel du Cheval, Galitzine,
Klipsun, Tapteil
Barrels: 100% French Oak
Time in Barrel: 22 months
Bottled: August 2006
Case Production: 2100
Winemaker's comments
The 2004 Quilceda Creek Columbia Valley Red Wine has red cherry fruit, chocolate, herbs, smoke and vanilla presented in a medium-bodied format. This has benefited as we have gotten stricter with our selections that go into our Cabernet Sauvignons. It is one of the best versions to date and should be consumed over the next 5-7 years.
Source:http://www.quilcedacreek.com/VintageNotes.asp?SID=63&SSID=6FD7AABD-6C56-4564-B4DA-9A02B81113C2&yr=2004Red 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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