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| Drinking Windows and Values |
| Drinking window: Drink between 2004 and 2010 (based on 24 user opinions) |
| Community Tasting History |
| Community Tasting Notes (average 91.6 pts. and median of 92 pts. in 9 notes) - hiding notes with no text | | | Tasted by Eric on 2/8/2013 & rated 93 points: Wow Ross, this wine is aging in stunning fashion!
If tasted blind I would be more likely to assume Pichon Baron or other Pauillac than a Washington Cabernet. It opens with sweet, pure cassis, but as it airs there is so much smokey, leafy underbrush. Amazing minerality on the still well structured palate. The wine is definitely drying out and is perhaps a little astringent on the finish, but overall it still shows truly lovely vigor and exceptional balance. (3599 views) | | | Tasted by Jmdidday on 12/29/2012: Decanted thru Vinturi. Very musty needs to open for a few hours. Definitely ready to drink. (1931 views) | | | Tasted by Gary on 4/20/2010 & rated 92 points: Wow! Still strong & full of life - incredible showing for Ross' first bottling. (2801 views) | | | Tasted by Eric on 11/9/2004 & rated 92 points: Wow, this wine continues to deliver. Upon first opening this was exploding with leathery, bretty old world notes that quickly blew off to reveal a nose of pure cassis, mineral and cranberry. On the palate this explodes with fruit, much larger and sweeter than I recall. This continues to gain weight and fruit each time I taste it. With aeration this settles down and takes on a cool, dark, brooding personality of a big, young, pure Cabernet. If there is a criticism it is that the structure is showing in volumes now with a slight grittiness on the powerful finish. This is a young one and really needs a lot more time than I realized to settle down. (3536 views) | | | Tasted by JasonD on 12/15/2003 & rated 93 points: This was my first experience with Ross Andrew and it was my wine of the night. It had a great nose, lots of oak (I guess French) with cola and more cola. It is still very tannic with a finish that lasted 25 seconds (yes I was counting.) I guessed this was the Quilceda due to the tannins and the long finish. (3920 views) | | | Tasted by Jason on 12/14/2003 & rated 87 points: This wine did not blow me away like everyone else. I was bothered by the bret on the nose. After an hour in the glass it seemed to subsibe a bit. I would like to try another bottle of this wine. Lush palate of leather, more horse, and dark fruit. Overall this wine has good balance but is flawed by the bret. (2037 views) | | | Tasted by Eric on 12/7/2003 & rated 92 points: Tasted at Patrick's single blind 1999 Washington tasting. Barnyard and earth. This shows soy & iron, amazingly plush, layered with massive intensity. On the finish this shows a lot of acid and structure, amazingly tight, wow! (2096 views) | | | Tasted by JSeaney on 11/3/2003 & rated 92 points: This wine rocks!!! It is young, but has much potential for improvement. Decanted for 1 hour. Nose of tobacco, earth, and dark red fruits. Entry on palate is smooth giving way to mid palate that has layers of flavors. Nice long earthy finish with noticeable, but integrated tannins. I will wait five more years to open another one. It will definitely improve with age. (3510 views) | | | Tasted by Eric on 6/21/2003 & rated 92 points: (Grilled steaks with Steve & Christine) Lovely nose of bright fruit mixed with some surprising old-world elements of tobacco and dustiness. Really pretty! This has a very juicy entry with black cherry notes, yet it also has brooding depth and lots of apparent structure. The finish is gorgeous and fleshy with nice acidity, firmness and dusty, tooth-coating tannins. If Ross uses any wood, he does it with such a deft hand that it is balanced unlike anything I have tasted before. This is a really lovely and enjoyable young red, as nice as anything outside of Quilceda that I have ever had in WA-state! (Suzi, Steve and Christine all raved about the wine as well!) (1915 views) |
| By Stephen Tanzer
Vinous, September/October 2002, IWC Issue #104
(Ross Andrew Winery Cabernet Sauvignon Columbia Valley) Subscribe to see review text. |
NOTE: Scores and reviews are the property of Vinous. (manage subscription channels) |
| Ross Andrew Winery Producer websiteCabernet SauvignonCabernet Sauvignon is probably the most famous red wine grape variety on Earth. It is rivaled in this regard only by its Bordeaux stablemate Merlot, and its opposite number in Burgundy, Pinot Noir. From its origins in Bordeaux, Cabernet has successfully spread to almost every winegrowing country in the world. It is now the key grape variety in many first-rate New World wine regions, most notably Napa Valley, Coonawarra and Maipo Valley. Wherever they come from, Cabernet Sauvignon wines always seem to demonstrate a handful of common character traits: deep color, good tannin structure, moderate acidity and aromas of blackcurrant, tomato leaf, dark spices and cedarwood.
Used as frequently in blends as in varietal wines, Cabernet Sauvignon has a large number of common blending partners. Apart from the obvious Merlot and Cabernet Franc, the most prevalent of these are Malbec, Petit Verdot and Carmenere (the ingredients of a classic Bordeaux Blend), Shiraz (in Australia's favorite blend) and in Spain and South America, a Cabernet – Tempranillo blend is now commonplace. Even the bold Tannat-based wines of Madiran are now generally softened with Cabernet SauvignonUSAAmerican 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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