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| Drinking Windows and Values |
| Drinking window: Drink between 2017 and 2020 (based on 10 user opinions) |
| Community Tasting History |
| Community Tasting Notes (average 91.9 pts. and median of 92 pts. in 19 notes) - hiding notes with no text | | | Tasted by ChrisinCowiche on 10/1/2021 & rated 92 points: QPR Champion of the World. Deep dark brambles and funk. Not as smooth around the edges or this would be off the charts. I'd suspect this wine is at its peak, but I was surprised how well it showed now, so who knows. Screwcap for the win! (631 views) | | | Tasted by tjross on 6/24/2019 & rated 93 points: Final bottle of this vintage. Incredible wine for any price. (1255 views) | | | Tasted by geexploitation on 12/22/2018: Fruit and anise on the nose, medium bodied with sun-burnt fruit sweetness on the palate. Quite good. (951 views) | | | Tasted by sonic on 12/16/2018 & rated 92 points: Last and best bottle at 4 years from harvest. I'd Rather catch this now than on the way down. This is why I call Grenache Washington's Pinot Noir. Much more interesting than Oregon Pinot Noir at the under $20 price point. Nice bottle age aromas, some rocks fruit. Consensus best vintage of this so far. (988 views) | | | Tasted by fitchbuck on 9/3/2018 & rated 91 points: Found this straggler bottle mixed amongst 2016s at Total Wine. Jackpot: just a great value grenache. Usually I get tired of a wine after having it a 2nd or 3rd time... but this was now my fourth, and it's almost as lovely as it was 1-2 yrs ago.
Because it didn't show as well on night #2, I say drink these now. (1070 views) | | | Tasted by timbuk2 on 1/27/2018 & rated 91 points: Lovely, clean, bright nose, elements of grenache earthniess, but a lighter style more reminiscent of a barbera than WA grenache. Wish I bought more. (1334 views) | | | Tasted by goodvitis.com on 10/30/2017 & rated 88 points: The nose is pretty but offers few specifics. It's offers three elements in pleasant balance: savory elements, peppery spice and ripe red fruit. The body is medium in stature with juicy acidity and round, soft tannins. The flavors are beautifully specific, with strawberries, raspberries, wet Earth, white pepper and sage. The finish is unfortunately a bit hot, though it only dampens rather than ruin things. (1228 views) | | | Tasted by fitchbuck on 8/14/2017 & rated 92 points: sip swish swig repeat (1366 views) | | | Tasted by tjross on 8/4/2017 & rated 93 points: Drank over two nights. Continues to be awesome. (1737 views) | | | Tasted by garvens on 7/20/2017 & rated 88 points: Good pizza wine (1245 views) | | | Tasted by fitchbuck on 7/5/2017 & rated 92 points: Consumed over two nights. "Same as it ever was. Same as it ever was." - D.Bryne
Like kid's grape juice that's been modified for adults. (1076 views) | | | Tasted by tjross on 6/10/2017 & rated 93 points: Similar notes to previous comments. (1329 views) | | | Tasted by tjross on 5/24/2017 & rated 93 points: Twisted and poured. Bottle went quickly over dinner and hump day reflection. Continues to impress. (1217 views) | | | Tasted by tjross on 5/12/2017 & rated 93 points: Double decanted, then drank over 20 hours. Compared to previous bottle, the finish was a bit muted. Otherwise, still a great QPR and a great wine regardless of price. (1229 views) | | | Tasted by winetherapy on 4/25/2017 & rated 92 points: Great QPR (705 views) | | | Tasted by fitchbuck on 4/22/2017 & rated 92 points: Drunk over two nights; consistent without evolving or devolving. A fabulous example of new world grenache - at a stupid price. The only thing holding this back from being stratospheric is high-complexity and long finish. Twist & pour this lip smacking goodness now, I say. (778 views) | | | Tasted by tjross on 4/1/2017 & rated 94 points: This is ridiculous. Reminds me of La Rata. Wife insisted there was little separating them. Mild funk on the nose. Super smooth, yet complex. A lot to get lost in. For $15 this is easily the best QPR I've had. Add a screw cap and it might as well be DRC. Tried to reorder another case...we'll see. (1289 views) |
| By Paul Zitarelli
Full Pull, Full Pull Renegade (2/12/2017)
(Renegade Grenache) Hello friends. We have the return today of a wine that has become a list mainstay; a killer Grenache (mostly) from the rocks of the Walla Walla Valley: I believe we’ve offered every vintage of this wine that has existed, beginning with the 2009 vintage and continuing through today. Why? Because it is exceedingly rare to find Washington Grenache at $15, especially one with a backbone from rocks district fruit. Now then, a quick reminder of what the Renegade program is all about. So, imagine a winery sitting on barrels of wine that they don’t want to release under their own label. There are a myriad of reasons why this could be the case. Regardless, Trey Busch (whose main label is Sleight of Hand Cellars) purchases the barrels, bottles the wine under his Renegade label, and frequently signs a non-disclosure agreement regarding the source of the juice. Here’s what we can disclose about this Grenache: 1. It mostly comes from a youngish vineyard in the rocks district of the Walla Walla Valley (same vineyard source as previous vintages), blended with a little bit of fruit from Snipes Mountain. Hence the Columbia Valley designation this year. 2. The rocks vineyard sells fruit to a very small number of wineries, all of them among the finest Rhone producers in Washington. The majority of this juice came from one of those three wineries. 3. This was fermented with 100% stems and aged for 16 months in neutral barrels. 4. This is delicious Grenache, evocative of its unique origins: the ancient cobbles of the Walla Walla River. And as I’ve mentioned so many times you’re probably bored of hearing it, 2014 was an outstanding vintage for value wines. Because it was both high-quality and high-yield, a lot of excess juice normally destined for higher-end bottlings was cascaded down to the value tier. The biggest winners in this situation: us. It clocks in at 14.5% listed alc and pours into the glass pale ruby, a reminder that Grenache in Washington can look quite delicate (almost like Pinot Noir), especially if it’s not blended with deeper-pigmented Syrah. That paleness, however, belies the power and richness inherent to this wine. It begins with a nose of raspberry and Kalamata olive, pink pepper and herbes de provence (with extra lavender); an attractive nose, and very evocative of Grenache. In the mouth, what you notice right away is the complete lack of rough edges. This is a soft, easy drinker, such a charming wine texturally that you could be forgiven for missing its complexity. But it’s there in spades. This is characterful, well-priced Grenache, and it put me in mind of an olive-studded lamb tagine. |
NOTE: Scores and reviews are the property of Full Pull. (manage subscription channels) |
| Renegade Wine Co. Producer website
Produced and bottled by Sleight of Hand Cellars, the Renegade Wine Co. was started by Trey Busch, partner and winemaker at Sleight of Hand.Grenache Varietal character (Appellation America) - Read more about GrenacheUSAAmerican 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.Walla Walla ValleyThe name translates as easily as it rolls off the tongue: Walla Walla. Many Waters. To the earliest Native tribes, the many waters came from the nearby Blue Mountains and gathered to form the Walla Walla River on its way to join the Columbia to the west. The waters flowed first; however, into a fair-sized Valley carved in the mountain's foothills, and bordered in part by the terrain of what is known as the Columbia Plateau. Tribal members knew the Valley's generally milder climate could maintain their people in winter villages. There were lush wild grasses which could sustain horses and attract game from the winter snows of the nearby Blues, or from the giant high plateau that becomes desolate and dangerous during the cold season. The rolling terrain and numerous watersheds offered protection from nature and other hazards of the day. Here the water was plentiful and full of fish and seldom froze, even in the coldest years. The meadows were wonderful places to gather with other people to trade, compete and celebrate treaties. Compared to the region around them, the Walla Walla Valley was a safe refuge from the treacherous conditions which can often be found during the winter for hundreds of miles around. In this unique growing region, most of the earliest records of grapes and winemaking reference the Italians who had immigrated here in the mid to late 1800's and who brought with them their tradition of growing, making and drinking wine. Vines with these origins still exist in the Valley today. The first post-prohibition winery was Blue Mountain Vineyards. It was bonded in 1950 by the Pesciallo family where they produced Black Prince and other Italian varietal wines for a period of several years before succumbing to economics and climate. To the wine world of today, Walla Walla has become know for the quality and style of its red wines, especially Cabernet Sauvignon and Merlot with Syrah gaining notoriety in recent years. In the1970's, the pioneers of today's wine community began to think similar thoughts: that the Walla Walla Valley, with its long history of fruit growing, moderate climate, wine-making heritage, and interesting terrain might just be a place to grow vines and make wine on a commercial scale. These pioneers of the region applied for and received approval of the Walla Walla Valley as a unique American Viticultural Area (AVA) in 1984. It was the third in Washington State and also includes a portion of land in Oregon. In the time leading to the recognition of the appellation, four wineries had been bonded starting with Leonetti Cellar, and shortly thereafter, Woodward Canyon. L'Ecole Nº 41 and Waterbrook soon followed. In addition to the smaller vineyards that were being planted, the Valley's first large-scale, commercial vineyard Seven Hills was established. By the time the BATF recognized the Walla Walla Valley AVA, the Valley was beginning to gain attention from within the wine industry, as well as attracting publicity from journalists and media outside the region. The foundation for today’s industry had been laid and the benchmark for quality had been set. In addition, fruit from the area was now being harvested and a baseline for understanding the local growing conditions was being constructed. Every few years another winery would join the fold and take up the challenge of producing the highest quality wine and the growing of outstanding fruit. Seven Hills Winery and Patrick M. Paul each got their start during this time. More vines were added, although acreage increases were small each year. The industry was small and everyone knew everyone else involved, while the welcome mat remained out for any newcomers. Growers and winemakers alike regularly shared time in the cellar or at the table and together learned more about wines and vines. By 1990 there were just six wineries and the Valley's grape acreage stood at perhaps 100 acres. The total collective production of wine was microscopic by any measure, but it was the quality that was being noticed by many inside and outside the trade. As the tiny trickle of wine produced in the Walla Walla AVA began to flow to the outside world, a "wine renaissance" was beginning to happen globally. The Pacific Northwest had staked a claim in this new wine world and as people learned about the region, they also began to hear about Walla Walla. This interest spread rapidly to those with Walla Walla connections. The early 1990s saw the planting of more vines and the establishment of another large-scale vineyard, Pepper Bridge. At the same time, a group of local investors, working closely with the Napa based Chalone Wine group, laid the foundation for Canoe Ridge Vineyard, the Valley's first winery supported in part by a major outside investor. As the industry has grown, many new wineries have gotten their start in the arms of an established winery. Waterbrook Winery's modern production facility started the trend, sharing space, equipment, and any help needed. Other wineries also adopted “extra guests,” a practice that has helped form close, personal relationships throughout the local industry. By the turn of the new century, the Walla Walla Valley wine industry had 22 wineries and 800 acres of grapes. In the year 2000 the AVA had been expanded back to the original boundaries proposed in the1984 application. The year 2000 also saw the formation of the Walla Walla Valley Wine Alliance with 100% of the Valley's wineries and 98% of the Valley's planted acreage represented. Today, more than 60 Walla Walla Valley wineries and more than 1,200 acres of Walla Walla Valley grapes contribute to the ever growing, international acclaim garnered by the wines of this newly-emerging region of Washington State. |
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