External search
Google (images)
Wine Advocate
Wine Spectator
Burghound
Wine-Searcher
Vintages
2005
2004
2003
2002
2001
2000
From this producer
Show all wines
All tasting notes
|
| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 89.3 pts. and median of 90 pts. in 20 notes) - hiding notes with no text | | | Tasted by OhioNerd on 3/11/2017 & rated 91 points: Might be on the downhill side but drinking welll. Definitely improved with decanting. Also should decant carefully as it has some fine sediment. (1154 views) | | | Tasted by tthorn on 9/15/2014 & rated 87 points: On the lean side, very little overt fruit. Needs some decanting to show what it has. (1925 views) | | | Tasted by WestbyGod on 12/5/2013 & rated 83 points: Night 1 - PnP. Very thin and acidic with no fruit and non-existent finish. Only drank 1/2 glass. Corked bottle to revisit next day hoping for improvement. If ranking on night 1, would have given a 78.
Night 2 - Definitely better than night 1. Fleshed out some although no complexity and the finish is very short. Some eucalyptus and cassis on the palate.
Drink up - don't think this is getting any better. Not a great experience for my first Cadence after reading so many great things about them. I think this wine is past its prime. Will try some other wines and hope for better. (2051 views) | | | Tasted by hdchappy on 11/30/2013 & rated 88 points: Was very excited to try this as I have always heard great things about Cadence wines but this wine is on the downhill slide as the fruit is almost non existent. All of the other elements of a good wine are present, hope my remaining bottles are better. Drink now! (2040 views) | | | Tasted by mcsac67 on 5/30/2013 & rated 92 points: Medium ruby, lighter in color than I anticipated. Cherry and baking spices on the nose. Notes of cherry, plum, baking spices and hints of vanilla, cedar, leather and brine. Agree with prior tasters that this needs a modest decant or a bit of time in the glass to open up. Very nice. (2280 views) | | | Tasted by jrockman on 4/30/2013 & rated 90 points: Decanted a little longer than previous bottle, about two hours this time; the longer decant definitely helped, this wine was ready from the start. Medium ruby in color, cherry and spice on the nose and in the mouth, tannins rounded and smooth; medium bodied with a medium finish. This bottle seemed to be lacking the complexity of the previous bottle. 4+12+16+8=90 (1763 views) | | | Tasted by Wine Gopher on 4/29/2013 & rated 91 points: I should have read jrockman's review and decanted longer but I also gave it 30 minutes while I cooked pasta and marina. The tannins were still quite chewy. The fruits were toward cherry and plum followed by a chalk note on the mid-palate. Medium-plus body and medium finish. There isn't any sangiovese in the blend but with the red cherry note and acidity it kind of reminds me of a Super Tuscan. Good wine. I would buy it again and if I had more bottles I would either hold them a few more years or give it a couple hour decant. (1029 views) | | | Tasted by jrockman on 1/11/2013 & rated 92 points: Over two nights, decanted maybe 1/2 hour before the first pour; a deep ruby red in the glass, cherry with a touch of spice and minerals on the nose, dark cherry with a hint of leather in the mouth. Still somewhat tannic the first night, it smoothed out considerably the second, nicely balanced with a lingering finish. 4+13+17+8=92 (1239 views) | | | Tasted by kwoodfin on 1/7/2012 & rated 85 points: chalky, strange aftertaste. I only had 1 bottle...won't look for more. (1677 views) | | | Tasted by pdemaio on 9/9/2011 & rated 90 points: Big and bright with plenty of fruit. A bit disjoint. (1235 views) | | | Tasted by rhit on 9/22/2010: Sweet red fruit with some walnuts. Well-supported by acid/tannin and composed, but there's nothing interesting to back it up. (1613 views) | | | Tasted by Apollo_Creed on 6/25/2010 & rated 91 points: Dark fruit, tannins are still there - someone else at the table called it candied cherry skins. I was getting chocolate to start. The finish was decent, nice structure. Better than I expected. (2027 views) | | | Tasted by Tom_B on 11/20/2008 & rated 89 points: This wine showed a lot better than the past bottle. The color is ruby but light to medium in intensity. Pleasant black fruit, cedar and spice notes. Medium bodied, elegant and nice acidity/tannin structure. (1009 views) | | | Tasted by Tom_B on 1/20/2008 & rated 84 points: This wine did not show well at all. The wine showed hints of premature aging, more brickish color than should show on a 4 year old wine. A dusty note, with some green hints. Showed a little thinner than expected from fruit sourced from Klipsun. (917 views) |
| By Stephen Tanzer
Vinous, November/December 2006, IWC Issue #129
(Cadence Winery Red Wine Klipsun Vineyard Red Mountain) Subscribe to see review text. |
NOTE: Scores and reviews are the property of Vinous. (manage subscription channels) |
| Cadence Producer website2004 Cadence Klipsun VineyardWinery notes: A nose of black and red fruit, spice with depth. The palate offers precise flavors of plums and berries that build to a pure finish and fine, lingering tannins. A wine of power and intensity, weight and structure. 66% Merlot, 34% Cabernet SauvignonRed 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.Klipsun VineyardPatricia and David Gelles’ Klipsun Vineyard was named by Wine&Spirits Magazine as one of the top 25 vineyards in the world. First planted in 1982, Klipsun fruit is known for power and tannic 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 |
|
