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| Drinking Windows and Values |
| Drinking window: Drink between 2010 and 2016 (based on 4 user opinions) |
| Community Tasting History |
| Community Tasting Notes (average 90 pts. and median of 90 pts. in 31 notes) - hiding notes with no text | | | Tasted by JRB1 on 10/15/2020 & rated 94 points: This is a stunningly good bottle, first of 6. I met Ross Mickel at his facility in 2007 and he advised that I put this away for awhile or give it plenty of air, so I placed it at the back of a growing cellar, and couldn’t access it until now.
Hunter’s note below is accurate; classic cab like a left bank Bordeaux, but slightly more fruit forward and a touch more body. (640 views) | | | Tasted by hiker_guy on 4/5/2016: Lovely bottle still showing its youth. Could easily go another decade in my view.
Still showing a little tight on the pop and pour.
Nose of pencil lead, minerals, cassis, and some black fruits
Palate is structured but starting to relax and show that nice dark fruit.
The finish is long and lovely. (2007 views) | | | Tasted by MagnumGourmet on 1/30/2014: Popped and poured. There were signs of seepage and the top of the cork had depressed about a width of a nickel into the bottle. The color was like red vines licorice. The fruit is definitely starting to play an accompaniment role on the nose and palate. There are aromas of cedar, tobacco, leather and a hint of camphor. The tannins were very structured in the beginning, but gave way to flavors of rosemary, cinnamon and sandalwood. The sediment required a filter for the last two glass pours. Nice body to the wine. Not sure how this is going to improve over time. Would purchase again. (3040 views) | | | Tasted by oakland.cory on 3/26/2013 & rated 94 points: This was a phenomenal bottle, just entering a prime drinking window. Rich and balanced, without a tinge of hotness or high alcohol, the fruit flavors flowed across the palate and this ignited the tastebuds. Now comes the search for more. (3492 views) | | | Tasted by Winerut on 4/23/2012 & rated 90 points: Typical tasting Washington Cab. Nice for the price, $20.00 at J.J.Buckley. (4135 views) | | | Tasted by tarheel17 on 9/14/2011 & rated 91 points: pop & pour while cooking dinner
nose: textbook WA cab, with red and black fruit, plus something I can only describe as dark salty caramel
palate: again, textbook WA. except without the overbearing alcohol so many in this state seem to favor. The fruit is a bit green around the edges, acidity is med-high, but the flavor is very precise, slicing directly through the heart of the palate. No massive oak, either. Medium finish that lacks some complexity. Tannins are supple and seem to be well integrated. I'm curious to see if the acidity calms over the course of the night. Right now it is a really, really nice wine. 90 with potential.
Day 3: more integrated, softer acid. Great wine, though low on complexity in the end. But I've decided to up the score to 91 because we all know that scores RULE THE UNIVERSE. (4255 views) | | | Tasted by MagnumGourmet on 6/22/2011: Popped and poured. Solid dark purple color. Absolutely singing right out of the bottle. Nose of blackberry, sweet cherry, pipe tobacco, savory herbs, vanilla and cinnamon. The fruit did fade a bit after the bottle had been opened for 3 hours, leaving a much more aggressive smokey/savory nose. The mouthfeel was pure heavy satin to the point that you could probably make a pair of pajamas out of it. The palate reminded me of a lightly sweetened boysenberry cobbler. Finish lasted a good 30 seconds. Would purchase again. (3160 views) | | | Tasted by sithinfiltrator on 4/1/2011 & rated 91 points: Lisa 92, Vic 89. (2337 views) | | | Tasted by enjoyvino on 11/8/2010 & rated 88 points: Something about this wine that I just did not really like. It was ok but had a mouthfeel or finish that was not to my liking. (2174 views) | | | Tasted by vancouvermatt on 8/8/2010 & rated 93 points: Despite two years in the bottle, this is still an intensely structured wine with plenty of tannin. I'd recommend waiting 2-5 more years on this fantastic cab. (2455 views) | | | Tasted by tthorn on 4/28/2010 & rated 90 points: A little young, but drinking well, light to medium body, blueberries, cassis, with noticable but moderate tannin. Nice cab. (2283 views) | | | Tasted by CerveloGuy on 11/20/2009: Deep earthy and fruity flavors that are balanced with the sweetness and acidity of the wine. Still very young at this point. (2589 views) | | | Tasted by johnnyo on 10/23/2009 & rated 91 points: Despite its youth this wine was very well balanced. Notes of cassis, mocha and cedar. A few more years of bottle aging should do wonders for this wine. (2590 views) | | | Tasted by MagnumGourmet on 9/13/2009: Really nice bottle of wine. Decanted about a half an hour before dinner. Extremely dark color. Notes of dark fruits and spice. Good tannic structure, though this still needs a bit more bottle time to settle down and come into better balance. Very nice mouthfeel and the finish lasted a good long time. Would purchase again. (2598 views) | | | Tasted by thirstyman on 8/11/2009: drinking well if with food. If looking consume on its own - a little more time to tame the tannins is in order. (2722 views) | | | Tasted by NomadicEntrepreneur on 4/21/2009 & rated 88 points: chocolate, hints of jam. (2757 views) | | | Tasted by offtwofish on 4/19/2009 & rated 89 points: very nice structure, but needs more time in the cellar. If you open now let it decant for several hours. (2738 views) | | | Tasted by last chance on 4/4/2009 & rated 90 points: 2005 Washington Cabernet Blind Tasting: Tasted blind as part of an 05 WA Cabernet tasting. The nose had currant and plum aromas. There was also some heat that was evident. The palate was consistent with the nose, with the currant gaining intensity through the medium-long finish. No heat was evident on the finish. (3155 views) | | | Tasted by offtwofish on 11/4/2008 & rated 91 points: excellent cabernet for this early. continue t save. (2894 views) | | | Tasted by winenewb068 on 7/11/2008 & rated 87 points: Decanted about an hour before dinner. The components are there, but it just needs more time. A bit disjointed. If you try this now, give it a few hours... (2983 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| By Stephen Tanzer
Vinous, November/December 2007, IWC Issue #135
(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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