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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 90.6 pts. and median of 91 pts. in 16 notes) - hiding notes with no text | | | Tasted by Buddy318 on 4/25/2023 & rated 91 points: I had low expectations for this wine based on the other reviews but I really liked it. I seldom drink Tempranillo so not sure what I should have expected but it was a low acid, soft tannin, fruity wine, sort of in the vein of Zinfandel. Pleasant surprise.
I wouldn’t serve it at a dinner party, but not ready for the drain…. (159 views) | | | Tasted by rfras on 3/25/2019 & rated 92 points: There is a slight barnyard scent when first opened. It quickly off and the nose is a nice mixture of plums and berries. Rich smooth finish. (804 views) | | | Tasted by gresch on 4/15/2018 flawed bottle: Way out of balance. I'm not sure if this was brett, or something similar, but this was way outside of the bounds of some kind of interesting funk. (1031 views) | | | Tasted by tcosgriff on 8/18/2017 & rated 87 points: Purple color with a barnyard bouquet and flavor on first opening that took a long time to dissipate, leaving red fruit with some leather in the ending. Moderate balance with some nuance and a moderate finish. The bottle may have been a bit over the hill, as most K wines are very enjoyable. Very interesting blend of Tempranillo and Cabernet Sauvignon. Drunk on the last day full day in Washington at the end of my family's wonderful great tour of the Washington wine region. (1258 views) | | | Tasted by Angle Gold on 6/26/2016 & rated 88 points: Seemed mildly corked. Did have some raisin notes on the nose and was light on the tannin. (1865 views) | | | Tasted by isaacjamesbaker on 1/9/2016 & rated 90 points: This stood out in an Old World-dominated tasting, but man is it good. Rich but showing tart crunchy fruit as well. Savory spice, earth, rocks, mineral, tons of pepper. Not subtle, but packing all sorts of complexity. (2030 views) | | | Tasted by snarfglk on 7/21/2014 & rated 90 points: Very nice, lost a little day 2, but still very good. (2055 views) | | | Tasted by andrewdodd86 on 1/1/2012 flawed bottle: Corked. Pretty sure something was growing in it, haha (1909 views) | | | Tasted by Reblin on 5/5/2011 & rated 91 points: Beautiful, ripe nose. Tastes of plum and dark fruit. (3319 views) | | | Tasted by G_H on 11/5/2010 & rated 92 points: Washington State against the rest of the World (Park Hotel Weggis): Round, nice fruit, well balanced, good wine, nothing spectacular though (3996 views) | | | Tasted by isaacjamesbaker on 6/6/2010 & rated 91 points: Wine-Soaked Weekend at Baker's Mill (Baker's Mill - Appomattox, VA): the amount of fruit, and the purity of it, is remarkable. just delicious. had the last of the bottle after it had been opened and loved it. makes me think this needs a few years to show its full potential. (3454 views) | | | Tasted by manonthemoon on 6/6/2010 & rated 91 points: The nose of this was typical of Cayuse vineyard wines with iron, blood, cherry, blackberry, and floral spice. The palate was more cherry, blackberry, with more spice on the finish. Very forward and enjoyable at this state, but will give my other bottle some time sideways to see how it evolves. Was pleasantly surprised with this bottle as I recently had the 07 and was underwhelmed with it. (2765 views) | | | Tasted by tooch on 6/6/2010 & rated 91 points: Saturday @ Baker's Mill; 6/6/2010-6/7/2010 (Baker's Mill - Appomattox, VA): Nose was dominated by pure cherry and blackberry pie - however, the pie had bacon drippings, used espresso grinds, and cedar splinters on top of it. This wine doesn't hold back from being a big, new world wine but does it with grace and elegance. I was a big fan. (3967 views) | | | Tasted by A. on 5/10/2009: Interesting. 75% Tempranillo, 25% Cab, and I probably would have guessed that it was a pinot. Very floral, and grew to be a bit candied after being open. Enjoyable, but not great. (2643 views) | | | Tasted by J Dogg on 2/20/2009: Started off kinda weird but became pretty good once it opened up. It had a nice juicy dark fruit notes, and had a hint of dark chocolate or some kind of earthy spice. Tannins were on the verge of imperceptible. (2818 views) | | | Tasted by manonthemoon on 10/12/2008 & rated 93 points: Great dark color. Full bodied wine. Nose of blackberry liqour with nice smokey spice comming through. On the palate there is dark black fruit blackberry, black cherry and cedar comming through and it finishs with a nice asian spice with nice high quality tannin that and lasts forever. Great wine that has it all when it comes to complexity. Not the greatest QPR, but for the price it is right where it should be. (2757 views) |
| By Stephen Tanzer
Vinous, November/December 2009, IWC Issue #147
(K Vintners El Jefe En Chamberlin Walla Walla Valley) Subscribe to see review text. |
NOTE: Scores and reviews are the property of Vinous. (manage subscription channels) |
| K Vintners Producer websiteTempranillo BlendTempranillo is the backbone of wines made ihvhhcn the best well-known Spanish regions Rioja and Ribera del Duero, but is also grown as far afield as Mexico and Australia.
As a flavor profile, red fruits like strawberries and cherries can predominate - but with a rustic edge. The Many wines made from Tempranillo will spend a few years in barrel and bottle before reaching the consumers . Many Tempranillo-based wines see a few years of oak - add that to a few years of bottle and the wine can give a subtle - and occasionaly not-so-subtle - leathery mouthfeel. The combination of the tart fruit and tannins make this wine very food friendly.En Chamberlin Vineyard2000 saw the planting of 10 more stony acres. Grafted on phyloxera resistant rootstock, it's another first for our region. This vineyard produces The Widowmaker Cabernet-Sauvignon, Impulsivo Tempranillo and En Chamberlin Syrah.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.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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