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 Vintage2006 Label 1 of 12 
ProducerCadence (web)
VarietyRed Bordeaux Blend
SubRegionColumbia Valley
AppellationColumbia Valley

Drinking Windows and Values
Drinking window: Drink between 2008 and 2011 (based on 2 user opinions)

Community Tasting History

Community Tasting Notes (average 88.7 pts. and median of 89 pts. in 19 notes) - hiding notes with no text

 Tasted by djpo on 12/11/2010 & rated 89 points: Cherry, round taste. PV at ~30% not all that prominent. (1610 views)
 Tasted by benny on 6/23/2010 & rated 90 points: Perfect wine for tonite. Not a wimp and not overpowering. Full bodied. Wonderful blend of tastes. (1867 views)
 Tasted by djpo on 4/8/2010 & rated 89 points: Full bodied, some complexity. (1851 views)
 Tasted by tthorn on 1/4/2010 & rated 91 points: Great cool-climate Washington Red. Full-bodied, black fruits, drinking well now. (1951 views)
 Tasted by ron m on 9/11/2009: Pop and pour, probably should have decanted as it relaxed over the course of dinner. Uncommon blend with 30% Petit Verdot. Black, deep black fruits, very ripe and extracted, meaty palate is interesting but just too ripe and over the top. Short finish. It did relax after an hour or so, but was never really "there" for me. (1178 views)
 Tasted by benny on 5/7/2009 & rated 90 points: unique blend. Enjoyable with lambchops. (1713 views)
 Tasted by NPWolfe on 3/17/2009 & rated 88 points: A good friend of mine is the kind of guy who actually builds all of those projects in the back of Popular Mechanics and Popular Electronics, so I was not surprised to find that he was engaged in a project with his son when I dropped by. I was surprise to find out that the project was inserting a fluorescing gene from a jellyfish into a bacterium. When I expressed admiration at his ability he dismissed it with the comment that this was the kind of project that some high schools teach their students. A quick check of the Internet showed he was correct. Gosh, if a guy in rural Central Texas is doing gene splicing in his workshop how long is it going to be before individuals with far more skill are inserting flavor genes into grapes. It cannot be too much harder to pull a flavor gene or multiple flavor genes from other fruits and put them into grapes. Will I care or will I applaud the more nuanced flavors in the wine. I donít know; but I am sure I am going to have to make that decision before too long.

Coda is the lower end blend from Cadence winery, with lower end being relative as this is a nice bottle of wine for the dinner table. Wine was opened an hour before serving. Nose had some unique raspberry, maybe boysenberry aromas which I am inclined to attribute to the large percentage (32%) of Petit Verdot in the blend. There was also some kind of Thanksgiving spice like mace or cloves or nutmeg which I could not pinpoint precisely. Aromas were persistent over the two hours we drank the wine. Medium bodied with juicy blueberry and boysenberry flavors and that same Thanksgiving spice. Both tannins and acid were muted. Other reviewers noted some alcohol heat which has now dropped out. Really full mouth feel. (2039 views)
 Tasted by winenewb068 on 7/23/2008 & rated 86 points: Popped for dinner and left open for a few hours. Lots of ripe fruit and a bit of an alcoholic bite at the end. Needs either more time in the bottle, or an extended decant. Nonetheless, a pleasant enough bottle. (1972 views)
 Tasted by mreinitz on 7/19/2008 & rated 89 points: Earthy, with nice fruit. I liked it better than last year's coda. (1923 views)
 Tasted by mkparker on 5/29/2008 & rated 84 points: Drinkable, but nothing to write home about. Purchased at winery event, where it tasted better than at this sitting. (1969 views)
 Tasted by Dale M on 5/25/2008 & rated 89 points: Iím a buyer of the Coda in any year but my curiosity was definitely piqued when I saw the blend led the way with 34% Petit Verdot (then cabernet, merlot, and cab franc). The initial impression was very spry, young wine, a bit tight and even showed traces of heat. After 20 minutes in the glass, things settled down to a more refined drink; impressive flavor and scents of blackberry, white pepper, very floral, and just the right amount of vanilla tints on the finish. Easy going, and a very solid buy for $22. (2084 views)

Professional 'Channels'
By Stephen Tanzer
Vinous, November/December 2008, IWC Issue #141
(Cadence Winery Coda Red Wine Columbia Valley) Subscribe to see review text.
NOTE: Scores and reviews are the property of Vinous. (manage subscription channels)

CellarTracker Wiki Articles (login to edit | view all articles)


Producer website

2006 Cadence Coda

From winery website: 32% Petit Verdot, 30% Cabernet Sauvignon, 24% Cabernet Franc, 14% Merlot
The wine is a deep purple red. The nose bursts out of the glass with wild Petit Verdot raspberry, floral and dusty spice aromas. The palate conveys the same flavors, but builds in complexity and deepens throughout the finish. This is juicy, deep, and powerful, and quite a mouthful. The tannins are present yet refined. Decant and enjoy now or hold a few to see where they go.

Red Bordeaux Blend

Read about the grapes used to produce Bordeaux The variety Red Bordeaux Blend in CellarTracker implies any blend using any or all of the five traditional Bordeaux varieties: Cabernet Sauvignon, Merlot, Cabernet Franc, Petit Verdot and Malbec. As such, this is used worldwide, whether for wines from Bordeaux, Meritages from California and Canada, some Super-Tuscan wines etc.


WineAmerica (National Association of American Wineries) | Free the Grapes!


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.

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.

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.

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.

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.

Columbia 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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