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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 86.5 pts. and median of 86 pts. in 33 notes) - hiding notes with no text | | | Tasted by rshumard on 10/19/2012 & rated 85 points: - Medium forming legs and aromas of strawberry jam and has flavours of strawberry jam - Worried it wouldn't be drinkable, but got a pleasant surprise. Nice legs and no off putting aromas, favors or textures. (5433 views) | | | Tasted by PJohnsn on 11/5/2011 & rated 85 points: still OK after all these years -- not remarkable, yet not all that bad. tempting nose w/dark fruit, relatively soft palate, not much finish (5676 views) | | | Tasted by wnolan on 8/8/2011 & rated 84 points: - Slow forming legs. (5693 views) | | | Tasted by floydtp on 4/23/2011 & rated 90 points: 5th Annual Burgers and Cabernets: Enjoyed at a tasting, handling and provenance unknown. Funky, vegetal nose. Not a lot of fruit left, hints of iron. Some leather on the finish but not a lot of complexity. Mild tannins, drink this one now if you have any in cellar. (6751 views) | | | Tasted by callmeacab22 on 10/22/2010 & rated 91 points: Drank at a reunion of friends at the beach at Italian night. Did not make notes, but this was a fantastic bottle. Color, body, nose all held up extremely well. Thoroughly enjoyed. (6139 views) | | | Tasted by callmeacab22 on 4/24/2010 & rated 89 points: Pleasantly surprised that this bottle was still hanging in, although pretty close to the end. Washington Cabs, especially those from CSM and CC have always been personal favorites, and this was no exception. Generally full body and genorous fruit and depth. (2414 views) | | | Tasted by Livin on 12/31/2009 & rated 93 points: Extremely impressed with how this bottle matured and drank after the "drinking window". No tannins, velvety smooth, jammy with strong blackberry and black cherry plus a hint of clove. Wish I had another 10 bottles of this! (2565 views) | | | Tasted by Normones on 3/13/2009: drank this too late. meh (2845 views) | | | Tasted by ToddR911 on 2/21/2009 & rated 85 points: Past its prime but drinkable (2740 views) | | | Tasted by ToddR911 on 11/29/2008 & rated 86 points: This bottle was still hanging in there. Good fruit with cherries and boysenberry. Paired well with the pizza we had. (2740 views) | | | Tasted by ToddR911 on 8/6/2008 & rated 74 points: It's dead. I'm the only sucker still drinking this and it was actually pretty good young so too bad... (2783 views) | | | Tasted by ToddR911 on 1/25/2008 & rated 84 points: I'm afraid it's over the hill. I have had this wine when it was young and it had great fruit, which it is now lacking. (3086 views) | | | Tasted by Coupe 60 on 9/3/2007 & rated 90 points: Very smooth drinking well balanced cabernet with a little age on it.Very nice.... (3470 views) | | | Tasted by RichardZula on 6/22/2007: Lots of green pepper on the nose, some cedar; notes followed through on the palette; cassis; resolved tannin; not a flavor profile we find off the shelf, this sat for a while in our cellar; enjoyed the changes. (3432 views) | | | Tasted by zinslurpie on 4/24/2007 & rated 89 points: Impressive for it's evolution as a $12 bottle of 8 year old cab. Last bottle of 6. After about an hour, well rounded subtle fruit and no tannins. (3474 views) | | | Tasted by EricFromMD on 3/18/2007 & rated 83 points: This bottle was over the hill. Had a weird bitter flavor and no fruit on the palate (although it was present on the nose) (3855 views) | | | Tasted by DNABog on 8/12/2006: Tasted in 2006. Still tasting very well with more dusty notes. Great fruit and round tanins. (4070 views) | | | Tasted by blaine on 4/3/2006 & rated 83 points: Had my last bottle of the 99 last night. Had been one of my favorite value bottles, but unfortunately this one was a bit over-the-hill. Much of the original fruit is waning. Drink this up if you still have it (4292 views) | | | Tasted by PowerJ on 1/2/2006 & rated 82 points: Decanted for two hours. No body, not much of a nose. The time for this wine is for a wine reduction sauce I am afraid. Serve this as bottle 5 or 6 when guests have quaffed all the good stuff, they won't know the difference. (4473 views) | | | Tasted by Cilantro on 11/24/2005 & rated 86 points: Decanted 6 hours. Had initial tannic/tart taste that softened up only a little in the glass, but there was a nice core of fruit underneath, score 84. Tried again the next day, 30 hours after decanting. Now, tannins were much softer and the fruit came out, score 88. (4332 views) | | | Tasted by burcusabrews on 1/8/2005: Beautiful wine for what it is. Recieved as a gift intense nose of black cherry and cessis. Plenty of fruit in the mouth balanced with menthol and some eucalyptus (4757 views) | | | Tasted by dsimmons on 11/10/2004 & rated 91 points: Man has this wine improved since the last time I had it! Nice dark garnett color and fruity/cherry/berry nose with black cherry liqueur, spice and oak on the palate. Just a tad of bitterness on the finish. Pretty incredible for a $10 cab. (4909 views) | | | Tasted by BonnieM on 10/8/2004: deep red brown color, looks like a wine with age on it. Nose had some stewed fruit. Wine was astringent, bitter, no fruit. DOA. Very sad as we had a bottle six months ago that was simply lovely. (4861 views) | | | Tasted by BonnieM on 4/19/2004: deep garnet, browning on the edges, nose came out of the bottle with the cork. I love when that happens, and it is not very often. Still lots of tannin mixed with lovely fruit. With about 15 min of air in a decanter things begin to quiet down. Lovely with broiled rib eyes. None left to try tomorrow!! (4869 views) | | | Tasted by dsimmons on 3/10/2004 & rated 87 points: This wine seems very acid when first opened. It is greatly improved after about 2 hours in a decanter. Lots of black cherry and fruit on the nose and palate. (4755 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| Chateau Ste. Michelle 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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