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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 89.5 pts. and median of 89 pts. in 12 notes) - hiding notes with no text | | | Tasted by DaneM on 7/8/2023: Enjoyed as a 5 bottle vertical (1999-2003). The 2002 was one of the fresher bottles with plenty of primary fruit still present. Maybe not as intriguing as the other vintages, but it holds its own as an outstanding aged cab. (141 views) | | | Tasted by TXRhoneRanger on 11/12/2017 & rated 95 points: Stunning out of Magnum even today. WOTN according to the tasters that had the wine. Seamless and varietally correct at every sip. Truly surprising, and delicious. (773 views) | | | Tasted by philoserf on 2/4/2010: Mellowed over time (2659 views) | | | Tasted by davergny on 11/2/2008 & rated 90 points: Delicious cabernet drinking well! Black cherries, blueberries, sage. Tannins integrated, finishes a bit short. Nothing so deep or complex, but a well balanced wine and good value--great steak wine. (2564 views) | | | Tasted by msinger on 2/24/2008 & rated 84 points: Medium finish. A little hot. Slight lack of fruit. Very smooth, silky texture. Nice Cab nose. (2875 views) | | | Tasted by anacapa1 on 8/8/2006 & rated 91 points: A very good WA state cabernet blend, but as I am drinking the 2003's now I can confirm that IMO the 2003 has overtaken the 2002 as the better of the two. This doesn't quite have the lush fruit as the 2003, but it's still very good, full, great red meat wine. (3859 views) | | | Tasted by anacapa1 on 7/30/2006 & rated 92 points: Delicious; best so far for me with the 02 Cab, is evolving very nicely! (3529 views) | | | Tasted by anacapa1 on 3/12/2006 & rated 91 points: I like the 2002 right now a little better than the 2003 (which gets the 94 RP score), but maybe that's because it has an extra year of bottle time. I drink all the Januik reds, buy them by the case on release, always decant them for several hours throughout a night, and drink the second half the next night. My palate loves them after a full year following release, tucked away in a wine storage locker at 55 degrees. Very fruity, oaky, with a long finish. The Januik cabs are fairly potent in my opinion, so I don't usually wash any food down with them. (2509 views) | | | Tasted by lorenzo on 4/3/2005 & rated 85 points: Passport to Woodinville '05: <tasting room was very crowded and cold -- less than ideal conditions>
No mistaking the nose as a Cab.
On the palate - Cassis, dark cherries and a decent finish.
rather approachable now.
84-6 (4566 views) |
| By Stephen Tanzer
Vinous, November/December 2005, IWC Issue #123
(Januik Winery Cabernet Sauvignon Columbia Valley) Subscribe to see review text. |
NOTE: Scores and reviews are the property of Vinous. (manage subscription channels) |
| Januik Producer website
Cabernet 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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