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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 88.8 pts. and median of 89 pts. in 140 notes) - hiding notes with no text | | | Tasted by Decadent on 12/14/2017 & rated 92 points: Intense dark fruit balanced with aged tannins and great acidity. The nose was a good preview of the taste, full and intense. Decanted and filtered... opened up in about a half hour. Easily can hold up for several more years. (2560 views) | | | Tasted by John O' on 4/2/2017: plenty of life left (2614 views) | | | Tasted by TheBosWineGuy on 12/2/2015 & rated 90 points: Quite a few secondary characteristics coming through now. Smoked meats as well as Christmas cake spices. Great value. (4716 views) | | | Tasted by LaiJien on 3/14/2015 & rated 90 points: Bright, medium/deep garnet. Aromas of blueberry, black cherry, cinnamon, leather, smoked meat, broiled steak?, anise, and cigar box. Deep flavors of blueberry, black cherry, black olive, anise, and cigar box, with a long finish and balanced tannins. Great with 70% cacao dark chocolate! (5327 views) | | | Tasted by costacasa on 2/8/2015 & rated 89 points: I can't believe I only paid $20 for this Cab. 2007 was such a wonderful year. This is a well balanced, integrated, tasty Cab with good structure. So very sad I didn't purchase a case or 3 when I had the chance. This is great with lasagna---but won't over power a lighter dish such as chicken either. (5273 views) | | | Tasted by bemeyer on 8/29/2014 & rated 89 points: solid wine in its prime (4949 views) | | | Tasted by bemeyer on 4/19/2014 & rated 89 points: driking nicely, aged well since last bottle, wait another 6 months (4971 views) | | | Tasted by David_T on 1/10/2014 & rated 89 points: Four years I opened this on Jan 10th and I'm down to my last bottle. Aromas of grilled meat, dark fruits, cocoa and coffee. The palate shows blackberry, black currant, cocoa, and dried herbs/earth. Integrated, medium acid/tannins and a medium finish. Tasting like its at or nearing its peak with the fruit starting to subside and the non-fruit notes starting to shine. Should last several more years but don't wait too much longer. Enjoyable wine. (3609 views) | | | Tasted by BklynNeophyte on 9/12/2013 & rated 88 points: Nice. A few years since my last bottle, and this was much better. (3870 views) | | | Tasted by pinoteer on 7/6/2013 & rated 90 points: My second bottle of this. An excellent WA cab and good QPR. Writing this note several days later, so see my earlier review for more details. (3877 views) | | | Tasted by pinoteer on 6/17/2013 & rated 90 points: Took a couple of hours in the decanter for it to open fully. Licorice and green pepper aromas. Loads of fruit (black cherry, plum, black raspberry, and cassis) on the palate. Still plenty of tannins, so this will hold in the cellar. Only adequate acidity. Good finish. (3330 views) | | | Tasted by ecola on 5/12/2013 & rated 90 points: Drinking very well right now. Smooth mouthfeel with red berries, smoked meat, and some black pepper. Pretty tight on the back end. The finish may soften with food. (3154 views) | | | Tasted by TheBosWineGuy on 2/17/2013 & rated 90 points: definitely improved from a year ago. fruit driven but much more balanced this time around. (3106 views) | | | Tasted by David_T on 1/10/2013 & rated 89 points: Three years in a row and another solid showing. The aromas/flavors match my note from a year ago perfectly, and at this point the acid/tannins/fruit are fully integrated making for a smooth glass of wine. (2851 views) | | | Tasted by hende14 on 11/24/2012 & rated 90 points: This wine is coming together nicely with some extended cellar time. Very balanced with more depth and complexity than previous bottles. (3128 views) | | | Tasted by VinLancaster on 7/8/2012 & rated 88 points: Smoked cherry and cranberry mingle with brick and earthy aromas. Smooth, weighty mouthfeel with plenty of soft cherry fruit, pretty floral, nutmeg, chocolate, brick and black coffee flavors. With a dashing finish which lasts for a full minute. (3358 views) | | | Tasted by bemeyer on 7/4/2012 & rated 89 points: nice smooth taste. not much complexity. Drank following a bottle of Merryvale Cab. group was not impressed with the the
amavi (3254 views) | | | Tasted by pgb67 on 5/22/2012 & rated 90 points: Fresh and vibrant, with a smooth mouthfeel and a gulpable palate of dark berries and cocoa notes. Not super concentrated or very long, but a better-than-average cab at a fair price. (3325 views) | | | Tasted by Rob and Meg on 2/24/2012 & rated 83 points: The nose is a bit flat but filled with ripe inky ripe blue/black fruit, mocha, and vanilla extract. The palate is much of the same, initially focused on sweet black fruits, vanilla, and cedar. The mid-palate integrates a bit more spicy fruit, focusing more on black current and cassis with warm baking spice. The finish is medium in length with moderate tannins to lend structure to flavors of fig, toasty oak, and dark chocolate. The wine is full and lush, stopping only a bit short of going over the top. This has nice primary flavors but is somewhat flat and may appeal more to those who enjoy bigger wines. It did, however, improve with more time in the glass. R&M 83 (3633 views) | | | Tasted by green-steve on 2/17/2012 & rated 88 points: Nice Washington Cab - won't blow your socks off but still delivers alot of pleasure for the money. Great weeknight quaffer. (3412 views) | | | Tasted by Varus on 1/17/2012 & rated 92 points: My last bottle of this stunning, pure, rich, dark and delicious Cabernet. (3973 views) | | | Tasted by David_T on 1/10/2012 & rated 88 points: This bottle again has tons of chocolate along with cherry on the nose. I didn't read my last note before opening this and it was still obvious. The palate isn't doing quite as much for me now as my last bottle. The fruit seems to have faded somewhat, with the tannins overwhelming it a bit. Notes of black currant, spice and cedar. Opened up somewhat with about an hour of air. It will be interesting to see how it evolves on day two and I will update this note if it changes. It will also be interesting to see whether it improves with age or if the fruit continues to fall off.
Day two is slightly better; things seem more integrated and a nice herbal note came through on both the nose and palate. (3838 views) | | | Tasted by Klensing on 1/8/2012 & rated 89 points: Slightly restrained. Good with steak. Fruit seems to fade quickly. Interesting. (4000 views) | | | Tasted by junglejuice on 1/5/2012 & rated 90 points: Had this three different times in a 4 month time span. It was good the first time, great the second time and fair the third time. The score is kind an average of the bunch. If you come across it and are looking for a solid new world style Cab, it is hard to do better IMHO. Even the last bottle was better than most wines offered at this price point from the west coast. (4181 views) | | | Tasted by Bandonista on 11/28/2011 & rated 90 points: Shows nice restraint for a value priced new world cab. There's fruit there but not too much. Very good QPR. (4718 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| By Stephen Tanzer
Vinous, November/December 2009, IWC Issue #147
(Amavi Cellars Cabernet Sauvignon Walla Walla Valley) Subscribe to see review text. |  By Gary Vaynerchuk
Wine Library TV, Blind Tasting of Washington State Red Blends, Episode #922 (9/28/2010)
(Amavi Cabernet Sauvignon) #1; COLOR-dark; NOSE-inky and big; some oak and cedar box; a grassy mint component; PALATE-good firm tannins; rich and jammy on the mid-palate, but not over-the-top; a more serious wine; I like the tightness and the nice bitter and beautiful tannins; this is a Home Run wine for me; I really like it; dark; great chocolate meets spruce tree; great cabernet-like characteristics to it; has Bordeaux-like structure and appeal; almost like a classic Left Bank with a little Australian love; really classic and refined; really solid; GUESS-$50; one of the more interesting wines we've uncovered on WLTV in a long time; this is ridiculously good and ripping; delicious; WE-91; GV-93 93 points | By Sean Sullivan
Washington Wine Report (10/6/2009)
(Amavi Cellars Cabernet Sauvignon Walla Walla Valley) An unusual, somewhat muted nose that initially shows more Syrah components of earth and game than aromas associated with Cabernet. Fruit aromas jump out occasionally but then recede. Spice, particularly anise and white pepper, start to emerge over time. A rich, focused taste that packs a wallop with fruit and spice. Grainy tannins provide texture and structure. Recommend an additional six months bottle age. 81% Cabernet, 12% Merlot, 5% Syrah, 2% Cab Franc. Seven Hills, Pepper Bridge, Les Collines, and Lefore vineyards. 14.1% alcohol. 5,974 cases produced. *** 1/2 points |
NOTE: Scores and reviews are the property of Vinous and Wine Library TV and Washington Wine Report. (manage subscription channels) |
| Amavi Cellars 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.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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