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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 90.5 pts. and median of 90 pts. in 22 notes) - hiding notes with no text | | | Tasted by djpo on 4/13/2024: A fine wine that mostly still delivers. While there are no hints of tannins, the structure is mostly still present. Drink ASAP to enjoy what is left of the wine. (36 views) | | | Tasted by Ron Slye on 8/12/2017: This is decidedly less good than the last bottle. The nose is a bit more stewed dark fruits, with some hints of leather, capsicum, and caramel. A bit sharp on the palate, though some nice fruit in the mid palate with a pleasant enough finish (some nice acidity lifts this up a bit at the end). Some light dusty tannins. This does seem to be a bit of power lurking underneath; I would not confuse this with a poorly made wine. It is just a bit disjointed at the moment, though it might get better over the evening, and perhaps with the steaks we are cooking, so will revisit. At the moment this is 88. (2454 views) | | | Tasted by OhioNerd on 10/16/2015 & rated 91 points: Drinking very well. I recently picked up a couple of bottles at auction so I don't have any historical reference on this wine. But, it appears to be holding up well based on previous comments over the last 5 or so years. (3220 views) | | | Tasted by Ron Slye on 1/18/2015 & rated 92 points: Dusty nose of sweet wood, stewed plums, pipe tobacco, dark currants, with hint of iodine, more milk than dark chocolate, with a slight bit of heat. Lovely palate of sweet dark fruits, dark cherries, with a nice hint of chocolate. Not very fruit forward (notwithstanding my description!). There is some nice balance here, with medium acidity. Tannins are mostly resolved. Finish is medium, with that nice sweet dark fruit. This is drinking quite nicely now. It will be good for the next few years I would guess. Not sure about longer.
Add: 2 days later still drinking nicely. Not amazingly complex, but the heat is reduced and the fruit is still nice and not overpowering. (3352 views) | | | Tasted by hiker_guy on 10/12/2014: nose: sweet tobacco, new leather, slight stewed plum. very nice and interesting
palate follows nose with nice flavor profile and very nice length and finish. This bottle was lovely and had some life to it.
Would buy again. (3494 views) | | | Tasted by hiker_guy on 3/5/2014: nose was indicating this wine was past prime. very oxidative and stewed fruit aromas.
palate was somewhat surprising with brown sugar, cinnamon, earth, and some very nice secondary flavors. decent finish.
definitely on the decline but not dead yet. Drink up. (3784 views) | | | Tasted by Michael Davidson on 8/29/2011: My expectations were low, and this wine blew them away.
First, contrary to notes below I didn't get noticeable VA, but I did open the bottle an hour before pouring.
Not a lot going on aromatically, but the palate just explodes with dark fruit. Still good grip on the finish. Marred by some heat throughout, but otherwise well balanced.
I was very impressed by this, and am glad I have more bottles. (3236 views) | | | Tasted by devman on 6/19/2011 & rated 90 points: dark, no signs of fading. Nice old nose, but still fruit showing. Very tannic still, but still tons of fruit. Very complex and flavorful. Could last a bit longer... (2621 views) | | | Tasted by Spencer on 3/1/2009 & rated 89 points: Opened the 2000 and 2002 Tapteils side by side to compare. As always, this was loaded with VA. After pouring the first glass, I left the opened bottle alone (uncorked) for about 8 hours. The first glass was drinkable, depending on your tolerance of VA, but not showing much. 8 to 10 hours later however, it seemed like a completely different wine. The VA had mostly blown off, and it was much more complex and deep, albeit fully mature. I don't think more bottle age will help this wine, but 'Audouzing' it for 6 to 12 hours probably will. (3011 views) | | | Tasted by Dave Mci on 12/10/2008 & rated 91 points: The Tapteil is really starting to come into its own and become more integrated. (3132 views) | | | Tasted by Spencer on 6/25/2008 & rated 89 points: Like previous bottles, this had some VA, but not as much as some. A shame that VA is such an issue with this wine because there's some really good material here. (2834 views) | | | Tasted by Spencer on 4/22/2008 flawed bottle: Undrinkable due to an incredibly high level of VA. (2480 views) | | | Tasted by tsutton on 1/3/2008: Think this is well past its shelf life. Shame on me for waiting to drink it as I really like Cadence wines (2714 views) | | | Tasted by Mark on 10/15/2006 & rated 90 points: Nice structure, depth and balance, took about 30 minutes to really open up and show a nice velvety fruit component in the mouth. Unfortunately, the window on this wine is dreadfully short. After 2 hours it pretty well fell off a cliff, taking on an astringent and green character. Poured it down the drain at this point, not really enjoyable. Don’t decant this one although I think it still has a few years of life in it. Pop and pour. (3011 views) | | | Tasted by Spencer on 9/22/2006 & rated 90 points: Strong shoe polish note on the nose, which I frequently notice in Cadence wines. Very good though. Big, but balanced.This might actually get a little better with age. (3176 views) | | | Tasted by Spencer on 4/8/2005 & rated 91 points: Not quite as good as the last bottle I had - perhaps it's just going through a closed phase. It's still showing a deep, lush nose full of dark fruit, moccha, shoe polish, and spicy oak, but the palate seems to have tightened up. Flavors of cassis, dark fruit, and oak, with firm tannins that persist on the long finish. This is currently tighter and oakier than I remember, but the raw materials are excellent and it is well-balanced. This wine should really improve with some age. (3660 views) | | | Tasted by norsktorsk on 4/2/2005: Beautiful nose but still too tannic. I would give it another year or two. (3712 views) | | | Tasted by Eric on 8/14/2004: Tasted at McCarthy & Schiering from Dan's backroom stash. This was an off bottle with loads of VA showing. The structure here was impressive though. (3736 views) | | | Tasted by Jason on 4/16/2004 & rated 89 points: STG. Best of the Cadence's. The nose seems closed but shows spicy wood and nutmeg. The palate is thick and balanced. Right now it is monolithic and spicy, but I suspect with time it will open up. (3532 views) | | | Tasted by ScottG on 4/16/2004 & rated 92 points: WA wine dinner at Kaspars. Lovely mocha, licorice notes. This is a well fruited and well balanced wine. Delicious. Probably the best wine of the evening. (3656 views) | | | Tasted by Eric on 4/16/2004 & rated 93 points: Seattle Tasting Group Washington Wine Offline at Kaspar's (Seattle, WA, USA): This was my wine of the night. The nose shows licorice and a faint medicinal element. The palate is remarkable: structured, dynamic, very juicy and vibrant. The fruit here is very pure with cassis yet showing stunning layering and complexity. Long and delicious on the finish. (5920 views) |
| By Stephen Tanzer
Vinous, September/October 2002, IWC Issue #104
(Cadence Winery Red Table Wine Tapteil Vineyard Red Mountain) Subscribe to see review text. |
NOTE: Scores and reviews are the property of Vinous. (manage subscription channels) |
| Cadence Producer websiteRed Bordeaux BlendRed Bordeaux is generally made from a blend of grapes. Permitted grapes are Cabernet Sauvignon, Cabernet Franc, Merlot, Petit Verdot, Malbec and rarely Carménère.Today Carménère is rarely used, with Château Clerc Milon, a fifth growth Bordeaux, being one of the few to still retain Carménère vines. As of July 2019, Bordeaux wineries authorized the use of four new red grapes to combat temperature increases in Bordeaux. These newly approved grapes are Marselan, Touriga Nacional, Castets, and Arinarnoa.
Wineries all over the world aspire to making wines in a Bordeaux style. In 1988, a group of American vintners formed The Meritage Association to identify wines made in this way. Although most Meritage wines come from California, there are members of the Meritage Association in 18 states and five other countries, including Argentina, Australia, Canada, Israel, and Mexico.TapteilLarry Pearson’s Tapteil Vineyard sits on the upper slopes of Red Mountain, Washington’s most famous appellation. The name refers to the lower portion of the Yakima River and means narrow. The term Tapteilmin or “narrow river people” was used to identify those living along this portion of the river. Tapteil enjoys a constant southwest facing slope and excellent air drainage to protect against the inevitable freezes. Red Mountain is a very warm area, often accumulating over 3000 degree days of yearly heat. The vineyard is trained to a bilateral cordon on relatively close spacing. Meticulous vineyard management and low yields ensure perfectly healthy fruit of great color and flavor intensity.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.Red Mountain WinesNW Article on Red Mountain
Wine Enthusiast Article on Red Mountain
The Seattle Times Article on Red Mountain |
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