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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 92.2 pts. and median of 92 pts. in 40 notes) - hiding notes with no text | | | Tasted by wmccone54 on 6/5/2021: Dull ruby color. Mature showing herbaceous notes and grapey flavors. Structure falling apart, but still has some slight acidity, the tannins have long since disappeared; fruits are in decline. At least a year beyond its “drink by” window. Enjoyed with smoked pork shoulder. Drink ASAP as this is fading quickly. (1414 views) | | | Tasted by noni15 on 7/7/2019 & rated 93 points: Ready now. No formal notes. (1798 views) | | | Tasted by zinnut on 2/17/2017 & rated 95 points: What a great wine to have with a Flannery Rib Eye. Very sorry it's my last bottle. (2533 views) | | | Tasted by Morels on 12/25/2016 & rated 93 points: Wow. One of the best wines that I have ever tasted. Shared with my three best friends and we all commented on how balanced it was. Drinking beautifully now and can last longer. (2454 views) | | | Tasted by lifeattable on 9/2/2015 & rated 91 points: Not really in my wheelhouse, but a very well made wine for sure. Good fruit, polished and new worldy. Not overdone though. (3199 views) | | | Tasted by jeffal66 on 8/16/2015 & rated 94 points: Exceptional wine. My previous notes apply, and I also picked up more green pepper this time around. Wonderfully layered and deep, just fantastic. Requires a couple hours of decanting to launch its complexity. (2617 views) | | | Tasted by jeffal66 on 6/21/2014 & rated 93 points: A rare and superior wine. There's plenty to love here, beginning with a lower alcohol level (13.6%), slightly tart fruit, spice and perfect balance. Spice on the nose, too. A blend of black and lighter fruit and very impressive acidity. Fully integrated tannins. The proper work was obviously done in the vineyard. The restraint is the thing... (3515 views) | | | Tasted by smphelps on 1/26/2014 & rated 92 points: A dark rich maroon interesting wine. Rich with baked blackberry, aromas of spice, hints of honey sweetness, all forward and accessible. A decadent style well done. From the list, Chandler's, Boise ID. (1923 views) | | | Tasted by jlaws7lh on 10/14/2013 & rated 92 points: Decanted for three hours prior to drinking. This was perfect. It was smooth, with velour like texture. Flavor profile was filled with berries and cassis. Paired wonderfully with aged gouda and aged cheddar. (1810 views) | | | Tasted by TriathlonGator on 8/3/2013 & rated 91 points: Took a while to open up. At first a taste that was hard to pin but more of a pinot and then as it opened if got richer and cab like (1875 views) | | | Tasted by roberth on 7/28/2013 & rated 93 points: Really enjoyed this wine. Seemed flat on opening but really developed over the hour. Medium bodied and balanced, very satisfying wine. (3724 views) | | | Tasted by krhaugh on 7/15/2013 & rated 93 points: Decanted about 1 hour. Very nice cab that has gotten better with time. Smoother than a year ago and drinking very nicely right now. Strong hints of black pepper and smoke. Sorry to see the last of this group be gone. (3454 views) | | | Tasted by richardhod on 12/24/2012 & rated 92 points: Big, bold, blackcurranty New World style, integrated tannins. Straight out of the decanter with Vinturi and it's open and fruity. Lovely, bold and unashamedly modern.
Let's see how it does over the next couple of hours!
Very good. Next day it's not as good, but still pretty fruity. (4905 views) | | | Tasted by Bluethunder on 9/28/2012 & rated 90 points: popped and poured, medium bodied, balanced fruit, wood and pepper, dark purple in color, tight tannins. (4272 views) | | | Tasted by NoSwill on 6/8/2012 & rated 85 points: This wine needs a lot of time to decant. Day 1: Decanted with a Vinturi and and a Soiree, tried to drink over a couple hours but it never opened up. Lots of oak, acid and tannins, weak fruit, weak body, short finish. Vacuum stored overnight at cellar temperature. Day 2: Much improved with the fruit finally showing well, fuller body and longer finish. Tannins and oak better balanced. Better with food, as well. Day 3: about the same as Day 2. (2575 views) | | | Tasted by wmccone54 on 6/2/2012 & rated 94 points: Decanted for an hour before sampling and pouring. Very dark purple with ruby edges, full bodied. Currant, dark berries, and cherries underpinned with sage, chocolate and hints of cedar on the nose. Big, bold, and rich flavors with a chewy tannic structure more stylistically reflective of Napa than the normally softer, more approachable, fruiter Washington style. Very complex given its relatively young age with a peppery, chocolate mint and dried herb finish; very long. I wouldn't be in a big hurry to drink this, it will easily age for another eight to ten years, plus. If you drink it now, decant and pair with a big, juicy grilled steak! (3632 views) | | | Tasted by krhaugh on 5/2/2012 & rated 93 points: Very nice cab that gets better with time. Strong hints of black pepper and smoke. A very good wine found on Lot 18 at a reasonable price. (3285 views) | | | Tasted by jfaulk on 4/30/2012 & rated 92 points: Nice, well balanced Cabernet with a medium finish. Not too much fruit with light oak & sweet tannins (2601 views) | | | Tasted by GA_Seattle on 12/25/2011: to Northampton (3116 views) | | | Tasted by krhaugh on 10/29/2011 & rated 95 points: Maybe it was the ocean and being at Bandon Dunes with friends but this was a great cab. Intense, dark fruit, lightly oaked with a hints of pepper and spice. This is ready now but will continue to get better with time. (3370 views) | | | Tasted by jcable on 9/25/2011 & rated 92 points: Great wine, solid fruit, medium finish, dark in color, a bit early and suggest giving it a bit more time. (4135 views) | | | Tasted by krhaugh on 8/18/2011 & rated 90 points: Very nice cab that will get better with time. Strong hints of black pepper and smoke. A very good wine found on Lot 18 at a reasonable price. (3783 views) | | | Tasted by dld on 4/2/2010 & rated 95 points: A terrific wine, one of the best Washington reds I have tasted over the past year. (4320 views) | | | Tasted by manonthemoon on 11/18/2009 & rated 92 points: Coal and red fruit initially with a slightly sour component. Still tight, but will open up beautifully. Really nice. (3927 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| Dunham 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.Columbia Valley Columbia Valley Winery Association |
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