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| Drinking Windows and Values |
| Drinking window: Drink between 2010 and 2016 (based on 3 user opinions) |
| Community Tasting History |
| Community Tasting Notes (average 91 pts. and median of 91 pts. in 17 notes) - hiding notes with no text | | | Tasted by Ben Christiansen on 12/10/2021: Remnants of a by-gone time. Huge petrol lime note to the nose. And darn near spritzy (535 views) | | | Tasted by Ben Christiansen on 10/2/2020: Biroche and lime on the nose. Amazing texture on the palate. Super forceful. Very long. Darn is that good. (782 views) | | | Tasted by Ben Christiansen on 11/4/2017: Kaffir lime leaf and not petrol but certainly pronounced. Becoming more rounded but certainly forceful still. Coming around. (1066 views) | | | Tasted by nzinkgraf on 11/4/2017: Much more brown lees-y and piercing acid to the nose. Maturity to the palate. Pink flower fruit too. Strikingly good after all these years. (777 views) | | | Tasted by al-Zabba on 3/14/2015: Dry riesling at the beach. Introducing a friend to the style and she likes it, she really likes it! Wish I had some grilled shrimp with sea salt and lime for this one. (1677 views) | | | Tasted by Ben Christiansen on 6/6/2012: Great ferne, just incredible and outstanding right now. (1990 views) | | | Tasted by *Vine* on 6/25/2011: Popped and poured. Light yellow gold flecked with green, clear throughout. Pronounced nose...my lord, talk about petrol/gas! In addition, the nose shows minerals & citrus along with a faint hints of lychee, parsley, watermelon, and maybe even a touch of jasmine? Just splendidly complex and interesting. Light to medium-light body. On the palate, this is the definition of acidic, dry Riesling...think freshly squeezed limes/yuzo combined with saline minerals, shiso, green apples, "savory" cinnamon (if that makes sense) and perhaps even more of the petrol note. Acid-laden, crushed fruit mineral finish soars on and on. This is eye opening juice that makes up for a lack of finesse with raw, exuberant power. Actually, make that profound juice, and unlike any other Riesling I've ever tasted...yet completely similar at the same time. Another white that shows better closer to cellar temp than fridge, especially aromatically as the splendid petrol seem more subdued at a cooler temp.
Can't recommend enough to those searching for a dry Riesling...especially one that would pair better with rich oysters over most any Chablis aside from perhaps a Clos, Preuses or other top-vintage Grand Cru (not to say this is similar to Chablis from a flavor standpoint, more so in terms of structure, acidity, and overall character). As for aging, perhaps best to drink this in the near term while the nervy acidity is still backed by decent fruit; however, that said, there's no doubt this could go for years. (2524 views) | | | Tasted by Ben Christiansen on 5/11/2011: Fun, interesting autolytic lemon limey thing. Now this is clean and dry. (2261 views) | | | Tasted by Ben Christiansen on 1/12/2011: With some sprtiz. Pure, pure, pure. (2414 views) | | | Tasted by Ben Christiansen on 12/15/2010: Pure, seems fleshier than a couple of days ago. Yet still very mineral and intense. (2109 views) | | | Tasted by nzinkgraf on 12/14/2010: the nose suggests a tannic grape-iness. brown lees thoughts wrapped easily into the fruit of the nose. waxy. someone properly noted the ' 'stomach acid' ' aroma in this wine. i like it. a soft savory complexity. we all know this flavor. and right now it's rocking out on the finish. i can't believe i'm loving this profile. palate shows much higher acid than the nose suggests. a rather bizarre wine tonight.
DAY4 snappy new leather. russet apple skins. cinammon. apple and purple grape. the acid really has settled down by today. or has something else adjusted to temper down the acid? still really kicking strong with only a little left on the fourth day. (1649 views) | | | Tasted by Ben Christiansen on 10/13/2010: Slicing acidity, crystal clear, very pretty. Bill says he loves it! (1689 views) | | | Tasted by JasonG on 10/11/2010 & rated 90 points: Golden color, unfiltered (not sure why last person said clear, it's very obviously unfiltered or lightly filtered). Huge explosion of sweet fruit in the nose, definitely Kabinett style with a dry pull back toward midpalate. Long long flavors, but restrained in overly saccharine quality. Bold, delicious, intense. Screams Dineen fruit. (1604 views) | | | Tasted by Ben Christiansen on 6/29/2010: Wish they would have kept the fists. Kaffir, lime leaf and intensity. Still fresh, heavier on the palate than last year. I think I prefer last years totally blisteringly clean palate. But we shall see. (1725 views) | | | Tasted by nzinkgraf on 6/19/2010: Norris Wedding Whites Before Dinner (Beloit College): Open 2 hours. In the best sense. A grape wax. Started really subtle. Grape bubbalicious. Palate doesn't come across so blisteringly acidic. I like it. (2186 views) | | | Tasted by Ben Christiansen on 6/2/2010: Supposedly "less dry" than the Cease and Desist. Can't imagine what that means with these guys invovled.
After just having the 2007 right before this is more crab-apple, less of the hard core brioche / yogurt sensation. Also a touch more lingering fruit sensation. Still stunningly dry. So if the label claims "semi-dry" I have to wonder what the technical rating of the wine is in grams per liter of RS sugar. It sure doesn't feel like it has RS. (1794 views) |
| Scarborough Producer website
Travis Scarborough, Winemaker, grew up in the Napa Valley and worked at a few different wineries before moving up to Washington in 2002. His style is rather simple: “Maintain concentration while avoiding over-ripeness, and focus on the vineyard instead of can be done in the cellar. Once in my hands, practice “barrel integrity” and precise blending techniques, the wine can maintain a consistency throughout each vintage.
We started making Washington garage wines in 2004 based off this crazy notion that we could make Washington wine a little differently. In 2007 we moved to our own location and began to grow, not only in production but in quality. We’ve leveled off at or around 1500-1800 cases a year–depending on the vintage. Now in 2014, Scarborough Winery has entered a new chapter. A real, beautiful tasting room & Winery just 10 minutes south of Seattle, on legendary 1st Ave South! Back and forth we go to Eastern Washington checking in with the grapes and the fantastic grape growers. Most of the state's population might not be there, but all the grapes hang out there, basking in the sun. When harvest does come around we stick to an old cliché: “You can make bad wine with good grapes, but you can’t make good wine with bad grapes.” Currently we are blessed to be using some of Washington’s top vineyards: Boushey, Aldercreek, Champoux, Meek, Klipsun, Lewis, Dineen, and Wallula Vineyards.
For the love of wine, we hope you enjoy!
What the Wine Advocate says:
Run and managed by Travis Scarborough, this estate produces just over 1,500 cases annually (not including their second label) and while initially focusing primarily Syrah and Cabernet Sauvignon, now includes a number of Rhone and other Bordeaux varieties in the portfolio. Their The Rebel lineup is the second label of the estate and gets anything that doesn’t make the cut for their upper releases. They are reasonably priced given the quality.Riesling Varietal character (Appellation America) | A short history of Riesling (Uncork) | Riesling (wikipedia)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.Yakima Valley Wine Yakima Valley |
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