To call this a Red Bordeaux Blend is a bit of a stretch however; in terms of its flavor profile it had almost absolutely nothing whatsoever to do with its Bordeaux (right bank) cousins except that it uses a Washington State facsimile of Bordeaux Merlot, a facsimile of Bordeaux Cabernet Sauvignon and third facsimile of Cab Francs grown in a totally different climate in a 53/27/20 (respectively) blend of the same species of grapes that they use "over there".
But in spite of that unfortunate comparison, it was an enjoyable bottle.
It was balanced, with acids, savory, lean tannins, medium bodied fruits and a touch of minerality all nicely packaged and delivered.
For those of you not familiar with the hierarchy of Washington State vineyards, Red Willow is right at the top - so the pedigree of these grapes is totally blue blood and the underlying quality, complexity and balance of this wine is expected.
(but expect a nice red wine from Washington, not a Bordeaux from St. Emilion or Pomerol)
Decanted for two hours. Definitely a better bottle than we drank in August, maybe because of the extra seven months in the cellar. None of the off-putting vegetal funk in this bottle. Tobacco, tar, and black currant nose. Juicy red fruit and cocoa dust, with firm tannins and well rounded acidity. May have misjudged this wine. This was the last bottle, and because of the previous note, decided to open and have with grilled flank steak. Went well, but wish I had a few more of these left to see how they evolve in the next couple of years.
Like a generic Right Bank Bordeaux. Nothing special. Agree with other reviews that the wine has a pronounced vegetal quality, which I found generally off-putting. Glad I didn't buy a case. First Garagiste bust in a while....
Soft, smooth, very well-integrated, and good acidity. Nice silky mouthfeel. More spicy than fruit-driven. A seamless whole, with nothing standing out.... which also means there's not a ton of interest. Good accompaniment to a meal, and will stand up to steak with no problem. Nice, but not a great QPR in my opinion.
Great nose on opening...first wine where I could actually discern chocolate. And the first few sips were nice. I decided it had enough structure and tannin for me to break out the salami, but some how the salami combined with this wine to leave the aftertaste of Robitussin in my mouth. I had to switch to another wine while I finished the salami. When I returned to this an hour and a half later I began getting a lot of green vegetables (think green peppers) on the nose a palate. Despite the fact that this has wonderful balance, good acidity and is very dry for a WA wine, I can't stand green bell pepper in my wine...that's a deal breaker. I'll save a glass of this for tomorrow and see if that green pepper dissipates....
Friends and I tasted this at the winery on 4/14/12. It had a ripe, fragrant bouquet of plum, black currant, mocha and spice aromas. The palate was round and ripe with plum, black currant, cocoa and toast
On first opening the nose is plum, toast, some peat bog funk with some cedar baking spices. The palate is big and spicy with plum, a bit of cedar, black cherry and toffee that lingers on into the finish.
One hour later the nose has big notes of dark fruit, black cherry, coffee and some spicy cedar & cocoa. The palate is equally bold with rich spicy black cherry and semi-sweet chocolate that moves on to a finish of espresso and more cedar spice.
One day later the nose is dark red fruit, mineral with some forest floor funky mushrooms hinting in the background. The palate is still spicy with semi-sweet chocolate, rich red fruit and some coffee bean on the finish with steady notes of cedar and spice.
I tasted this at Wicked Cellars on 6/17/11. It had a pleasant, fragrant bouquet of mocha, smoke, baking spice and plum aromas. The palate was round, ripe and balanced with flavors that followed the nose. 90+