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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 89.9 pts. and median of 90 pts. in 48 notes) - hiding notes with no text | | | Tasted by sachsen on 10/6/2019 & rated 91 points: Great nose. Initial funky taste changed over 30-45 mins in the decanter. Drink or hold another few years. (1683 views) | | | Tasted by GA_Seattle on 11/28/2018 flawed bottle: Totally flat (1784 views) | | | Tasted by jeginmt on 5/9/2016 & rated 93 points: Characteristics as stated in my previous notes, continues to be excellent (3030 views) | | | Tasted by jeginmt on 4/14/2016 & rated 94 points: As per previous notes--excellent (3017 views) | | | Tasted by diegopia on 1/31/2016 & rated 85 points: Overaged. Consistent taste but lost fruity flavor (3052 views) | | | Tasted by jeginmt on 12/10/2015 & rated 94 points: Consistently excellent, as per previous notes. No need to wait after opening. (2312 views) | | | Tasted by jeginmt on 11/12/2015 & rated 94 points: Each bottle I open and pour demonstrates consistent rich fruit, well balanced tannins and acidity. Despite the age, no sign of deterioration. (2174 views) | | | Tasted by skifree on 10/14/2015 & rated 79 points: Stewed fruit and a touch of alcohol on the nose. Stewed fruit mixed with red currant in the mouth, very odd. Tossed part of the bottle. (1190 views) | | | Tasted by jeginmt on 9/28/2015 & rated 94 points: Same characteristics as stated in my previous note, but this bottle is even better. A rich dense cabernet. Aging very well. (1127 views) | | | Tasted by jeginmt on 1/24/2015 & rated 93 points: This has aged beautifully. Full bodied. Deep red color. Rich dark fruit flavor and aroma, excellent balance of tannins and acidity. (1252 views) | | | Tasted by skisdeeppow on 6/25/2010: Very good to excellent. Over the past year I have had this wine in a handful of vintages and this is definitely the weakest effort. Very green nose with a little dark fruit coming through as well. On the palate this wine is starting to lose its composure. I felt that the acidity was out of balance - it came across as a bit tart. Medium finish. Had the last glass on day 2 and I was pretty surprised to see that the wine had not really deteriorated from the night before. (4003 views) | | | Tasted by wine4ever on 3/22/2010 & rated 88 points: While still a very enjoyable drinking experience, it's not nearly as good as it was a couple of years ago. This is a big boy, with lots going on, but it's fruit flavors are becoming more muted and the oak still remains. Decanted, lots of sediment. (3773 views) | | | Tasted by manga on 3/10/2010 & rated 82 points: Thin and acidic. The VA seems to be rather high. Slightly stewy fruit. (3887 views) | | | Tasted by Bill Davis on 1/18/2010 & rated 92 points: Enjoyed as a sipper and then roasted lamb with Ioanian Garlic sauce with potatoes! (4180 views) | | | Tasted by hsacks on 1/3/2010 & rated 90 points: Similar to the 11/26/08 bottle. (3809 views) | | | Tasted by fredmartens on 12/26/2009 & rated 90 points: Decanted and strained to remove ample sediment. Great nose of cherries and hint of mint, very nice structure and balance. Amazing depth of fruit for a 13.3 ABV wine, nice effort...holding up very well, no bricking. Medium full bodied, smooth fine grain finish, very enjoyable. (2909 views) | | | Tasted by Bill Davis on 11/29/2009 & rated 93 points: Enjoyed with food and as a sipper. Cellar time has softened the tannins, but it still was wonderfully balanced from the fruit to the finish. More cellaring I think will further soften the tannins but not at the expense of the flavours. (3093 views) | | | Tasted by Montecalvo on 8/17/2009 & rated 88 points: still young with a great dark color. no secondary notes. still fruit driven with lots of oak; pleasurable but not complex (3096 views) | | | Tasted by hsacks on 6/7/2009 & rated 92 points: The best bottle so far. Deep red color. No signs of oxidation. Rich, nicely structured fruit with excellent balance and depth. (3179 views) | | | Tasted by hsacks on 2/13/2009 & rated 88 points: Just a touch less fruit than the prior two bottles. (3260 views) | | | Tasted by hsacks on 1/9/2009 & rated 90 points: Similar to the 11/26/08 bottle. (3262 views) | | | Tasted by winemaverick on 12/12/2008: Boys Night Out - Ringside restaurant - great steaks - great company - and a bunch of other great wines! (3518 views) | | | Tasted by thebonnydooner on 11/27/2008 & rated 86 points: More pronounced green pepper and light currant on the nose than last time, still pretty well balanced, light currant and dark cherry fruit, medium finish. (3476 views) | | | Tasted by hsacks on 11/26/2008 & rated 90 points: Pretty ruby color with a little brown in the edge. Aromas of black fruits, green herbs and mocha. Nicely integrated fruit in the mouth with good structure and depth. Tannins are still ample but ripe. At peak. (3276 views) | | | Tasted by Johann Von Mastiff on 10/4/2008 & rated 91 points: Pretty ruby red color. Really interesting nose that reminds me of Birchbeer or blackberry pie. Very bright with some lemon skin notes. The tannins and still present but the wine is really looking good for 8 years on. This was a 375ML (3355 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| By Stephen Tanzer
Vinous, November/December 2003, IWC Issue #111
(Dunham Cellars Cabernet Sauvignon VI Columbia Valley) Subscribe to see review text. |
NOTE: Scores and reviews are the property of Vinous. (manage subscription channels) |
| Dunham Cellars Producer website2000 Dunham Cellars Cabernet Sauvignon VISOURCE:http://www.dunhamcellars.com/printing-press/2000/
Black cherry, hints of allspice, cocoa and plum on the nose accentuate the fruit forward ripe plum, cassis and hints of leather and spice in the silky yet structured mouth.
VARIETAL: 100% Cabernet Sauvignon
RELEASE DATE: December 1, 2002
PH: 3.69
T.A.: 6.4 g/L
RESIDUAL SUGAR: Less than 0.2%
ALCOHOL: 13.3% (No acidification)Cabernet 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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