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| Drinking Windows and Values |
| Drinking window: Drink between 2013 and 2019 (based on 5 user opinions) |
| Community Tasting History |
| Community Tasting Notes (average 91.1 pts. and median of 91 pts. in 38 notes) - hiding notes with no text | | | Tasted by bjamesclark on 10/21/2020 & rated 85 points: Dead. Drink now or use for cooking.
All fruit at this point is gone. Structure is flimsy and tired. Hollow on the mid-palate (1184 views) | | | Tasted by sanjuanlewis on 9/13/2020 & rated 92 points: This wine is singing right now. Dark fruits, hint of cocoa. Silky smooth, medium finish. Drinking well on day two. (1082 views) | | | Tasted by Hamersly on 6/21/2019 & rated 91 points: From tasting of several vintage Washington Cabs and Syrahs, no detailed notes. (1292 views) | | | Tasted by dpohlman on 11/19/2017 & rated 94 points: This is a truly outstanding wine! (2226 views) | | | Tasted by Wine Lover 1964 on 11/16/2017 & rated 90 points: First impression is just a little thin. Balanced, but nothing grabs me. I was hoping for a little unique age on this wine and just did not get it. Maybe it's me and how I feel about most Washington cabs that seem to be lower in fruit and higher in acidity. Prefer Napa and California cabs. (2076 views) | | | Tasted by sanjuanlewis on 6/15/2017 & rated 93 points: Excellent Washington cab! Needs some time to open up, but generally well integrated tannins. Great body and finish. Will likely continue to improve for another year or two. (1850 views) | | | Tasted by SeaWine on 9/28/2015 & rated 91 points: I think I'd prefer a wee bit less sweet oak influence, but it is well-made for its intended style. (2841 views) | | | Tasted by MMiazga on 6/7/2015 & rated 92 points: This has evolved well, even since having a year ago. Quite earthy and spicy, dark fruit, herbs, chocolate and black currant. On the nose got some Grenache-like tones. Plenty of cellar time left on this one but great to really enjoy now. (2819 views) | | | Tasted by forcumba on 2/28/2015 & rated 92 points: while still improving, it's really good now! (2801 views) | | | Tasted by bjamesclark on 10/19/2014 & rated 92 points: Decanted for 3+ hours.
Dark ruby color, almost opaque through the core. Showing medium plus concentration with high viscosity that leaves dark red stained, fat legs falling slowly down the glass.
Blackberry, plum and huckleberry fruit aromas up front, highlighted by vanilla, caramel and chocolate ganache with ancillary notes of spice, toast, cassis, violets, graphite, herbs and cedar.
On the full bodied palate flavors are exact and graceful leading with blackberry, juicy plum, vanilla, cedar, dark cherry, currants, pencil shavings, toffee and espresso with notes of baking chocolate, violets, spice and herbs. Structured with medium-plus acid and medium-plus/high fine grained tannins. The mid-palate carries density and the finish is medium plus in both length and intensity lingering on blackberry, and toasty oak notes.
Overall an impressive wine from an excellent vintage. Precise (2990 views) | | | Tasted by helispud on 8/31/2014 & rated 91 points: Very Good WA Cab. Earthy with dark fruit. A bit tannic. Drinks nicely now but I'll try to hold off my other bottles for another year or so. (2803 views) | | | Tasted by lirvingham on 1/29/2014 & rated 90 points: Great wine with great qpr. Nice and rich but not overly Oaked. (2608 views) | | | Tasted by bugdoced on 1/7/2013 & rated 90 points: probably could have used a little more cellar time but tasted good with tart fruit including strawberries (3789 views) | | | Tasted by Empirate on 10/10/2012 & rated 91 points: Decanted 2 hours, consumed over 2 hours. Fresh dark berry nose. For me a classic WA cabernet on the palate with clean dark berry and cherry with and touch of earth and vanilla. Balanced toward dry, medium finish. Excellent. Needs time to integrate and the tannins are still a little sharp, but I think a nice up side for the patient. 91+, buy more. (4362 views) | | | Tasted by texaswino on 7/14/2012 & rated 93 points: Outstanding. Give it a couple hours decant and taste it sing. (4170 views) | | | Tasted by C Mackay on 5/21/2012 & rated 91 points: solid. Good structure for well rounded early drinking cab. Heavy cherry and vanilla tones remain for medium long finish...might improve with some bottle age but isn't begging to lay down for a decade... (2642 views) | | | Tasted by texaswino on 5/21/2012 & rated 93 points: gutsy, dark fruit, firm tannin, finishes with a burst of fruit. gets better with air, improving over 3 hours (3956 views) | | | Tasted by noni15 on 5/17/2012: Excellent...smooth...one of the best Cab I tried in US (2346 views) | | | Tasted by manonthemoon on 4/7/2012 & rated 89 points: Pacific Northwest Tasting Trip, Day 4; 4/4/2012-4/12/2012 (Milton-Freewater, OR & Walla Walla, WA, and Waitsburg, WA): Small taste at the winery.
Nose was of floral, plum, black cherry, mineral.
Palate of red cherry, plum, earth, and spice.
Finish was average to above average, solid acidity. (3336 views) | | | Tasted by rcc777 on 2/4/2012 & rated 90 points: Nice structure and balance. Popped and poured, some fruit and smoke, not a long finish (2815 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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