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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 96.2 pts. and median of 96 pts. in 53 notes) - hiding notes with no text | | | Tasted by T.E.D. on 12/9/2023 & rated 93 points: Nose of Mountain berry, Pine, Evergreen, forest,
With air showing berry pie. Very fresh and distinct. Palate shows tannin, with iron and clay notes. Hard cherry fruit, touches of oak. Some medicinal notes. Very distinct and well made. Showing the uniqueness of the region. (1306 views) | | | Tasted by Gnome on 5/12/2023 & rated 93 points: Decanted at 11am, drank at 7pm. This wine is huge and mouthfilling with rich fruit. And, still very heavy tannins. Don't have a ton of detailed descriptors except that the finish went on forever, supported by the tannins that also went on forever. Great with food but so tannin-heavy that the glass after dinner seemed out of balance. (2040 views) | | | Tasted by d.f.c on 4/17/2023 & rated 94 points: Very rich in berry and other dark fruits flavor. Reasonably long lasting and good balance between tannin and alcohol levels. (2234 views) | | | Tasted by leadpencil on 7/2/2022 & rated 95 points: Full bodied. Black cherry, boysenberry. Touch of tobacco. Bright acidity. Decanted 1 hour, which may be why it was better than last bottle. (3698 views) | | | Tasted by royalscam on 6/19/2022 & rated 96 points: OUTSTANDING! In a perfect window, tannins totally smooth, lots of plum, pencil and dark cherries. Flavor profile and consistency is well integrated. Nice long finish. Drink now, might just get a bit better but great now (3235 views) | | | Tasted by leadpencil on 5/27/2022 & rated 93 points: Full bodied. Licorice, cassis. (3026 views) | | | Tasted by Neras on 12/31/2021 & rated 96 points: One of those wines where the last glas is far better than the first. Certainly needs some time and/or decanting. Big wine. Fruit is integrated and it is a deep, complex wine. Great. (3392 views) | | | Tasted by erictayl on 10/16/2021 & rated 96 points: From memory of last night. This is just so much of everything. It’s very concentrated with elements that are all quite special. Dense and thick. Awe inspiring. You need to be in the mood for it. Others preferred the more subtle wines on the table. (3640 views) | | | Tasted by Ecbatana on 2/27/2021 & rated 95 points: Rich and enveloping, very floral. Mineral rich bitumen, chocolate, dark fruits, just a real delight (4339 views) | | | Tasted by korkd on 2/25/2021 & rated 97 points: I understand the ratings and can’t come up with a wine I have had that I would say is better. Clearly young, very bright red fruit and acid, but after a few hour decant revealed cocoa and darker fruit. Balanced with 15.2 alc. I have more and am happy about that. (3749 views) | | | Tasted by bonedoc on 2/12/2021 & rated 95 points: Wow, best QC I’ve ever had. To my palate, these wines usually delve into black fruits, heat, and are heavily oaked. This wine has more purple fruits, is not heavily oaked, has perfume and vanilla, and a long finish. (3281 views) | | | Tasted by Charlie C on 2/12/2021 & rated 97 points: Very impressive. Decanted for 2 hours. Dark cherries and plums on the nose. Opulent, soft fruit, plums, cherries, sweet tobacco. Just beautiful. Fully resolved tannins, brilliant acidity, great balance. Long, lingering finish, dark cherries, anise. Brilliant stuff. Lush and subtle at the same time. Will drink well for years (8 to 10 years?) (3715 views) | | | Tasted by vinoballo on 11/16/2020: Wow this is an amazing QC... maybe better than the reserve can from the same awesome vintage. Drinking great already. (3738 views) | | | Tasted by Portland Seth on 11/1/2020 & rated 95 points: Cassis, tobacco, spruce, cinnamon and black pepper. Elegant, with good depth of flavor and balance between sweet and savory elements. A little simple with no mineral or sous bois flavors say, but also still a baby. Ate with dry aged beef after 3 hours of slow ox. (2787 views) | | | Tasted by bablues on 9/29/2020 & rated 95 points: Took to Fiame for anniversary so didn't really have the opportunity to take detailed notes. This was excellent, but didn't quite match the near perfection from this past December. It didn't have that Wow factor as the previous tasting, although still extremely tasty (2955 views) | | | Tasted by jkwoodward on 7/6/2020 & rated 95 points: Still needs a lot of time. 2 hour decant not quite enough, but still delicious (3723 views) | | | Tasted by beau11 on 4/24/2020 & rated 97 points: Really nice cab. Very rich fruit, more on feminie side with rasberry and cassis with an earthy note. Cooler climate tannin evident but soft and sweet. Great wine (3619 views) | | | Tasted by BobbaWA on 3/31/2020 & rated 94 points: Lighter in body, distinct cassis, cherry, blackberry, lead pencil. A dry, mineral tannin hits the tongue. (3401 views) | | | Tasted by bablues on 12/14/2019 & rated 99 points: 9th Annual Holiday Dinner and Cellar Raid (Naperville, IL): Part of wine dinner and cellar raid so did not take detailed notes. First of 5 the Galitzine and happy to have the opportunity check in on it. Had the 14 QC Cabernet last year and though that was amazing, this was right there. I was going back and forth on whether this was the WOTN for me, but ultimately the Saxum G2 got the nod (4468 views) | | | Tasted by jkwoodward on 9/28/2019 & rated 96 points: Double decanted 5 hours. Excellent fruit with classic cab notes. Some grip on the back end but surprisingly well integrated at this point. Excited to see this develop. Tasted with some amazing aged Bordeaux or score might have been higher. (4276 views) | | | Tasted by Ecbatana on 2/23/2019 & rated 97 points: Stellar if given time to breath. About 6 hours before go time. Mineral rich with beef, tobacco and leather. Intense bouquet. A real beauty (5840 views) | | | Tasted by Billud90 on 2/11/2019 & rated 97 points: Dark violet color. Black cherry nose with a hint of earthy flavor. Same black cherry mouth layered with early blueberry, late raspberry and mild tannins. Very well balanced wine with a medium finish. Should hit full stride in a couple years and age beautifully. (4759 views) | | | Tasted by Parrish02 on 7/25/2018 & rated 99 points: Decanted 30 min and consumed over the next few hours. Wow, this is some impressive juice. I've been a fan of QC for years, buying it yearly since the early 1990's. This is the first 14 Galitzine I have tasted and it may well be the best QC I have had. While I won't open another bottle for a year or so, it definitely will merit the 100 point Parker score soon. As is, right now, I will give it 99 points because it will be even better. If you have to open one now, decant for an hour or two, fasten your seatbelt and pour a glass. (6991 views) | | | Tasted by Robert Engler on 5/11/2018 & rated 100 points: robert parker 100 pts (6285 views) | | | Tasted by aerosol on 4/6/2018 & rated 95 points: Opened a bottle about an hour ago and the nose was a little harsh, as usual for QC upon opening, but there was some forest floor and maple notes on the nose. After an hour, which is not enough time, the mouth is full of blackberry with a hint of black coffee on the back with a hint of bitterness. The finish is short and tight. I should have had enough sense not to open this wine now! (5330 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| By Stephen Tanzer
Vinous, Washington: Various Shades of Hot (Oct 2017) (10/1/2017)
(Quilceda Creek Cabernet Sauvignon Galitzine Vineyard Washington Red) Subscribe to see review text. |
NOTE: Scores and reviews are the property of Vinous. (manage subscription channels) |
| Quilceda Creek 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.Red Mountain WinesNW Article on Red Mountain
Wine Enthusiast Article on Red Mountain
The Seattle Times Article on Red Mountain |
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