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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 91.7 pts. and median of 92 pts. in 26 notes) - hiding notes with no text | | | Tasted by otomgg on 1/20/2021 & rated 93 points: Right in its prime, varietal fruit fully present, smooth and complex - lovely! (941 views) | | | Tasted by RPerro on 7/27/2020 & rated 93 points: P&P. Lovely savory flavors in this bottling. Tar, grilled beef, tobacco, and blackberry fruit coming together harmoniously. Drink now - 2022. (1123 views) | | | Tasted by pkbowen on 6/21/2020 & rated 91 points: Loads of black cherry, tobacco, and spice left in this! Great mouthfeel, as well. Structure starting to fade; tannins are very soft, and there is little acid. Agree with other notes, time to drink up. "Excellent," 91/100. (1148 views) | | | Tasted by rakasome on 6/9/2020 & rated 90 points: Quite fruity. I found it to be bolder after open for a day. Time to drink up! (1061 views) | | | Tasted by golfhawk on 4/8/2020 & rated 90 points: Has mellowed in the last year and has some good mineralogy in the finish. Medium high acidity makes it a great food wine. (1080 views) | | | Tasted by mehalchin on 1/6/2020 & rated 91 points: after being disappointed by the Waters Cab Sauv a few nights ago, this was more like it. A strong showing. Seems to be in a prime drinking window now. (649 views) | | | Tasted by thebonnydooner on 12/13/2019 & rated 92 points: Another really nice showing. Similar, medium bodied, smokey dark tar, blackberry, absolutely lovely wine. (411 views) | | | Tasted by joraesque on 9/24/2019 & rated 87 points: Utterly underwhelming. Dense and linear. Consumed over 4 days, and there was no upside. Reminded me of a 1999 Cayuse. 13.2% ABV.
86-88 (567 views) | | | Tasted by tward on 8/25/2019: Had this some days ago in a casual setting with no notes, but I remember not being particularly impressed. Modern Syrah, quite ripe and rich? That's from so-so memory that would give it ~87. (512 views) | | | Tasted by Jake112380 on 8/22/2019 & rated 91 points: Second day note:
Strong perfume of dark berries, plum, and spice. Silky but big with similar flavors. Some oak mixed in as well. Very long finish. Quite enjoyable. (479 views) | | | Tasted by winepog on 8/3/2019 & rated 90 points: A little angular, I am guessing that longer decanting would have made sense. (470 views) | | | Tasted by wino121 on 7/26/2019 & rated 93 points: Wow, super good juice, balanced front to back, one of the better Syrahs I’ve had from the region.
Crushed cherries, sandal wood, oak, dirt.
Just exploding in the glass after a few hours, what a treat.
No need to wait, this is in the window.
Re buy,,buy buy buy
Drink now-23 (523 views) | | | Tasted by Decanting Queen on 4/24/2019 & rated 92 points: Very nice restrained Syrah. Improved since my last bottle a year ago. Subtle fruit with stronger savory notes, alcohol and tannins in balance. Served to friends visiting from Paris who had never had WA wines and they were impressed. In a good place right now but no rush to drink this. (1930 views) | | | Tasted by golfhawk on 3/20/2019 & rated 89 points: It is a little hot but should mellow in the next year or so. (786 views) | | | Tasted by RPerro on 11/6/2018 & rated 92 points: P&P. Another savory syrah, with much more umami flavors than fruit. Soy, grilled meat, pepper, road tar, espresso. Black fruit comes through on the finish, with some dark chocolate. Drink now - 2022. (1205 views) | | | Tasted by Jake112380 on 8/31/2018 & rated 93 points: Showing really well right now. Great balance, full of flavor and a nice, zippy finish. (932 views) | | | Tasted by Snoski62 on 7/13/2018 & rated 91 points: Served with smoked chicken and spicy slaw. Good balance of spice and dark fruit with a smooth finish. Drinking well now but I imagine this will stand up well for a couple of more years. (1193 views) | | | Tasted by Wine Gopher on 6/26/2018 & rated 94 points: This is delightful. Medium bodied and nuanced with layers of flavor. Blackberries and raspberries for fruit, savory meat notes, a hint of pepper and salinity. Nice acid. Good balance. Long finish. (1175 views) | | | Tasted by bradleymichaelharris@gmail.com on 6/22/2018 & rated 94 points: Maybe my favorite waters yet. Full bodied earthy Washington state syrah (1241 views) | | | Tasted by thebonnydooner on 5/13/2018 & rated 91 points: Medium bodied, not overly dark, elegant nose, which gains steam with some air, smoke, meat, hints of tar, blackberry fruit. Lovely, well balanced palate with a lively finish. Tasty. (1108 views) | | | Tasted by Jake112380 on 5/5/2018 & rated 92 points: All sorts of dark and brooding with plum, blackberry, mineral, smoke and meat. Long finish. Well balanced with explosive flavors. Good effort. (1031 views) | | | Tasted by garambler on 10/14/2017 & rated 93 points: Friends and I tasted this at the Seattle tasting room on 10/14/17. It had a deep, rich, sumptuous bouquet of plum, blueberry, chocolate, mocha, spice and mineral aromas. The palate was rich, dense, seamless and dusty dry with flavors of plum, blueberry, cocoa, mocha, spice and minerals. 92+ (1302 views) | | | Tasted by boogie96 on 9/24/2016 & rated 90 points: Middle of the road acid wise, lots of grilled veggies, some roma tomato, oregano, hints of blackberry and chocolate on the finish. Wine is drinking perfect right now. (1404 views) | | | Tasted by Anthony Lombardi on 9/27/2014 & rated 96 points: WOTY candidate.
Poured out two glasses to breathe an hour or so. Immediately grabbed by cured meat & some red fruited aromatics. The nose just opened & deepened as dinner went on.
This is soft & approachable on the palate. Light & elegant at first w/some red & black berry fruit brightened by ample acidity. As it breathes, it picks up weight, but never loses freshness or dexterity on the palate. Elegant is the word here. Lingering finish where the savory notes re-emerge.
Paired w/ a pan roasted chicken, beets & chermoula rice. Brilliant & versatile with all of those different flavors. Notable with the earthy beets. (2441 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| By James Suckling
JamesSuckling.com (3/17/2018)
(Waters Syrah Walla Walla Valley Forgotten Hills, Red, United States) Subscribe to see review text. | By Elaine Chukan Brown
JancisRobinson.com (6/23/2015)
(Waters, Forgotten Hills Syrah Walla Walla Valley Red) Subscribe to see review text. | By Stephen Tanzer
Vinous, New Releases from Washington State (Dec 2014) (12/1/2014)
(Waters Winery Forgotten Hills Syrah Walla Walla Valley Walla Walla Valley) Subscribe to see review text. |
NOTE: Scores and reviews are the property of JamesSuckling.com and JancisRobinson.com and Vinous. (manage subscription channels) |
| Waters Producer website
Waters Winery is a boutique winery located in Walla Walla, a quaint community in Southeastern Washington with a rich history and fertile lands. Now boasting over 100 wineries, world-class vineyards and some of the top restaurants in the Pacific Northwest, Walla Walla has become a popular destination for wine and culinary enthusiasts.
Waters was founded in 2005 based on our indelible belief that the Walla Walla Valley terroir is capable of producing some of the best wines in the world. Our winemaking approach is influenced by our preference for distinct, "old world" wines that express the “time and place” of their origin. We are inspired by wine’s influence on various cultures throughout history, and the experiences around great food and relationship. We are intentional about making wines that carry on these traditions.Syrah Varietal article (Wikipedia) | (Wines Northwest)
Note that some producers in the Northern Rhone distinguish between simply Syrah and "Serine", the latter described as ‘an ancient clone of Syrah, the berries of which are more oval-shaped and less deeply pigmented than Syrah’ by producer Tardieu-Laurent. 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.Walla Walla ValleyThe name translates as easily as it rolls off the tongue: Walla Walla. Many Waters. To the earliest Native tribes, the many waters came from the nearby Blue Mountains and gathered to form the Walla Walla River on its way to join the Columbia to the west. The waters flowed first; however, into a fair-sized Valley carved in the mountain's foothills, and bordered in part by the terrain of what is known as the Columbia Plateau. Tribal members knew the Valley's generally milder climate could maintain their people in winter villages. There were lush wild grasses which could sustain horses and attract game from the winter snows of the nearby Blues, or from the giant high plateau that becomes desolate and dangerous during the cold season. The rolling terrain and numerous watersheds offered protection from nature and other hazards of the day. Here the water was plentiful and full of fish and seldom froze, even in the coldest years. The meadows were wonderful places to gather with other people to trade, compete and celebrate treaties. Compared to the region around them, the Walla Walla Valley was a safe refuge from the treacherous conditions which can often be found during the winter for hundreds of miles around. In this unique growing region, most of the earliest records of grapes and winemaking reference the Italians who had immigrated here in the mid to late 1800's and who brought with them their tradition of growing, making and drinking wine. Vines with these origins still exist in the Valley today. The first post-prohibition winery was Blue Mountain Vineyards. It was bonded in 1950 by the Pesciallo family where they produced Black Prince and other Italian varietal wines for a period of several years before succumbing to economics and climate. To the wine world of today, Walla Walla has become know for the quality and style of its red wines, especially Cabernet Sauvignon and Merlot with Syrah gaining notoriety in recent years. In the1970's, the pioneers of today's wine community began to think similar thoughts: that the Walla Walla Valley, with its long history of fruit growing, moderate climate, wine-making heritage, and interesting terrain might just be a place to grow vines and make wine on a commercial scale. These pioneers of the region applied for and received approval of the Walla Walla Valley as a unique American Viticultural Area (AVA) in 1984. It was the third in Washington State and also includes a portion of land in Oregon. In the time leading to the recognition of the appellation, four wineries had been bonded starting with Leonetti Cellar, and shortly thereafter, Woodward Canyon. L'Ecole Nº 41 and Waterbrook soon followed. In addition to the smaller vineyards that were being planted, the Valley's first large-scale, commercial vineyard Seven Hills was established. By the time the BATF recognized the Walla Walla Valley AVA, the Valley was beginning to gain attention from within the wine industry, as well as attracting publicity from journalists and media outside the region. The foundation for today’s industry had been laid and the benchmark for quality had been set. In addition, fruit from the area was now being harvested and a baseline for understanding the local growing conditions was being constructed. Every few years another winery would join the fold and take up the challenge of producing the highest quality wine and the growing of outstanding fruit. Seven Hills Winery and Patrick M. Paul each got their start during this time. More vines were added, although acreage increases were small each year. The industry was small and everyone knew everyone else involved, while the welcome mat remained out for any newcomers. Growers and winemakers alike regularly shared time in the cellar or at the table and together learned more about wines and vines. By 1990 there were just six wineries and the Valley's grape acreage stood at perhaps 100 acres. The total collective production of wine was microscopic by any measure, but it was the quality that was being noticed by many inside and outside the trade. As the tiny trickle of wine produced in the Walla Walla AVA began to flow to the outside world, a "wine renaissance" was beginning to happen globally. The Pacific Northwest had staked a claim in this new wine world and as people learned about the region, they also began to hear about Walla Walla. This interest spread rapidly to those with Walla Walla connections. The early 1990s saw the planting of more vines and the establishment of another large-scale vineyard, Pepper Bridge. At the same time, a group of local investors, working closely with the Napa based Chalone Wine group, laid the foundation for Canoe Ridge Vineyard, the Valley's first winery supported in part by a major outside investor. As the industry has grown, many new wineries have gotten their start in the arms of an established winery. Waterbrook Winery's modern production facility started the trend, sharing space, equipment, and any help needed. Other wineries also adopted “extra guests,” a practice that has helped form close, personal relationships throughout the local industry. By the turn of the new century, the Walla Walla Valley wine industry had 22 wineries and 800 acres of grapes. In the year 2000 the AVA had been expanded back to the original boundaries proposed in the1984 application. The year 2000 also saw the formation of the Walla Walla Valley Wine Alliance with 100% of the Valley's wineries and 98% of the Valley's planted acreage represented. Today, more than 60 Walla Walla Valley wineries and more than 1,200 acres of Walla Walla Valley grapes contribute to the ever growing, international acclaim garnered by the wines of this newly-emerging region of Washington State. |
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