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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 90.2 pts. and median of 90 pts. in 65 notes) - hiding notes with no text | | | Tasted by no leashes on 4/3/2020 & rated 89 points: Similar notes to last bottle a couple years ago. Nice dark fruit but a bit syrupy and not as structured or elegant as other WA state cabs. (786 views) | | | Tasted by rmcnees on 11/22/2018 & rated 92 points: Dark inky color, full bodied, big, firm, complex but balanced, brooding ripe sweet dark berry - blackberry & black raspberry fruit flavors, tones of cassis, spice, lead pencil - firm but smooth nicely integrated polished tannins on a full lingering finish.
https://unwindwine.blogspot.com/2018/11/spring-valley-vineyards-frederick-red.html (1104 views) | | | Tasted by wine4ever on 8/9/2017 & rated 89 points: Pleasantly surprised this was still holding up so well. Very nice wine, good with food. Not over the top, good fruit, decent balance. Went well with flank steak. (1276 views) | | | Tasted by lirvingham on 1/25/2016 & rated 92 points: This wine is truly great. Way beyond what people are claiming. I think most of their wines age nicer but this one in particular is great. I'd definitely drink soon but guarantee you will enjoy it. Fungal, coffee, with just hints of fruit. Definitely sad it is my last! (1852 views) | | | Tasted by wineshaman on 11/20/2015 & rated 90 points: Decanted 1hr through an aerator, purchased this bottle in 4/09 stored in 52 to 54 degree eviorment. Complex nose of plum, black cherry, licorice, anise and just a hint of coffee, similar on the palate, with fully integrated tannins and outstanding balance. If this bottle is indicative of other bottle of Frederick I would drink sooner than later. Very good! (1927 views) | | | Tasted by shereen on 7/14/2015 & rated 90 points: Delicious wine right out of the bottle at 10 years. Juicy rich and well balanced. Wish I had more. For $28 it was a steal (1756 views) | | | Tasted by TallMikeWine on 2/6/2015 & rated 91 points: Holding steady from a note that I wrote a year ago! Frederick never lets me down. Leather, cowboy leather, oh yeah. All night. Walla Walla is the home of great value, if you're comparing the QPR to Napa reds. Put your cowboy hat on and enjoy, through maybe next year. (2029 views) | | | Tasted by Don and Pam on 12/31/2014 & rated 91 points: very good for toasting the new year (1842 views) | | | Tasted by lirvingham on 12/20/2014 & rated 92 points: Great wine. Still plenty of time. Chocolate, coffee on palate. Long finish! (1424 views) | | | Tasted by no leashes on 3/10/2014 & rated 88 points: Dark fruit, smoke, leather flavors that are delicious, but the texture of the wine is a bit too unctuous and syrupy to merit a 90. Just not as elegant as other Washington State cabernet based wines. (2167 views) | | | Tasted by TallMikeWine on 1/27/2014 & rated 91 points: This wine, and and the whole group of Spring Valley wines, conveys the look of the "old west". The pioneer days. Which brings to mind lots of sunny, dusty days in the sun and nights with food cooked over an open flame. And honestly the smells and flavors of THIS wine match up nicely. Great roasted cherry flavor, saddle leather, dry, dusty tannins and spice, and most of all "balance" - not a note out of place. And this vintage is drinking superbly right now. So GIDDYUP!!! Probably would have scored higher had I had this a year or two ago, because I like my cab blends to be a bit bigger. This is plenty big, just not at it's peak. (2137 views) | | | Tasted by 3marinerfans on 1/4/2014 & rated 85 points: Dark licorice and cinnamon/burnt cream taste. Very rich flavor & not in a good way. Possible storage issue from purchaser( Red Apple Manson, Wa.). These high end wines are stored at eye level and I seems to get quite warm in the Summer. I may be wrong, but...
Don't think this particular bottle would benefit from aging. (1679 views) | | | Tasted by rwilk_2000 on 12/31/2013 & rated 89 points: My last of 8 bottles. Much better than my last bottle. Not sure if variation or bad day or what, but tonight was pretty good. Very well balanced. Tannins are very subdued. Fruit well integrated. Drink now if holding, you won't be disappointed. (1804 views) | | | Tasted by Don and Pam on 8/25/2013 & rated 91 points: very good stuff (1930 views) | | | Tasted by wine4ever on 7/26/2013 & rated 89 points: Actually, it's really good, but not worth the $50 price tag. Fruit forward, some complexity, alcohol well hidden, some tannins yet still smooth. Not built for the long haul. Have one more....drink before end 2015. (1450 views) | | | Tasted by rwilk_2000 on 9/17/2012 & rated 84 points: Opened about 30 minutes prior to drinking and poured through a vinturi. Started out nice and smooth with well integrated fruit. Less tannin than I remembered from previous bottles. A few hours later, the fruit disappeared and the alcohol seemed more pronounced. Guessing this wine is near the end. Drink soon. (2364 views) | | | Tasted by gmbdds on 8/25/2012 & rated 90 points: Opened somewhat spur of the moment and used a Vinturi instead of decanting. There is a core of vibrant fruit but this is also a balanced, serious wine with spice and oak notes. Very good mouthfeel. This seems to be a nice age to drink this wine. (2181 views) | | | Tasted by no leashes on 6/22/2012 & rated 90 points: Dark fruit, mineral and smoke flavors, long finish, but a bit more syrupy than I expected. Not elegant enough to warrant a higher score, but delicious fruit. (2160 views) | | | Tasted by Zinlady on 4/8/2012 & rated 94 points: Had with roast lamb. Wine was served blind. Very dark. Long finish. Tannins smoothed out. Delicious. Drinking nicely. (2117 views) | | | Tasted by ewsds on 3/10/2012 & rated 92 points: A really solid example of what Washington can produce. With and hour plus of air, this excellent Cabernet smooths out with grace and balance, despite it's rather hefty 15%+ alcohol by volume. A bit hot on the nose, but otherwise a great classic nose of cassis and dark fruits. Just enough structure to hold it all together with classic and powerful Cabernet flavors. Probably not a long-term keeper, but and excellent example of what Washington can produce. Bravo! (2281 views) | | | Tasted by Craig_B on 1/28/2012 & rated 91 points: Garnet colored. Initial big fruit and tannins. Softened quickly. Smooth and excellent balance. Black cherry, hints of walnut, and oak. A fabulous wine. (1817 views) | | | Tasted by tuebach on 1/8/2012 & rated 88 points: A good and solid (and quite typical) american red. Big and bold, but not without elegancy. Well made and goes nicely with red meat. (1995 views) | | | Tasted by tuebach on 11/22/2011 & rated 85 points: American wine. A little too opulent / overdone. But a nice enough drink. (2218 views) | | | Tasted by cmr on 1/22/2011 & rated 93 points: Outstanding. Big but well balanced fruit with perfectly integrated oak. Wine of the night. (2769 views) | | | Tasted by hutch on 12/7/2010 & rated 90 points: Big blueberry fruit. Ripe, beautiful finish. Good, but not stunning. 90-91 (2876 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| Spring Valley Vineyard Producer website
https://unwindwine.blogspot.com/2018/10/spring-valley-vineyards-tasting-and.html
https://unwindwine.blogspot.com/2018/10/walla-walla-ava-wine-experience.html
Country: US
Region: Washington
Appellation: Walla Walla Valley
Blend: Bordeaux-style Red Blend
Varietal: 48% Cabernet Sauvignon 30% Merlot 14% Cabernet Franc 8% Malbec
Vineyard: 100% Spring Valley Vineyard Estate Bottled
Winemaker: Serge Laville
Aging/Cooperage: 19 months in 100% French oak, 47% new
Alcohol: 14.5%
PH: 3.97
TA: 0.51g/L2005 Spring Valley Vineyard Frederickhttp://www.springvalleyvineyard.com/PDFS/Frederick05.pdf
Red Bordeaux BlendRed Bordeaux is generally made from a blend of grapes. Permitted grapes are Cabernet Sauvignon, Cabernet Franc, Merlot, Petit Verdot, Malbec and rarely Carménère.Today Carménère is rarely used, with Château Clerc Milon, a fifth growth Bordeaux, being one of the few to still retain Carménère vines. As of July 2019, Bordeaux wineries authorized the use of four new red grapes to combat temperature increases in Bordeaux. These newly approved grapes are Marselan, Touriga Nacional, Castets, and Arinarnoa.
Wineries all over the world aspire to making wines in a Bordeaux style. In 1988, a group of American vintners formed The Meritage Association to identify wines made in this way. Although most Meritage wines come from California, there are members of the Meritage Association in 18 states and five other countries, including Argentina, Australia, Canada, Israel, and Mexico.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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