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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 88.8 pts. and median of 90 pts. in 23 notes) - hiding notes with no text | | | Tasted by ocperu on 12/10/2022 & rated 93 points: Wow 18 years later still held up extremely well. Supple and some fruit still lingering. Wish the auction had more! (428 views) | | | Tasted by biggie on 3/30/2021 & rated 87 points: Flower Day - poured off a small amount of sediment. Dark garnet core out to a mahogany tinged edge. Nose of damp earth, ripe plums, cassis, mint and cedar. Quite fruit forward on the nose with definite tertiary elements. It's in a good place right now. On the palate, it's still fresh but then the tertiary notes take over - earthy, over-ripe plums, even a touch of acetic (which isn't bad, just noticeable) along with mushroom and some date flavours. The finish is long with some Amarone raisin character and the acetic zing. Past it's peak but still enjoyable. (731 views) | | | Tasted by wine4ever on 10/30/2015 & rated 90 points: Decanted to remove sediment. Nose matched initial palate of plum and cherry. Secondary flavors of smoke and some mocha. Oak and 14% alcohol are not distracting. Tannins have integrated. Heavy bodied, good acidity, 10 second finish. Color is dark garnet and cloudy. Nice (1300 views) | | | Tasted by jkwoodward on 2/14/2015 & rated 91 points: Decanted 2+ hours. Chocolate and red fruit with a hint of eucalyptus. Still with some tannins but on the plateau. (1644 views) | | | Tasted by treaganjr on 11/1/2014: The wine looks garnet colored. There is light sediment in the bottle. It smells like red currant. It tastes like medium toast. (1735 views) | | | Tasted by enjoyvino on 12/30/2013 & rated 90 points: Wasnt really paying attention but thought it was ok. Still had some fruit and was decent. (2151 views) | | | Tasted by hiker_guy on 10/4/2012: Nice wine. No notes last night as this was the second bottle opened. It was very much enjoyed.
Would buy again. (3014 views) | | | Tasted by wahoo70 on 7/13/2010 & rated 90 points: Beautiful nose, with blackcurrants, blackberries, mint, sassafras, and chocolate; a touch of acidity, pretty black fruit flavors, a bit of vanilla and chocolate, holding well through the midpalate, with a lovely finish. Elegant, a very nice Washington cab. (3439 views) | | | Tasted by enjoyvino on 5/15/2010 & rated 88 points: Starts to open up after at least an hour or two. Decent flavor, medium body and just an ok mouthfeel. The finish is a just a little off or acidic. Not a bad wine but not what I would expect from this producer and for the money. (3313 views) | | | Tasted by enjoyvino on 3/1/2010 & rated 88 points: Really nice floral, blue/black fruit on the nose. Very full. The palate was a litte light on the mid and finish. Less than what I remeber in past bottles. This may have lost little. Nice to drink but not great. (3276 views) | | | Tasted by WineForRob on 9/29/2009 & rated 88 points: Tight when opened with a sharp acidic spike. Settled with air to reveal black fruits and some oak. Medium bodied and tasty but not very complex. (3465 views) | | | Tasted by ewineguy on 9/18/2009 & rated 89 points: I had been experimenting with Columbia Valley, Yakima, and Walla Walla wines due to all the attention and notoriety. I opened this with Scott and Lynn T from Colorado during a visit. I believe they may have gifted to us. It was very red as compared to purple in color. It seemed a bit fluid and not very thick. Normally I expect a simple flat wine when I see that. This was special. It had an aspeny smell to it. Almost like a mulchy kinda composty aroma in a good way. In the mouth it was well balance say acid vs tannins. It was great glass of wine for the value. I have sense heard the 2005 is a notch or two better. Good wine with good company. (2310 views) | | | Tasted by mellison on 4/24/2009 & rated 91 points: Better then I expected. A little too cold when it was opened and a little harsh on the tannins. As it warmed up and opened up became a very nice wine that was consumed with slow cooked short ribs. Complemented the food quite nicely. (2512 views) | | | Tasted by jeffm_fla on 1/8/2009 & rated 90 points: Black fruit is a little over the top but has a fine lingering finish. Needs a little more time (or maybe decanting?) to smoothe the tannins. (1180 views) | | | Tasted by SoCal on 8/8/2008 & rated 79 points: Good purple color. Nose of light red berries and toasty oak. The palate has a hint of light fruit but becomes hollow quickly. The finish is disjointed and acidic. VA? Also considering it is 13.7% it seems the fruit is too weak to contain the Alc. Overall it drinks like a $10 wine not $40. (2775 views) | | | Tasted by mcwinesnob on 6/27/2008: 90 Points, very smooth, great finish, full-bodied. ready to drink now........ (2863 views) | | | Tasted by AdamRobert on 4/11/2008 & rated 87 points: Decent cab, but overoaked. (2991 views) |
| Dunham Cellars Producer website2004 Dunham Cellars Cabernet Sauvignon XWINEMAKER NOTES:
VINEYARDS: Lewis Estate Vineyard
VARIETAL: 100% Cabernet Sauvignon
CASES PRODUCED: 1629
BOTTLED: July 18, 2006
OAK: 50% French - 50% American
TECHNICAL INFO: PH: 3.67; T.A.: 6.9 g/L; RESIDUAL SUGAR: Less than 0.2%; ALCOHOL: 13.7%
RELEASE DATE: December 1, 2007
Source:http://www.dunhamcellars.com/wines/current-releases/2004-cabernet-sauvignon-x/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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