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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 90.7 pts. and median of 91 pts. in 263 notes) - hiding notes with no text | | | Tasted by Bam_Man on 4/1/2023: Gift to Joe and Mary O'Toole (589 views) | | | Tasted by randy80831 on 9/23/2022 & rated 87 points: Wasn't really expecting much as I though this was probably getting long in the tooth. I was pleasantly surprised! The complexity still seems to be there. It is well balanced with fruit (cherry/blackberry) and spices to the nose (with a hint of leather). The tannins are balanced but are getting a bit soft, still good acidity. Tart cherry and spice on the palate. The only down side is that oddly enough, it is still seems a little hot on the alcohol side. I suspect this would have been taken care of with decanting. Overall, not sure how much more this can age as I'm afraid the complexity will begin to suffer. (692 views) | | | Tasted by sanjuanlewis on 8/18/2021 & rated 90 points: Solid WA cab. On the downhill slide. (1221 views) | | | Tasted by caroleandjay on 8/8/2021: Finishing these up, not as good as last year. (1207 views) | | | Tasted by quincow2 on 7/27/2021 & rated 91 points: Good depth, dry cherry (1246 views) | | | Tasted by orange boy on 8/11/2020 & rated 92 points: fade at first grew great with Meat loaf (1407 views) | | | Tasted by NCWineGator on 7/20/2020 & rated 96 points: Aging well!! Last had ~1.5 years ago. Still a lot of fruit. Blackberry, light cherry and dark currant intertwine harmoniously with chocolate,light earth, cedar, herbal and spice notes on the palate. Medium body, moderate (-) well integrated tannins, fair acidity and great balanced. Pleasant, medium length lightly spicy finish. Good, medium (-) thick mouthfeel and texture. Smooth and silky. Again, went perfectly with a grilled T-Bone and roasted peppers and onions. (1181 views) | | | Tasted by df1962 on 3/13/2020 & rated 92 points: PnP let air in bottle for 1hr.
Still fresh and vibrant with lots of fruit and complex tertiary earthy mushroom notes. Wow Wow. (1350 views) | | | Tasted by vino_per_tutti on 1/25/2020 & rated 92 points: Splash decanted. Drank over 2 hours. Dark crimson color. Black licorice, black currant jam, eucalyptus on the nose; black fruits, green pepper, mint on the palate. Round and rich on the palate, but still-present tannins give it a somewhat dry and puckered finish. Good dimension, with at least three discernable layers. Very good. (1164 views) | | | Tasted by VinCrush on 10/12/2019 & rated 91 points: Significant improvement with 1-2 hours air. (1324 views) | | | Tasted by pinoteer on 8/16/2019 & rated 90 points: Last bottle and still drinking very well. PnP is possible, but not advised. A good decant (1-2 hours) allows the wine to really shine. Green pepper, licorice, and black fruits dominate. And occasionally, some toasted coconut. Very good acidity. Maybe a little bricking, if you look hard, but it seems that this wine could go for a while yet. (978 views) | | | Tasted by Sijan on 1/14/2019 & rated 92 points: Fab! Really drinking well with smooth tannins and rich chocolatey dark fruit. This is still drinking well, but don't hold on to these too much longer. (1330 views) | | | Tasted by SpoochMan on 12/14/2018: Holiday party (1106 views) | | | Tasted by GoBlue2002 on 11/16/2018 & rated 91 points: Bought on clearance for $19, opened this for a wine novice guest. Boy did I underestimate it.
Smooth, integrated tannins. Nice fruit, leather, full bodied. (1304 views) | | | Tasted by Furky on 10/27/2018: Not good (1004 views) | | | Tasted by Bam_Man on 7/24/2018 & rated 93 points: First one of these in 18 months. Brought with us to the Black Diamond clubhouse to share over dinner with Joe O’Toole. Now halfway through a case purchased back in 2012. A rather youthful-looking, opaque crimson in color, lightening noticeably at the edge. Sweet scents of berries, spice and cherry candy on the nose. Full-bodied and velvety in texture, this retains a definite sense of elegance and class. Still offering a generous amount of ripe, delicious blueberry, plum and dark currant fruit, with a mild-to-moderate acidity. Shows just a touch of oak now and silky tannins that are beautifully integrated. The long, polished finish is drenched with sweet fruit and alluring notes of vanilla, earth and mint. Complex, harmonious and delicious, this Columbia Valley beauty still seems to have plenty of life left ahead of it.
50+5+12+18+8=93 (1605 views) | | | Tasted by andyelcid on 3/25/2018: 90 more oak than fruit
(1428 views) | | | Tasted by andyelcid on 3/25/2018: 90
Not as fruit fwd as expected
(1320 views) | | | Tasted by fingers on 3/18/2018 & rated 94 points: One of the better wines I’ve had in some time. Very heavy sediment but youthful color. Intense lavender, licorice, cassis, and gentle baking spices with a bouquet of huge expanse. Held up very well into night 2. What an amazing example of why you age (certain) wine... a very different experience to a few years ago. Forget the listed 2013-2018 drinking window... this is just hitting it’s sweet spot. 5+13+18+8= 94 (1709 views) | | | Tasted by cwiebe on 1/21/2018 & rated 92 points: Still a bit oakey on opening, but starting to integrate nicely. Full flavored, blue fruit mixture, a little spice. (1344 views) | | | Tasted by Altonplace on 1/6/2018 & rated 91 points: Great surprise! Winner. (1148 views) | | | Tasted by SpoochMan on 9/22/2017 & rated 86 points: Kind of disappointed in this. The fruit is OK, a bit subdued, but it is still weighed down by substantial oak and vanilla. Also a bit of bitterness on the finish. Would have hoped for better integration by now. I fear that the fruit will fade out further before it really comes together. Drinkable (especially with a steak) but nothing exciting. A bit lacking in acidity and verve. (1465 views) | | | Tasted by roybivens on 5/13/2017 & rated 90 points: On the backside of prime. Good, but time to drink up. Vanilla and cedar dominate the palate. Score = [ 50 + 5 + 11 + 16 + 8 ] = 90 (2183 views) | | | Tasted by SpoochMan on 3/24/2017 & rated 89 points: Coravin taste-off: Washington state wines (mostly from Garagiste): Some vanilla on the nose. On the palate, still pretty good fruit along with traces of oak and vanilla. Pretty solid but not much complexity. Pretty smooth and drinking well, but just not that interesting. (2284 views) | | | Tasted by VinCrush on 1/12/2017 & rated 89 points: Not nearly as good as the last bottle. Was a little thinner and more acidic this time. Also tended toward more red berries than dark fruits and lacked the earthy tones. Just in general, less structured and complex. With that said, it was still a good bottle. Improved on day 2 and still had a very nice long finish. (2272 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| By Stephen Tanzer
Vinous, November/December 2011, IWC Issue #159
(Columbia Crest Winery Cabernet Sauvignon Reserve Columbia Valley) Subscribe to see review text. |
NOTE: Scores and reviews are the property of Vinous. (manage subscription channels) |
| Columbia Crest 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 SauvignonReserve The Wine News | Wine Country This Week | Wine Lover's PageUSAAmerican 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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