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| Community Tasting History |
| Community Tasting Notes (average 91.3 pts. and median of 91 pts. in 53 notes) - hiding notes with no text | | | Tasted by Atwellian on 1/12/2022 & rated 91 points: Dark purple-black. Black cherry liquor and pencil box nose. Blackberry, black cherry, plum, coffee, quite complex. Medium finish. Drinking well. Ei "peppery, I like it" (486 views) | | | Tasted by wmccone54 on 7/6/2019 & rated 92 points: Hard to believe I last enjoyed this over six years ago. Still a very vibrant, deep ruby color, medium plus body. Pronounced, complex and mature aromas and flavors of week old, cut red flowers; red currant; dried raspberry; stewed cherry; ground nutmeg; powdered cocoa; worn shoe leather, dried, cedar plank and some graphite minerality. Tannin and acidity are still noticeable, but all components are in balance; this can still handle a hearty cut of beef. Very long, dry finish. Although this is unlikely to improve with further cellaring, it also not in jeopardy of a quick decline either. I’m guessing this is still good for another 2-3 years, if cellared property. Outstanding at almost 12 years. (909 views) | | | Tasted by mflesh on 2/1/2019 & rated 91 points: This combination of 54% Cabernet Sauvignon, 25% Cabernet Franc, 20% Merlot, 1% Petit verdot beat the Uriah out by approximately one and a half points. This is not going to get any better with more bottle age. This wine is right at the top. Drinking very well. A little bit of glycerin on the front with some chocolate-covered black cherries and almonds on the front. The middle of this wine gains a touch of worn saddle leather, and this is where a hint of black pepper starts to creep in. This wine is still tannic on the finish. I actually think this one might improve with another year or two of age. Very surprised. Will seek out current vintages of this one. (1158 views) | | | Tasted by williamswhine on 12/18/2018 & rated 92 points: Still a great deep fruit wine, though perhaps on its decline. Drink soon! (1200 views) | | | Tasted by Wine Lover 1964 on 2/4/2017 & rated 92 points: Same notes as before. This held up great into 2nd day. (2076 views) | | | Tasted by Wine Lover 1964 on 12/18/2016 & rated 92 points: decanted and drank 2007 Trilogy along with 2007 Spring Valley Frederick. No sediment on either. 2 hours in- Frederick still showing some youth with tannin's, acidity and fruit still prominent. This one has years left. Trilogy much more mature with very soft tannin's, virtually no acidity and some nice oak showing (maybe a bit too much oak for some). Both excellent with grilled filet Mignon. Day #2- neither dropped of nor improved. Frederick still best with food and running a little hot from alcohol/acidity but lip-smacking. I'd score Trilogy 91 and Frederick 92, but you could reverse these scores depending on preference to oak on your wines. (1714 views) | | | Tasted by behm0027 on 8/21/2016 & rated 90 points: On the nose, aromas of jammy dark fruit (blackberry, plum) and more subtle notes of leather, wet soil, anise. Berries (wild blueberries particularly) and fresh fig, tobacco, cedar on the palate. Drinking very well right out of the bottle. Fruit-forward red blend from Washington. Well balanced; plenty of acidity and well-integrated tannins. (1616 views) | | | Tasted by williamswhine on 8/5/2016 & rated 93 points: Love this wine-- terrific! Hidden gem out of Walla Walla. Deep wine, big dark fruits, in some senses a little creamy/chocolate. Nice long finish-- well worth the price. (1491 views) | | | Tasted by gmbdds on 12/25/2015 & rated 91 points: Black cherry and blackberry notes are prevalent. Nice integration of wood and secondary notes. Classy and structured right now. I find these Fredericks need some time in bottle. It's good now and should be for a while to come. (1868 views) | | | Tasted by TallMikeWine on 11/17/2015 flawed bottle: Awwwww, jeez....corked! (1117 views) | | | Tasted by Bellissimo on 9/26/2015: Last of four. Popped let stand open 60 minutes, consumed over the next 3+. Deep color in the glass. Nose shows lots of sandalwood, a bit of tobacco, earth and blackberry. On the palate blackberry, cassis, anise and oak. Tannins dominate and still need to settle down. If I had more I'd wait two more years. (1183 views) | | | Tasted by Jake112380 on 1/31/2015 & rated 93 points: Great black fruit flavor, more general than last time, but fuller and rounder. Also, less pepper and more tobacco and earth. Excellent bottle for a grass fed tenderloin dinner. It's so good now, but could cellar for several more years if you have the restraint... (1411 views) | | | Tasted by bkay on 6/28/2014 & rated 92 points: Drinking nicely now. Could use another 3-5 years. Tannins beginning to integrate. Hint of fruit. Not bad (2041 views) | | | Tasted by Bellissimo on 12/6/2013: Dropped into a decanter, had most on night number one. Coming together nicely with the tannins having settled down. Good mix of fruit and pepper, mocha with a hint of graphite. Solid domestic blend for the price ($30 IIR).
EDIT - 2nd day tannins are much more prevelant, seems a little spicier too. (2120 views) | | | Tasted by fournet on 8/7/2013: Nice bottle consistency in this. The wine is pop n pour ready though does have some nice evolution over the first hour or so. Drink now or wait a few years. Nicely integrated. Finish does cut off a bit abruptly, though nice until then. Nose is big and excellent. Wish the alcohol was a tad less. Nice QPR in the $30-35 range. (2408 views) | | | Tasted by fournet on 7/31/2013 & rated 91 points: Youthful. Nicely balanced. Sweet with dusty tannins. Long finish with blackberries. (2541 views) | | | Tasted by rxbnmk on 5/27/2013 & rated 93 points: Nose: cinnamon, dark cherry, kirsch, licorice, pepper. Palette: Dark fruits, pepper, spice, vanilla. Decent finish. Moderate to full bodied. (3028 views) | | | Tasted by wmccone54 on 5/4/2013 & rated 92 points: Decanted. Second time to have this wine in the last year. Dark crimson, relatively full bodied. Notes of graphite, currant, dark berries, loam and earthy mulch, spice, and vanilla. As the wine aerates the red fruits start to predominate. Nice smooth finish. (1860 views) | | | Tasted by Bellissimo on 2/12/2013: No formal tasting notes, just general impression. Dark fruits, some mocha, tannins are starting to integrate. Nice mouthfeel. (1728 views) | | | Tasted by Jake112380 on 1/17/2013 & rated 93 points: Great blackberry flavors with white pepper finish. Plenty of structure to age for years. Delicious. (1503 views) | | | Tasted by agourawino on 1/4/2013 & rated 92 points: Drinking nicely now. Soft, blackberry, nice nose, long finish. (1671 views) | | | Tasted by williamswhine on 12/16/2012 & rated 94 points: Love this wine-- terrific! Hidden gem out of Walla Walla. Deep wine, big dark fruits, in some senses a little creamy/chocolate. Nice long finish-- well worth the price. (1748 views) | | | Tasted by bzukaitis on 11/24/2012 & rated 91 points: Had last almost 1 year ago and has totally smoothed out and integrated dark fruit with smooth tannins. CT window shows drink through 2021 but drinking very well right now. Not sure f this will continue to improve or if this is peaking. My guess is drink sooner than later, but I hate missing the wonsdow on good wine and am conservative with my estimates. I have 2 more and will try to hold off another year but I have little to no self control. (1364 views) | | | Tasted by 1964vintage on 11/24/2012 & rated 90 points: Consistently good blend from nose to finish. Balanced with nice amount of dark fruits and tanins. (1540 views) | | | Tasted by sellerscellar on 11/14/2012 & rated 91 points: Very creamy mouthfeel. Great WA state version of a left bank BDX. I don't quite think it's going to get above a 91, but very nice bottle. Drinks very well right now, but might be a bit more integrated and smoother in about 1-2 years. I highly recommend and will try to buy more. (1455 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| By Sean Sullivan
Washington Wine Report (9/30/2010)
(Spring Valley Vineyard Frederick Red Wine Walla Walla Valley) Abundant dark chocolate and earth on the nose along with jammy fruit and high-toned cherries. Loaded with rich cherry and light herbal flavors backed by firm tannins. A big, intense wine. Hangs around on the finish. Alcohol shows through at times. 54% Cabernet Sauvignon, 25% Cabernet Franc, 20% Merlot, 1% Petit Verdot. 15.2% alcohol. Sample provided by winery. **** points |
NOTE: Scores and reviews are the property of Washington Wine Report. (manage subscription channels) |
| 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/LRed 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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