1/23/2024 - Bill Davis Likes this wine:

Still got it from front to back; Amazing

9/22/2022 - Bill Davis Likes this wine:

Outstanding.

4/9/2022 - Bill Davis Likes this wine:

Doubled decanted.

11/2/2021 - Bill Davis Likes this wine:

This was "OUTSTANDING!" It was beautiful with a full almost candy-like nose, followed by cherry fruit and lush silf and well rounded mouthfeel across the middle and a long finish. I enjoyed it with a Madeira Lamb dish with cauliflower & garbanzo pasta that I had deliberately spiced up. It held up beautifully.

4/19/2021 - Bill Davis Likes this wine:

Wow. This opened with maple syrup aromas and delicious lush berry notes and a long finish. This is more complex and darker than the Lewis Vineyard and the Columbia Valley merlots by Dunham. I understand this is the first fruit from the Kenny Hill Vineyard, with some Petit Verdot, and rounded out with 100% new French oak barrel. Delicious and I will be looking forward to more.

10/4/2020 - Bill Davis Likes this wine:

This is my go to WA Syrah by Dunham with Columbia Valley fruit; bold with great fruit forward flavors, silky tannins and long finish ... I enjoyed with a lamb burger, feta and Peloponnese sweet red pepper garnish.

1/5/2016 - Bill Davis wrote:

Winemaker Update: 2006 Cotes de Tablas Blanc (SC; 59% Viognier, 32% Marsanne, 6% Grenache Blanc, 3% Roussanne): The nose shows an herby peppered citrus Marsanne note (more than Viognier, despite its predominance in the blend). On the palate, lots of sweet fruit, like honeydew melon and mint, then a long, soft finish of chalky minerality and marshmallow. Still showing nicely, though a touch low in acid. I like what the higher Grenache Blanc percentages we're using now on this blend bring to the table. (Source: Tablas Creek Vineyard Blog.)

8/20/2018 - Bill Davis wrote:

Drink: 2020-2050.

7/13/2018 - Bill Davis Likes this wine:

Excellent.
Eyes: Still violet colored, medium legs, with moderate sediment.
Nose:
Taste:
Body & Finish:

6/22/2018 - Bill Davis wrote:

This is a representative example why do cellar a wine from 7Hills…beautiful, balanced, still a lot of fruit on the front, still enjoying the mid palate minutes to minutes after…a better Bordeaux. Review are low on this beauty.

5/16/2018 - Bill Davis Likes this wine:

Full and ripe and aged mouth feel from fruit-salt-acid and finish! Beautifully balanced…thinking it could even cellar longer.

10/27/2017 - Bill Davis wrote:

From Winery Webpage: 100% Pheasant Run Syrah
Our first Estate Syrah is thoughtfully aged in 100% French Oak, 70% new and 30% neutral. The fruit represents the sand, loess and river rock soil it was grown in. Organic aromas of forest floor, black olives, wild mushrooms, and black berries round out the nose and lead into a pallet of fresh fig, ripe plum which seamlessly rolls into a supple elongated finish.​

10/22/2017 - Bill Davis wrote:

From Winery Webpage:
Our unique Estate Cabernet Sauvignon combines fruit from our Stonemarker and Pheasant Run Vineyards and offers a bouquet of black cherries and currants with hints of thyme, rosemary and saddle leather. A pallet of rich dark chocolate and cayenne pepper, a round mid pallet that holds through a robust dark fruit, salted chocolate, and fine grain tannin finish. We absolutely recommend pairing this wine with friends and food!

10/27/2017 - Bill Davis wrote:

From the Winery Webpage:
From Winery Webpage:
Our first Estate Syrah, 100% Pheasant Run, is thoughtfully aged in 100% French Oak, 70% new and 30% neutral. The fruit represents the sand, loess and river rock soil it was grown in. Organic aromas of forest floor, black olives, wild mushrooms, and black berries round out the nose and lead into a pallet of fresh fig, ripe plum which seamlessly rolls into a supple elongated finish.

10/27/2017 - Bill Davis wrote:

From Winery Webpage:
The 2014 Merlot comes from two mature Walla Walla Vineyards - Stonemarker & Pheasant Run - both over 18 years old. This vintage’s color resembles that of dark brick, with aromas of dried Provençal herbs and sundried tobacco. There is solid acidity to this merlot, which will allow it to cellar nicely for up to ten years (maybe more!). We suggest pairing it with roasted lamb shank or a hearty braised or stewed dishes.

10/27/2017 - Bill Davis wrote:

From Foundry Webpage:
The 2014 Cabernet Sauvignon grapes come from the Stonemaker & Pheasant Run Vineyards. This vintage was oak fermented then aged for 22 months in 70% new French oak before resting in bottle for another nine months. Deep garnet in color, this Cab has earthy aromas such as spruce, pine, and hints of soy sauce. The wine finishes with a pleasant Amaro bitter that dances on the palate. This will pair perfectly with steak of all cuts or any earthy plate like a mushroom risotto.

6/30/2014 - Bill Davis Likes this wine:

Dark and complex on the nose with earthy scents, hints of old wood, dry herbs, eucalyptus, woodland spice, leather and white pepper over dried berry fruits. It’s intense and complex on the nose. vaguely sweet on entry, this is a big wine, ripe and chewy but well balanced and certainly not over-ripe. Filled with blueberry and wild raspberry fruit, along with hints of astringent plum skin and subtle notes of fennel and mint, it’s complex and nuanced for it’s size. Lots of ripe tannins offer support in the mouth and through the moderately long finish which shows additional complexity through hints of cocoa and well integrated wood spice. (77% Syrah, 14% Cabernet Sauvignon, 9% Cabernet Franc.)

2/6/2014 - Bill Davis wrote:

This is very under-rated wine...
Sight (Visual): still deep red...
Smell (Aroma): notes of berry with toast...
Touch (Mouthfeel): smooth almost silky, nicely balanced from front to back...polished finish
Taste (Body & Finish): Complex with notes of red berry, cherry, beet and some background noise of vegetal flavors...

1/10/2014 - Bill Davis wrote:

This wine was recommended to me by some wine dinner friends and so they gave me a gift for Xmas. I am looking forward to enjoying it. According to info I searched here are some notes from the importer (Jose Pastor Selections): "It is bottled unfiltered and unfined. All CO2 is natural. It shows lush lemony fruit, hints of grains, a touch of petrol and chamomile..." I will try it as an aperitif as recommended, but also share it with friends, possibly with: Serrano ham, sheep’s cheeses, fresh seafood or poultry with a Basque style.

5/1/2013 - Bill Davis wrote:

Too bad...I originally liked this when I bought it...I cellared too long...colour is starting to turn and the fruit flavours are too diminished to where the front palate was missing...replaced with too much middle and side, with little to no finish at this point.

1/30/2013 - Bill Davis wrote:

Whoops...Not flawed or defective ... I cellared this too long...before it was beautiful fruit, textire and balance ...now the fruit nose and taste (aroma and flavours) have diminished and the mouthfeel is not as silky as before...darn!

1/25/2013 - Bill Davis wrote:

Others may like this blend, but it was too sweet for me.

7/3/2012 - Bill Davis wrote:

Still packs some tannins on the side and is beautifully balanced from fruit to dry mineral middle to smooth finish. A great 'tavel' or province style rose for half the price! Enjoyed with friends!

6/27/2012 - Bill Davis wrote:

I usually share DeLille & Doyenne because they are guest and above (special event) wines.The sun came out today, so I opened this one just for fun! It has mellowed but is still beautifully balanced. Enjoy with light summer fare, including lox with cheese and pain de catalan.

6/5/2012 - Bill Davis wrote:

Sweet sipper with body, not cloying. It's a port-style Syrah called Sweet Sarah - named for the winemaker's wife. DBL Gold: Seattle Wine Awards, 2012. (19.3& ABV.)

5/24/2012 - Bill Davis wrote:

Enjoyed this with leg of lamb and horta and quinoa...Decanted 1.5 hours before dinner and still packed a punch; this is full bodied, rich, leathery, chocolate, tannic syrah...estate grown grapes revealed some minerality too...not for the faint at heart. Enjoy with a big meat dish!!!

5/3/2012 - Bill Davis wrote:

Effervescent...not expected...not sure intended...MMMmmm...Anybody have thoughts on this characteristic???

4/26/2012 - Bill Davis wrote:

Found this in the cellar...I waited too long...the colour is changing...viscosity...taste is watery...missed it...darn...it was great in 03

4/8/2012 - Bill Davis wrote:

Easter Dinner of braised and baked lamb (w. garlic & rosemary), along with other food accompaniments such pan seared potatoes & salade...The wine was excellent...While the colour was beginning to change, the aromas were subtle (clove, caramel & roses) brought on a smooth mouthfeel and again subtle flavours of chocolate, braised figs, hints of brown sugar...The mouthfeel and balance and finish was beautiful after decanting...note: I did not overly aerate (no Vinturi) as I suspected the tannins were ready...good choice. DRINK NOW.

4/4/2012 - Bill Davis wrote:

Still tight, but opened up after about an hour. Berry aromas came through beautifully and the tannins are now soft. Glad I cellared this one!

3/17/2012 - Bill Davis wrote:

Paired beautifully with corned beef and cabbage on St. Patty's Day dinner. Sweet palate and smooth mouthfeel with the food.

12/16/2011 - Bill Davis wrote:

Overall, still a great sipper, but it may be time to finish more from my cellar…Perhaps next time I might even try it with food...lol!
Eye-Colour of dark purple was still there (no brick red);
Nose-Scent was not big and strong as expected after so many years;
Taste-Flavours of fruit (very mellow cherry, plum, and some black fruit) still there;
Touch-Mouthfeel was smooth and seamless with the tannins nicely mellowed; Finish was surprisingly longer than expected too;
Ear-Clinked goblets with friends on this one!

5/28/2011 - Bill Davis wrote:

Enjoyed with bbq lamb, but I must state, unfortunately, I cellared too long, this baby is ready to drink now or earlier. 11 more bottles to go...time for qourmette cookin'

5/10/2011 - Bill Davis wrote:

This is a powerhouse. I TRIPLE decanted this wine about 7:30PM and tried sipping it...to cool from the cellar...too tight...too too much. I shared it 2 hours later with friends with salad, salmon and bread and they admitted it was softening. So...this is not a sipping wine...a dinner wine with some real food...think Harley Davidson beef with garlic potatoes and salad...and then...and than...

4/27/2011 - Bill Davis wrote:

Enjoyed with salmon.

3/25/2011 - Bill Davis wrote:

Should have sipped this last year..

3/24/2011 - Bill Davis wrote:

From my 'special event' wine category...best of friends (& discerning)...best of wine @ one of my fav restaurants The Ajax Cafe!
Silky smooth and with all the shiraz nose and tasting notes you want...fragrant aromas of spice, ripe berries and dark chocolate...finishing with tremendous length of fruit and fine lingering tannins. Enjoyed with proscuitto wrapped cod and steak! My guests preferred it to the first bottle (WB Black Label '99)!

1/19/2011 - Bill Davis wrote:

An excellent table red.

1/15/2011 - Bill Davis wrote:

Surprisingly, this was more full-bodied than the 02 Doval Vineyard CabSauv I also saved until now. Okay, so now I want to know why?

1/17/2011 - Bill Davis wrote:

Still has beautiful nose upon opening and bright fruit flavours and a lingering finish. Nicely balanced.

1/3/2011 - Bill Davis wrote:

wonderful, full and silky smooth...drink now!

11/16/2010 - Bill Davis wrote:

Enjoyed with greek lamb with fava beans and spinach horta.

6/13/2010 - Bill Davis wrote:

Fabulous sipper & with Oysters HS, then salad & then roasted duck!!!

6/11/2010 - Bill Davis wrote:

Enjoyed as a sipper (aroma faint and tannins fully settled...time to drink or sooner)...and with braised lamb in Greek sauce (olive oil, garlic, oregano, with onions and pepper) with green peas, a Greek salad and pain d'catalan.

5/23/2010 - Bill Davis wrote:

Enjoyed as a sipper and with shrimp et pasta in a herb de provence sauce along with pain de catalan.

5/5/2010 - Bill Davis wrote:

Enjoyed with some smoked salmon and crackers.

4/10/2010 - Bill Davis wrote:

Enjoyed as a sipper while cooking and then with steak in a chimichurri marinade sauce with pain de Catalan and pureed cauliflower/broccoli sautéed in garlic and pepper.

2/1/2010 - Bill Davis wrote:

Enjoyed with Caesar salad and pain de catalan. Fruit was beginning to turn but the oaking was still there and a nice finish. In the future I would not hold on this long...more like 5 years.

2/1/2010 - Bill Davis wrote:

Cellared too long. Beginning to taste like sour brandy. Too bad. I like this winery and the owners.

1/18/2010 - Bill Davis wrote:

Enjoyed as a sipper and then roasted lamb with Ioanian Garlic sauce with potatoes!