11/26/2020 - WaWineWill Likes this wine:

Thanksgiving 2020, this tied for WON next to a 2012 Cayuse Cailloux. Just a few of us podding together, all were blown away at how this 904 continued to blossom after being open for a few hours. The nose started off with straightforward notes of toasted coconut, pipe tobacco and cranberry flavors, with the pallet showing similarly. Soon after, the wine completely opened up for business with pungent notes of sweaty leather, truffles, forest floor, blood and iron. Definitely a little high toned, with acidity for days, but paired beautifully with the flavors on the table. What was so impressive about this rustic, traditionally styled Rioja is that it stood right up next to the Cayuse on the table, which was modern, riper, full of umami, saline and blue fruit. This 904 however was an elegant wine, perhaps too early to open today, but nevertheless absolutely lovely and undeniably powerful. If drinking now, give it a couple of hours in the decanter to open, then put back in the bottle before drinking.

2/14/2020 - WaWineWill Likes this wine:

As a lover of carménère, I wanted to pop this on the young side to see where it was at. On the nose, I was greeted (after an hour decant) by a lovely plume of dust and smoke lifting a streak of green fruit. The palette showed much of the same, perhaps a little more purple fruit with bell pepper and asparagus, as well as a structure replete with fine tannins and upper-toned acidity. Surprisingly great balance, and just what I love about the varietal—showcasing the tension of grape vs green. Nice QPR, enjoy now through 2025.

11/22/2016 - WaWineWill Does not like this wine:

Decanted for an hour. In the glass, the nose was a bit muted with only bright red fruits discernible. On the palate, the wine was fruity and bright, leaning toward overly acidic, acerbic and a little acrid. I'm having a hard time seeing what this will amount to with significant cellaring. As much as I wanted to give this the benefit of the doubt, I couldn't find very many redeeming factors, and eventually I had to just stop sipping and trying. Maybe an off bottle, but in the event that you get the same, pair this with the fattiest dish possible.

8/15/2015 - WaWineWill wrote:

Vibrant crimson in color. The nose made its way across the room with raw meat, smokey salumi, truffle, forest floor, cedar and other notes as the wine opened throughout the evening. On the palate, the wine picked up where the nose left off yet deepened with an umami, saline and briny characteristic, as well as a lovely plum and red cherry complexity. With medium acidity, the tannins were silky, the weight was light, the finish explosive, and every drop until the last yielded a new and fascinating dimension.

This could go for another several years with proper cellaring, but not sure that extra time will dramatically improve or further deepen this wine. It's a mind blowing experience to drink this wine, and those who have the opportunity to experience it should truly celebrate and relish their privilege. Cheers!

8/9/2015 - WaWineWill wrote:

Beautiful color, deep crimson. Unusually dark for Willamette style pinot, especially after taking in the austere nose. Right off the bat I'm thinking old world inspired. Although prominent, the dark fruit seems to be taking more of a back seat to the musty barrel notes, as well as smoked meats and violets. On the palette, the wine carries a reductive quality that adds to the complexity, and confirms the old world homage. Tannins are silky and acid is appealing. I will cellar my other bottles for a couple of years to let the profile work itself out, but recommend cracking a bottle (if you have multiple) to see for yourself, as this wine is noteworthy for its distinctive character.

7/25/2014 - WaWineWill wrote:

Decanted for two hours. Lighter bodied WA grenache blend (28% syrah). On the nose there was a remarkable freshness to the strawberries, pomegranate and raspberries, followed by wet slate and coffee grounds, which all nicely carried over to the palate, silky and weightless. But what made this wine memorable was that it didn't drop off at all across my palate, and carried a ripe, rich soil component, which created a great symmetry between fruit and earth, all establishing solid integration at such a youthful stage. It goes without saying this will improve with cellaring, but man, what a great summer red now!

7/10/2014 - WaWineWill Likes this wine:

Decanted for 3.5 hours. Opaque and then slightly bricking at the rim. Nose showed menthol, eucalyptus, pencil shavings, graphite, pomegranate, and other red fruits that all carried over to the palate, seamlessly. Full throttle on the mid and back palates, with additional chocolate, coffee, truffle and leather notes. Every sip showed a new facet, yet the overall effect of this wine was slightly zesty with silky tannins, weightless and wonderfully integrated, even at this relatively youthful stage. A very memorable wine, and as far as I've had the good fortune of noticing, a high mark for Washington Bordeaux blends. With a good decanting this is approachable now, but will definitely reward with patience.

6/7/2014 - WaWineWill Likes this wine:

Decanted for 4 hours. Nose was dominated by vanilla, oak, cola and blue fruit. On the palate, medley of blue fruit, vanilla, green olive, smoke and a dominating note of cola. Was a big fan of the 2010 vintage, so couldn't hold back from seeing if this too was also approachable at a young stage. Not so much, which is ultimately unsurprising. Has a ton of potential with great symmetry between ripe fruit, pinpoint acidity and the youthful characteristics that typify a wine that lives on the meaty, funky spectrum. 91+ Will crack into my next bottle in 2016.

6/7/2014 - WaWineWill wrote:

Two hour decant. Pleasant left bank inspired blend from Walla Walla. Medium bodied. Nose and palate were fairly consistent with sweet earth notes, coffee, eucalyptus and fresh red berries. On the tongue, the nicely integrated tannins led to a thin mid palate, and finished decidedly hot. Disjointed but distinctive for a wet, sweet earth character, definitely indicative of Walla Walla terroir.

5/25/2014 - WaWineWill Likes this wine:

Popped and poured. Slowly enjoyed over the course of an evening. Tight at first, but opened nicely after about an hour, showing dusty blue and black fruit notes, chocolate, espresso, graphite, warm earth, iron and cured meats. A complex, texturally round (although a little heavy) and bold wine, with fine sandy tannins and plenty of acidity. This can definitely sit in the cellar for several years to come, but it's also in an approachable place now, with many of those youthful hallmarks beginning to subside. Unfiltered, so be sure to decant.

5/24/2014 - WaWineWill wrote:

Medium bodied syrah, starting to brick at the rim. Interesting nose dominated by a strong vegetal note and deepened by muddled red fruits and smoke. On the tongue: distinctive vegetal flavors (asparagus and bell pepper?), followed by raspberry, plum, and then smoke and various herbs. Some may find this unappealing for its savory dominance, however, if you like your syrah done in a rustic, old world style (and I do), this is very interesting, just make sure to give it a couple hours of air.

5/21/2014 - WaWineWill Likes this wine:

Not usually a big fan of single varietal merlots. Decanted this for over an hour and ultimately found it to be quite enjoyable. The red fruit was very forward, dusty and ripe, and framed a distinctive tomato leaf and iron core. Slightly sweet with that characteristic Walla Walla earth and mineral presence. Tannins fine and food friendly, this is one of the rare occasions that I wish I had more merlot. Ready now, but no rush.

5/14/2014 - WaWineWill wrote:

Decanted for an hour and poured back in the bottle. Seemed ready to go after this, and even continued to evolve nicely over the course of an evening. On the nose, blue fruits, licorice, chocolate and got a strong campfire note. On the palate, very ripe red fruits, coffee, tobacco, green olive, smoke and little bret. Medium to full-bodied with silky tannins, long finish, yet the whole consistency seemed weightless. Quite complex yet very drinkable, which is what I tend to strive for.

5/10/2014 - WaWineWill wrote:

Inky on sight and pleasant on the nose with not an overpowering bouquet of blue fruit, smoke and cured meat. Decanted for about an hour and poured back in the bottle. On the tongue there was blueberry, cassis and bit of pepper all wrapped up in a core of iron. As the wine opened further, a briny quality developed, as well as game, olive and various tea notes that, along with that iron, reminded me of a young Côte-Rôtie. Could develop with more time in the bottle, but is very enjoyable now with plenty of air.

5/7/2014 - WaWineWill wrote:

Took awhile to open, but eventually revealed to be fairly complex, and definitely on the rustic side. Very little fruit, maybe some muddled blue and black. Tar/black tea, mint/graphite, smoke/cigar and bit of black olive. Off-putting at first, but as it opened, it gained more balance and I found it to be striking for it's distinctive character. Needs to be decanted.

5/7/2014 - WaWineWill wrote:

Decanted for an hour. Mildly aromatic nose of dusty red fruits and rose pedals. Up front, very ripe palate with raspberry, bing cherry, and a prune/fig note that added a fair amount of sweetness. Then there's a vegetal complexity that, between the sweet and vegetal, makes this a distinctive expression, or to some, perhaps an inferior. Prickly tannins, but long finish. More time in the bottle will probably improve the rough edges.

4/30/2014 - WaWineWill wrote:

Moderately but pleasantly aromatic with bright pear and floral notes. Palate is dominated by pear, chalky minerals, green fig, a touch of grapefruit and melon, and a crispness (acidity) that tells me heartburn if I have more than a glass without food. Ultimately a big, rich white, which is likely designed for food, and not for nipping on the patio. Nevertheless, fairly enjoyable and appropriately priced.

4/26/2014 - WaWineWill wrote:

Decanted for fifteen minutes, then poured back in the bottle and let sit for an hour. Enjoyed over the course of the evening. Not much in the way of fruit, perhaps a touch of muddled red berries. Both nose and palate were dominated by dry underbrush and scorched wild sage. Definitely on the vegetal side of things. Sweet leather, orange blossom and a bit of smoke were also present, and all seemed to deepen -- as oppose to evolve -- as the wine further opened. Not sure much more time in the cellar would benefit this wine; maybe if anything time would help mellow the immediacy of the vegetal/green qualities.

4/9/2014 - WaWineWill wrote:

Enjoyed over two evenings. I think it took every bit of 24 hours to open up as the second night was far more enjoyable. Lots of tart black fruit, then black tea, garrigue, orange peel and bit of tobacco. Definitely needs more time in the cellar. Still figuring out its equilibrium.

4/15/2014 - WaWineWill Likes this wine:

Decanted for an hour. Enjoyed over the course of two evenings. Mildly aromatic nose. On the palate, showing a distinctive sour cherry note, as well as other red and blue fruits. On the darker end of the Sangio spectrum, but with the higher acidity and dense tannins the varietal typifies. As the wine opened, eucalyptus/menthol and a hint of forest floor and wet slate emerged. Enjoyable now, but with time in the cellar, this could definitely improve.

4/11/2014 - WaWineWill wrote:

Light ruby color. Strawberry, watermelon and various citrus and floral notes. Nice crispness. Very drinkable on a warm Sunday afternoon.

4/13/2014 - WaWineWill Does not like this wine:

Decanted for 30 minutes and poured back in the bottle to enjoy over the evening. Hot, fruity nose. On the palate, unclear dark fruit notes and alcohol. Out of balance. Finish was tired and sweet. Poured it down the drain. Not my style. Inappropriate to make a judgement call on one bottle, but if I had to guess, this may be past its peak.

4/12/2014 - WaWineWill wrote:

Decanted for about an hour. Medium bodied. Pleasantly aromatic nose. At this point in this wine's life, on the palate the fresh cherry and plum notes take a back seat to a fair amount of sweet leather, tobacco, cured meats and herb notes. Enjoyable now with plenty of air, but could last in the cellar for at least a few years.

4/5/2014 - WaWineWill wrote:

Decanted briefly. Enjoyed over the course of an afternoon and evening. Bouquet of black fruits, smoke, sweet earth and hoisin. On the tongue -- plum, cassis, macerated cherry, fig compote, smoke and molasses. With more time and air, roasted meat, iron and tar notes emerged. There was a touch of heat that never really seemed to mellow, nor did the somewhat tannic finish. Guessing this needs more time in the cellar, and with the lovely flavor profile potential, this is a good thing.

4/3/2014 - WaWineWill wrote:

Beautiful wine. Olive, smoke, brine/saline, cured meat, sweet leather and a touch of barnyard all beautifully harmonized with blueberries and plum flavors. Definitely showcasing the rustic, savory side of syrah, but in gorgeous fashion. Decanted for 15 mins and enjoyed over the course of an evening. No need to decant very long, no need to cellar much longer; in a great place right now.

4/5/2014 - WaWineWill wrote:

Decanted for 30 minutes and enjoyed over the course of an amazing molecular gastronomic meal at Castagna in Portland, OR. Incredibly complex with lots of fresh black fruit notes swirling around a spine of iron. First there was espresso and milk chocolate, then entered game and a bit of brine, and finally, as we were finishing off the last few drops, truffle and cured meats. Every sip yielded something new. But what truly puts this WA syrah in a class of its own are the fine tannins, and weightless, silky mouthfeel, all that seemed to be lively, kinetic -- buzzing -- while in the mouth. If drinking in the near future, would recommend decanting for at least an hour.

4/2/2014 - WaWineWill wrote:

Decanted for an hour and poured back into the bottle; drank throughout the night. Straightforward fruit balanced with various barrel notes. Beyond that, I didn't experience much complexity. Might develop after a few years, but for me, not enough here to compel me to wait. Minimal tannins, which made this very approachable and drinkable without food. Nothing mind-blowing, but perfectly enjoyable and priced appropriately.

3/31/2014 - WaWineWill wrote:

Decanted for two hours. Pretty Venetian red color. Somewhat aromatic nose. Palate showed bright red fruits and nuances of forest floor and truffle, as well as youthful, toasty barrel notes. Plenty of grainy tannins, but in a food friendly sort of way. Completely enjoyable right now, providing that it gets a thorough decanting; but all in all a very young wine.

6/13/2013 - WaWineWill wrote:

Visually, on the lighter side of the syrah spectrum. It's mostly Forgotten Hills so this is to be expected. The flavor profile however is exceedingly complex and distinct, anything but light, which is also unsurprisingly FH vineyard. Waters boasts old world style winemaking with new world viniculture, and as one who's followed them since '08, I feel the '10 Tremolo may be the truest expression of not only the winery's ambition, but also an example of the lovely terroir of Walla Walla.

Simply stated, the wine is packed with earthy and savory complexities, balanced with bright red fruits, all followed by velvety tannins and a long, satisfying finish that won't kill your palate after a glass or two. All this after decanting for 1.5 hours. For me this is the perfect summer red and perhaps the closest I'll get to Provence anytime soon, too. Highly recommended, especially for the price point.

6/12/2013 - WaWineWill wrote:

Bright ruby red. Two hour decant yielded lots of ripe, dark fruit on the nose and front palate. Mid and back seemed a bit hot, and thus seemed to lack in the way of the classical acid one expects from a Sangiovese. But as the wine gained another hour or so, more complexities came to light, such as truffle, graphite and various earthy minerals. If drinking now, decant for half a day, or hold on for another year or two.