• jdreillyjr Likes this wine: 90 points

    September 13, 2021 - Surprisingly tannic. Deep garnet color, with deep garnet edge. Dark fruit flavors hint of a longer life. At least five years.

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  • mlawren1 wrote: 91 points

    April 24, 2021 - Plums and cherries with a hint of currant. Finishes a bit acidic.

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  • Magnolian Likes this wine: 96 points

    December 25, 2020 - Cork broke in half but eventually came out fine, without seepage or debris. 2-hour decant. Opaque purple with no sign of bricking. Nose features graphite, fireplace, and violets. Palate is intensely dark but not heavy: umami, blackberries, cherries, iron. Tannins are still present but are well-integrated and carry through a lengthy finish. Tons of fruit left. Very serious and well-made wine, fabulous with prime rib. Perhaps slightly better than a 2008 Cayuse Cab that it was served with, and leaps and bounds better than my previous 2008 Sorella (which had more significant cork issues). A benchmark Washington Bordeaux blend. I’m out of bottles but if you’re lucky enough to be holding these I suspect it will improve a little over the next 2-3 years and hold its peak for 5-7 more.

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  • NPBWineGuy Likes this wine: 90 points

    November 13, 2020 - 2008 Sorella is a solid wine. Always delicious. Tannin structure was quite mellow. I suspect this is reaching its peak drinkability in the next year or two. Nose was diminished. Tastes great.

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  • Redteeth wrote:

    April 1, 2020 - The cork was stuck and showed signs of cracking on top. I used the Ah-so to pull it and it actually turned out fine. The bottle was double decanted and had a fair amount of sediment. However, the wine opened up nicely and was enjoyable over tow days. Time to drink this vintage; watch the cork and decant.

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  • WaWineFan in TX Likes this wine: 96 points

    January 19, 2020 - This bottle is drinking absolutely amazingly currently. The nose as I poured it into the decanter was screamingly great. I loved just smelling the decanter. Did a p&p taste which was excellent and got a bit of grape bubble yum on the first taste but noted that the tannins are definitely still there with a definite drying note to the wine but in a beautifully balanced way. The palate is full of dark fruits with a definite blackberry note repeatedly appearing. Also noting soysauce notes and smoke lingering on the very long awesome finish. Long story short, this is a great wine in a great spot. Tannins suggest it can handle more cellar time, but decanting hasnt notably improved the wine over 3 hours. Drink up and enjoy, there is a reason AW is almost always awesome.

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  • NPBWineGuy wrote: 94 points

    December 18, 2019 - Delicious. Smooth with rounded flavors and tannin. Nose was a little shallow, but the taste made up for it.

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  • Eric Guido Likes this wine: 93 points

    October 23, 2019 - The nose was dark, wild and leaning toward savory herbs, as notes of crushed red berry fruit and tobacco emerged, gaining sweetness in the glass with time. On the palate, I found a fresh expression, with juicy acids coasting along silky textures in a cool-toned expression, displaying red berries, wild herbs, and sweet spice. The finish was long, long, long…saturating the senses in tart berries and spice while also showing tremendous tension and verve.

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  • dankrems wrote: 92 points

    September 28, 2019 - 4 hour decant. Hot on the nose. Tastes pleasantly balanced, tannins are gone. the fruit and acidity are both bright and enjoyable. Bright red fruit and a hint of something deeper. Also elements of eucalyptus/menthol and spice. Lengthy finish and very pleasant, but the heat from the alcohol and lack of nuance hold it short of greatness. Still a very nice wine and worth the $50-60 paid.

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  • Been There wrote: 94 points

    September 14, 2019 - This is a classy wine. Best overall analogy is a very warm year Bordeaux of about the same age. Color is still opaque purple garnet, youthful. Nose has dark baked dark stone fruits, tobacco, a hint of Cabernet (it’s 80%), a wee touch of mint. Promising!

    On the palate, no green at all but not fat. Some old-fashioned kid’s candy “fruit juice in mini bite-off wax bottles,” if you ever had it. If not, the equivalent is a hint of sweet bright grapey fruit. Acidity is “a point,” to use French. The finish is not long, but no penalty because (Bordeaux-wise) it’s “correct.” Kind of like a bigger Leoville Barton. Chris Camarda wants this to be modeled on a Bordeaux blend from northwest U.S. terroir, and worthy remembrance of his wife. He succeeded. Worked with food (simple chili rub on beef filet), too. Would please a crowd, but best with contemplation. From winery, at release.

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