Luca Wines

An outstanding producer out of Argentina, Luca Wines was fiuynded by wine pioneer Laura Catena. Luca sources from some of Argentina's best fruit from low-yield, high elevation vineyards. They do a range of varietals including Syrah, Beso de Dante, Malbec, Pinot Noir, and Chardonnay. The high elevation vineyards provide wonderful poise to the wines. Luca sources from both Lujan de Cuyo (2,950 to 3,300 feet elevation) and the Uco Valley (3,200 to 5,000) feet. Despite the weight of their wines, they have a wonderful mineral expression and great terroir. The red wines from this property tend to be massive -- but in a good way.

The new release wines from Luca are expressive and gorgeous. Head winemaker Luis Reginato, has been winemaker for Luca Wines since 2002. He was born in Altamira, La Consulta, and was son of a sparkling wine producer. He then studied at Universidad Nacional de Cuyo, one of Argentina's best viticulture programs. Luca has gained a sterling reputation for the Malbec wine over the years. At roughly 25 dollars, the 2014 Luca Malbec (WWB, 92) is massive and delivers wonderful dark fruit aromatics and flavors. This is clearly an outstanding value wine out of Argentina. Learn more about this great winery at http://www.lucawines.com Here are the great new wines by Luca Wines

2015 Luca Chardonnay- The 2015 is another fantastic release from Luca. The wine is sourced from the high altitude “G Lot” in Gualtallary at 4,900 feet above sea level. A honey-golden hue, this wine begins with bright aromas of creme brulee, vanilla cream, butterscotch, banana and brioche. There are dense flavors of vanilla, Pazzaz apple, roasted pineapple and flan accents. The heavy whipping cream laced finish lingers for 40 plus seconds. Drink 2017-2025- 92

2014 Luca Malbec- The 2014 Luca Malbec soars with rich and intense aromatics and flavors, while maintaining a striking minerality. The wine has gorgeous aromatics of smoke, violets, milk chocolate and blackberry cobbler. There are rich flavors of mint, black cherry, black olive, and suggestions of violets with dark chocolate shavings. The saline streak and persistent finish accentuate this gorgeous bottling. This Malbec will cellar exceedingly well into the next decade. Drink 2017-2027- 92

De Ponte Cellars

De Ponte Cellars is the home of one of the oldest vineyards in the Willamette Valley.  This scenic property up in the Dundee Hills was acquired by the Baldwin family in 1999 the winery later became De Ponte Dellars. De Ponte is named after the matriarch of the Baldwin family, Shirley Baldwin. De Ponte, her maiden name which is of Portuguese origin, honors her father who grew grapes and made his own wine in California's San Joaquin Valley.

De Ponte released its first Pinot Noir in 2001, and utilizes French Winemaker Isabelle Dutartre to craft their wines. Dutartre studied in the Burgundy region of France and makes Pinot Noir, as well as Melon, which is very rare in Oregon as well as the United States. The vineyard is set on red clay-loam soils deposited by ancient floods which is mineral driven volcanic soil.

I was very impressed with the last set of new release wines by De Ponte cellars. Their 2014 De Ponte Cellars ‘D.F.B.’ Melon de Bourgogne (WWB, 91) was lithe, deep and incredibly layered. This one of a kind wine will cellar well into the next decade. The best Pinot Noir wine that I sampled from this estate was their 2014 ‘Estate’ Pinot Noir (WWB, 93) which shows wonderful dark and red fruit flavors as well as a silky texture. Learn more about these outstanding wines at https://www.depontecellars.com Here are the great new wines by De Ponte Cellars. 

2014 De Ponte Cellars ‘D.F.B.’ Melon de Bourgogne- The 2014 De Ponte 'D.F.B' Melon de Bourgogne is a fantastic and bright release from this estate. This was aged in stainless steel with the exception of one used French oak barrel in the final blend. As this slowly opens it begins to release aromas of pear, starfruit, and jasmine flower with honeydew. This leads to light flavors of red delicious apple, starfruit and a touch of green papaya. This is lithe and lovely wine that is a great summer value buy.  Drink 2017-2025- 91

2014 De Ponte Cellars 'Estate' Pinot Noir- This wine is an excellent effort from this Dundee Hills estate. There are lovely aromatics of baked goods, vanilla, anise and strawberries. The tension is marvelous delivering red fruits, as well as hints of cassis and spice. This finishes silky and will cellar beautifully but it is nearly impossible to resist this delicious wine now. Drink 2017-2029- 93 (S.D.)

2014 De Ponte Cellars 'Dundee Hills' Pinot Noir- This dark colored Pinot begins with a nose of vanilla, sour cherry and raspberry. The first sip does not disappoint with a delightful marriage of cherry pie, terroir and sexy tannins that lead to a strong finish towards the back end. Drink 2017-2027- 91 (S.D.)

2014 De Ponte Cellars 'Lonesome Rock Ranch' Pinot Noir- A surprisingly deep bolt of stewed fruit. wet earth and rose petal which gives way to a distinct palate of stewed fruits, wet rock, anise and a long, lingering finish. The weight of this earthy wine is awesome and the plush texture is inviting. This will cellar marvelously for a decade or more as it is another outstanding effort from this Dundee Hills estate. Drink 2017-2028- 92 (S.D.)

Mark Ryan

One of the standout Woodinville wineries, Mark Ryan has gained a strong reputation for producing high quality and rich red wines. Mark Ryan McNeilly founded Mark Ryan Winery in 1999 and was largely self-taught as a winemaker. He finally settled on a Woodiville warehouse location in 2003 and has continued producing wonderful wines since that time. Mark Ryan is a gorgeous tasting room, near Purple restaurant, in the heart of Woodinville Wine Country. It one of the more boisterous and fun place to try wine in the area. 

His Long Haul and Dead Horse red wines have gained International acclaim and the current releases were just gorgeous. One minor surprise was his 2016 Mark Ryan Viognier (WWB, 92) which showed tremendous poise and elegance. Mark clearly has a handle on white varietals, as this is the best Viognier that I have sampled from this estate. Look for their 2013 ‘Lonely Heart’ and ‘Dead Horse’ Cabernet bottlings (WWB, 94). These wines show tremendous fruit weight and terroir, coming from a terrific vintage. Learn more about these great wines at http://www.markryanwinery.com Here are the great new wines by Mark Ryan.

2016 Mark Ryan Viognier- This wine begins with aromas reminiscent of lychee, gooseberry, mulberry sauce and hints of nectarine. This leads to ripe flavors of white peach, pink grapefruit, and lychee all leading to a lovely, vanilla cream laced finish. Drink 2017-2023- 92

2014 Mark Ryan ‘Vincent ‘Chardonnay- This wine begins with aromas of starfruit, Pink Lady Apple and   Suggestions of orange blossom. There are flavors of red delicious apple, candied pink grapefruit and poached pear. Delicious and open effort. Drink 2016-2022- 90

2015 Mark Ryan 'The Dissident' Red Wine- Comprised of 55% Cabernet with 28% Merlot, 16% Cabernet Franc and 1% Petit Verdot, this wine opens with a strong bouquet of coffee grounds, black cherry compote, black olive tapenade and sandalwood. This leads to flavors of black cherry cough syrup, black tea, cigar box and suggestions of creosote. The 2015 Mark Ryan 'The Dissident' has a polished mouthfeel andl lovely viscosity from this warm vintage in Washington. This great red blend will cellar nicely for another decade. Drink 2017-2027- 91

2015 Mark Ryan 'Wild Eyed' Syrah- This excellent Syrah wine opens with aromatics of smoked brisket, black tar, black olive and citrus blossom. The texture is deep and lovely with ripe flavors of cedar, black cherry, Kalmata olive tapenade, and boysenberry liquor with orange rind. This is dense and delicious wine that will cellar beautifully for a decade or more.  Drink 2017-2027- 92

2014 Mark Ryan 'The Chief' Cabernet- This excellent value wine opens with dill, pencil shavings, black cherry and cassis aromatics. There are deep flavors of mocha, anise, cassis and hints of red currant. Showing a little restraint right now, give this another year for the fruit to fully integrate. Right now the minerality gives this a beautiful Bordelaise feel. Drink 2017-2028- 91

2014 Mark Ryan ‘Numbskull GSM’ Red Wine- This wine is a one did 83% Syrah with 14% Mouvedre and 3% Grenache. The wine begins with aromas of oak, blackberry pie and black olive. There are flavors of black olive, blackberry and smoked meats. Lovely texture but needs time. Lovely minerality. Drink 2017-2025- 92

2014 Mark Ryan ‘Numbskull BDX’ Red Wine- This Merlot dominant blend begins with aromas of dill, blackberry, black cherry and black olive. This leads to flavors of black cherry, blackberry preserves and black olive with suggestions of smoked meats. Lovely minerality. Drink 2017-2026- 92

2013 Mark Ryan ‘Lost Soul’ Syrah- This blend is 3% Mouvedre (Ciel du Cheval)with the rest Syrah from the Red Willow vineyard The wine begins either aromatics of baking spices, anise, smoked meats, sagebrush,  leather and red cherry. Lovely terroir. There are flavors of red cherry, blackberry cobbler, smoked meats and sagebrush. Outstanding effort. Drink 2016-2026- 93

2013 Mark Ryan ‘Dead Horse’ Cabernet- From mostly Red Mountain fruit with a touch of Red Willow. This wine begins with aromatics of blackberry compote, creme de cassis and sage. The wine has flavors of blackberry, cassis, in this sense full bodied effort. Lovely texture and tannic structure. Lovely minerality too. Drink 2016-2028- 94

2013 Mark Ryan ‘Lonely Heart’ Cabernet- This wine begins with aromas of sagebrush, blackberry jam, anise mocha and cassis. This leads to flavors of black cherry, black tea, anise and creme de cassis. Massive wine that needs time. Drink 2018-2028- 94

Canvasback

A new winery project started by Duckhorn Vineyards of Napa Valley prestige, Canvasback is an exciting new player in Washington wine. Canvasback essentially follows Duckhorn’s model by crafting wines made by grapes from top growers with fruit from Canvasback’s own estate vineyard.

The current Cabernet wine is sourced from some great vineyards in Washington, including Klipsun, La Coye, Shaw and Quintessence. 2013 marked the first year that Canvasback acquired a 20-acre unplanted vineyard site on Red Mountain. Located near the top of the mountain, above the frost zone at an elevation of approximately 1,100 to 1,300 feet, this exciting site is lead by  Canvasback vineyard manager Dick Boushey, and head winemaker Brian Rudin. Canvasback began planting its Red Mountain vineyard predominantly to Cabernet Sauvignon in 2014. The name Canvasback connected with Duckhorn Wine Company’s waterfowl tradition as the Canvasback duck is native to the Pacific Flyway, with breeding grounds in Washington State.

Brian Rudin has crafted a silky wine with his new offering from Red Mountain, as the 2014 Canvasback Cabernet Sauvignon (WWB, 92) has wonderful depth, complexity and a silky mouthfeel. Learn more about this winery at https://www.canvasbackwine.com Here is the new Cabernet release by Canvasback.

2014 Canvasback Cabernet Sauvignon -The 2014 Canvasback Cabernet is a blend of 87% Cabernet Sauvignon, 9% Merlot, 2% Malbec, and 2% Cabernet Franc which was aged for 18 months in 99% French oak (60% new) prior to bottling. This wonderful Cabernet is made by Duckhorn, who have sourced from Red Mountain. This wine opens with aromas of blackberry cobbler, black cherry, eucalyptus and sagebrush accents. The palate is plush, currently showing ripe flavors of boysenberry jam, black olive, black cherry pie and suggestions of milk chocolate. The lush mouthfeel and silky texture shine through. Drink 2017-2028 - 92

Megan Anne Cellars

A new Oregon winery founded by Mark Ryan founder and head winemaker, Mark McNeilly, as well as former Evening Land winemaker Isabelle Meunier, Megan Anne has impressed with its new release wines from a warm vintage. Mark Ryan wines have gained International acclaim, but Mark has wanted to make wine in Oregon for many years, as he was not only married there but he spends a good deal of his downtime in the Willamette Valley. Both of his new wine releases come from the 2015 vintage in Oregon which saw a great deal of heat during the growing season but a late ripening period that saw cooler fall temperatures.  Many winemakers I have spoken to are excited about the acid levels in their 2015 wines, due to the temperatures cooling in September 2015. 

Both the 2015 Megan Anne Chardonnay and Pinot Noir were extremely well-crafted wines (both received 91 point ratings). The wines were both sourced from vineyards in the Dundee Hills and the Eola-Amity Hills regions, so there is a spattering of forward style dark and red fruits as well as earthy tones in their Pinot. Learn more about this exciting winery at https://meganannecellars.com Here are the new wine releases by Megan Anne Cellars

2015 Megan Anne Cellars Chardonnay- This Willamette Valley Chardonnay wine was sourced from the Kindred and Wilson Fjord Vineyards. Using a touch of new oak (15%), the wine opens with a bouquet of toasted hazelnut, creme brulee, and peach pit. This leads to generous flavors of Meyer lemon oil, Pazzaz apple, nectarine and vanilla cream. This excellent Chardonnay has a lovely, plush mouthfeel and is irresistible right now. Drink 2017-2026- 91

2015 Megan Anne Cellars Pinot Noir- This excellent wine was sourced from vineyards in the Dundee Hills and the Eola-Amity Hills regions. The wine saw 20% new French oak and mostly second use oak (80%). This great Pinot Noir displays a dark, brownish ruby hue with aromatics of red cherry, prune, baking spices and red currant. The wine has wonderful smoothness and a seamless quality. Bing cherry, cran-pomegranate and orange rind flavors with seaweed come to mind. This shows lovely depth and poise in this warm vintage. Drink 2017-2026- 91

Interview with Joy Anderson, Head Winemaker of Snoqualmie Vineyards

As one of the first women winemakers in the Washington wine industry, former University of Washington graduate, Joy Anderson, has a longstanding history in the wine industry and is hitting her sweet spot at Snoqualmie. Her recent releases were awesome value selections and I wanted to touch base with her and talk about her wines. She was a delight to speak with, as she talked about her new ECO tier of wines, as well as some of her favorite wine selections. I think you will really enjoy hearing more about her. Here is my interview with Joy Anderson, head winemaker of Snoqualmie Vineyards

WWB: You have an extensive history in the wine industry, with previous stops at Chateau St. Michelleand Columbia Crest. How did you decide to come to Snoqualmie? 

JA: When Ste. Michelle Wine Estates acquired Snoqualmie in 1990, I was offered the opportunity to take the winemaking reins and eagerly accepted.

WWB: Can you talk about the sustainability and organic winemaking practices that Snoqualmie utilizes? 

JA: Snoqualmie is committed to organic and sustainable winemaking practices beginning in the vineyard and carrying through to the winery and our packaging.  Our intent is to capture the pure expression of the fruit that Mother Nature intended.

Our ECO tier of wines are certified organically grown by the Washington State Department of Agriculture.  These wines adhere to the regulations required under the National Organic Program with only naturally occurring inputs allowed. Our Columbia Valley tier of wines are grown and made using sustainable practices. Practices such as: cover crops to reduce soil erosion and promote beneficial insects; expansion of registered virus-free mother block; use of weather and soil moisture data to guide water use and eliminate water waste; use of eco-friendly energy options to reduce energy consumption; winery water use practices like wash and rinse reusing gray water and water conserving nozzles and wash equipment; use of light weight glass; 100% post-consumer label materials; corks and labels certified by the Forest Stewardship Council guaranteeing sustainable practices at the source of origin; corks also certified by the Rainforest Alliance conserving biodiversity.

WWB: I was hugely impressed with your new release 2014 Snoqualmie Cabernet (WWB, 90), a wine that showed dense black fruit flavors and a lovely mouthfeel. Can you talk about this awesome new release wine?

JA: A very warn growing season allowed for beautifully ripened grapes.  After a gentle pressing, the fresh juice was inoculated with organic yeast to initiate fermentation. The grapes were fermented on the skins for six days with gentle, twice daily spray-overs to achieve additional extraction of color, tannin, and flavors.  Malolactic fermentation was induced and the wine aged 12 months in 5% new American oak barrels.  The wine displays black fruit with smoky undertones on the nose that carries through on the palate mingling with herbal tones and an ample soft texture.

WWB: What are some of your favorite Washington wines, other than Snoqualmie wines, as well as favorite wines of the world? 

JA: I have been drinking and enjoying the INTRINSIC Cabernet Sauvignon lately from winemaker (and colleague) Juan Munoz-Oca.

Clos Du Val

One of the historic Napa estates, Clos Du Val was founded by the Goelet family in 1972.That same year Clos Du Val acquired 150 acres of estate vineyards in the Stags Leap District, and made its first wines, including Clos Du Val’s debut 1972 Cabernet Sauvignon—one of only six California Cabernets selected for the famous 1976 Judgment of Paris Tasting, where California defeated some of Bordeaux’s finest. Today, Clos Du Val now owns a 180-acre Grand Val Vineyard in the Carneros appellation of Napa Valley, and the 18-acre State Lane Vineyard in Yountville. These vineyards include 30 different blocks of Cabernet, with a variety of soil types and exposures, dozens of unique clone and rootstock combinations, and an array of vine ages. Head winemaker Ted Henry heads the project, as the estate also relies on consulting winemaker Tony Biagi for their wines. 

Clos du Val has impressed with their new release wines. They have gained a wonderful reputation for Chardonnay over the years. If you like the ‘Napaesque’ balance in your Chardonnay, look for the 2015 Clos du Val ‘Estate’ Chardonnay (WWB, 91) which shows beautiful poise and moderate oak influence. The outstanding wine of the collection was the 2014 Clos du Val ‘Stags Leap District’ Cabernet (WWB, 93), a massive wine that shows dense layers and a massive tannic backbone. Learn more about this famed Napa estate at https://www.closduval.com Here are the great new wines by Clos du Val.

2015 Clos du Val 'Estate' Chardonnay- This excellent Chardonnay bottling was aged for 10 months in 28% new French oak. Wonderfully balanced and poised, the wine is currently showcasing ripe flavors of butterscotch, banana, and peach pit with beautiful minerality. Drink 20-7-2023- 91

2015 Clos du Val 'Estate' Pinot Noir- The Pinot Noir wine wed aged for 15 months in 58% new French oak prior to bottling. It is a blend of Dijon clone 667 and Pommard. This wine opens with aromatics of rhubarb, bramble, black cherry and cola. This leads to ripe flavors of black tea, black cherry, crushed mint and strawberry preserves. Drink 2017-2027- 91

2014 Clos du Val 'Estate' Cabernet- This wine is an excellent blend of 93% Cabernet, 3.5% Merlot, 3.5% Cabernet Franc that was aged for 20 months in 40% new French oak prior to bottling in June 2016. The wine begins with aromatics reminiscent of cassis, dried sage, black cherry compote, and coffee grounds. This leads to deep flavors of mocha, green bell pepper, creme de cassis and suggestions of baking spices. Smooth and silky, this has a wonderfully polished mouthfeel. This really needs another year in the bottle for the fruit to fully amalgamate. Drink 2018-2030- 92

2014 Clos du Val 'Stags Leap District' Cabernet- Sourced from the Hirondelle Estate, this wine was aged in 60% new French oak prior to bottling in July 2016. This impressive bottling opens with aromatics of violets, creme de cassis, pine needles and crushed mint. There is wonderful weight and poise on the mid-palate, currently displaying rich flavors of blackberry pie, sagebrush, mocha, blueberry compote and eucalyptus. The tannins suggest this could age one more year. Drink 2018-2030- 93

Big Table Farm

As part of Oregon Wine Month we bring you another exciting feature. For the past few years I have been gushing about one of the top wineries in the Willamette Valley, Big Table Farm. Their head winemaker, Brian Marcy, is incredibly talented as literally anything he gets in his hands turns into a beautiful wine. Brian crafts not only some outstanding single vineyard bottlings, but some of the best entry level bottling in Oregon. His Pinot Noir wines are rich, elegant and have a wonderful, Burgundian feel. Brian has previously worked for some highly esteemed properties like Marcassan and Neyers in the past. Having interviewed him last year, I have found him to be not only an incredibly talented winemaker but a super cool, down to earth guy.

For the second year in a row, the top Rose wine that I have sampled in the past year from the Pacific Northwest is the 2016 Big Table Farm ‘The Laughing Pig’ Rose (WWB, 93). This wine is dense and intense and shows insane range, as well as sterling structure. Look for the 2015 Big Table Farm ‘Willamette Valley’ Pinot Noir (WWB, 93) which shows wonderful length and delivers a ton of structure and ripe fruit for an excellent price. The standout wine once again, was the 2015 Big Table Farm ‘Earth’ Pinot Noir (WWB, 95) which is one of the best Pinot Noir wines from Oregon that I have reviewed in the past year. This massive wine really needs another year in the bottle to fully show off its massive layers of black fruits and earthy tones. Learn more about Big Table Farm at http://www.bigtablefarm.com/ Here are the fantastic new release wines by Big Table Farm.

2016 Big Table Farm 'Laughing Pig' Rose- Showing off its deep pink hue that borders magenta, this wine is the follow up to the scintillating 2015 'Laughing Pig' Rose release. The wine opens with a highly perfumed bouquet of rose petals, strawberry, guava purée, and citrus blossom. Showcasing a plush palate and luscious mouthfeel this has deep flavors of watermelon, cherry starburst candy, ripe guava and suggestions of kumquat, as the light citrus elements are displayed towards the back end. This is just gorgeous one of a kind Rose wine. Drink 2017-2023- 93

2015 Big Table Farm 'The Elusive Queen' Chardonnay- Needing more than a one hour decant, this wine arises with aromatics of toasted hazelnuts, creme brulee, bananas foster and ripe pineapple. The texture is simply gorgeous as this stunning wine glides through the mid-palate. The fruit weight is intense, as the wine currently displays a dazzling array of flavors including kumquat, lemon oil, brioche, and suggestions of Granny Smith apple pie. Dense and decadent, this will be a long ager. Drink 2017-2030- 94

2015 Big Table Farm ‘Willamette Valley’ Chardonnay- This impressive Chardonnay wine was sourced from six different Willamette Valley sited and saw only 10% new French oak (for 11 months) prior to bottling. Initially aromatically retiscent and needing roughly a one hour decant, this delicious Chardonnay wine opens with an aromatic profile of marzipan, honeysuckle, wild mushroom risotto, brioche and lemon oil. Showing some marvelous mid-palate texture, this wine has ripe flavors of roasted pineapple, Pazzaz apple, Bartlett pear tart and suggestions of baking spices and lemon curd. The light cream finish is lovely. While delicious now, this will cellar well for another decade or more. Drink 2017-2027- 92

2015 Big Table Farm ‘Willamette Valley’ Pinot Noir- This translucent colored Pinot Noir features one of the Big Table Farm pigs, ‘Kirby’ and ‘Pickle.’ Sourced from eight different sites for Pinot and needing roughly an hour in the decanter to show full aromatics expression, the wine is awakened with aromatics of ripe guava, strawberry, red cherry, pomegranate seed and fennel with loganberry accents. The intoxicating aromatics bring you back to the glass for more. The wine is currently showing flavors of red cherry, loganberry, pomegranate seed, Mandarin orange rind and suggestions of baking spices. As far as entry level bottlings go, this is one of the best that you will find out of Oregon. A gorgeous effort by superstar winemaker Brian Marcy. Drink 2017-2027- 93

2015 Big Table Farm ‘Pelos Sandberg Vineyard’ Pinot Noir- Following up their absolutely spectacular 2014 'Pelos Sandberg' Pinot Noir, the 2015 'Pelos Sandberg' by Big Table Farm is another spectacular wine made by superstar winemaker Brian Marcy. The Pelos Sandberg Vineyard is an Eola-Amity Hills site which is farmed by Don Sandberg. Showing a similar translucence to their '14 bottling, the wine begins with aromas of guava puree, ripe strawberry, cherry pie, Satsuma orange zest and suggestions of mulling spices. Seductive and silky on the mid-palate, the wine yields flavors reminiscent of black cherry, black raspberry liquor, sandalwood, black truffle crudo, kumquat, crushed wet gravel, peat moss and pomegranate seed. The flavor range and sterling minerality translate to another stunner by Big Table Farm. Drink 2017-2028- 94

2015 Big Table Farm 'Earth' Pinot Noir-This massive Pinot Noir is in need of a two plus hour decant at this juncture. Showing a deep core, this wine begins with an aromatic profile of rose petals, forest floor, cigar box, black truffle oil and suggestions of loganberry cobbler. Silky, burly, yet light on its feet, this wine impresses with rich flavors of wild blackberry preserves, black truffle oil, black cherry and peat moss. The texture is absolutely gorgeous, as this is another heavyhitter crafted by superstar winemaker Brian Marcy. Try to put off enjoying this incredible wine for at least one more year. Drink 2018-2032- 95

Auclair Winery

Auclair Winery was founded by Charlie Auclair, who first caught the wine bug when on a visit to Napa back in in 1988. He moved to Washington State in 1992 and settled down in western Washington before spending several years traveling the world, with tasting with stops in the Barossa and Yarra Valleys in Australia, Paarl, Franschhoek, Stellenbasch and Constantia in South Africa, France, Spain and Washington and Oregon. He first made wine in the 2000 vintage, a Merlot, and then eight years later started Auclair Winery.

At Taste of Washington I had the opportunity to run through the solid lineup of Auclair wines. Auclair utilizes Red Mountain fruit. Particularly his red wines impressed, as they showed muscular features from the warm 2013 and 2014 vintages. The 2014 Auclair ‘Left Blend’ Red Wine (WWB, 90) was a solid, herbaceous blend that had wonderful richness and persistence. Herbal, ripe and novel, the 2013 Auclair Petite Verdot (WWB, 91) was a fantastic rendition of this varietal, showcasing bell pepper and peppercorn accents. Learn more about this winery at http://auclairwinery.com Here are the great new releases by Auclair. 

2015 Auclair Sauvignon Blanc- This wine opens with aromatics of red apple, lemongrass, white peach and crushed wet rock. There are flavors of unripe pear, Gravenstein apple, vanilla and peach pit. This shows lovely structure. Drink 2017-2021- 89

2016 Auclair '96 Cedars' Semillon- This Iithe wine begins with aromatics of white peach, green apple and vanilla. There are flavors of beeswax, white peach and cantaloupe. Drink 2017-2022- 89

2014 Auclair 'Right Blend' Red Wine- Sourced from the Artz Vineyard, the wine is a blend of 50% Cabernet Franc and 50% Merlot. The red blend wine begins with aromatics of green peppercorn, black cherry, black olive and hints of mint. There are flavors of red cherry, black olive, sagebrush and hints of mint. Drink 2017-2025- 90

2014 Auclair 'Left Blend' Red Wine- This Cabernet wine, sourced from the Arts Vineyard, has 23% Merlot and 3% Petit Verdot blended in. The wine starts with aromatics of black cherry, blackberry pie, sage and green bell pepper. There are flavors of black cherry, black olive, blackberry pie and creosote. This has wonderful richness and viscosity. Drink 2017-2025- 90

2013 Auclair 'Heart of the Hill Vineyard' Cabernet- This Cabernet begins with aromatics of black tea, bulls blood, black cherry and mocha. There are rich flavors of blackberry pie, coffee grounds and mint alongside heavy tannins. This needs a heavy decant before enjoying, as the tannins are fairly massive at this juncture. Drink 2017-2027- 90

2013 Auclair Cabernet Franc- This lovely Cabernet Franc wine, sourced from the Artz Vineyard, has 22% Merlot blended in. There are bright aromas of dried herbs, red cherry and red raspberry leading to flavors of black tea, black cherry, eucalyptus and green bell pepper. This is lovely and feminine style Cabernet Franc wine. Drink 2017-2026- 90

2013 Auclair Petit Verdot-This great earthy Petite Verdot wine opens with aromas of sagebrush, red cherry, red raspberry and suggestions of green bell pepper. There are flavors of blackberry pie, black tea, anise and green peppercorns. This wine is really hitting its stride right now. Drink 2017-2026- 91

Interview with Brad Binko, Owner and Head Winemaker of Drink Washington State and Eternal Wines

Brad Binko has been very busy this past year. Brad manages two labels, Drink Washington State and Eternal Wines, and chooses colorful, hip labels for his wines that are are all pretty serious values. Binko is a former certified sommelier that chose to live in Walla Walla because of the community college’s strong reputation in producing great winemakers. As a recent graduate of Walla Walla Community College’s enology and viticulture program, Brad has done a ton of work in the past year, including has opened his new tasting room in the past year (located in downtown Walla Walla) and has made some pretty impressive new bottlings. I recently had the chance to sit down with him and chat wine. Brad is an awesome guy to chat wine with and I think you will really enjoy hearing his story. Here is my interview with Brad Binko, owner and head winemaker of Drink Washington State and Eternal Wines.

WWB: How did you first decide to start Drink Washington State and Eternal Wines?

BB: When I sold my marketing and promotions company in Las Vegas I wasn’t sure what my next move would be so I moved back to Charleston SC.  While there I was able to get back into F&B and work on advancing my wine knowledge even further.  For the next 2 years I worked as a sommelier for a couple places while I continued my Masters of Sommelier education.  After passing the level 2 (certified) exam I was beginning to feel the need to do more. I had almost attended Brock University for winemaking out of high school. My step-mother was really pushing me in that direction, but of course at 18 we know everything!  I later than almost went to UC Davis when I first moved to Las Vegas, however I started my company shortly after and couldn’t leave. I spent a lot of time researching possible landing spots and after a short trip to Walla Walla I knew where I wanted to call my next home.  So finally the 3rd time was the charm as I enrolled at the WWCC Enology and Viticulture program.  I knew that I wanted to start a winery and had the means to start one.  One of the hardest parts was actually coming up with the names!

WWB: How does your experience as a sommelier and your wine education make you a better winemaker?

BB: It helps greatly, being able to recall different varietals and how they show in different areas with different winemaking techniques is huge. Its like cooking, if you don’t know what garlic salt will do to the flavor of your dish you are less likely to use it. However if you have tasted it before you can make an educated assumption of how it will affect your current dish. It also helps me describe the flavors and break down my wines with guests in the tasting room. My goal is to not only make great wines but to educate the consumer on why it tastes like this, what the history of the grape is and why I choose to make it that way. 

WWB: Your 2014 Drink Washington State ‘ Enjoy Walla Walla’ Carmenere (WWB, 90) was an awesome effort that is a terrific value. Can you talk about this great varietal and what kind of aromatic and flavor profiles you notice from Washington Carmenere?

BB: Carmenere is an amazing grape. I am starting to see (in Washington) an increase in wineries labeling their wines as Carmenere rather than blending it away in a Bordeaux blend. It is also also an opportunity for a great teaching moment, most people that come into my tasting room don’t even know what it is. This allows me or my tasting room staff to explain that it is the lost Bordeaux varietal and that now its spiritual home is in Chile. Carmenere is known for its great aromatic compounds that show white and black pepper and jalapeño notes which mines has as well.  My Drink Washington State line is designed to showcase the best of our AVA’s while not making you take out a second mortgage. I’ve actually had several winemakers and winery owners come to me and ask me to raise the prices because they think Im selling them at such a good price.

WWB: Another outstanding value wine, your 2014 Drink Washington State ‘Groovin on Wahluke Slope' Cabernet Sauvignon (WWB, 89) showed wonderful poise and richness. Can you talk about this great wine and what you are anticipating for your next releases with the 2015 vintage?

BB: This lot is my largest lot I have bottled under either label, 10 barrels or 250 cases. It is funny to me because I’ll go tasting and hear other places say this is our reserve lot we only produced 400 cases of it….To me that’s not a reserve wine that’s a huge lot!  This allows me to spend equal time with all my lots so tech. they are all reserve lots in this case.  My goal for DWS is to make wines that can age however they need to be ready to drink upon release.  That is why this isn’t a huge tannin driven wine, instead you get nice fruit on the nose and palate, dusty tannins on the long finish.  The great part about my DWS line is that there are no rules!  Being able to source from all over Washington and blend whatever I want is of great appeal to me.  I will release the next vintage when I sell out however the blends may be different and or vineyards.  DWS allows me to be completely free, unlike with Eternal Wines where my focus is single vineyard single varietal, super small lots. 

WWB: When you are not drinking Washington wines, what are some of your favorite wines of the world and favorite producers.

BB: Im a sucker for Napa Valley Cab!  I love the rich and bold flavors of Heitz, Nickel and Nickel, Robert Sinskey, ect.  My first love was Pinot Noir though and still love going down to the Willamette for a couple days and tasting through great wines from Ken Wright, White Rose and Adelsheim to name a few. Now that I am actually thinking about it though there really aren’t too many wine and regions I do not like tasting.  One of the best parts about studying for my Certified Sommelier exam was diving into a foreign region.  I would eat foods that are common in that area, and taste them with local wines.  I would research history of the area, normal temperatures if and when wars happened and how they sell themselves now.  It is really amazing when you can travel to another region without even leaving your home!

Interview with Jeff Lindsay-Thorsen, Co-Owner and Head Winemaker of W.T. Vintners

An uber-talented man, Jeff Lindsay-Thorsen somehow manages to play winemaker, lead sommelier and father all in one day. It is hard to find a busier guy than Jeff. It is also hard to find a cooler guy to chat wine with. Jeff has a longstanding history in the wine industry, working as a sommelier for more than a decade. Jeff is one of the few advanced sommeliers (Level 3) in the Seattle area. He utilizes his vast knowledge of wine in his impressive winemaking. Jeff crafts some absolutely incredible wines at W.T. Vintners, including one of the best value wines in Washington, his Stoney Vine Red Wine. The last two releases of this wine (2013 and 2014) are some my the highest rated wines from Washington that I have ever sampled at this price point. I recently had the chance to sit down with Jeff and chat about his background and his wines. I think you are going to really enjoy learning more about him. Here is my interview with Jeff Lindsay-Thorsen, co-owner and head winemaker of W.T. Vintners.

WWB: What were your first jobs in wine?

JT: My interest in wine was peaked early, from 19-21 my mother was dating a man with a Chateauneuf du Pape fetish and I tried a lot of wines with them. During the same period, the woman I was dating had a father with a monster cellar. I was trying Lafite, Grange and very special wines, I yet didn't know the stratosphere in which I was drinking, but I knew they were very good. Wine then became a hobby. I made the decision to drop out of the corporate world and wanted to go back to school to learn about ethnobotany and anthropology. My wine hobby became larger. Not too long after that I was working in restaurants while in school. I started really learning about wine through fine dining, working at the Hunt Club at the Sorrento Hotel in Seattle. The Hunt Club had a strong wine list at the time and we had absurdly low markups on the wines. The wine director brought in great old vintage wines. I sought certification through the International Sommelier Guild to learn more about wine and I had learned that the job of a sommelier actually existed which meant that my burgeoning hobby could become a career. I started to do some international travel to learn about wine. I wanted to earn a living sharing my passion for wine. In 2005 I had my first sommelier job which quickly progressed into becoming the wine and spirits director at Cascadia (Seattle). At Cascadia I was given enough rope to be successful, or hang myself, and I built a great wine program. The dining scene in Seattle was pretty exciting at that time. Fine dining was still thriving, unlike today.

WWB: You have a sommelier background and are and Advanced Sommelier through the Court of Master Sommeliers. How did you make the transition from sommelier to winemaker?

JT: In 2005 I was hungry for knowledge and I wanted to learn more about wine. What better way to learn than hands on. I helped out with the harvest in 2005 in the Willamette Valley and then here in Washington in 2006. Life happens and it is hard to go back all of the time to far off winery’s to see the wine from grape to bottle. During that time I was talking with my future business partner and I told him that I wanted to learn more about making wine. Together with his father and his garage W.T. Vintners was born. In our first year we made only two barrels of Destiny Ridge Vineyard Syrah. That wine turned out pretty good. I learned a lot through my first vintage as winemaker. My wife and I opened that same wine the other day and it was delicious still. After working two more harvests, one in Burgundy and another in New Zealand, we got a better sense of what we wanted to achieve and how to do it. We figured out stylistically and philosophically what we wanted to create. We worked on building relationships with growers to have access to these great vineyards.

WWB: The 2013 W.T. Vintners ‘Stoney Vine Vineyard’ Red Wine (WWB, 94) landed at #13 on my 2016 Washington Wine Blog Top 100 and is truly one of the best values in Washington wine. Can you talk about this particular wine and what makes it so special? 

JT: We made this wine in 2012, 2013 and 2014. This wine is a GSM, as we build the blend a variety rises up to take lead. It was the Mourvèdre 2012. In 2013 the Grenache was so aromatically pretty and focused so that varietal took the lead. Grenache was effortlessly center stage. The Grenache from the Stoney Vine Vineyard just has a wonderful purity — a varietal purity that you don't often see in the rocks. The rocks for me sometimes can be where site trumps varietal. There is the iodine and seaweed, dead animal character. In 2013 the stars aligned for Grenache and it was so varietally correct. Everything else played a supporting role.

WWB: What wine you drink at home? What are you into right now?

JT: Champagne, White Burgundy and German and Austrian Riesling. Some of my favorite producers are on the Austrian side, Knoll and Nigl. On the German side, Grunhauser, and Keller. In Burgundy I am super excited about the wines of Sylvain Pataille. The purity of those producers is just amazing. 

Julia's Dazzle

With Rose season approaching, Washington is gaining a very strong national reputation for Rose wine and has proven that you don’t need to break the bank for a wine that shows both poise and elegance. Long Shadows has been making their Julia’s Dazzle for many years now. I have found this wine to be the most consistently excellent Rose wines out of Washington. 

Made from the talented hands of superstar winemaker Gilles Nicault, the Julia’s Dazzle is composed of 100% Pinot Gris and is sourced from one of the great vineyards in Washington for that varietal — The Benches Vineyard, in the Horse Heaven Hills. Gilles has an impressive resume, joining Woodward Canyon in 1996, where he stayed until moving to Long Shadows in June 2003. Learning from eminent Washington winemaker Rick Small, Gilles was later named head of enology and production at Woodward Canyon. He has a passion for making world class Rose wine and his resultant 2016 ‘Julia’s Dazzle’ Rose wine brings a rich mouthfeel, wonderful texture and ‘dazzling’ minerality. I have included my last three reviews of this wine — all of which I have rated 92 points or higher. There is not another Rose wine in Washington that I have consistently reviewed that high —regardless of vintage. Learn more about this great wine and other Long Shadows bottling at http://longshadows.com

2016 Long Shadows 'Julia's Dazzle' Rose- The 2016 'Julia's Dazzle' Rose is a 100% Pinot Gris wine which is named after the founder's granddaughter, Julia. This Rose is sourced from a unique block  from The Benches Vineyard at Wallula in Horse Heaven Hills. This exciting Rose wine opens with aromatics of rose petals, red cherry starburst, guava and lemon blossom. There is lovely texture and mid-palate weight with flavors of guava, pomegranate, ripe strawberry and honeydew melon. This has wonderful poise and intensity, as Long Shadows continues to impress with another gorgeous release of the Dazzle by the skilled hands of superstar winemaker Gilles Nicault. Drink 2017-2022- 92

2015 Long Shadows ‘Julia’s Dazzle’ Rose- Established in 1997, The Benches vineyard (formerly Wallula Vineyards) was formed by a group of Long Shadows investors. The Benches are located 20 minutes southeast of Pasco on the Washington side of the Columbia River. Winemaker Gilles Nicault heads this project. This fantastic value Rose is named after the founder's granddaughter. While a slight touch behind the last vintage in terms of richness and brightness, this is a tremendous effort from this vintage that saw serious heat spikes. Composed of just 1% Sangiovese alongside the rest Pinot Gris. This wine has rose petals, strawberry and guava puree on the nose. The palate has Gala apple, red raspberry, guava and fresh picked strawberries with a light cream finish alongside a lovely minerality. Drink 2016-2021- 92

2014 Long Shadows ‘Julia’s Dazzle’ Rose- The 2014 Long Shadows 'Julia’s Dazzle' is a gorgeous Rosé, composed of Pinot Grigio with a splash of Sangiovese. The nose possesses beautiful fresh aromas of strawberry, guava and white peach, which burst from the glass. On the palate this has vibrant acidity and wonderful minerality. The finish is marked by feminine notes of strawberry, guava, pear. Drink 2015-2017- 93

Baer

A winery that impresses each year, Baer has produced some incredible new wines in the 2014 vintage. It has now been a decade since the founder of Baer winery, Lance Baer, passed away at age 39. While Lance produced some extraordinary red wines while he was still alive, he sadly was not able to see his most famous wine, Ursa, get named as one of the top 100 wines (#6 on the Top 100) for their 2008 effort. Scoring 95 points from Wine Spectator really put Baer on the map, as they began selling out of their wines almost immediately.

Based in Woodinville in the warehouse district, Baer wines capture art of blending. Head winemaker Erica Orr is one of the state’s great winemakers. Her wines are structured and Bordelaise, yet utilize the richness of each vintage. The recent releases come from a warm growing season, but her wines still maintain a wonderful sense of balance and terroir. Erica sources her fruit from the Stillwater Creek vineyard, which is a cooler site that produces some of the best Merlot, Cabernet, Cab Franc, and Chardonnay in the state. Look for their 2014 ‘Ursa’ Red Wine (WWB, 93) which shows wonderful poise and a feminine flavor and aromatic profile. Similarly excellent was the 2014 ‘Star] (WWB, 94) which is one of the best Washington Merlots that I have sampled in the past year. Learn more about this fantastic Woodinville winery at baerwinery.com Here are the great new releases by Baer (all released in future).

Stunning lineup of Baer red wines. 

2016 Baer 'Shard' Chardonnay- (Release June 2017) Sourced from the Stillwater Creek Vineyard, this unoaked Chardonnay begins with a bouquet of poached pear, Pazzaz apple, cantaloupe and baking spices. With lovely minerality, this has a lush mouthfeel. There are ripe flavors of New York apple, vanilla cream and baked pineapple. This has lovely texture and a silky mouthfeel. The minerality is wonderful as superstar winemaker Erica Orr had produced a stunner here. Drink 2017-2026- 92

2015 Baer 'Ursa' Red Wine (Barrel Sample)- This has lovely dark fruit aromatics of blackberry cobbler, black cherry and black olive with oaky and creosote accents. The palate shows wonderful density. There are flavors of boysenberry liquor, coffee grounds, blueberry compote and sandalwood. This shows wonderful density and weight. 93-95

2014 Baer 'Ursa' Red Wine-(Release Fall 2017) This outstanding wine is a blend of 38% Merlot, 38% Cabernet Franc, 22% Cabernet Sauvignon and 2% Malbec. This begins with aromatics of black cherry, cranberry and baking spices with milk chocolate. There are ripe flavors of red cherry preserves, milk chocolate, wild blackberry jam and hints of cigar box. This has a feminine edge and a silky mouthfeel. Be sure to give this a two hour decant if enjoying young. Drink 2017-2029- 93

2014 Baer 'Star' Merlot- (Release June 2017) The 2014 Baer ‘Star’ follows up the outstanding 2013 bottling and is an impressive effort in this warm vintage. This 100% Merlot wine was sourced from the Stillwater Creek Vineyard and shows the lively acidity that the vineyard is known for. This has a gorgeous nose, displaying red cherry, black olive tapenade, milk chocolate shavings and licorice. There are deep flavors of black cherry cough syrup, boysenberry jam, mocha and spicebox. The silky tannins and smooth mouthfeel shine though, as this is another gorgeous wine made by Erica Orr. Try to give this at least a one hour decant prior to savoring. Drink 2017-2029- 94

2014 Baer 'Callisto' Red Wine- (Release Fall 2017) The 2014 Baer 'Callisto' Red Wine is a standout blend comprised of 57% Cabernet Sauvignon, 27% Syrah, 15% Petit Verdot and 1% Merlot. The deep hued wine opens with aromatics reminiscent of sagebrush, sandalwood, black cherry and anise. The palate is plush and layered showing blackberry jam, black olive, Turkish coffee and sweet pipe tobacco flavors. This is gorgeous now but needs some time to develop in the bottle. Drink 2018-2030- 93

2014 Baer 'Arctos' Cabernet Sauvignon- (Release June 2017) This wine is a fantastic blend of 81% Cabernet Sauvignon with 15% Petit Verdot and 4% Merlot. Needing more than a two hour decant, this wine emerges from its slumber with aromas of black tar, black currant, creme de cassis and mocha aromatics. With a lovely minerality and polished tannins, this silky Cabernet wine glides along the mid-palate, leading to a long, dark fruit and mineral driven finish. Try to resist this beauty for at least another year. Drink 2018-2030- 93

2014 Baer Malbec- (Release November 2017) This limited, 100 case production wine by Baer is another gorgeous wine crafted by the talented hands of superstar winemaker Erica Orr. Inky and brooding, the wine has plush aromatics of mocha, violets, creme de cassis and ripe blueberry. The mouthfeel is gorgeous as this wine shows dense fruit flavors of boysenberry jam, blueberry compote, sage and suggestions of milk chocolate shavings. This has the structure to cellar for a decade or more. Be sure to give this at least a one hour decant if enjoying in the near future. Drink 2017-2030- 93

Cristom Vineyards

Ending this week on a high note, and as part of Oregon Wine Month, we bring to you the gorgeous wines of Cristom Vineyards. Founder Paul Gerrie hired Cristom’s winemaker Steve Doerner and Vineyard Manager Mark Feltz in 1992 and since that time Cristom has crafted world class Pinot Noir wines. Gerrie named his four estate vineyards after the four females of his family, Eileen, Jessie, Louise and Marjorie. Gerrie's son, Tom, now leads the company and heads the winemaking team alongside Paul and Mark.  

For many years Cristom has been producing a fantastic cuvee that blends the vineyards, their Mt. Jefferson Cuvée. This years Mt. Jefferson Cuvee Pinot Noir was one of the finest I have ever sampled from this estate (WWB, 93) as this outstanding value Pinot Noir showed wonderful richness and intensity of this exciting 2014 vintage.

Winemaker Steve Doerner had a previous stint at Calera prior to coming to Cristom in the early 90s. A world traveler, Doerner makes some world class Pinot Noir at Cristom. Look for the 2015 Cristom ‘Estate’ Pinot Gris (WWB, 92) which was one of the best Gris bottling that I sampled in my Oregon Report for International Wine Report (http://www.internationalwinereport.com/articles/oregon-vol-ii).  Similarly, one of the highest rated Pinot Noir wines on the report was the 2014 Cristom 'Eileen Vineyard' Pinot Noir (WWB, 94) which showed a gorgeous flavor and aromatic range, as well as wonderful mid-palate weight. Learn more about these great wines at https://www.cristomvineyards.com

2015 Cristom 'Estate' Pinot Gris- This wine opens with aromatics of brioche, unripe pear, cantaloupe and nutmeg. There are flavors of papaya, honeydew melon, Gala apple and suggestions of baking slices. Drink 2017-2024- 92

2015 Cristom 'Estate' Viognier-This has pretty aromatics of lychee, honeysuckle, apricot and poached pear. There are flavors of vanilla cream, banana, Meyer lemon and suggestions of nectarine. Drink 2017-2023- 91

2014 Cristom 'Mt. Jefferson Cuvee' Pinot Noir - This wine begins with powerful aromatics of black cherry, black tea, pomegranate seed and suggestions of forest floor. The aromas are gorgeous and highly perfumed. There are flavors of black cherry, black tea, pomegranate, cola and Mandarin orange rind. Drink 2017-2027- 93

2013 Cristom 'Estate' Pinot Noir- This wine has aromatics of black tea, black cherry, cranberry and orange rind. There are flavors of pomegranate, Bing cherry, black plum and suggestions of Satsuma orange. The minerality is lovely and intense. Drink 2017-2027- 92

2014 Cristom 'Estate' Pinot Noir- This wine opens with a bouquet of forest floor, blood orange, black truffle, and cardamon. There are rich flavors of black truffle crudo, black cherry, black olive, mint, boysenberry liquor and forest floor. There is a seamless quality to this wine. There's a beautiful balance between terroir and fruit. Drink 2017-2030- 93

2014 Cristom 'Eileen Vineyard' Pinot Noir- This wine opens with a bouquet of black tea, black truffle, black raspberry, rose petals, and cranberry sauce. The aromatics are simply gorgeous and constantly bring you to the glass for more. There are deep flavors of black cherry, red raspberry, pomegranate seed, guava purée and suggestions of teaberry. Drink 2017-2030- 94

2014 Cristom 'Louise Vineyard' Pinot Noir-The wine begins with aromas of black tea, wild blackberry, baking spices and thyme and black cherry. There are flavors of guava, red cherry, red raspberry and wild blackberry preserves. Drink 2017-2028- 93

2014 Cristom 'Jessie Vineyard' Pinot Noir- Funky and earthy on the nose there are aromatics of black truffle, peat moss, black cherry and black tea. There are flavors of black cherry, black tea, pomegranate, cranberry and forest floor. Earthy, intense and lively, this light on its feet Wine is impossible to resist. There is a wonderful seamless quality to this wine. He texture is superlative leads to the extremely long finish. Drink 2017-2030- 94

Tensley

Starting in 1998 Joey Tensley launched Tensley Wines with a one hundred case production. He set out craft reasonably priced Syrah wines from great vineyards of Santa Barbara County. In 1993 Joey first began working as a “cellar rat” for Fess Parker Winery in Santa Barbara County. He later became assistant winemaker at Babcock Vineyards and in 1998 Joey moved on to become the assistant winemaker at Beckmen Vineyards where he first created his own label. Having visited the winery and tasting room on several occasions, I have been very impressed with Tensley releases for more than a decade as there are few California Syrah wines that offer this much value. 

HIs new wines were simply awesome, as they come from a hot vintage in Santa Barbara County. Look for his 2015 Tensley ‘Tensley Vineyard’ Syrah (WWB, 94) which is a massive yet structured wine that will cellar beautifully for a decade or more.

2015 Tensley 'Santa Barbara County' Syrah- This dense wine is an awesome value from this estate. It begins with rich aromatics of smoke, blueberry compote and red cherry. This leads to rich flavors of sweet cherry compote, mocha, sage and crushed mint. Delicious now, this rich and layered bottling will cellar gracefully over the next decade. Drink 2017-2027- 93

2015 Tensley 'Tensley Vineyard' Syrah- Sourced from their small, estate vineyard, Joey Tensley has crafted a stunning Syrah wine with their 2015 ‘Tensley Vineyard’ Syrah release. This inky colored wine begins with aromatics smoked brisket, black cherry and tar. This leads to flavors of creme de cassis, anise, black cherry compote and black olive. This dense treat is impossible to resist right now. Drink 2017-2027- 94

2015 Tensley 'Colson Canyon Vineyard' Syrah- Decadent and rich, this show-stopping Syrah impresses with its intensity and layers. This begins with dense aromatics of black tea, black olive, creosote and black pepper with blueberry compote. There is a tremendous poise and fruit weight that shines through. This leads to dense flavors of milk chocolate, blackberry jam, black tea and creme de cassis, ending with a chocolate and mineral driven finish. This is a gorgeous effort by winemaker Joey Tensley. Drink 2017-2028-94

Corazon del Sol

A brief jaunt south to Argentina today on the blog, Corazon del Sol focuses on high quality Malbec wines from the Uco Valley, a cool climate region. Founded by Dr. Madaiah Revana, who also owns Revana and Alexana, he was enamored by the climate and terroir of the Uco Valley and founded an estate vineyard based winery, Corazon del Sol. The 17 acre estate vineyard is planted at the base of the Andes at an elevation of 3,000 feet. The winery has a stunning backdrop, as the vines are set on deep, alluvial soils, comprised of rock and sand which has eroded from the Andes Mountains over thousands of years. Consulting winemaker Santiago Achaval and winemaker Cristian Moor craft some great wines sourced from Malbec, Cabernet Franc, Merlot, Grenache, Syrah and Mourvedre plantings.

Gorgeous backdrop of the Andes MountIns at Corazon del Sol winery

I had a chance to recently sample the new release wines and was very impressed. An outstanding value wine, the 2015 Corazon del Sol Malbec (WWB, 90) showed wonderful richness and terroir. It is the perfect pairing for a juicy red meat. Also impressing at a higher price point was the 2013 Corazon del Sol ‘Gran Reserva’ Malbec (WWB, 93), which showed tremendous weight, richness and poise. Learn more about these great wines at http://www.corazondelsol.com Here are the great new wine releases by Corazon del Sol.

2013 Corazon del Sol 'Luminoso' Red Wine-An intriguing blend of equal parts Grenache, Syrah and Mourvèdre, the wine begins with bright aromatics of black olive, roasted figs, black cherry, boysenberry liquor and and dark chocolate shavings. This leads to dense flavors of black tea, black cherry, red currant and white pepper with a creosote edge. The mouthfeel is smooth and delightful, as is the structure. Drink 2017-2027-91

2015 Corazon del Sol Malbec-This has heady aromatics of black pepper, violets, black tea, Milk chocolate and sagebrush. There are ripe flavors of black tea, black cherry, roasted figs, mint and mocha. This is rich and delicious forward style Malbec with a silky mouthfeel that needs a juicy burger. Drink 2017-2022-90

2013 Corazon del Sol 'Soleado' Red Wine- This is primarily a Malbec wine, blended with Merlot and Cabernet Franc. This inky wine opens with a bouquet of black cherry cough syrup, rose petals, blackberry preserves, tarragon and spicebox. There are rich flavors of black cherry, coffee grounds, blackberry syrup and suggestions of baking spices and blueberry compote. This shows lovely depth, grip, structure and richness. Drink 2017-2027- 92

2013 Corazon del Sol 'Gran Reserva' Malbec- This excellent wine is sourced from the estates top 12 barrels of Malbec. Having a brooding and dense color, this wine displays this has wonderfully rich flavors of black tea, mocha, blackberry jam and blueberry compote with anise. There is a Bordelaise edge to this wine that boasts a wonderful minerality. This rather intoxicating and structured wine will have a long life in the cellar. If enjoying young, be sure to give this at least a one hour decant for the fruit to better amalgamate. Drink 2017-2030- 93

La Chanterelle

A fantastic boutique winery that is based out of Bellingham, La Chanterelle was originally a home project that turned into a winery in 2012. Head winemaker Donatas Pocus is an excellent winemaker that has impressed with his past three releases. He only produces two wines and the new releases were superb as I have been very impressed with the past three releases of his wine. Donas gave me some nice details on his outstanding wine releases. Regarding the 2014 vintage releases he mentioned:

“2014 was one of the best vintages that I have worked with. We produced only two barrels of our Cabernet so this was a limited release. We have three barrels of Syrah as well for the 2014 and the fruit from the Riverbed has been a nice and consistent source for us, as we been using that vineyard since 2012. Right now I am more making the decisions when to make the picking and I am talking with the grower a lot. I don't want to pick too early or too late. 2014 I think we picked just right. I always want to reduce alcohol because our wines are all unfiltered and unfined. We don't make any adjustments with the wine. The 2014 vintage was one where we experimented with hand destemming and we didn't use any machines because I noticed that our hand crusher tends to break stems. The hand destemming really helped the flavor of the wine. This was fully destemming the grapes. We go in and do three hour segments of destemming and punchdowns at the same time. The grapes are in the barrels and roughly 10-14 days of fermentation with the grapes. During the process we decided to do the destemming during the fermentation. We had a three day cold soak as well. Wahluke Slope is a bit of a drive for us, so we have to bring the fruit back and every step has to be calculated. The grapes are cooled for the first few days and then in the third day I crank up the temperature and I want to be sure that the fermentation starts. The next trend days of fermentation works well for us. The barrels for the wine are a few years old but we have plenty of oak for us. This vintage is always processed the same which is highly labor intensive. 2014 was extra labor intensive.” I definitely noticed the extra details in the new releases. These wines were really outstanding.

The 2014 La Chanterelle Cabernet (WWB, 92) was a dense, chewy and masculine effort that will cellar beautifully for a decade or more. His 2014 La Chanterelle Syrah (WWB, 91) also shows some cellar worthy potential and has wonderful dark fruits and jammy accents. These wines are rather difficult to track down but can be found online at lachanterellewine.com. Here are the 2014 releases from La Chanterelle.

2014 La Chanterelle Cabernet- Sourced from the Riverbend Vineyard on the Wahluke Slope, this was 100% whole cluster fermented. The wine was aged 20 months in near neutral oak prior to bottling in May 2016. The wine begins with aromatics of black cherry, cassis, anise, black raspberry and hints of leather. The palate is viscous, showing off the heat of the vintage. There are rich flavors of anise, creme de cassis, coffee grounds and suggestions of leather. You have to adore the plush texture and rich mouthfeel that head winemaker Donatas Pocus employs. This is an impressive follow up to their excellent 2013 Cabernet. Only two barrels made of this excellent Cabernet. Drink 2017-2026- 92

2014 La Chanterelle Syrah- Sourced from the Wahluke Slope, this wine opens with dense aromatics of black plum, hoisin sauce, Chinese black tea and black cherry compote. There are dense flavors of dark chocolate shavings, sage, blackberry jam and suggestions of Earl Grey tea. The plush mouthfeel is lovely. Be sure to give this at least one hour decant if enjoying now. I can see this polished wine cellaring well into the next decade. Drink 2017-2026- 91

Domaine Serene Evenstad Reserve Pinot Noir Vertical Tasting

A few weeks back while visiting the Willamette Valley I had the chance to visit one of the gems in the area, Domaine Serene. The winery, founded in 1989, is located at the top of the Dundee Hills. Domaine Serene made first wine in 1990 and immediately achieved a 90 point rating from Robert Parker. Since that time Domaine Serene has consistently made some of the best Pinot Noir and Chardonnay in Oregon. 

During my visit I was able to sample a vertical of Evenstad Reserve Pinot Noir, one of their signature bottlings, back to the 1994 vintage. The Evenstad Reserve Pinot Noir sourced from a host of Domaine Serene vineyards in the Dundee Hills. The wine typically sees around 50% new French oak for roughly 15 months which varies by vintage. The vertical tasting was astounding. Walking away from the wines, I was amazed at the grace and cellaring potential of the wines ten years or more old. For instance, the 2005 ‘Evenstad Reserve’ Pinot Noir (WWB, 94) came from a ripe and somewhat challenging vintage in Oregon but still has a ton of time left in the bottle. It was a remarkable wine. Still kicking and 23 years of age, the 1994 ‘Evenstad Reserve’ Pinot Noir (WWB, 91) showed wonderful Burgundian and earthy aromatics. Learn more about the great wines of Domaine Serene at domaineserene.com Here are the tasting notes from my wonderful Evenstad Reserve vertical tasting from Domaine Serene.

1994 Domaine Serene ‘Evenstad Reserve’ Pinot Noir- This comes from a moderately warm vintage which led to low yields. There are pretty aromatics of cranberry, red cherry, barnyard, guava, black tea and orange rind. This leads to flavors of red cherry, red raspberry, cranberry and orange rind with black truffle and forest floor. This has shockingly strong minerality considering it is more than 20 years old. Drink 2017-2022-91

2002 Domaine Serene ‘Evenstad Reserve’ Pinot Noir- This wine comes from a near ideal growing season. There are aromatics of rose petals, red cherry, red raspberry, black tea and wild blackberry with forest floor elements. There are rich flavors of red cherry starburst, guava purée, pomegranate seed and Satsuma orange with vanilla and peat moss elements. This insanely good wine is still going strong at this juncture. Drink 2017-2027- 93

2005 Domaine Serene ‘Evenstad Reserve’ Pinot Noir- This comes from a warm vintage which was somewhat challenging in the Willamette Valley. This excellent Pinot Noir opens with aromas of black cherry compote, black tea, red currant and guava purée. The wine has rich flavors of black tea, black cherry, wild blackberry and hints of black truffle crudo. This is a dense and delicious Oregon wine that will continue to cellar beautifully for more than a decade. Drink 2017-2029- 94

2008 Domaine Serene ‘Evenstad Reserve’ Pinot Noir-This gorgeous wine begins with aromatics of rose petals, cherry starburst, guava, tangerine and forest floor. There are bright flavors red cherry, pomegranate, orange rind, forest floor and white truffle. The finish is exceedingly long and exceptional. There is wonderful length and minerality while showing grace and elegance. Drink 2017-2029-95

2010 Domaine Serene ‘Evenstad Reserve’ Pinot Noir-This wine comes from a cooler vintage that saw a dry Indian summer. The wine opens with heady aromatics of black tea, black cherry, cigar box, forest floor and shiitake mushroom. The palate is lithe and forward currently showing flavors of guava, mandarin orange, red cherry, red raspberry and Chinese black tea. This is wonderfully structured and shows great mid palate weight. Drink 2017-2029- 94

2014 Domaine Serene ‘Evenstad Reserve’ Pinot Noir- The 2014 'Evenstad Reserve' Pinot Noir is another stunning release from Domaine Serene. This beautiful wine begins with layered aromatics of black tea, wild blackberry cobbler, orange rind, black truffles and suggestions of baking spices. The nose is masculine and dense and there are rich flavors of black tea, blackberry, guava, truffle oil, forest floor and black cherry liquor. This possesses tremendous weight and balance, as this gorgeous Pinot Noir will have an exceedingly long future ahead. Drink 2017-2030- 94

Gramercy Cellars

One of the standout Washington wineries, Gramercy continues to impress with their latest releases from Spring 2017. Founder, winemaker and master sommelier, Greg Harrington, crafts both Rhone and Bordeaux varietals, sourced from some of the best vineyards in the state. Harrington incredibly passed the master sommelier exam at the age of 26 in 1996, which is a considerable feat considering there are just 200 master somms in the world. He choose some of the best fruit from the best vineyards in the state and has very minimal oak intervention in his wines. Partner and co-winemaker, Brandon Moss, shares Greg’s focus on prime fruit and minimal intervention, showcasing the typicity of the individual varietal. 

The new releases were beautiful. His 2016 Gramercy Cellars Rose (WWB, 92) was one of the best Washington Rose wines that I have sampled in the past year, as this wine has dazzling minerality and a lush mouthfeel that will be perfect for any warm summer day gathering. The 2013 Gramercy Cellars Cabernet Sauvignon (WWB, 94) is an insanely good Cabernet wine, showcasing a wonderful tension, elegance and gorgeous mouthfeel.  HIs new Rhone releases were gorgeous, none more so than the 2014 Gramercy Cellars ‘John Lewis’ Syrah (WWB, 94) which has wonderful terroir, precision and a profound aromatic and flavor range. Look for these impressive new releases out at gramercycellars.com Here are the great new wines of Gramercy Cellars

2016 Gramercy Cellars Rose- This great wine is a blend of 52% Cinsault with 24% Syrah and 24% Grenache. This begins with aromatics of red cherry starburst, wild strawberry, guava and suggestions of rose petals. The mid-palate is smooth, showing a beautiful texture. There are wonderful flavors of red cherry, red raspberry, rose water and hints of wild mushroom. This shows wonderful elegance and weight, as this complex Rose finishes exceedingly long. Drink 2017-2022- 92

2014 Gramercy Cellars 'The Third Man' Grenache- This Wine has deep aromatics of rose petals, red cherry starburst, dried sage and hints of blood orange. There are ripe flavors of strawberry shortcake, Earl Grey tea, red cherry preserves and orange rind. The texture and viscosity is lovely. I can see this cellaring beautifully for a decade or more. Be sure to give this at least a one hour decant if enjoying in its nacency. Drink 2017-2027- 93

2013 Gramercy Cellars 'Columbia Valley' Syrah-This fantastic bottling begins with bright aromatics of black plum, black cherry, black tea and suggestions of smoked brisket. The mid-palate is exceedingly smooth and delicious, currently displaying flavors of black cherry cobbler, boysenberry liquor, blackberry pie and hints of milk chocolate. This shows wonderful ripeness and elegance. The texture is lovely. Drink 2017-2026- 93

2014 Gramercy Cellars 'The Deuce' Syrah- Sourced from the Forgotten Hills Vineyard as well as the Les Collines Vineyard, this wine underwent 70% whole cluster fermentation and was aged for 18 months in neutral puncheons prior to bottling. His begins with aromatics of lavender, black cherry, creosote, bacon fat and hints of black peppercorn. There are rich flavors of black cherry, black olive, smoke, Chinese black tea and Mandarin orange rind. This shows lovely range and terroir. The Syrah has the lithe minerality to cellar for a decade or more. Drink 2017-2028- 93

2014 Gramercy Cellars 'Forgotten Hills' Syrah- This great wine is sourced from the Forgotten Hills Vineyard, located at the base of the Blue Ridge Mountains. The Vineyard is set on volcanic rock and basalt. This wine underwent 66% whole cluster fermentation. The wine begins with aromatics of red cherry, blueberry compote, kumquat and and spicebox. There are ripe flavors of boysenberry liquor, pomegranate seed, Satsuma orange, smoke and wild blackberry pie. This has wonderful range and complexity. Drink 2017-2026- 92

2014 Gramercy Cellars 'Lagniappe' Syrah- Sourced from the Forgotten Hills, Red Willow and Minick Vineyards, the wine underwent 66% whole cluster fermentation and was aged for 18 months in used puncheons prior to bottling. This shows wonderful aromatics of dried herbs, red cherry, red raspberry, rose petals, Parma ham and blood orange. There are ripe flavors of black cherry, Chinese black tea, mint, coffee grounds and hints of orange rind and anise. This dense wine needs a two hour decant for full expression and drinks even better on the second day. Lithe and light on its feet, this will cellar well for at least another ten years. Drink 2018-2029- 93

2014 Gramercy Cellars 'L' Idiot Du Village' Mourvèdre- Having a translucent core, this wine was sourced from the Olsen and Alder Ridge Vineyards. Fermented for 15 months in used oak, this was 58% whole cluster fermented. This wine begins with bright aromas of smoked pork shoulder, wet rock, orange rind, black cherry and black olive. This leads to bright flavors of blueberry compote, green tea, blackberry cobbler and hints of blood orange rind. Open and polished, this is seriously delicious wine that improves with a one hour decant. Drink 2017-2027- 93

2014 Gramercy Cellars 'John Lewis' Syrah- This outstanding wine was sourced from the Minick, Forgotten Hills and Red Willow Vineyards. Needing more than an hour decant, this wine begins with bright aromas of black tea, black cherry, green peppercorn, anise and sagebrush with wet gravel. Seductive and showing wonderful range, the wine has mouth watering flavors of green olive tapenade, Chinese black tea, black cherry cough syrup and blackberry jam with orange zest hints. The minerality is top notch. The combination of black fruits and citrus hints, makes this currently impossible to resist. Try to give this one more year for things to further amalgamate. Drink 2018-2030- 94

2013 Gramercy Cellars 'Columbia Valley' Cabernet Sauvignon- This gorgeous Cabernet wine is a blend of 86% Cabernet Sauvignon, 10% Merlot and 4% Petit Verdot.  It was aged in 40% new French oak with the rest aged in 2-5 year old French barrels. It was sourced from a host of Vineyard including Phinny Hill, Two Blondes, Bacchus, Dionysus, Octave, Loess & Old Stones Vineyards. The wine begins with aromatics reminiscent of black cherry, black olive, mint, coffee grounds and boysenberry liquor. This leads to flavors of Turkish coffee, black cherry compote, blackberry torte, red bell pepper and milk chocolate. Exceedingly delicious, this has a wonderful mouthfeel and polished light tannins at this juncture. The Cabernet is even smoother and more polished on the second day. This is balanced and precise Cabernet is impossible to put down right now. Drink 2017-2028- 94

Block Wines

A new winery that was created by Full Pull Wines founder, Paul Zitarelli, and superstar winemaker (Two Vintners) Morgan Lee, Block Wines are not to be missed. Each wine under the Block label is a partnership among a grower, a winemaker, and Paul Zitarelli. 
Morgan Lee, of Two Vintners, is one of the great talents in Washington wine. His new releases from Block Wines showcase his wonderful range of winemaking, as he has a stronghold on everything from Semillon to Syrah. Block Wines is a project winery that looked to produce single varietal wines that come from a single block of a single vineyard. The inaugural Block Wines was a 2014 Semillon from Boushey Vineyard's Tauro Block and a 2014 Chenin Blanc from Rothrock Vineyard's Block V10.
These were some very serious new release wines. I was hugely impressed with what Morgan Lee did with his 2015 white releases — which was a vintage marked by heat spikes and a record early harvest. He certainly had these wines picked at the right time. Both the 2015 Block Wines ‘Tauro Block Boushey Vineyard’ Semillon (WWB, 91) and the 2015 Block Wines ‘Gnarl Block Rothrock Vineyard’ Chenin Blanc (WWB, 91) were simply awesome and mineral driven white wines that showed wonderful texture and poise in this user-hot vintage. 
Even more impressive were Morgan’s red wine releases. The 2015 Block Wines ‘Ankleroller Block Stoney Vine Vineyard’ Syrah (WWB, 93) was a stunner, with a gorgeous complex bouquet and a silky mouthfeel. Just as good was the 2015 Block Wines ‘Golden Block Boushey Vineyard’ Grenache (WWB, 93) which was feminine, pretty and downright sexy. Here are the new releases by Full Pull Wines. 

2015 Block Wines 'Tauro Block Boushey Vineyard' Semillon- This ripe and golden hued wine begins with aromatics that remind me of white raisin, Welches white grape juice, nectarine and suggestions of baking spices. The palate has lovely weight and texture, displaying flavors of ripe pear, cantaloupe, green papaya and even hints of candied mango. The texture and mouthfeel is absolutely gorgeous as this also displays some crisp acidity despite the heat of the vintage. This is an outstanding effort by superstar winemaker Morgan Lee. Drink 2017-2023- 91

2015 Block Wines 'Gnarl Block Rothrock Vineyard' Chenin Blanc- The Chenin Blanc wine opens with aromatics of wet stone, white peach, orange blossom and suggestions of honeydew melon. Showing some nice poise on the palate, there are ripe flavors of Pazzaz apple, cantaloupe, pear and nutmeg all leading to a creamy finish that lingers. This is another exceptional bottling from a challenging vintage for white wines. Drink 2017-2022- 91

2014 Block Wines 'Discovery Vineyard Block 1' Cabernet- This extremely dense cored wine begins with aromatics of red cherry, red bell pepper, white pepper, and blackberry jam. There are rich flavors of black cherry, black raspberry, sagebrush and cassis. This has wonderful mid-palate weight and balance. The texture on the tongue is smooth, as the finish lingers nicely. This structured Cabernet will cellar beautifully for at least another decade. Drink 2017-2018- 91

2015 Block Wines 'Golden Block Boyshey Vineyard' Grenache- Sourced from one of the great vineyards in Washington state, this Grenache offers pretty aromatics of rose petals, black tea, red cherry cough syrup and red raspberry preserves. There are bright flavors of red cherry pie, red raspberry, guava purée, Mandarin orange rind and umami elements. With a rich and polished texture and strong minerality, this is pretty serious Grenache. Drink 2017-2026- 93

2015 Block Wines 'Ankleroller Block Stoney Vine Vineyard' Syrah- Funky and aromatically intense, there are rich aromatics reminiscent of smoked pork shoulder, black olive, bacon fat, black cherry and creosote. This leads to ripe flavors of black cherry, black tea, seaweed, black truffle oil and suggestions of Satsuma orange. This shows impressive weight and poise in this hot vintage. This is just a wonderful wine from The Rocks District crafted by Morgan Lee. Drink 2017-2026- 93

2015 Puget Purveyors Cabernet- This inky colored Cabernet wine opens with aromatics of black cherry, black raspberry, smoke and suggestions of blackberry cobbler. There are flavors of blackberry, black cherry, coffee grounds and baking spices. This has wonderful mid-palate viscosity and texture. Drink 2017-2024- 90