MERF Wines

An exciting new value wine project by Chateau St. Michelle and legendary Northstar winemaker, David ‘Merf’ Merfeld, MERF Wines focuses on easy-drinking, every day wines. Originally from Iowa, Merf joined the Northstar winemaking team in 2001. He then graduated to enologist and assistant winemaker before becoming the winery’s winemaker in 2005.

This story dates all the way back to 1990 as Merf was originally drawn to the Northwest and eventually relocated to Washington in order to focus on craft brewing. But when the opportunity arose to apply his knowledge of fermentation science to making wine at Northstar, he then jumped ship into making wine full time. At Northstar Merf has focused on crafting some of the best Merlot wines in the state since 2005. His Northstar wines have gained international acclaim. I can remember some older Northstar ‘Columbia Valley’ Merlot bottlings that were particularly memorable, particularly the fruity and beautifully layered 2003 Northstar Merlot.

This year he and Chateau St. Michelle Estates launched a new brand that focuses on everyday, easy-drinking red and white wines under his own label. The new MERF wines were fruit forward and were good, coming from the warm 2015 vintage. These are both great wines for a summer BBQ and are both priced at around ten dollars. Learn more about this project at merfwines.com

 Here are the new releases by MERF Wines. 

2015 MERF Wines Chardonnay- Toasty oak and brioche fill the nose. The palate has a good amount of oak as well but shows off butterscotch and buttered popcorn flavors that add to the deliciousness of this viscous Chardonnay. Drink 2018-2022- 88

2015 MERF Wines Cabernet Sauvignon- The nose takes on dark fruits with toasty oak and a touch of chocolate. Fruity and seductive, this slightly sweet Cabernet has black fruits with a vanilla towards the back end. This is a very good value Cabernet, particularly for those who want their red wine on the fruity side. Drink 2018-2022- 87

Reveal Walla Walla

A spectacular success, this weekend the Walla Walla Wine Alliance held their third annual Reveal Walla Walla event. The weekend culminated yesterday morning at Corliss Estates in downtown Walla Walla, offering wine trade and private collectors to taste and purchase small lot, one-of-a-kind wines made by acclaimed Walla Walla Valley winemakers. 60 bottle lots of coveted wines by top Washington producers like Cayuse, Doubleback and Leonetti were available in the auction, benefiting the Walla Walla School District. 
The night before the auction was also a great success, as winemakers poured special library wines which was followed by dinner. Pepper Bridge Winery served as generous hosts and a dramatic backdrop for this library tasting event. The reserve tasting and dinner was a great opportunity to mingle with some of the top winemakers in the state. We had a spectacular weekend in Walla Walla and I wanted to share some of the photo highlights from Reveal Walla Walla. Cheers!

OS Winery

Until recently, OS Winery was the oldest in the SoDo neighborhood. Founded by Bill Owen and Rob Sullivan in 1997, OS has been sourcing from some of the premier vineyard sites in the state to craft their red and white wines. I’ve had these wines back a decade or more and I have been impressed with the quality of these highly extracted wines — particularly in warm vintages. Current owner, Peggy Sullivan, and presides over the winery. Sadly, their tasting room in Seattle has recently closed, as they were a neighborhood fixture for many years. The winery sources from some great vineyards, including Dineen and Elephant Mountain in the Yakima Valley. 

Scott Greer, pictured in the vineyard. 

Scott Greer serves as winemaker for OS. The new releases come from some heralded vintages in Washington, 2013 and 2014, as both were very warm and provided near optimal growing conditions. Check out their 2014 OS ‘Sonas’ Cabernet Franc (WWB, 91) which has lovely depth and concentration and is drinking beautifully right now. Just was good use their 2014 OS ‘Sonas’ Cabernet Sauvignon (WWB, 91) which has a lovely mouthfeel and can be enjoyed in the short-term. Learn more about this winery at http://www.oswinery.com Here are the great new wines by OS Winery. 

2016 OS ‘Devon’s’ Rose- Sourced from the Yakima Valley this yields some floral character on the nose with light red fruits. Showing nice weight, this Rose has guava and cranberry flavors with good weight. Delicious now, this would pair nicely with sushi. Drink 2018-2022- 89

2014 O-S ‘Sonas’ Cabernet Franc- Milk Chocolate and red fruits on the nose gives this a seductive start. The mouthfeel is really nice, as this warm vintage wine has red cherry candy, dark currant and milk chocolate flavors with a touch of Turkish coffee. Layered and delicious now, this is an outstanding effort. Drink 2018-2023- 91

2014 OS ‘Sonas’ Merlot- The 2014 ‘Sonas’ Merlot begins with Hoisin sauce and black cherry preserves on the nose. Round and generous, the wine reveals a nice combination of red and dark fruits with roasted figs. Already quite evolved, enjoy this excellent bottling in the next five years. Drink 2018-2023- 90

2014 OS ‘Sonas’ Cabernet Sauvignon- This sturdy Cabernet starts with a bouquet of black tea, sagebrush and mocha right out of the gate. Delicious and round, the mouthfeel shows good viscosity and richness. Light tannins line black fruit flavors with anise and creme de cassis shining most brightly. This excellent bottling is also best enjoyed in the short-term. Drink 2018-2023- 91

2013 OS ‘R3’ Red Wine- A near equal blend of Cabernet Franc, Cabernet Sauvignon and Merlot, this starts off with aromatics reminiscent of sagebrush and mocha with a graphite edge. Balanced, the wine shows a wonderful range of red and dark fruits with sagebrush accents and a touch of eucalyptus. Enjoy this over the next five years. Drink 2018-2023- 90

2013 OS ‘BSH’ Cabernet Sauvignon- The ‘BSH’ has been made by O-S since 2000. The wine begins with mocha, sagebrush and sandalwood. Showing a polished mouthfeel, the wine shows off black tea, anise and blackberry cobbler flavors. With good structure, this delicious Cabernet will cellar well over the next decade. Drink 2018-2024- 91

RN74 Seattle

I’ll admit that a review of this outstanding restaurant is long overdue. A few weeks back I had the opportunity to visit RN74 Seattle and sample their new spring tasting menu. This was the weekend for Taste Washington, so it was a rather hectic night in the city, as hundreds gathered following the first day of the grand tasting. RN74 was also presenting food at Taste Washington for the grand tasting event during the day, which likely presented other challenges with organizing things at the restaurant. Nonetheless, I was completely blown away with the food quality, creativity and service throughout my meal at RN74. I had a meal that is absolutely Michelin star worthy, from top to bottom. Chef Thomas Griese has previous stops at Bouchon as well as famed three Michelin star restaurant, The French Laundry. He is absolutely on top of his game.

Great photo here of advanced sommelier, Paul Swanson, with the 2015 Big Table Farm Rose (WWB, 93)

Before we discuss food, I must mention that RN74 has two of the top sommeliers in Seattle, Jeff-Lindsay Thorsen (also of W.T. Vintners fame) and Paul Swanson. Both have their advanced sommelier certificates through the Court of Master Sommeliers and both are actively working towards their Master Somm certification. Jeff and Paul work marvelously in tandem and offered some wonderful wine recommendations for the night. The wine list offers some very cool selections, from eminent Lebanese producer Chateau Musar to Oregon boutique producer Big Table Farm, to Grand Cru Burgundy (even DRC!) and First Growth Bordeaux. We chose the wonderful 2015 Big Table Farm Rose (WWB, 93) which would compliment a range of foods with its rich texture and wonderful structure. This Rose is truly one of the best in North America.

The amuse bouche was a spring gazpacho soup that had just a touch of spice and wonderful herbaceousness and acidity, an outstanding start to the night. 

Highly creative, the next course was a deconstructed spring Ceasar salad with salmon roe. The salinity of the roe with the lemon Cesar dressing was outstanding and downright refreshing. 

Decadent and delightful, the foie gras terrine enticed with a silky smooth texture as the dish was remarkably light, yet creamy and complimented the accompanying strawberry puree remarkably well.

My favorite dish, hands down, was the salmon course, served with a carrot puree. This was a melt in your mouth delightful treat that was perfectly cooked and tasted like it had been caught the same day.

Finally we finished up with the steak course with a red wine reduction sauce that was a perfect compliment for the stunning 2014 Domaine Serene ‘Clubhouse’ Pinot Noir (WWB, 94) coming from a near perfect vintage in the Willamette Valley. 

As the night continued the Taste Washington after party, hosted by RN74, brought some of the greatest talents in Washington wine to the restaurant. We chatted with WIT Cellars winemaker Flint Nelson, as well as Will Wiles of Col Solare fame (both pictured right). We finished the night sharing a spectacular bottle of 2004 R. Lopez De Heredia 'Vina Tondonia Reserva' Rioja (WWB, 94) with the superstar winemaking team of Quilceda Creek (pictured left). It was a night to remember at RN74 Seattle.

Miraval

A marvelous combination of Hollywood drama and great wine, Miraval, a 1,200 acre estate in Provence, was founded by acting icons Brad Pitt and Angelina Jolie. Married at Miraval, Pitt and Jolie prior to their split lived there since 2008. The property boasts pine forests, olive groves, terraced hillsides, working vineyards, a private lake as well as a moat. Much of the chateau dates back to 17th century, including 35 rooms in the main house as well as several tenant residences.The estate also contains remains of a Romanesque chapel, as well as the famed vineyard from which the Miraval Rose comes from. The recording studio at Miraval has housed some famous musicians including personal favorites Sting and The Cranberries (R.I.P. Dolores O’ Riordan).

Purchased in 2012 for an estimated $60 million, records indicate that in 1252 philosopher and theologian Saint Thomas Aquinas even visited the Miraval estate. The vineyard itself is very large, as Jean-Pierre and Francois Perrin are the iconic vintners behind this great Rose wine that produce white and rose wine from the 500 hectare property. Miraval produces a ton of Rose (roughly 200,000 bottles) and despite the quantity of wine produced, the quality of the wine has been apparently throughout the past five vintages. The latest vintage Rose, comes from the year of the Pitt/Jolie split and it is not clear who will own Miraval going forward. The 2017 Miraval Rose (WWB, 90) is a fresh and enticing Rose, that rivals the best produced from this storied estate. This is a marriage of red fruits that is not to be missed. Learn more about Miraval at http://miraval-provence.com/en/ Here is the new Miraval Rose review.

2017 Miraval Rose- Sourced from the storied property owned by Brad Pitt and Angelina Jolie, it has yet to be decided what will happen to this estate following their split. The 2017 Miraval Rose is a blend of Cinsault, Grenache, Syrah, and Rolle. There is a lovely nose of rose petals and red raspberry with a touch of guava. Beautifully astringent the wine shows off a strong minerality. Lighter flavors of red cherry, pomegranate and strawberry coat the mid-palate. This is another outstanding Miraval bottling. Drink 2018-2022- 90

Toil Oregon

One of the great Oregon projects started by a Washington winemaker, Chris Figgins, of Leonetti fame, Toil Oregon was launched in 2012, starting with a little over 200 cases of Pinot Noir. Chris made wine in 2013 but never released it due to the extreme weather issues of the vintage. More recently Chris purchased more than 40 acres in the Chehalem Mountains which he will use for his future Toil bottlings. He purchased the land, set on Jory and Saum soils, after looking for the right site for roughly seven years. This is going to be a very exciting vineyard to follow in the future.

The new Toil wines by Chris are absolutely outstanding, just as they were last year. One of the best Rose releases from Oregon that I have sampled in the past year is their 2017 Toil Rose (WWB, 93) which is a stunner that has wonderful texture, mouth-watering acidity and bright red fruits. This is an effort not to be missed. Just as good is the excellent 2016 Toil Chardonnay (WWB, 93) which similarly shows off a silky texture and wonderful mouthfeel. Learn more about these outstanding new wines at http://www.toiloregon.com Here are the outstanding new wines by superstar winemaker Chris FIggins and his winery, Toil Oregon. 

2017 Toil Rose- Following up the sterling 2016 Rose, the 2017 Toil Rose is another spectacular effort by superstar winemaker Chris Figgins. This shows off a beautiful orange-pink hue with rose petal, blood orange rind and a touch of honeysuckle on the nose. The mouthfeel is simply gorgeous, as the wine reveals wonderful rose water, red cherry puree, guava and cran-orange flavors. Delicate, refreshing, and downright delicious, this is up there with the best Rose wines in the northwest and is nearly impossibly to resist right now. Drink 2018-2024- 93

2016 Toil Chardonnay- Sourced from the Dupree Vineyard, this limited production wine was aged in largely neutral oak (80%) for 11 months prior to bottling. The vineyard is located towards the southern end of the Willamette Valley and is known for rather late ripening fruit. The nose impresses with a bouquet of ripe pear, nutmeg, starfruit and creme brulee. There is a good perception of mid-palate weight here, with challah bread, butterscotch and poached pear flavors that give this an exotic edge. Bursting with juicy acidity, this is going to be a long-ager. Drink 2018-2028- 93

2016 Toil Pinot Noir- The 2016 Toil Pinot Noir was aged in 32% new French oak prior to bottling. The nose is largely earthy and smoky with dark fruits coming into play. Silky smooth, with a wonderful texture, the wine reveals a good combination of red and dark fruits with forest floor elements. Seductive and delicious, the wine needs at least an hour decant prior to enjoying. Drink 2018-2028- 93

Spago, Beverly Hills

One of the iconic Los Angeles restaurants, Spago is one of the great stops for the most discerning foodie. Executive chef, Lee Hefter oversees the food while the stunning wine program is just as enticing, with everything on the menu from cult Champagne to decadent first growth Bordeauxs. The quality of the restaurant's interior is really stunning, as was the service throughout the night. Initially we were seated near a cackling group and asked to be seated closer towards the kitchen in a corner, which staff easily obliged. We started our meal with one of the great Champagnes of the world, the 2006 Dom Perignon Champagne (WWB, 95), which seemed appropriate for the occasion. 

While we gathered our thoughts through this stunning menu, we noticed the roasted duck, which looked rather decadent. 

We were served some really tasty Mediterranean themed sauces for our bread, with some pretty extensive selections, followed by succulent Kusshi oysters. This was followed with a spring themed pea soup, which was surprisingly tasty. 

We had to try a few pasta dishes and very much enjoyed the squid ink carganelli pasta, with an incredible lobster reduction. The freshness of the pasta and lobster flavors were a stunning combination. 

Our next course was exceedingly rich, homemade gnocchi with a lamb ragu. This paired much better with our red wine selection, the 2015 Quilceda Creek ‘Galitzen Vineyard’ Cabernet Sauvignon (WWB, 95). The Quilceda Creek at this stage is drinking marvelously and is actually taking on some more feminine notes of red fruits, which is surprising considering the heat of the vintage in Washington. The wine itself was a show stopper, drinking marvelously straight out of the gate and displaying a Bordelaise character that older Quilceda bottlings sometimes take on. 

While not the best pairing for the red wine, I finished my meal with crispy scale black bass, and fortunately I had plenty of Champagne left to compliment this marvelous dish that truly completed this memorable meal. 

We even left some room for dessert, compliments of the chef, Kardinal Schnitte, which is a rich Austrian cake with gobs of cream. My girlfriend found this particularly enticing. It served as the perfect ending to a very memorable meal of awesome service and even better cuisine.

Beaulieu Vineyard

A winery with serious prestige and history, the Beaulieu Vineyard name traces back to 1900, when Georges de Latour's wife, Fernande, first laid eyes on the land that would become their original Rutherford vineyard, she named it "beau lieu," or "beautiful place." De Latour saw the potential of the land and sold his prosperous cream of tartar business, purchasing the four-acre ranch and later founding Beaulieu Vineyard.  For many years I have enjoyed visiting the BV Reserve Room — one of the great locations to try some of the best wines in Napa. The new red wines by BV were outstanding across the board. Trevor Durling has taken over as winemaker and general manager in the past year, as the torch has been passed from superstar winemaker Jeffrey Stambor. Originally from Sonoma County, Trevor has a degree in viticulture and enology from the esteemed University of California, Davis.

Look to the 2015 Beaulieu Vineyard ‘Rutherford’ Cabernet Sauvignon (WWB, 91) which shows excellent value and wonderful Napa terroir. The standout wine was the absolutely epic 2014 Beaulieu Vineyard ‘Georges de Latour’ Cabernet Sauvignon (WWB, 95) which has incredible depth, precision and an old world feel. This is truly one for the cellar. Learn more about these gorgeous new wines at https://www.bvwines.com Here are the new releases by BV.

2015 Beaulieu Vineyard Merlot- This outstanding Merlot by Beaulieu Vineyards opens up with aromas of black tea, red currant and anise. Nicely structured and balanced, the wine reveals black tea, anise, black cherry compote and milk chocolate flavors that sit alongside some nice minerality and light tannins Drink 2018-2024- 89

2015 Beaulieu Vineyard Cabernet Sauvignon- The herbaceousness of this wine hits you immediately with red bell pepper and sage. This shows a nice combination of weight and structure, as the wine reveals black tea, anise, creme de cassis and Turkish coffee flavors. Forward and delicious, enjoy this excellent wine over the next five plus years. Drink 2018-2024- 89

2015 Beaulieu Vineyard ‘Rutherford’ Cabernet Sauvignon-  Head winemaker Jeffrey Stambor has crafted an outstanding new wine with the 2015 BV ‘Rutherford’ Cabernet Sauvignon. This opens with green bell pepper, sage, and anise on the nose. The mouthfeel is polished and refined. Black tea, mocha, anise and creme de cassis with red bell pepper flavors impress. Downright delicious now, this wine will age gracefully for a decade or more. Drink 2018-2028- 91

2014 Beaulieu Vineyard ‘Tapestry’ Red Wine- The 2014 ‘Tapestry’ by BV is a blend of 76% Cabernet Sauvignon and 13% Merlot with a touch of Petit Verdot, Malbec and Cabernet Franc. This starts off with aromatics reminiscent of anise, cocoa powder, creme de cassis and red bell pepper. This has a wonderful balance and sense of place. Anise, mocha, creme de cassis and green bell pepper flavors connect with a great structure. This polished effort improves after a two hour decant. Drink 2018-2030- 92

2014 Beaulieu Vineyard ‘Georges de Latour’ Cabernet Sauvignon- The 2014 BV Vineyards ‘Georges de Latour’ Cabernet Sauvignon is a highly compelling blend of 93% Cabernet Sauvignon, 4% Petit Verdot and 3% Merlot, largely sourced from the Rutherford AVA in the Napa Valley. The nose is polished and downright intoxicating. Anise, creme de cassis, coffee grounds and red bell pepper bring you back to the glass for more. This has a Bordeaise feel and a wonderful balance. Black tea, mocha, anise and creme de cassis with a touch of blueberry compote complete this exceptional wine. There is a wonderful balance and poise here. Drink 2019-2035- 95

Sparkling Wines of Hampshire

Friends, a few weeks back I had the great opportunity to visit the vineyards of Hampshire, located roughly 50 miles southwest of London. The tasting was set up at Hattingley Valley, one of the up and coming wineries of England. We left central London and took the train to Basingstoke, located roughly 50 minutes from the winery. The region sees less rain than most other parts of England. They had recently endured some snowy conditions — which is highly unusual weather for them. Usually this region sees very little snowfall during the year and mild growing conditions which somewhat echo those in Burgundy.

The past two vintages in Hampshire have been highly challenging, leading to low yields and a very small crop. Most wineries have chosen not to bottle vintage 2016 and 2017 sparking wines and have chosen rather to blend those vintages into other cuvees. The previous two vintages, 2014 and 2015 were generally excellent growing conditions. Here is a background on the vintages and wineries, as well as the wines reviewed. It was a very memorable journey to the south of England which is a very exciting emerging region that makes some excellent sparkling wines.

Vintage Reports

Speaking to winery representatives, they were able to offer good detail on each vintage, which was a general consensus that the past two vintages were challenging and the two prior to that were near perfect growing conditions.

2017- Last years vintage, 2017, was considered to be a challenging vintage. A late frost hit the vineyards late so that impacted the vines. That led to lower yields but a high quality crop. Cottonworth lost 70% of their crop due to the frost conditions. The harvest was prolonged during the growing season which led to nearly two different harvests. The weather in July helped the growing season. Some wineries did not make wine which were sold in bulk.

2016- The 2016 vintage was a lower yield vintage as well with generally dry weather. Grapes were harvested in early October. Quality was high but the yields were down considerably, just as in 2017. There was some late frost which didn’t to hit vines as badly as 2017. The wines were not typically as high quality as 2014 and 2015 but growers are optimistic that the wines show a nice purity of fruit and a good acidity.

2015- This a vintage with good quality fruit. The region saw a long growing season with harvest being largely in mid to late October which was a week later than the previous vintage. Yields were generally down due to some ripening issues. Fruit was generally solid, as the wineries reported particularly good Chardonnay grapes.

2014- The was a wonderful, near perfect vintage. There was a long growing season with good conditions in the spring and having warm weather in September. The winemaker from Hattingley Valley, Emma Rice, mentioned that this was the largest vintage which had high yields and high quality fruit. 

Cottonworth

Cottonworth is a winery that boasts a four generation farming background. Hugh Liddell, serves as proprietor, owns two thousand acres of Hampshire farmland. In 2006 he planted a vineyard, against the will of his family. Chardonnay, Pinot Noir and Pinot Meunier was planted and in 2010 their first wine was made in a garage. Following that vintage their wines have been made at Hattingley Valley. The vines are set on chalk and clay in their a 30 acre vineyard, which is largely planted to Pinot Noir and Chardonnay.

NV Cottonworth ‘Classic Cuvee’ Brut Sparkling Wine- The ‘Classic Cuvee’ is a blend of largely Pinot Noir and Chardonnay, with a touch Pinot Menier. This was aged for 26 months on the lees prior to disgorgement. The wine was disgorged in September 2017. This begins with aromatics of brioche, lemon zest and Marcona almond. There is a wonderful astringency to the wine leading to kumquat, macadamia nut and a touch of lemon oil towards the back end. This is very well-made. Drink 2018-2024- 90

2014 Cottonworth ‘Rose’ Brut Sparking Wine- The wine is a blend of Chardonnay, Pinot Noir and Pinot Meunier. This has a very pretty color, as the wine was aged for 26 months on the lees prior to disgorgement. Guava and orange zest mark the nose. The palate is lithe and full of life. Pomegranate seed, sourdough bread and lemon oil flavors impress. The mineral driven finish lingers. Drink 2018-2028- 90

Exton Park

This winery sources from an estate 50 acre vineyard. The owner has previously been in the watercress business before planting vines. Wines are grown on chalky soils and the vineyard is planted to Pinot Noir, Chardonnay and Pinot Meunier. Head winemaker, Corinne Seely, is originally from France and drives this winery. 

2011 Exton Park ‘Blanc de Blancs’ Sparkling Wine- This 100% Chardonnay wine is sourced from a cool vintage in Hampshire. Musty and yeasty on the nose, there are brioche, and lemon zest on the nose. The palate has good lift and weight. With good astringency, this shows intense lemon zest flavors towards the back end. The lingering mineral and citrus driven finish drives this wine, as does the subtle nutty quality. Drink 2018-2025- 91

NV Exton Park ‘Britagne Rose’ Sparkling Wine- This wine is a blend of Chardonnay, Pinot Noir and Pinot Meunier. This starts off with aromatics reminiscent of ripe strawberry, orange rind and suggestions of red cherry candy. A touch of sweetness marks this wine that brings some nice red fruits with citrus rind. This refreshing wine is really in need of a hot summer day. Drink 2018-2024- 89

Jenkyn Place

Jenkyn Place is a family run winery that was purchased in 1997. The vineyard was first planted in 2004 with additional plantings the next two years. There are now a total of 12 acres planted on three different vineyard sites devoted to Pinot Noir, Pinot Meuneur and Chardonnay. The wine is made in West Suxxex at Wiston Wine Estate. The vineyard overlooks the owner, Simon Bladon’s house. Simon helps regularly with vineyard management. His daughter, Camilla, works in the vineyard as well as the business side of the winery. 

2013 Jenkyn Place ‘Classic Cuvee’ Brut Sparkling Wine- This wine was disgorged in July 2017 as the wine sat for three years on the lees. The wine is 62% Chardonnay with the remainder Pinot Noir and Pinot Meunier. This starts off with aromatics of brioche, lemon blossom and white flower. The tension is lovely as the wine has a very refreshing side. Kumquat, sourdough bread and wonderful crushed seashell flavors impress. This is an outstanding wine that will cellar well for a decade. Drink 2018-2028- 91

2010 Jenkyn Place ‘Blanc de Noir’ Sparkling Wine- The wine was aged extensively on the lees. The musty and nutty nose entices immediately with roasted hazelnut and wild mushroom aromatics with baked apple. There is really good balance here and good weight. Astringent and highly poised, the wine yields green apple, kuymquat and Challah bread flavors that sit alongside the wonderful tension. Drink 2018-2028- 92

Hattingley Valley

Owned by Simon Robertson who was a corporate lawyer in London, he had an interest in wine and Simon planted at two vineyard sites in 2008. The first vintage was 2010. The ‘Classic cuvee’ is the first non-vintage wine that they have made. Emma Rice serves as head winemaker and the winery was designed to her specifications. Hattingley Valley house other producers at their facility such as Raimes and Cottonworth. Pommery Champagne also has an English sparkling wine made at Hattingley Valley.

NV Hattingley Valley ‘Classic Reserve’ Sparkling Wine- Disgorged in Fall 2017 the wine is a blend of blend of largely Chardonnay and Pinot Noir. Roughly 8 thousand cases are made of this wine. This starts off with brioche and white flower aromatics with a touch of nutmeg. The palate is lithe as the wine reveals bright lemon zest and kumquat with brioche flavors. The wine finishes long with lemon oil and minerals. Polished and delicious, this is an outstanding effort by Hattingley Valley. Drink 2018-2024- 91

2014 Hattingley Valley Rose Sparkling Wine- This wine is a blend of 60% Pinot Noir, 38% Pinot Meunier with a touch of Pinot Precoce. With 8 g/l this wine was fermented in 4-5 year old Burgundy barrels prior to bottling. This has lovely red fruits on the nose with a touch of citrus. Lithe and delicious, this refreshing Rose shows off wet stone, lemon zest and cran-pomegranate flavors that sit alongside some beautiful tension. This is a really good effort by winemaker Emma Rice. Drink 2018-2024- 91

Raimes

Raimes is owned by a farming family that owns two thousand acres owned by fifth generation farmers. The vines for the wine were first planted in 2011. Located in South Downs, the vineyard is known for chalky soils. The wines are made at Hattingley Valley and the winery produces roughly 800 cases each year, depending on the vintage. 

2014 Raimes ‘Classic’ Sparkling Wine- The wine is largely 51% Chardonnay, 29% Pinot Noir and 20% Pinot Meunier. The wine was disgorged in Aug 2017 prior to bottling as it spent 28 months on the lees. This starts off with brioche, baked apple and kumquat. The wine yields some bright flavors of Gravenstein apple, lemon zest and suggestions of brioche. Well-made and sturdy, this wine has a wonderful tension and salinity. There is a good sense of place. Drink 2018-2024- 90

DeLille Cellars Barrel Tasting

Friends, as we slowly wind down another wonderful Washington Wine Month I wanted to share with you one of the jewels of Washington wine. DeLille Cellars has a longstanding history in the Washington wine industry. Legendary winemaker, Chris Upchurch, help craft the first Bordeaux style white wine in Washington. They currently make what I consider to be the best of its kind, their Chaleur Estate Blanc:

DeLille Cellars was the first winery in Washington to focus on creating Bordeaux style wine blends. DeLille owns a 20 acre vineyard in Red Mountain and also sources from some of the top sites in the Yakima Valley. DeLille Cellars currently produces six Bordeaux-styled wines including Grand Ciel, Chaleur Estate Rouge, D2, Harrison Hill, Four Flags and Chaleur Estate Blanc. This winery has expanded production in recent years, but quality has remained exceptional. 

Winemaker Jason Gorski, has previous stints at Chateau St. Michelle and Spring Valley prior to coming to DeLille. He makes some really stunning wines. A few weeks ago I had the opportunity to taste some of his wines in the barrel and was very impressed. Most of the red wines came from the 2016 vintage — one that saw generally ideal growing conditions which has reminded some winemakers of the 2008 and 2012 vintages. The wines that I tried are exciting red wines, with wonderful freshness, verve and good concentration. A mainstay that is looking good right now is the 2016 DeLille Cellars ‘Signature’ Syrah (WWB, 92-94) which has wonderful richness and weight, as well as acidity. This is going to be a truly outstanding wine. I am also excited to see how their 2016 DeLille Cellars ‘Grand Ciel’ Cabernet Sauvignon (WWB, 94-96) evolves, as this is a downright stunner right now, showing incredible viscosity and tension. Learn more about DeLille and their great wines at www.delillecellars.com Here are the great new wines currently in the barrel from DeLille Cellars.

2015 DeLille Cellars Grenache -92-94

2016 DeLille Cellars ‘Signature’ Syrah- 92-94

2016 DeLille Cellars ‘Doyenne’ Red Wine- 91-93

2016 DeLille Cellars ‘Grand Ciel’ Syrah- 92-94

2016 DeLille Cellars ‘D2’ Red Wine- 91-93

2016 DeLille Cellars ‘Harrison Hill’ Cabernet Sauvignon- 92-94

2016 DeLille Cellars ‘Four Flags’ Cabernet Sauvignon- 93-95

2016 DeLille Cellars ‘Grand Ciel’ Cabernet Sauvignon-94-96

2016 DeLille Cellars ‘Lot 3’ Cabernet Sauvignon- 94-96

2017 DeLille Cellars ‘Le Petit Doux’ Dessert Wine- 92-94

Soos Creek

Nearing the end of another fantastic Washington Wine Month, we bring you one of the oldest wineries in Washington that you might have never heard of. Soos Creek was founded in 1989 by David and Cecile Larsen. David Larsen has seen out nearly 30 vintages now. Originally starting to make wine in the Boeing Wine Club (and even blackberry wine), David caught the wine bug thanks to inspiring trips to Europe and Napa Valley. Initially modeling his winery after Quilceda Creek, producing only one Cabernet wine, he has since expanded to making an excellent Merlot and red blends. Sourcing from some of the best vineyards in the state including Ciel du Cheval and Klipsun in Red Mountain, David makes roughly 2,000 cases each year focusing on high quality red wines. Prices are seriously reasonable, ranging from $20.00 to $45.00 for their Champoux Vineyard Cabernet. I found that David’s wines exude quality across the board.

A downright killer value at $30.00 is the 2014 Soos Creek ‘Artist Series’ Red Wine (WWB, 92) which has wonderful herbaceousness with an abundance of dark fruits and a lovely minerality. Another great value at an even lower price point is their 2014 Soos Creek ‘Sundance’ Red Wine (WWB, 90) which is a solid effort showing pretty red fruits from Cabernet Franc. Learn more about this great boutique winery at http://www.sooscreekwine.com Here are the excellent new wines by Soos Creek.

2014 Soos Creek ‘Sundance’ Red Wine- The wine is largely Cabernet Franc with lesser parts Merlot and Cabernet Sauvignon. The herbal notes are nice on the nose, connecting with red fruits. This has a delicious red fruit flavor profile with a silky mouthfeel. Drink 2017-2022- 90

2014 Soos Creek ‘Palisades’ Merlot- Sourced from the Columbia Valley, this wine opens with aromas of red cherry and sagebrush. The mouthfeel here is really plush and delicious. Milk chocolate, roasted figs and black cherry flavors impress. The balance and richness is there. Drink 2017-2027- 91

2014 Soos Creek ‘Terrible Beauty’ Cabernet Sauvignon- This inky colored wine yields some dark fruit aromatics with pencil shavings and a touch of cocoa powder. Red bell pepper, red cherry, and sagebrush flavors impress. This has an enticing combination of weight and poise. Drink 2017-2027- 91

2014 Soos Creek ‘Artist Series’ Red Wine- The ‘Artist Series’ Cabernet Sauvignon by Soos Creek is a blend of largely Cabernet Sauvignon with a smaller portion Cabernet Franc. The nose is elegant with black cherry and mocha aromas with a touch of herbal notes. The balance here is lovely as the herbaceousness from the Cabernet Franc is currently shining brightly. Black and red fruits mingle beautifully alongside some nice tension. Drink 2017-2027- 92

Warr-King Wines

As we continue our voyage through Washington Wine Month we bring you a relatively new winery. Founded in 2013 by Lisa Warr-King Packer, Warr-King is located in the warehouse district of Woodinville. Lisa spent 20 years in the high tech marketing world, prior to starting a wine internship with Patterson Cellars. She completed the Wine Technology Program at Lake Washington Technical College and later completed the two year program in Enology at Washington State University.  Lisa then spent two years collaborating with John Patterson, and a harvest with Chateau Ste. Michelle prior to starting her winery.

Her new release wines were very good. Lisa makes an excellent white wine, her 2016 Warr-King Roussanne (WWB, 90) which is poised, balanced and delicious. Also look to her 2014 Warr-King Cabernet Sauvignon (WWB, 90) which has a good structure and concentration of dark fruits. Learn more about this exciting new winery at http://warr-kingwines.com Here are the new wines by Warr-King

2016 Warr-King Roussanne- This Columbia Valley bottling starts off with aromatics reminiscent of starfruit with a touch of butter and banana. The wine has a really nice texture, as the wine showcases toasty brioche, macadamia nut and cantaloupe flavors that connect with some good minerality. Drink 2018-2022- 90

2014 Warr-King Syrah- This deep colored wine starts off with dark fruits on the nose with a touch of chocolate. Showing a nice mouthfeel, this wine has dark cherry and roasted fig flavors that need a bit of time to amalgamate. Drink 2018-2024- 89

2015 Warr-King ‘Descendant’ Red Wine- The ‘Descendant’ is a blend of Merlot, Cabernet Franc, Petit Verdot and Cabernet Sauvignon. The nose begins with oaky overtones with dark fruits and baking spices. This has good richness and shows off wild blackberry, dark cherry and milk chocolate flavors. Medium weight, this is meant for relatively early consumption. Drink 2018-2024- 89

2014 Warr-King Cabernet Sauvignon- Sourced from Red Mountain, this wine starts off with dark cherry and blackberry jam on the nose. Fruity and also lithe, the wine has a good depth and combination of dark fruits and tension. This is a well-made Cabernet by Lisa Ward-King Packer. Drink 2018-2024- 90

Tertulia Cellars

Tertulia Cellars

Continuing on another great Washington Wine Month, we bring you another Walla Walla winery, Tertulia Cellars. Founded in 2005 Tertulia Cellars is surrounded by their estate Whistling Hills Vineyard, set in the foreground of the Blue Mountains. In 2008 Tertulia Cellars completed their winery. Tertulia makes some intriguing wines including a very good Carmenere. They have three tasting rooms located in Woodinville, the Willamette Valley, and at their Walla Walla winery. 

Head winemaker, Ryan Raber has crafted some good new releases. The 2014 Tertulia Cellars Syrah (WWB, 90) has a really good mouthfeel and rich flavors. This balanced effort is best enjoyed in the short-term. Even better was the 2013 Tertulia Cellars ‘The Great Schism Reserve’ Red Wine (WWB, 91) showing wonderful aromatic range at the moment. Learn more about this Walla Walla winery at http://www.tertuliacellars.com/ Here are the new wines by Tertulia Cellars. 

2014 Tertulia Cellars Syrah- Sourced from the Whistling Hills Vineyard, this starts off with aromas of milk chocolate with baking spices and dark cherry. This has as nice mouthfeel as the wine shows off dark and red fruit flavors with baking spices. Drink 2018-2025- 90

2015 Tertulia Cellars Cabernet Franc- The 2015 Tertulia Cellars Cabernet Franc is sourced from the Elevation Estate Vineyard in the Walla Walla Valley. There is a nice herbal nose with rose petals and sage. On the lighter side, the wine shows a nice combination of red and dark fruits with good balance. Drink 2018-2025- 89

2014 Tertulia Cellars Carmenere- The 2014 Carmenere by Tertulia Cellars is sourced from the Phinny Hill Vineyard in the Horse Heaven Hills AVA. Smoky aromatics with baking spices mark this elegant wine that shows some good poise midway through. Medium bodied, the wine shows off a nice combination of dark and red fruits. Drink 2018-2025- 89

2014 Tertulia Cellars Cabernet Sauvignon- Sourced from the Tertulia Cellars Estate Vineyard, the wine begins with espresso bean, dark cherry and loganberry preserve aromatics. There are medium bodied dark fruit flavors that connect with good tension. Drink 2018-2025- 89

2015 Tertulia Cellars ‘Tierra Labrada’ Merlot- Slightly reticent on the nose, the wine begins with dark fruits with some chocolate accents. There is nice balance but not a ton of fruit through the middle, as this may need some time to better amalgamate. Drink 2018-2024- 88

2013 Tertulia Cellars ‘The Great Schism Reserve’ Red Wine- The ‘Great Schism’ is a blend of largely Grenache and Syrah from the Riviere Galets Estate Vineyard in the Walla Walla Valley. Smoked pork shoulder and rose petals with red cherry preserves dominate the sexy nose. This wine has a really nice sense of place with red cherry, cran-pomegranate, smoked brisket and a touch of blood orange rind flavors towards the back end. This is seriously tasty wine, with good range and poise. Drink 2018-2028- 91

Four Feathers

Taking a different approach today as part of Washington Wine Month, we bring you one of the largest bulk wine producers in Washington. The Zirkle family started growing fruit in Washington in the 1880’s when owner and President Mark Zirkle’s great – great grandparents moved from Virginia to the Yakima Valley. The Zirkle Fruit label was started in 1948 with fruit grown and packed by Mark’s grandparents in Selah, Washington. Run by the Zirkle family, Four Feathers winery provides both bulk wine and custom winemaking for clients throughout the country. Four Feathers also have the ability to bottle and label wine you produce wine, as well as other custom services. The production center, constructed in 2012, includes many of the modern innovations such as a gravity flow crush pad and high capacity winemaking equipment. The Zirkle family owns and farms six vineyards: Beverly, Four Feathers, Soaring Eagle, Zillah Ranch, Paterson, and McNary. Most of the bulk wine production is sourced primarily from the McNary, Zillah Ranch, and Soaring Eagle vineyards. Bulk wine prices also seem remarkably reasonable, with a gallon of single vineyard Merlot selling for $14.00 or single vineyard Cabernet even less expensive: 

David Forsyth serves as winemaker at Four Feathers. David has previously worked for many years at Hogue Cellars for 23 years and has a deep understanding for Eastern Washington terroir. HIs last release, the 2012 Four Feathers ‘Wautoma Springs Vineyard’ Cabernet Sauvignon (WWB, 90) was a very solid effort with wonderful dark fruits and good poise. David made about 40 thousand cases of wine in 2017. I expect good things to come from this winery. Learn more at https://www.fourfeathers.com

2012 Four Feathers ‘Wautoma Springs Vineyard’ Cabernet Sauvignon- The Wautoma Springs Vineyard was first planted in 1998 and has expanded it to 52 acres, located next to Chateau St. Michelle’s Cold Creek Vineyard in the Wahluke Slope AVA. This wine starts off with aromatics of dark chocolate with baking spices and roasted figs. Ripe and generous, the wine reveals black tea, sagebrush and  milk chocolate covered black cherry flavors that connect with a lively minerality. This is an outstanding value that will be best enjoyed in the short-term. Drink 2018-2022- 90

Saviah Cellars

As part of Washington Wine Month we bring you a feature on a storied Washington winery. Founded back in 2000, Saviah Cellars started as a 300 case production winery that has gained nationwide prestige particularly for their rich and terroir driven red wines. Founded by winemaker Richard Funk and his wife, Anita, both natives of Montana, the couple moved to Walla Walla in 1991 and later planted their first vineyard in 2001.  Saviah is a family name from Anita’s great-grandmother, a schoolteacher, artist and author, who settled in western Montana in the early 1900s. 

Richard Funk’s wines enjoy a cult following in Washington. Having a background in microbiology, Richard previously worked as the Environmental Health Specialist with the Walla Walla County Health Department and is a self-taught winemaker. Richard has assisted several wineries with their start-up processes and served as the winemaker for Watermill Winery from 2006-2009, àMaurice winery from 2005-2006 and also as a consulting winemaker for several new wineries. His new red wine releases were really outstanding, coming from warm 2014 and 2015 vintages. Showing a lovely savory edge, the 2014 Saviah ‘The Stones Speak’ Syrah (WWB, 93) showcases the rocky terroir of the Walla Walla Rocks region. This is a wine not to be missed. Nearly as good was his new release Cabernet, the 2015 Saviah ‘Walla Walla’ Cabernet Sauvignon (WWB, 92) which has wonderful richness and intensity in this hot vintage. Learn more about this outstanding winery at https://www.saviahcellars.com/ Here are the outstanding new red wines by Saviah.

2014 Saviah ‘The Stones Speak’ Syrah-The Saviah 'The Stones Speak' Syrah is a sensational effort. Profound aromatics fill the glass lead by dark fruits, umami, iron, milk chocolate and barnyard nuances. The range here is somewhat intoxicating as the texture is silky smooth, driven by flavors umami, red cherry preserves and blackberry jam that connect with the wet rock mineral elements. This is nearly drinking beautifully right now and just about impossible to resist. Drink 2018-2028- 93

2015 Saviah ‘Walla Walla Valley’ Syrah-This outstanding 2015 Syrah starts off with wonderful dark fruits on the nose which set the tone. There are deep flavors of chocolate with crème de cassis and black olive tapenade accents which add complexity on the palate. With serious lift, this warm vintage wine is a more than solid effort and incredible value.Drink 2018-2028- 92

2015 Saviah ‘Walla Walla’ Cabernet Sauvignon- The 2015 Cabernet Sauvignon begins to immediately open with aromas of crème de cassis, prune and coffee grounds. Inviting and plush with a equally as compelling flavor profile, featuring dark cherry preserves, milk chocolate and a touch of sage. This is a wonderful wine which will cellar well over the course of the next decade.Drink 2018-2025- 92

Tablas Creek

One of the top producers in Paso Robles, Tablas Creek was founded in 1990 by Jean-Pierre and François Perrin of the Perrin family, proprietors of Beaucastel since the early 20th century, and Robert Haas, an importer and the founder of Vineyard Brands. In 1989 the Perrins and Haas chose the site, a former alfalfa farm that is set on limestone soils in the Adelaida Hills. From the beginning they focused on Rhône-style wines made organically. The first plantings took place in1994 and the first Tablas Creek Vineyard wines produced in 1997. The winery has been an incredible success since that time, reaching worldwide acclaim particularly for their Rhone style red and white blends.

The new releases were exciting, energetic and terroir driven, largely coming from an exceedingly hot vintage (2015) in Paso Robles. A killer value, the 2016 Tablas Creek ‘Patelin de Tablas’ White Wine (WWB, 90) won’t break the bank but offers really lovely range and poise. The white wine show-stopper of the bunch is the 2015 Tablas Creek ‘Espirit de Tablas’ White Wine (WWB, 94). With its oily texture and rich mouthfeel, this gorgeous Rhone style blend will cellar well for a decade or more. Not to be outdone is the 2015 Tablas Creek ‘Espirit de Tablas’ Red Wine (WWB, 94) which is largely Syrah and Grenache based and dives into red and dark fruits with a wonderful stony terroir. Learn more about these outstanding wines at https://tablascreek.com Here are the compelling new wines by Tablas Creek. 

2016 Tablas Creek ‘Patelin de Tablas’ White Wine- A compelling blend of primarily Grenache Blanc and Voignier, this wine shows a wonderful poise with kumquat, white peach and green apple flavors. Crisp and refreshing, this is an outstanding value by Tablas Creek. Drink 2018-2022- 90

2016 Tablas Creek ‘Cotes de Tablas’ White Wine- The oily texture grips you immediate in this blend of primarily Viognier and Grenache Blanc. Flavors of bright starfruit, green papaya, and unripe banana complete this gorgeous wine. The minerality is really outstanding. Drink 2018-2024- 92

2015 Tablas Creek Roussanne- The Roussanne by Tablas Creek starts with beeswax, and nectarine aromatics. The mouthfeel is fantastic here, as is the compelling structure. A bit tightly wound, the palate opens up following an hour decant with papaya, baked apple and dried apricot flavors. A delight to savor, this is one of the best of its kind, as this finishes strong with whipping cream. Drink 2018-2024- 92

2015 Tablas Creek ‘Espirit Blanc de Tablas’ White Wine- The 2015 ‘Espirit Blanc de Tablas’ is a blend of largely Roussanne, with smaller portions Grenache Blanca and Picpoul Blanc. Needing some time to fully amalgamate in the decanter, this has brioche, toasted hazelnut and poached pear aromatics. The mouthfeel and texture to this wine really shines. Apricot, straw, Challah bread and green papaya flavors show enormous range. This finishes with vanilla cream. An outstanding blend, this wine of great weight and tension will cellar well for a decade or more. Drink 2018-2028- 94

2015 Tablas Creek ‘Patelin de Tablas’ Red Wine- A blend of largely Syrah and Grenache, the wine jumps out of the gate with heady aromatics of red fruits with a touch of prune and milk chocolate. The palate is plush, especially following a one hour decant. Red currant, red cherry candy and suggestions of baking spices entice. Fruity and downright delicious, this warm vintage wine is best enjoyed over the next six years. Drink 2018-2024- 90

2015 Tablas Creek ‘Cotes de Tablas’ Red Wine- The 2015 ‘Cotes de Tablas’ is a fantastic blend of 39% Grenache, 35% Syrah, 16% Counoise and 10% Mourvedre. This starts off with aromatics reminiscent of red cherry, orange zest and suggestions of cran-pomegranate. The sexy red fruits also shine on the palate with good length and tension. Balanced and lithe, this is a fantastic showing from an Uber-hot vintage in Paso Robles. Drink 2018-2024- 92

2015 Tablas Creek Mourvèdre- One of the best of its kind in California, the smoky nose hits you immediately with green bell pepper and black fruit notes intermingling. The palate shows wonderful richness and texture. The meaty quality shines through with black cherry and black olive beautifully complimenting. Drink 2018-2026- 92

2015 Tablas Creek ‘Espirit de Tablas’ Red Wine-The expressive nose brings red cherry, dried sage, red currant and a touch of blood orange. The aromatics improve with more than an hour decant, showing more range and expression. The astringency and poise to this wine is fantastic and sets the tone for a wonderful combination of red and dark fruits. The light, flinty quality to the wine adds to the drinking enjoyment. Dense and chewy this is a wonderful wine by Tablas Creek. Drink 2018-2028- 94

Cayuse, No Girls and Horsepower Vineyards Tasting at WAC Wine Club

When Christophe Baron speaks, everyone listens. Last night we had the unique opportunity to relish in a very special tasting, put on by special guest, Christophe Baron. Christophe is, of course, the founder of Cayuse Vineyards, one of the top producers of Syrah and Grenache in North America. The wines have incredible verve, tension and stony character, as vines struggle incredibly under intense pressure from the stones. 

Christophe talked about his story in wine and presented a number of aged wines from his vineyards. They were all aging marvelously and were a delight to savor, all showing stony terroir but very different nuances. Two of the wines were from cold vintages in Walla Walla, 2010 and 2011. To this day I think nobody does a better job in Washington cold vintages than Christophe Baron. I have been completely blown away with the wines that he produced in these two vintages — particular the quality coming from the highly challenging 2011 vintage which was the coldest vintage in history. Christophe has an incredible farming background and talked about how he approached the challenges of the 2011 vintage. The resultant wine is one that exudes incredible tension while maintaining wonderful intensity and richness. The wine is unlike any other made from this vintage. The 2011 Cayuse Vineyards ‘Bionic Frog’ Syrah has incredibly rich and inky color. Judging from the color it is downright shocking that the wine comes from this cold vintage. The wine itself has incredible stony character, starting Chateauneuf du Pape right in the face.

A legendary bottle, the 2012 Cayuse Vineyards’ God Only Knows’ Red Wine, the Washington Wine Blog 2016 Wine of the Year, is a stunning blend of Grenache with a touch of what Christophe notes ‘God Only Knows.’ While I guess it is Syrah added, this is a silky wine with unparalleled range from Washington Grenache. Speaking to Christophe about the wine, he talked about the incredible tension to the wine. This is truly a one of a kind bottling that is drinking in its sweet spot. The texture and citrus components to the wine along with the red fruits and umami are just delicious at this juncture.

Also enjoyed was a show-stopping Cabernet, the 2010 Cayuse Vineyards ‘Widowmaker’ Cabernet Sauvignon. Coming from a cold vintage, this rich and beautifully textured wine is also drinking right in its sweet spot. I would enjoy this awesome wine in the next few years. Finally, we finished our tasting with the decadent and intense 2013 Horsepower Vineyards ‘The Tribe’ Syrah. The smoky and meaty character to the wine was apparent as was the horse manure and wet stone nuances. This wine showed even more intensity than the other wines, coming from a warm vintage in Walla Walla. A show-stopper, this wine is young and can continue to be enjoyed over the next five to ten years.  However, it is drinking so beautifully right now in all it is downright impossible to resist right now. Learn more about these incredible wineries at https://cayusevineyards.com/static/ and https://nogirlswine.com/nogirls/ as well as https://horsepowervineyards.com/horsepowervineyards/

Sin Banderas

As we continue our journey through Washington Wine Month, we are always scouring the state for exciting and noteworthy new projects. A new Washington winery, Sin Banderas was founded by four friends from different parts of the world. They all met in Yakima while working together at Owen Roe. The wine is made at the Owen Roe custom crush facility. Sin Banderas winemaker Jacki Evans is originally from Texas and studied Biology at the University of Texas in Austin. She has over 10 years of winemaking experience with 15 harvests around the world, including Napa Valley of California, Willamette Valley of Oregon, the Great Southern of Western Australia, Barossa Valley of South Australia, Burgenland, Austria, and Marlborough, New Zealand.  She's been in the Yakima Valley of Washington State making wine with Owen Roe Winery since the 2013 vintage. 

The new red wine by Sin Banderas was very good, coming from the warm, 2015 vintage. This wine made from largely Syrah shows a wonderful red and dark fruit character, with a lovely mouthfeel. This project winery is an exciting endeavor that will only continue to produce high quality bottlings. Learn more about this new wine project at https://www.sinbanderaswines.com Here is my review of the 2015 Sin Banderas Red Wine. 

2015 Sin Banderas Red Wine- The 2015 Sin Banderas Red Wine is a blend of 80% Syrah and 20% Mourvedre sourced from the Yakima Valley. Needing an hour to settle in the decanter, the wine starts with aromas of smoked meats, tar, and red cherry preserves. Forward and fruity on the palate, the wine shows off a nice combination of red and dark fruits with milk chocolate flavors. The balanced wine will cellar well over the next decade. Drink 2018-2026- 90

Passing Time

As we continue along Washington Wine Month, we bring you one of the great producers of Washington Cabernet Sauvignon. Passing Time was founded by NFL Hall of Fame Quarterback, Dan Marino, and University of Washington quarterbacking legend Damon Huard, with backing of Doug Donnelly, Kevin Hughes and winemaker Chris Peterson. Damon and Dan had been talking about owning a winery together for many years as they grew to share their affinity for great Cabernet while Damon served as Dan's backup with the Miami Dolphins. Dan and Damon remained good friends and they finally got the nerve to start a winery in Woodinville and they have been crafting some seriously good Cabernet wines since their first release with the 2012 vintage (Interview with Damon Huard here:)

One of the great winemaking talents in the state, Chris Peterson has consistently been producing some seriously good red lineups in the state. Chris has a storied history, being the first graduate of the Walla Walla Community College’s Enology and Viticulture program and working at DeLille for eight years under legendary winemaker Chris Upchurch. Peterson was hired to be head winemaker at Passing Time, a winery founded by former NFL quarterbacks Damon Huard and Dan Marino. I recently had the chance to try one of their new release wines, sourced from the Horse Heaven Hills AVA. His 2015 Passing Time ‘Horse Heaven Hills’ Cabernet Sauvignon (WWB, 94) is a stunning effort that will cellar marvelously for decades to come. Learn more about this great boutique winery at http://www.passingtime.com Here is my review of the new 2015 Passing Time ‘Horse Heaven Hills’ Cabernet Sauvignon. 

2015 Passing Time 'Horse Heaven Hills' Cabernet Sauvignon- The 2015 'Horse Heaven Hills' Cabernet Sauvignon is an outstanding wine from this hot vintage in Washington. This gorgeous wine starts off with intense aromatics of red bell pepper, black currant jelly and blackberry jam. The palate is both lithe and rich, showcasing black tea, sagebrush and mocha flavors that sit alongside really good tension. Delicious and forward, this is an outstanding wine by Passing Time and superstar winemaker Chris Peterson. Drink 2018-2030- 94

Grace and Ken Evenstad Center for Wine Education at Linfield College

We wanted to share some big news today out of the Willamette Valley. Grace and Ken Evenstad, owners of Domaine Serene, one of Oregon’s top producers of Chardonnay and Pinot Noir, have worked together in creating a new undergraduate wine studies program at Linfield College. The program will be known as the Grace and Ken Evenstad Center for Wine Education. This is the largest wine education gift in Oregon history, a total of 6 million dollars. The wine studies program at Linfield College will be unlike anything in the United States. As a well-rounded major degree, the wine studies degree focuses on winemaking, management, accounting, as well as the Evenstad Wine Laboratory. In crafting this program Grace and Ken Evenstad worked with Gregory Jones, PhD, who will serve as the director of wine education, alongside Linfield College President, Tom Hellie.

Ryan Harris, Domaine Serene president, explained the importance of education at Domaine Serene and serving the Willamette Valley. Said Harris, “One of the bing things that inspires us is to create a sustainable industry for the future. Ken, Grace and I were impressed with the unique program given that it is multidisciplinary.” The generous gift of 6 million dollars by the Evenstads backs this program, as Harris mentioned “The Evenstads always have been extremely generous and are focused on children’s charities as well. The idea is that you want kids and young adults to do well not only for themselves but also for the community. In total Ken and Grace have given about 20 million to charities —they have been both giving to others all of their lives.” The Evenstads found this to be the perfect opportunity to help young adults that are learning early in their careers so they can cement their foundation for the future. Said Grace Evenstad “This gift will enable thousands of future students to follow their passions in the wine business. It will prepare them for success and will enable the American wine industry to benefit for generations, even centuries, to come.” This is truly some very exciting news for wine education in America. Hope you all are enjoying a fantastic Thursday.