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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 90.2 pts. and median of 91 pts. in 92 notes) - hiding notes with no text | | | Tasted by rmcnees on 5/2/2020 & rated 89 points: At a dozen years of age, the cork, foil and label were perfect but this is beginning to show its age and is starting to descend from the apex of its drinking profile, so deducted a point from my rating.
Consistent with previous tasting note from 2019, this was dark garnet colored, medium full bodied, black raspberry and black currant fruits accented by cedar, tobacco, notes of licorice and cinnamon spice.
https://unwindwine.blogspot.com/2020/05/uriah-spring-valley-vineyard-2008.html (1433 views) | | | Tasted by VlgJeff on 1/2/2020: PnP. Nose of cedar and faint red fruit. On the medium palate there was red fruit (but fading) lots of cedar, earth, some tobacco, and more acidity than needed to balance. There was also a touch of drying tannins.
Clearly past its prime and on the downslope. Could see where it might have rated a 90 in its prime, but will not rate it now. Definitely drink up! (1421 views) | | | Tasted by Hamersly on 6/21/2019 & rated 92 points: From tasting of several vintage Washington Cabs and Syrahs, no detailed notes. Borderline 93. (1507 views) | | | Tasted by rmcnees on 4/9/2019 & rated 90 points: Dark garnet colored, medium full bodied, black raspberry and black currant fruits accented by cedar, tobacco, notes of licorice and cinnamon spice.
https://unwindwine.blogspot.com/2019/03/uriah-spring-valley-vineyard-red-wine.html (1537 views) | | | Tasted by SeaWine on 9/3/2018 & rated 88 points: Somewhat boring and therefore disappointing. Not sure if I waited too long on this or not long enough, but am guessing the former. Perhaps I just had an off bottle. Decent acidity, but less than expected complexity. I've had better luck in the past with the "Frederick" bottling from Spring Valley, which is more Left Bank in style vs. the Right Bank style here. Have a 2010 Uriah which I'll try in the next year or two for comparison. (1606 views) | | | Tasted by grover91 on 3/7/2018 & rated 89 points: This improved with age - more nuances and fruit - ready to drink now. (1148 views) | | | Tasted by mktaylor23 on 3/7/2018 & rated 90 points: Needs at least 30 minutes of air. Nose of mint and sage. The cab franc shines with flavor notes similar to the nose plus blueberry and soft plum. Still pretty tannic. There are still several years of life ahead of it.
Night 2: The wine changed a lot. The herbaceous notes took a back seat to fruit. Bright red cherries and raspberries with a hint of licorice root. Really tasty stuff! (1102 views) | | | Tasted by wilypod on 11/13/2017 & rated 95 points: 53% merlot Bordeaux blend. In the glass still looks young with a blue tinted meniscus, otherwise dark red. Roasted blue and black fruits, esp blueberries. Luscious blueberry-vanilla palate with dark chocolate tones. A fine US Bordeaux blend, luxurious, delicious, and elegant. 5+13+19+8 (1124 views) | | | Tasted by JasonG on 12/29/2016 & rated 92 points: Holding up impressively well, easily to 2020 or beyond, but drinking near peak. Dark ruby to magenta color. Nose of eucalyptus, mulch, forest blackberry, graphite. Taste broods with plums and cassis, yet still cool and with present tannins. In fine shape, enjoy anytime. (1596 views) | | | Tasted by Take Two on 12/21/2016 & rated 89 points: Dry, short finish. Notes of tobacco, yellow leaves, red clay, and blackberries. A little bit of pencil also felt. Reminiscent of Washington State wines, yet without the big punch. This wine is at its prime now. While it won't do any damage, cellaring it longer will add little to this wine.
My suggestion is to come home on a Friday evening, make yourself a steak, and pour this in a big glass. It'll be a hit. (1622 views) | | | Tasted by wmccone54 on 12/15/2016 & rated 91 points: Developing nicely since I last enjoyed back in mid-2013. Still needs at least 30 minutes in the decanter to open up. Much more complex than I remember with expressive up front aromatics: eucalyptus, leafy tobacco, spicy red currant, and cedar mulch. Layered palate with spicy red berries, tart cherries, dark chocolate, chewing tobacco, and cedar pulp, supported by a chewy tannic core and lively acidity. Big, long, dry finish which will support hearty food. Lots to like here, still drinking young, which leads me to believe it could go strong fir another 4-5 years. (1313 views) | | | Tasted by Arch57 on 9/10/2016 & rated 91 points: A very robust wine with a strong tannic backbone that suggests a continued long life. Great nose of dried cranberries that can be discovered inches away from the top of the glass. Long finish of tobacco and dark fruit that lingers on the palate. (1590 views) | | | Tasted by hdchappy on 8/9/2016 & rated 91 points: Drinking well right now! Great wine, very enjoyable. (1693 views) | | | Tasted by hdchappy on 6/22/2016: Good fruit but a little bland and flat no structure, maybe starting to slide or was a bad bottle. (1203 views) | | | Tasted by Wine Lover 1964 on 6/5/2016 & rated 89 points: Nice aroma and better with food than solo. Decanted 2 hrs and some sediment. Not bad wine but not sure it will get any better either. A little disappointed. (1135 views) | | | Tasted by Bryan004 on 3/1/2016 & rated 92 points: Showed really well after an hour. Big wine, dark fruit, great acid, med plus finish. No rush but in a great spot. Heavy sediment (1665 views) | | | Tasted by elevwine on 12/25/2015 & rated 89 points: Tannic but lacking depth. Decanted for more than 4 hours and still remained tight. Flavors remained thin despite real structure. Disappointing at the price. (1511 views) | | | Tasted by JasonG on 12/21/2015 & rated 90 points: Indeed a few years helped. Dark ruby. Nose of leather, berry compote, and unrestrained alcohols. Taste is huge, lush blackberry with hints of mint and chocolate, and while tannins are integrated better, still a bit chewy. Hold another year. Only drink with food or chocolate desserts. (1352 views) | | | Tasted by Stirling on 10/22/2015 & rated 91 points: Dark red with slight fade at the rim. Raspberry and plum dominate the nose. A slight medicinal smell indicates higher alcohol. Medium + body, still slightly tannic. The Cab Franc component makes its presence by adding a slightly herbaceous note. Certainly a powerful wine, a few more years in the cellar would probably see things integrate more and merit another point. 53% Merlot, 36% Cab F, 8% PV, 3% Malbec. www.advinetures.ca (1688 views) | | | Tasted by mhenry on 7/27/2015: Still fairly tannic. Needs air time. (1830 views) | | | Tasted by jeffal66 on 6/26/2015 & rated 92 points: Lovely spicy nose and an equally impressive intro on the palate. Rich, complex and supremely balanced. Medium acid, herbs, light menthol, all sorts of fruit (red, blue and black), spice, firm-ish tannic structure. Low level alcohol burn on the lasting finish -- one that lingers for minutes. Really, really nice WA juice. (1626 views) | | | Tasted by TallMikeWine on 2/8/2015 & rated 90 points: More great juice from Walla Walla, and a producer of super consistent Bordeaux blends. This, the Merlot-based blend, great depth, pure fruit flavors, and something chocolatey and a bit rustic. But certainly the fruit speaks the loudest. Had the "Frederick" on the previous evening, and it may be my fave from SVV. (1989 views) | | | Tasted by pugblanc on 12/18/2014 & rated 82 points: Dark fruits. Mushroom. Cocoa. Fruit falling off. But i like it. (2133 views) | | | Tasted by wpiers on 11/23/2014 & rated 84 points: Did not blow me away like a wine at this pp should. Very tight, but a double decant helped, but even on day 2 it was not terribly expressive. Too bad. (2056 views) | | | Tasted by EMark on 11/21/2014: Pretty interesting wine. Quite different from the California style for a Bordeaux blend. (Well, duh.) That might be from the lack of Cabernet Sauvignon. First of all, it is a very attractive bluish-purple in the glass. Big, fruity nose of blackberry and (I know there is no CS.) currant. On the tongue I get that initial blast of black fruit, but it subsides quickly. This one still has pretty serious tannins that dry away the fruit “sweetness.” I love the acid level, which, to me, suggests that this wine has some serious aging potential. A bit of bitterness at the very back of the palate, but nothing to cause me to dislike this one. (1861 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| By Stephen Tanzer
Vinous, November/December 2011, IWC Issue #159
(Spring Valley Vineyard Uriah Red Table Wine Walla Walla Valley) Subscribe to see review text. | By Sean Sullivan
Washington Wine Report (11/26/2012)
(Spring Valley Vineyard Uriah Red Wine Walla Walla Valley) Starts out very locked up with red raspberries, rose hips, herbal notes, ripe cherries, and barrel notes. The palate is ripe and tightly wound with rich fruit flavors and firm tannins. Give one to two years or decant. 53% Merlot, 36% Cabernet Franc, 8% Petit Verdot, and 3% Malbec. Aged 18 months in French oak (60% new). 14.7% alcohol. Sample provided by winery. **** 1/2 points |
NOTE: Scores and reviews are the property of Vinous and Washington Wine Report. (manage subscription channels) |
| Spring Valley Vineyard Producer website
https://unwindwine.blogspot.com/2018/10/spring-valley-vineyards-tasting-and.html
https://unwindwine.blogspot.com/2018/10/walla-walla-ava-wine-experience.html
Country: US
Region: Washington
Appellation: Walla Walla Valley
Blend: Bordeaux-style Red Blend
Varietal: 48% Cabernet Sauvignon 30% Merlot 14% Cabernet Franc 8% Malbec
Vineyard: 100% Spring Valley Vineyard Estate Bottled
Winemaker: Serge Laville
Aging/Cooperage: 19 months in 100% French oak, 47% new
Alcohol: 14.5%
PH: 3.97
TA: 0.51g/LRed Bordeaux BlendRed Bordeaux is generally made from a blend of grapes. Permitted grapes are Cabernet Sauvignon, Cabernet Franc, Merlot, Petit Verdot, Malbec and rarely Carménère.Today Carménère is rarely used, with Château Clerc Milon, a fifth growth Bordeaux, being one of the few to still retain Carménère vines. As of July 2019, Bordeaux wineries authorized the use of four new red grapes to combat temperature increases in Bordeaux. These newly approved grapes are Marselan, Touriga Nacional, Castets, and Arinarnoa.
Wineries all over the world aspire to making wines in a Bordeaux style. In 1988, a group of American vintners formed The Meritage Association to identify wines made in this way. Although most Meritage wines come from California, there are members of the Meritage Association in 18 states and five other countries, including Argentina, Australia, Canada, Israel, and Mexico.USAAmerican wine has been produced since the 1500s, with the first widespread production beginning in New Mexico in 1628. Today, wine production is undertaken in all fifty states, with California producing 84% of all U.S. wine. The continent of North America is home to several native species of grape, including Vitis labrusca, Vitis riparia, Vitis rotundifolia, and Vitis vulpina, but the wine-making industry is based almost entirely on the cultivation of the European Vitis vinifera, which was introduced by European settlers. With more than 1,100,000 acres (4,500 km2) under vine, the United States is the fourth-largest wine producing country in the world, after Italy, Spain, and France.Washington Washington Wine Commission | Credit to Washingtonwine.org for this article
Washington Wine
Washington State is a premium wine producing region located in the northwest corner of the United States. Although a relatively young wine industry, it is now the nation's second largest wine producer and is ranked among the world's top wine regions. Washington wines are found nationally in all 50 states and internationally in more than 40 countries.
Wineries
With 30,000+ acres planted, the state has ideal geography and conditions for growing premium vinifera wine grapes. Primarily grown on their own root stocks, the vines produce grapes of consistent quality, resulting in strong vintages year after year. While its focus is on Chardonnay, Riesling, Merlot, Cabernet Sauvignon and Syrah, the region also produces a wide range of other spectacular whites and reds.
Growers
Winemakers from all over the world have chosen to establish themselves in Washington, where they can create wines reflecting this region's unique characteristics. Their hand-crafted wines are receiving wide acclaim from critics regionally, nationally and internationally for their consistently high quality. Many of them have received scores of 90 and above from the major wine media. Overall this is a higher percentage than other leading wine regions.
Regions
As the state's fourth largest fruit crop, the Washington wine industry is an important contributor to the long-term preservation of Washington agriculture. The industry is committed to sustainable agricultural practices and conservation of water resources.
Washington State is a premium wine producing region located in the northwest corner of the United States. Although a relatively young wine industry, it is now the nation's second largest wine producer and is ranked among the world's top wine regions. Washington wines are found nationally in all 50 states and internationally in more than 40 countries.
Varieties
Washington produces more than 20 wine grape varieties - a ratio of 56 percent white to 44 percent red. As the industry matures and experiments, it finds many grape varieties that thrive throughout Washington's microclimates. There are more than 16,000 vineyard acres of red wine varieties statewide.
History & Vintages
Washington's wine future is limitless. As consumers discover the quality of Washington wines, demand continues to grow nationally and internationally. New acreage and wine varietals are being planted and new wineries are opening at a remarkable pace. Washington State is recognized as a premium viticultural region around the world.
State Facts
Washington's wine industry generates more than $3 billion to the state economy. It employs more than 14,000 people, directly and indirectly, with projections to add nearly 2,000 more jobs by 2006. In terms of tax revenues accrued to the state and federal government, wine grapes are among the highest tax generators of any agricultural crops. Furthermore, Washington wine tourism attracts nearly two million visitors annually contributing to the positive growth of local and regional economies.
Washington State - the perfect climate for wine = ideal growing conditions, quality wines, business innovation, lifestyle, and social responsibility. All are key elements of this world-class wine industry.
Vintages
"2008 and even more so 2010 and 2011 were cool, even cold vintages (think: 2002 in the Barossa) without the extreme ripeness, extract and higher alcohol that had become the norm in the state’s post 1995 world. 2008 was manageable but the duo of 2010/2011 nearly caused a “great depression” in Washington State." - Jon RimmermanColumbia Valley Columbia Cascade Winery Association
The Columbia Valley AVA lies mostly in Washington state, with a small section in Oregon. The Cascade Range forms its western boundary with the Palouse regions bordering the area to the east. To the north, the Okanogan National Forest forms a border with the AVA and Canada. It encompasses the valleys formed by the Columbia River and its tributaries, including the Walla Walla River, the Snake River, and the Yakima River. The Columbia valley stretches between the 46th parallel and 47th parallel which puts it in line with the well known French wine growing regions of Bordeaux and Burgundy. The northern latitude gives the areas two more hours of additional daylight during the summer growing season than wine regions of California receive. The volcanic and sandy loam soil of the valley offers good drainage and is poor in nutrients, ideal in forcing the vine to concentrate its resources into the grape clusters.Walla Walla ValleyThe name translates as easily as it rolls off the tongue: Walla Walla. Many Waters. To the earliest Native tribes, the many waters came from the nearby Blue Mountains and gathered to form the Walla Walla River on its way to join the Columbia to the west. The waters flowed first; however, into a fair-sized Valley carved in the mountain's foothills, and bordered in part by the terrain of what is known as the Columbia Plateau. Tribal members knew the Valley's generally milder climate could maintain their people in winter villages. There were lush wild grasses which could sustain horses and attract game from the winter snows of the nearby Blues, or from the giant high plateau that becomes desolate and dangerous during the cold season. The rolling terrain and numerous watersheds offered protection from nature and other hazards of the day. Here the water was plentiful and full of fish and seldom froze, even in the coldest years. The meadows were wonderful places to gather with other people to trade, compete and celebrate treaties. Compared to the region around them, the Walla Walla Valley was a safe refuge from the treacherous conditions which can often be found during the winter for hundreds of miles around. In this unique growing region, most of the earliest records of grapes and winemaking reference the Italians who had immigrated here in the mid to late 1800's and who brought with them their tradition of growing, making and drinking wine. Vines with these origins still exist in the Valley today. The first post-prohibition winery was Blue Mountain Vineyards. It was bonded in 1950 by the Pesciallo family where they produced Black Prince and other Italian varietal wines for a period of several years before succumbing to economics and climate. To the wine world of today, Walla Walla has become know for the quality and style of its red wines, especially Cabernet Sauvignon and Merlot with Syrah gaining notoriety in recent years. In the1970's, the pioneers of today's wine community began to think similar thoughts: that the Walla Walla Valley, with its long history of fruit growing, moderate climate, wine-making heritage, and interesting terrain might just be a place to grow vines and make wine on a commercial scale. These pioneers of the region applied for and received approval of the Walla Walla Valley as a unique American Viticultural Area (AVA) in 1984. It was the third in Washington State and also includes a portion of land in Oregon. In the time leading to the recognition of the appellation, four wineries had been bonded starting with Leonetti Cellar, and shortly thereafter, Woodward Canyon. L'Ecole Nº 41 and Waterbrook soon followed. In addition to the smaller vineyards that were being planted, the Valley's first large-scale, commercial vineyard Seven Hills was established. By the time the BATF recognized the Walla Walla Valley AVA, the Valley was beginning to gain attention from within the wine industry, as well as attracting publicity from journalists and media outside the region. The foundation for today’s industry had been laid and the benchmark for quality had been set. In addition, fruit from the area was now being harvested and a baseline for understanding the local growing conditions was being constructed. Every few years another winery would join the fold and take up the challenge of producing the highest quality wine and the growing of outstanding fruit. Seven Hills Winery and Patrick M. Paul each got their start during this time. More vines were added, although acreage increases were small each year. The industry was small and everyone knew everyone else involved, while the welcome mat remained out for any newcomers. Growers and winemakers alike regularly shared time in the cellar or at the table and together learned more about wines and vines. By 1990 there were just six wineries and the Valley's grape acreage stood at perhaps 100 acres. The total collective production of wine was microscopic by any measure, but it was the quality that was being noticed by many inside and outside the trade. As the tiny trickle of wine produced in the Walla Walla AVA began to flow to the outside world, a "wine renaissance" was beginning to happen globally. The Pacific Northwest had staked a claim in this new wine world and as people learned about the region, they also began to hear about Walla Walla. This interest spread rapidly to those with Walla Walla connections. The early 1990s saw the planting of more vines and the establishment of another large-scale vineyard, Pepper Bridge. At the same time, a group of local investors, working closely with the Napa based Chalone Wine group, laid the foundation for Canoe Ridge Vineyard, the Valley's first winery supported in part by a major outside investor. As the industry has grown, many new wineries have gotten their start in the arms of an established winery. Waterbrook Winery's modern production facility started the trend, sharing space, equipment, and any help needed. Other wineries also adopted “extra guests,” a practice that has helped form close, personal relationships throughout the local industry. By the turn of the new century, the Walla Walla Valley wine industry had 22 wineries and 800 acres of grapes. In the year 2000 the AVA had been expanded back to the original boundaries proposed in the1984 application. The year 2000 also saw the formation of the Walla Walla Valley Wine Alliance with 100% of the Valley's wineries and 98% of the Valley's planted acreage represented. Today, more than 60 Walla Walla Valley wineries and more than 1,200 acres of Walla Walla Valley grapes contribute to the ever growing, international acclaim garnered by the wines of this newly-emerging region of Washington State. |
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