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| Community Tasting History |
| Community Tasting Notes (average 91.2 pts. and median of 91 pts. in 72 notes) - hiding notes with no text | | | Tasted by Millennial Drinkers on 12/27/2022 & rated 90 points: Deep ruby red in appearance. Dark cocoa and berries on the nose with mulled spices. Medium tannins (6/10) with a balanced body. Spiced palate with blackberries and earth. Medium plus body. Drink till 2026. (634 views) | | | Tasted by williamswhine on 12/10/2020 & rated 93 points: Dense, purple hue. Dark berries, chocolate, plum, twinge of vanilla. Terrific bottling-- longish finish and worth a try. Very consistent and hasn't lost anything overtime. Great bottle. (679 views) | | | Tasted by JuliannaDHS on 2/23/2020 & rated 91 points: Plenty of red and dark berry fruit, moderate tannins, acidity a touch astringent. Nice. (866 views) | | | Tasted by SMHalps on 7/29/2019 flawed bottle: I'm going to call this bottle flawed, because it was very astringent with very little fruit left. Maybe it was just a bad bottle, because other posters, who have had it this year liked it. I have 2 more bottles left, and hopefully I didn't let them age too long. (1159 views) | | | Tasted by MoreWinePlease on 3/11/2019 & rated 92 points: Although it had a tiny bit of VA (as it's been known for in the past) it had plenty of elegant fruit, a very nice midpalate, and a long finish. (970 views) | | | Tasted by TashNYC on 3/3/2019 & rated 92 points: Drinking great, with notes of red fruit, spice, herbs, leather. A great pairing with our herbal lamb chops. At Craig and Janet’s house. Drink now or hold. I think this was our last bottle. (918 views) | | | Tasted by Bam_Man on 2/18/2019 & rated 92 points: Still sitting on three of these acquired back in 2013 and was afraid I had waited too long. Gladly, that was not the case. Soft and lovely on the palate, offering a ripe mouthful of sweet, delicious blueberry, plum and raspberry fruit. A moderate acidity helps keep it balanced. Shows very good depth and focus. Finishes long, with velvety tannins that are well-integrated and linger gently. Round, delicious and very polished. Paired beautifully with the pork roast Kerry's Mom made for us.
50+5+12+17+8=92 (746 views) | | | Tasted by JasonG on 1/2/2018 & rated 92 points: Still fantastic, and much better day 2. Lots of life left, extending window to 2022. Whoever wrote 2018 was dead wrong. (1100 views) | | | Tasted by EvanRose on 11/24/2017 & rated 95 points: A bit of earthiness and wet leaves on the nose, sweet red fruit, absolutely round and lucious mouthfeel. Sorry I only have one! (1077 views) | | | Tasted by golfhawk on 11/1/2017 & rated 93 points: Beautiful Boudreaux blend from WA that has aged gracefully. (1007 views) | | | Tasted by JasonG on 6/17/2017 & rated 91 points: Medium ruby. Focused core of blackberry jam on nose, with baking spices, perfumed sweet wood (but not oak), red licorice, forest bark, cloves, trace of grape seed. Taste is a bit astringent, but otherwise classic berry driven WA merlot blend. More berry without jam syrup. Vanillins that used to be present on taste are gone, leaving a delightfully full right bank style wine. Drinking perfectly right now, perhaps another couple years before it enters a mature phase. (1245 views) | | | Tasted by Wine Lover 1964 on 2/20/2017 & rated 92 points: For some reason, I am not as high on the Uriah's as most. However, I had this with smoked pulled pork tonight and it paired the best I've ever had it. I've always thought SVV wines are better with food than solo, but this one sang tonight. Acidity and tannins cut through the fatty pulled pork great. (1501 views) | | | Tasted by williamswhine on 2/10/2016 & rated 92 points: Dense, purple hue. Dark berries, chocolate, plum, twinge of vanilla. Terrific bottling-- longish finish and worth a try. Very consistent and hasn't lost anything overtime. (2211 views) | | | Tasted by Ed B on 11/5/2015 & rated 91 points: Took to a dinner party. PnP. No detailed notes. Rich, earthy, full-bodied. (2289 views) | | | Tasted by Wine Lover 1964 on 8/22/2015 & rated 91 points: Enjoyed with strip steak after 2hr decant. Acidity and tannins paired well with dinner and I prefer this wine with food over solo. Years of life left but balanced well now. (2274 views) | | | Tasted by Wine Lover 1964 on 7/16/2015 & rated 89 points: decanted 3 hours with screen- some but limited sediment. Brick ruby color with great nose. Had without food but I think this would be better with food like a steak given noticable acidity. I'm very big on the wine aromas and this does not disappoint in that area. (2091 views) | | | Tasted by Wine Lover 1964 on 5/28/2015 & rated 92 points: decanted for 2-4 hours and enjoyed with rib-eye steak. aroma and tannins still excellent and this wine drinking very well now. Balanced and smooth is what comes to mind as I sip. Nice redish brick color in glass at rim starting to show some age. (2154 views) | | | Tasted by TallMikeWine on 5/9/2015 & rated 92 points: Nose of dark, dark berries, jam and baking spice. Hints of mocha after it opened it up. I decanted this and drank it up and it was delicious. There's no Cabernet in the blend, Merlot and Franc with a smattering of PV and Malbec. Ready to go, still good and thick, probably 2-3 great years at this stage, and mellower after that. (1683 views) | | | Tasted by BHathaway on 4/11/2015 & rated 91 points: The was a bit more bold than the typical Walla Walla blend. Had some hints of licorice. Should decant for at least an hour. Went well with a steak dinner. (1410 views) | | | Tasted by SMHalps on 4/11/2015 & rated 92 points: Nice flavors from a Merlot/Cabernet Franc blend. Can still taste the oak, but its well balanced. Not sure it will be as long lived as the WA suggests (until 2023), but I think it will provide nice drinking over the next couple of years. (1669 views) | | | Tasted by JuliannaDHS on 1/21/2015 & rated 89 points: Like a perfectly blended raspberry mocha, hope it's decaf. Nicely integrated tannins, full bodied with a smooth and lingering finish. Paired well with a Boca burger. (1684 views) | | | Tasted by danielbleier on 9/21/2014 & rated 90 points: subtle instead of aggressive in its dark currant and mocha flavors - mild tannins and graceful finish help as well. Pairs well with filet. (1976 views) | | | Tasted by tantotinto on 8/9/2014 & rated 91 points: No detailed notes. We had this at a tasting with several others and thought it very good. One of our favorites year in and year out. We had a little left and it was still good on night two. (1661 views) | | | Tasted by Bam_Man on 6/21/2014 & rated 91 points: This bottle was graciously provided by Michael Herman-Smith with dinner at the Black Diamond clubhouse. Very elegant and under-stated, both on the nose and palate. Pretty aromas of dried red berries, savory herbs and vanilla. Full-bodied, but quite feminine in style and weight. There's lots of Merlot character to this. Plenty of ripe, semi-sweet plum and blueberry fruit, with subtle hints of vanilla and spice. Round, soft and very polished, this finishes with excellent length. The oak and velvety smooth tannins are integrating nicely. A lovely, seamless Merlot-based Bordeaux blend from Walla Walla Valley. This paired beautifully with the roasted duck breast.
50+5+12+16+8=91 (1670 views) | | | Tasted by phillyboyP on 2/28/2014 & rated 91 points: Velvet. Almost too pretty, if that's possible. Sweet tannins and lush fruit. No need to wait. Very Good. 91 (2430 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| i-WineReview.com, Report 38: The Wines of Washington State (9/1/2013)
(Spring Valley Vineyard Uriah Walla Walla Valley) Subscribe to see review text. | By Stephen Tanzer
Vinous, November/December 2012, IWC Issue #165
(Spring Valley Vineyard Uriah Red Table Wine Walla Walla Valley) Subscribe to see review text. | By Sean Sullivan
Washington Wine Report (7/17/2012)
(Spring Valley Uriah Red Wine Walla Walla Valley) A moderately aromatic wine with high toned herbal notes, floral notes, and dark raspberries. The palate is soft and full of luscious red fruit flavors that draw out to a lingering finish. Give one to two years. 54% Merlot, 35% Cabernet Franc, 7% Petit Verdot, and 4% Malbec. Aged 18 months in French oak (60% new). 14.5% alcohol. Sample provided by winery. **** 1/2 points |
NOTE: Scores and reviews are the property of i-WineReview.com and 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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