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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 91.1 pts. and median of 91 pts. in 324 notes) - hiding notes with no text | | | Tasted by 559Cheers on 7/16/2023 & rated 91 points: 2nd night opened. Autumnal spices, cinnamon predominant. Geomycin light, little barnyard but this work with the cinnamon. (837 views) | | | Tasted by ShadowIII on 3/12/2023 & rated 92 points: Very seductive, soft opulent fruit, anyone would like this wine, dark fruit, blackberry, blueberry, soft tannins, long finish (994 views) | | | Tasted by no leashes on 3/3/2023 & rated 90 points: This wine is still drinking nicely (I don't agree with recent notes here -- this bottle purchased upon release and well stored since), with classic quilceda dark fruit, minerality, graphite and earth flavors. (931 views) | | | Tasted by Sour Grapes on 1/6/2023 & rated 82 points: Has mellowed over the years but still comes across as over-oaked and over-extracted. FYI - Stored in a professional storage unit. Based on past tastings at the winery (during pick up parties) this appears to be the winemaker's style. Not looking forward to the last bottle. (1102 views) | | | Tasted by DianeR on 1/2/2023 & rated 89 points: Cherry, tobacco, well-integrated but with noticeable tannins; slightly bitter (but warm) finish. Good but better with food to balance out the slight bitterness. (1180 views) | | | Tasted by 559Cheers on 3/25/2022 & rated 90 points: Needed three nights to open up and become interesting or show well.
Somewhat jammy, hot, some geomicin, some funk. Pleasant. (1371 views) | | | Tasted by drcbarroso on 2/14/2022 flawed bottle: We didn't like it at all. Actually ended up tossing it. I don't think it was corked, I'm honestly not sure. Nose and palate were very jammy in a not so good way. Jeff thought it was like Caramel. Just not at all what we were hoping for from a Bordeaux Blend from such a fine producer. We have other bottles so we'll give it another shot and see. (1179 views) | | | Tasted by BobbaWA on 12/29/2021 & rated 90 points: Drank side by side with a 2009 vintage; the 2010 is lighter, less concentrated, less fruit. Nice wine, but the 2009 wins. (1145 views) | | | Tasted by Acohen on 11/15/2021 & rated 91 points: Intense dark red fruit with graphite and minerality (1131 views) | | | Tasted by Motz on 11/10/2021 & rated 89 points: Highly concentrated fruit, heavily extracted, lots of oak, HOT! alcohol. A touch of VA. Biting and burning back and finish. Flavor, yes! Charm, no! (1982 views) | | | Tasted by Grinner on 11/6/2021 & rated 92 points: The Nearly Annual Lyon 10 Year Retro Tasting (Lyon's Den): An unannounced guest bottle squeezed in, makes up for the "off" Kirwan. Blackberry jam on toast! Unpretentious and fun. same on day 2. Now-2025. (823 views) | | | Tasted by crimgrey on 7/22/2021 & rated 93 points: Some nice secondary notes coming through savory salty wood rusticity with a backbone of blackberry olive ripe red currant salted caramel lingering seasoned oak blue fruits (983 views) | | | Tasted by EvanRose on 5/19/2021: Excellent. Best wine at this price point. (978 views) | | | Tasted by EvanRose on 11/25/2020 & rated 93 points: Superb. Great fruit, depth and long finish (1435 views) | | | Tasted by no leashes on 10/23/2020 & rated 90 points: Drinking very well. (1438 views) | | | Tasted by tim m on 10/15/2020 & rated 93 points: The cvr has to be one of the best qpr's in the us. It is always balanced, long, fine tannin, red fruit. Not sure what more you could want for less than. $50. (1482 views) | | | Tasted by Eantnay on 10/11/2020 & rated 93 points: Pnp with prime Porterhouse steak. My last bottle of this vintage and the best experience of them all. This wine is in a perfect spot right now. Lovely complex aromas leaping out of the glass; diminished fruit allows for better complexity; lays on the tongue like silk, with soft tannin and no trace of heat even though ABV is 15.2%. (1275 views) | | | Tasted by EvanRose on 9/30/2020: Toasted oak and chocolate on the nose, with a hint of earthiness. Opened up with big fat candied chrrry. Lucious with a lovely mouthfeel. Long finish. (1154 views) | | | Tasted by davidandrose on 8/5/2020 & rated 89 points: Pop and pour, these notes are an hour after initially opening.
Fruit is in the background; whether in a dumb phase, faded or an off bottle is unknown. While the soft, dry tannins are clearly more powerful, the imbalance isn’t problematic, it’s just unusual for QC.
Still a great pairing with Home-ground burgers and home baked buns!
2.5 hrs after opening the tannins have really faded and this is now fruit-driven, with red cherry, rhubarb. Still enjoyable, but I’ll knock a point off of my original 90 rating. (1076 views) | | | Tasted by jbro on 5/30/2020 & rated 89 points: Creditable non-California cabernet based red. Medium purple with minimal legs. Better the second night (vacuvinned) Medicinal nose with little fruit and some camphor. Better on the palate--not so sweet fruit, both blue and black; brief to moderate finish which improves the taste. Decent qpr for a third wine (1156 views) | | | Tasted by davidandrose on 5/24/2020 & rated 90 points: Pop and pour at a local BYO restaurant we hadn’t visited before. My sense is that drinking from proper wine glasses would have added a point or two.
Still good fruit to this but the structure is fading. I concur w my prior notes to drink remaining bottles during CY20, maybe early’21 to avoid further degradation (1125 views) | | | Tasted by johnnyo on 4/13/2020 & rated 93 points: Excellent QPR! (1228 views) | | | Tasted by SeaSmoke on 3/15/2020 & rated 91 points: Decanted for one hour. Cassis, herbs currant, plum fruit, and violets on the nose and palate. Medium tannins and finish. Drinking nicely. (1263 views) | | | Tasted by Vasily on 3/9/2020 & rated 93 points: Fruity but not sweet. Rich palate. (1120 views) | | | Tasted by RPerro on 2/1/2020 & rated 90 points: Popped and poured. Somewhat closed and reserved in both aroma and flavor. Ample air time allowed the cassis fruit to blossom, with tobacco, black tea and black cherry flavors showing as well. Took most of the evening to become really enjoyable, and the tannins seems strangely prominent for a 10 year old blend. Drink now - 2024. (1173 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| By Stephen Tanzer
Vinous, November/December 2013, IWC Issue #171
(Quilceda Creek Vintners Red Wine Columbia Valley) Subscribe to see review text. |
NOTE: Scores and reviews are the property of Vinous. (manage subscription channels) |
| Quilceda Creek Producer websiteRed 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.Columbia Valley Columbia Valley Winery Association |
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