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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 87.4 pts. and median of 89 pts. in 32 notes) - hiding notes with no text | | | Tasted by Momus99 on 2/11/2015 & rated 87 points: Gift from a guest so don't know how it was stored. Shockingly NO sign of age in visual appearance-Opaque darkish red. The nose has a hint of the glorious bouquet of QC Cab which I've had only once but made an indelible impression, and which I can only describe as a "classic cabernet" nose that "black cherry" goes somewhat towards expressing but doesn't come close. It did SING though. On the palate, it's pleasant but not complex. Some tannins remain. Finish wasn't too long. Well worth drinking but I would have been disappointed if I pulled this out of the cellar after storing ten years. (2632 views) | | | Tasted by vanpe003 on 1/28/2012 & rated 85 points: Opens up harsh and bitter, to such a degree that I almost poured it out. A bit of air fixes some of this, but in general it remains too hot. Not "drain cleaner bad", but not particularly satisfying either. The only thing that saves is it a resinous cherry that lurks in the background. This does get progressively better the more air it gets. Nevertheless, I'm not disappointed that this is my last bottle. (4179 views) | | | Tasted by EricBe on 10/3/2011 & rated 89 points: Lovely. Had it an hour after Pho' for dinner, but it was quite good. (4419 views) | | | Tasted by stevemn on 8/5/2011 & rated 70 points: Really, really bad. Acid water with some oak thrown in. (4252 views) | | | Tasted by winegr on 6/6/2011: No rating. Grapey and hot with some wood chips thrown in. Perhaps it was slightly corked, but it certainly wasn't very good. (4235 views) | | | Tasted by danielk168 on 2/27/2011 & rated 88 points: Decanted in bottle for half an hour, sweet fruit very prominant, minerals, some oak not much floral. Smooth tanins, can be drank without food. Nose stayed strong for about 2 hours, then started to fade and palate became a bit tannic. Still good with food towards the end. (3012 views) | | | Tasted by winegr on 12/9/2010 & rated 85 points: eh, this bottle isn't corked. But it is a bit oaky and somewhat like sucking on a brick. Some dark fruit character and a bit of earthy brick but not necessarily in a good way. 84-86. A bit better with air. (1808 views) | | | Tasted by philoserf on 11/27/2009: with the Thanksgiving turkey. (2570 views) | | | Tasted by winegr on 9/27/2009: no rating, slightly corked. too bad, was looking forward to this great winemaker. Cork not damaged. Poor storage? (2190 views) | | | Tasted by winegr on 2/24/2009 flawed bottle: corked (2402 views) | | | Tasted by winegr on 6/22/2008: No rating. Cork slightly damaged, but not seriously corked. Didn't get a lot of upfront fruit, lots of ash and smoke with a bit of mineral. Not great, but i think that's because of bottle variation. Las bottle was better and I don't think this was just past its prime. Last bottle was more acidic. (2520 views) | | | Tasted by ajr on 5/25/2008 & rated 88 points: nice wine. full bodied. still some tannins. will last easily 3-5 yrs. (2637 views) | | | Tasted by vanpe003 on 11/13/2007 & rated 88 points: A little hot on the finish, even after a day to come together. Keeps it from hitting 90 pts for me. (2906 views) | | | Tasted by ews3 on 4/9/2007 & rated 90 points: clear, deep purple, with very narrow band of lightening at rim. clean, med(+) intensity developing nose of plum, tobacco, black cherry, black spice and toffee. dry, med(+) acid, med(+) tannin, med body, med alcohol. med intensity flavors of plum, black cherry, and white pepper. a little watery on the palate. medium finish that is very pleasant with good flavors lasting. good quality due to complex aromatics and palate. well balanced tannins. could use a little more concentration. drink now, will last 3-5 more years. (3329 views) | | | Tasted by nickenator on 1/27/2007 & rated 91 points: Deep garnet color, with a complex nose of cassis, berry, plum, and peppercorn. A beautiful balance of tannins and fruit, with a finish lasting nearly 60 seconds. This wine drinks wonderfully currently, and has the potential to age gracefully for a decade. This was my first experience with Quilceda Creek but will certainly not be my last. (3334 views) | | | Tasted by burcusabrews on 12/1/2006 & rated 87 points: Quilceda Creek Vertical 1990-2003 (My house): candied nose, very acidic and fairly one-dimensional. After awhile it was starting to unfold with mocha. Not a great value by any stretch of the imagination at $40. (4460 views) | | | Tasted by 3daywinereview.com on 12/1/2006 & rated 87 points: Quilceda Creek Vertical (Michael's House, St. Louis Park): A bit hot. Spices, ripe fruit and low on acidity. Not in the same league as the Quilceda Cabs. (816 views) | | | Tasted by EricBe on 1/14/2006 & rated 91 points: delicious with steak and french fries; a bit strong on the tobacco but otherwise very nice fruit forward wonderful cabernet. (3887 views) | | | Tasted by Ekoostik on 12/10/2005 & rated 89 points: Medium bodied with a Decent nose. Doesnt take but a couple seconds for the tannins to hit you on this one. Not sure there is enough fruit here to balance it out. Seems rather one side-ish right now. (4144 views) | | | Tasted by norsktorsk on 12/9/2005: This wine tasted off. Couldn't exactly typify the nose. I suppose it could have been corked. It did not smell like vinegar. (4048 views) | | | Tasted by scravis on 3/29/2005: Decanted 1-2 hours. Intense ruby color. Prominent "hot" nose with hints of chocolate covered cherries. Medium to full bodied, with tannins dominating the early palate but then the chocolate and dark cherry flavors emerge. Tannins then take over the mouth drying finish. This is my first wine I've had from Quilceda but I would say it definitely needs more time. (4311 views) | | | Tasted by Eric on 5/15/2004 & rated 89 points: Tasted at the Quilceda Release Party. 62% Cabernet Sauvignon, 27% Merlot, 11% Cabernet Franc. This is the tastiest version of the Red Wine I have had yet. Where in the past I have complained of lots of wood, this wine seems to be a lot more suave and more about the fruit. I found the front-palate to be lush and smooth with a somewhat herbal edginess framed by some vanilla. This is a big wine with a mouthful of tannins on the backend. The tannins were somewhat coarse in comparison to the 2001 Cab Sauv, but then again most wines would seem gritty by comparison to that beauty. I will pick some of this up when it is released in the Fall. (4084 views) | | | Tasted by Jason on 5/15/2004 & rated 89 points: The nose is much more open then the Cab. It is fairly Quilceda-like with blackberries and violets. The palate follows in kind but is very tannic. Their is fruit there (all of the Merlot went into this blend), but this wine needs some short term aging to let every settle. (4061 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| 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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