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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 88.5 pts. and median of 89 pts. in 31 notes) - hiding notes with no text | | | Tasted by RedLoverJim on 2/22/2019: Over the hill. Enjoyable for that, but most fruit is gone and left with some cedar and tobacco. Better after 30 minutes to an hour of open time. (1272 views) | | | Tasted by Oenecnist on 10/16/2018: Another look + extra detail after my CT TN of July 14, '14 which anticipated another two years of life (for the wine, not me): Bought 6b for 31/b from wine.com 15 years ago. Holding well. More sediment this time, decanting highly recommended (also to allow some micro-ox). Main change from last time is the subtle, deep flavor of dark fruit (esp. blackcurrant): pulling out the flavor required concentration, harder to appreciate in a " busy", distracting environment. My evaluation: I've stopped giving scores on a "100-point scale" as I've become less convinced that they can be meaningful to others. I use a 4-category scale (perhaps with +/-)--not including flawed--which runs outstanding/notable/drinkable/poor. I considered this notable when considering quality, age, and price. (1243 views) | | | Tasted by kenthargis on 11/15/2015 & rated 93 points: This was quite tasty. Definitely a modern, new world style, but seems like it's at its peak. Great fruit, full bodied, alcohol is definitely present but not overwhelming. Long finish. Went great with ribeyes that had a southeast asian flavor paste. (2432 views) | | | Tasted by Oenecnist on 7/14/2014 & rated 91 points: Purchased 10+ years ago from wine.com. It's been stored in a cool, dark basement ever since; and this is the second bottle I've tried. Delicious! Excellent dark ruby color, subdued Bdx nose and body, round and rich, good finish; remarkably little sediment--decanting needed for aeration but not for filtering. Not particularly complex but excellent as the entry-level QCreek red. I was concerned when I read NapaNapa's review from 18 months ago citing "past its prime" and the last favorable TN two years earlier, but the proof was in the bottle. Unlikely to improve but should hold, if well stored, for another 1-2 years at least. (3190 views) | | | Tasted by Napanapa on 1/26/2013 & rated 84 points: The wine was good but past its prime. Smooth and pleasant but not much fruit. Bottle drunk four years ago was much better. (3743 views) | | | Tasted by dannyk8232 on 11/15/2011 & rated 92 points: What a surprise this was! Bought on the cheap and didn't expect too much...boy, was I wrong! Really lively and classy. Great red fruit with an excellent mouthfeel, followed by ncie acidity and a long finish. I was not expecting this complete of a wine, and will certainly look for more. Great QPR. (3975 views) | | | Tasted by Londello on 10/15/2009 & rated 91 points: It was lovely wine with mushroom/cedar nose, and with sufficient tannins for an enjoyable mid-length finish. I wish I had a more! (4577 views) | | | Tasted by garthbernstein on 10/4/2009 & rated 95 points: My All-Time Favorite Bottle of Wine, perfect with tomato sauce and a couple of hours in the decanter. I fell in love with this bottle in 2004, and just had my second bottle tonight to affirm my love affair. Long finish, complex, still strong tannins that evaporated away after decanting. At first, strong burnt rubber, but that strange flavor burned away. Excellent, best QPR EVER at $30. (3446 views) | | | Tasted by fredmartens on 5/9/2009 & rated 87 points: Funky mushroom & earthy nose upon opening. Full bodied with predominant deep merlot flavors; not all that impressed with this wine...heavy alcohol evident, somewhat unbalanced. (2965 views) | | | Tasted by GA on 1/14/2008 & rated 89 points: 1/08 Fragrant nose - dark purple - red fruit - resolved tannins - good window. 89 pts. (2651 views) | | | Tasted by jshufelt on 12/16/2006 & rated 89 points: In the glass, dark purple to black. On the nose, a 50/50 blend of oak and a tobacco-cassis blend reminiscent of Bordeaux. On the palate, more cassis and oak, with more silkiness than I was expecting given some of the tasting notes here, and the balance improved as the night wore on, albeit with a slightly astringent, clipped finish that never evolved. A perfectly reasonable accompaniment for a steak. If you have a bottle, I'd recommend giving it 60-90 minutes in the decanter to soften some of the oaky edges. (2892 views) | | | Tasted by tskrueger on 8/18/2006 & rated 85 points: Forgot to take this out of my CT inventory. Remember this being decent, but nothing special. (2815 views) | | | Tasted by napaJ6 on 8/15/2006 & rated 87 points: Very disappointed with this wine. The beauty of quilceda creek is not evident in this bottle. A slight taste of blackberry dominated by oak and alcohol. The balance was missing. Totally one dimensional wine that will make me consider selling my last. (3035 views) | | | Tasted by sdatl on 5/6/2006 & rated 91 points: Delicious well-integrated blend with a stronger merlot flavor than some; big hit at the table and showed none of the toughness described here (3356 views) | | | Tasted by joshtpa on 5/5/2006 & rated 84 points: Upfront, the nose is dominated by wood and tannins. The palate is very fruity, but yet still a lot of wood to be found. The finish was a little hot, and a little spicy. Overall, I think that there is simply better WA red to be found for $35. (3323 views) | | | Tasted by AndrewSGHall on 3/9/2006: Upfront fruity nose with barest spice of oak. Mostly solid fruit, very ripe and friendly, with blackberry elements. Simple, not much middle, but clean and enjoyable. (3926 views) | | | Tasted by mmurry on 1/14/2006: This wine had quite a gamey aroma. It overpowered the rasberry, oak, and vanilla. I found the palate even more unpleasant. Strong tastes of forest floor that completely drowned out the berry flavors, which were quite bitter. (3621 views) | | | Tasted by win on 1/13/2006 & rated 87 points: Somewhat acidic that is not giving up much fruit. A bit disappointing--have not had the 2000 QC Cab, but the 2003 is awesome! (3140 views) | | | Tasted by OneLastSyrah on 4/5/2005: Weird Wines and Momos: Blind Red 6 - Deeply colored with a slightly funky nose. Lime zest. Cooler climate. Cocoa. Somewhat one-dimensional. Eh. Disappointing. (2005 views) | | | Tasted by buckeye76 on 4/24/2004 & rated 90 points: NICE BLACK CHERRY AND CURRANT FRUIT IN THE NOSE AND FLAVOR. MEDIUM LENGTH FINISH. (509 views) | | | Tasted by La Cave d'Argent on 2/20/2004 & rated 77 points: Tasted unblinded from the Vintage Wines, Ltd. wine bar. Bright disc. Opaque black robe with purple rim. Clean nose, showing stemmy, tar and earth aromas, with a bit of black fruit. Full-bodied on the palate, with medium acidity, relatively hot alcohol and big, coarse tannins. The flavors are the similar to the nose (fruit-deficient/stemmy). Medium, hot finish. Disappointing. If I owned this wine, I would hold it for a couple of years with the hope that the tannins would soften, but I doubt that this wine will ever truly bring great pleasure. (2367 views) | | | Tasted by Jason on 11/19/2003 & rated 90 points: My first reaction was similar to Eric's. I found the nose strong in the oak department. The palate was overly tannic was an astrigent finish. After an additional 2 hours in the glass, my notes changed. The nose remains strong on oak with blueberry and chocolate. The platate, however, has opened to reveal a lush mouthfeel with terrific balance and length. I get tastes of dark fruit, more chocolate, and strong tannin backbone, followed by a nice dusty finish. This wine should age well and provide even better enjoyment in 5 years or so. (3491 views) | | | Tasted by Eric on 7/12/2003 & rated 84 points: Tasted at McCarthy & Schiering. Lots of wood on the nose. On the palate the wood dominates, although there is an ample supply of beautiful fruit. This has a touch of bitterness on the finish. Of the Quilceda table wines from 1998, 1999, and 2000 this is my least favorite by far. There is simply better value to be found elsewhere in Washington at $30/bottle. (9941 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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