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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 93.5 pts. and median of 94 pts. in 52 notes) - hiding notes with no text | | | Tasted by FlyPig on 3/17/2024 & rated 93 points: Drink or hold. (2091 views) | | | Tasted by twoheadedguy on 12/17/2023 & rated 94 points: Fruit forward, ripe but not overly so. Herbs, dark fruit, cardamom, leather, and dried herbs. Nice tannin structure. Bit of a hole in the mid palate but a great finish. Needs 5 or more years. Will check back then. (2893 views) | | | Tasted by AllRed on 10/21/2023 & rated 93 points: 4th Saturday Uptown Brown Bagger (MM's): Double blind. Aromas of cedar, wood spice, boysenberry and rosemary. Tannic. Loads of dark fruit on the palate, slightly ripe/plummy, and plenty of barrel spice/influence as well, all underneath that tannin. I like what's here, it just needs time to come together. Guessed CA cab sauv.93+ pts. (R&S) (3467 views) | | | Tasted by Brizo Brown on 8/3/2023 & rated 91 points: Initial nose of vanilla, leather, and oak. Second nose of cherry and blackberry. Taste of black cherries. Velvety. Long finish. Meaty. Still has time to soften in bottle. (3577 views) | | | Tasted by FoMoCo on 3/30/2023 & rated 93 points: Very good. Lots of fruit with some texture; tannins are incorporating well. This is drinking great, but could age for several more years. I wish I had more… (4319 views) | | | Tasted by KTelaak_Buffalo on 3/11/2023 & rated 93 points: This bottle showed very typical of a QC for me. Rich and fruit forward. (3371 views) | | | Tasted by Abe_Froman on 2/5/2023 & rated 70 points: It's gone. Within 5-10 minutes after opening, it started tasting sour. Very disappointing as we have another bottle. (3572 views) | | | Tasted by Countless on 12/25/2022 & rated 91 points: Sooooo much oak. (3349 views) | | | Tasted by LilSeb_58 on 10/31/2022 & rated 96 points: Decanted for 1.5 hours. Decadent and delicious. (3929 views) | | | Tasted by popasq on 4/16/2022 & rated 96 points: decanted For 2+ hours, my first Quiceda Creek and it was fabulous. Fresh, fruity, very ready to drink. (5062 views) | | | Tasted by TB_tothemax on 1/4/2022 & rated 96 points: My first public note be kind lol. Tasted over 3 days starting the night of the 2nd. Way too young and the wine is disjointed with strong tannins and bitter flavor overwhelming even with an overnight decant. Even though the flavors were masked by the alcohol and tannin it was smooth and you could tell this wine is well made it just needs time. On the 3rd day the fruit really came through, blackberry, blueberry and plum. I'm sure given many more years in the cellar (5 or more) those secondary flavors will be more distinct and enjoyable. The parts are all there just not ready to shine yet even with a long decant. 96 given on its potential (6170 views) | | | Tasted by Kevnzworld on 12/22/2021: PNP at Arroyo Vino
Too young to accurately rate
A tannic dark berry wine combined with flavors of chocolate graphite and tobacco
Graphite. Good structure but way too young. (4886 views) | | | Tasted by Matt Scott on 11/19/2021 & rated 96 points: This reminds me of the ‘06, with a little more thrust, and a little primary…after enough time in the vessel, this starts to open up. Decanted for two hours, this is expansive, full and loaded with backbone. Blackberries, mahogany, black walnuts, ripe raspberry and graphite. The finish sails on and on and this lingers. A suave front end and yet this is steady. Decant or wait. Drink 2025 -. (5237 views) | | | Tasted by Order66 on 10/11/2021 & rated 84 points: Decanted for a few hours. Extremely woody and ripe on the nose- think raisins and vanilla. One taste and the jam immediately smacks you across the face and is followed up with subtle notes of coffee, blackberries and globs of oak with pretty mild tannins. I have no idea how this is going to age, but due to its lack of acid/tannin, this might be one the shorter lived QCs. Would not buy again. (5691 views) | | | Tasted by Charlie C on 9/24/2021 & rated 94 points: Dark red with slightly lighter red at edges. A deep nose of chocolate and cherry. Deep fruit, black cherries, blackberries, bitter chocolate, tobacco. Polished tannins, almost velvety. Beautiful acidity and balance. Finishes long and sweet. Lovely now, better in 5 to 6 years. (4311 views) | | | Tasted by pakabear on 1/10/2021 & rated 97 points: Dark red and black fruits, amazing purity of fruit, toasted oak, cedar, tobacco, dried earth, cloves, violets, silky mouthfeel that has a finish that just goes on and on with absolute perfect balance. Better than last bottle. Decanted in wide base decanter and began consuming after 30 minutes over 4 hours. Medium+ tannins, this still should rest for 3 years but I couldn’t resist. (7698 views) | | | Tasted by aerosol on 11/1/2020 & rated 95 points: opened last night and it was decanted but drank too quickly! An amazing wine now, but give it an hour or two to open to let it breathe, which we didn't. The nose is lightly earthy and dark berry which is recapitulated on the palate along with baking spice, dark berry, some anise, leather, tobacco leaf, and good tannic structure. Open it for an hour and try to wait; we didn't. I got a couple more bottles so to be continued.... (7174 views) | | | Tasted by feinwine on 7/26/2020 & rated 98 points: It really doesn’t get much (any?) better than the Quilceda Creek Columbia Valley for a special occasion, and the 2017 is drinking beautifully already. First sip out of the bottle was smooth, layered, complex and integrated, but after a solid three hour decant it opens up stunningly.
The nose is exquisitely layered like a well-written novel. Luscious plum and red cherry — but certainly no fruit bombs here — spice box, graphite, tobacco, sage, and slight hints of lavender.
The palette crescendos with similar fruits, particularly cherry and anise, cigar box, cedar, and pencil lead. Smooth, silky, pillowy tannins combine with juicy but controlled acidity, bringing the impeccable balance characteristic of Quilceda Creek’s flagship wine. The denouement comes perfectly on time — a long, clean, smooth finish. Perhaps a few more years will further polish this gem, but don’t hesitate to enjoy now if you enjoy a solid, younger, well-structured masterpiece!!! (8584 views) | | | Tasted by pakabear on 6/26/2020 & rated 95 points: Dark cherry, currants, dried earth, cinnamon, clove, cedar, cigar box, a good mix between new and old world. Great balance and drinks well now with 2 hours of air. Should last a decade. (6906 views) | | | Tasted by FlyPig on 5/31/2020 & rated 97 points: Incredible purity, crisp bright red fruit, meticulous. (6806 views) | | | Tasted by JerryMasters on 4/4/2020 & rated 96 points: Lots of potential...double decanted and let sit for an hour and that wasn't long enough to fully open up the wine. Deep with dark fruits, (plum, cassis, ripe blackberries), finely structured, and what will certainly become a silky finish with more age. A great wine. Will become better with age. (6625 views) | | | Tasted by dclaggett on 3/1/2020 & rated 94 points: Dark garnet plum, clear. Berries, chocloate covered espresso beans, spicy tobacco, licorice. Med weight in mouth but it has a long gravelly, spicy finish held together with very fine grained tannins. Pnp’d a glass (which was very closed and almost too dry) then slow ox’d rest for almost a day in cellar. Definitely needs healthy decant today, and lots more time in cellar. Mucho potential. (6158 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| By Stephen Tanzer
Vinous, Washington: Neither Smoke Nor Rain Nor Heat Nor Frost of Night… (Dec 2020) (12/1/2020)
(Quilceda Creek Cabernet Sauvignon Washington Red) Subscribe to see review text. | By James Suckling
JamesSuckling.com (5/9/2020)
(Quilceda Creek Cabernet Sauvignon Columbia Valley, Red, United States) Subscribe to see review text. | By Jeb Dunnuck
JebDunnuck.com, Washington State’s 2017s (4/15/2020)
(Quilceda Creek Cabernet Sauvignon Columbia Valley) Login and sign up and see review text. |
NOTE: Scores and reviews are the property of Vinous and JamesSuckling.com and JebDunnuck.com. (manage subscription channels) |
| Quilceda Creek Producer websiteCabernet SauvignonCabernet Sauvignon is probably the most famous red wine grape variety on Earth. It is rivaled in this regard only by its Bordeaux stablemate Merlot, and its opposite number in Burgundy, Pinot Noir. From its origins in Bordeaux, Cabernet has successfully spread to almost every winegrowing country in the world. It is now the key grape variety in many first-rate New World wine regions, most notably Napa Valley, Coonawarra and Maipo Valley. Wherever they come from, Cabernet Sauvignon wines always seem to demonstrate a handful of common character traits: deep color, good tannin structure, moderate acidity and aromas of blackcurrant, tomato leaf, dark spices and cedarwood.
Used as frequently in blends as in varietal wines, Cabernet Sauvignon has a large number of common blending partners. Apart from the obvious Merlot and Cabernet Franc, the most prevalent of these are Malbec, Petit Verdot and Carmenere (the ingredients of a classic Bordeaux Blend), Shiraz (in Australia's favorite blend) and in Spain and South America, a Cabernet – Tempranillo blend is now commonplace. Even the bold Tannat-based wines of Madiran are now generally softened with Cabernet SauvignonUSAAmerican 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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