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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 90.8 pts. and median of 91 pts. in 89 notes) - hiding notes with no text | | | Tasted by no leashes on 3/10/2023 & rated 91 points: Delicious Bordeaux blend, drinking well. Smooth and elegant with raspberry, spice, and earth flavors, well balanced. (300 views) | | | Tasted by TwoSmoochies on 4/17/2022 & rated 91 points: Still very youthful and well balanced. (772 views) | | | Tasted by Bomb Cellar on 1/11/2021: Drinking so beautifully right now. (1123 views) | | | Tasted by mflesh on 2/1/2019 & rated 89 points: have been holding on to this one for a while. It was first stored in a 50 bottle chiller before it was removed and stored in a cellar around 60 degrees. This one is definitely not too far over the hill. Maybe a year or so. That being said, with proper storage I see this one could probably go another five to seven years. Lots of black cherry on the front. Medium-plus bodied. The finish of this wine is quite enjoyable with a little sweet cedar tannin. This wins the award of wine of the day when considering wines that I thought were completely done. The 2007 Silver Oak Alexander valley beat it out by at least two points. (1811 views) | | | Tasted by EdKz@comcast.net on 3/26/2018 & rated 87 points: dark rosy, long legs, blueberry and clove aromas, rich blue and red fading fruit giving way to taint of alcohol, modest finish, poor qpr, drink now (2115 views) | | | Tasted by vancouvermatt on 1/15/2018 & rated 92 points: Uriah is 60% Merlot, 28% Cabernet Franc, 6% Petit Verdot and 6% Malbec - all estate-grown. Drinking well now, with plummy red fruit notes, gentle spice and integrated tannins, 20 second finish. 2600 cases made. Decant for sediment. (2043 views) | | | Tasted by williamswhine on 2/12/2017 & rated 94 points: I find this bottle spectacular. Loving' WW2 and Spring Valley Vineyard. Used to be a diamond in the rough but more and more people are discovering the tapped juice of this place. Big huge berry earthy nose with a touch of floral notes on the nose. Strawberry undertones, smooth, velvety, dark berry, plum cherries all melded together. Drinkly beautifully. YUM! (2628 views) | | | Tasted by andrewdodd86 on 2/15/2016 & rated 93 points: Consistent notes, aromatic, crazy thermonuclear blue fruit bomb (3686 views) | | | Tasted by andrewdodd86 on 12/23/2015 & rated 95 points: Dark red/PURPLE. Aromatic. Smell: blackberry, raspberry, cedar & vanilla. Clearly still young and tannic, fruit packed but not jammy. Stony/mineral. New World. (3287 views) | | | Tasted by rustyRudy on 12/23/2015 & rated 94 points: Dark purple in color. Gorgeous nose of dark fruit , baking spice and stones. Packed with layers of dark fruit, vanilla prevalent on the finish with lots of tannins. (3056 views) | | | Tasted by macker100 on 10/29/2015 & rated 91 points: Consistent with last bottle. Spice, black raspberries, earth on nose. Still don't get much Cab Franc here. A stronger merlot flavor profile, rich. Very good finish with hints of vanilla. (2821 views) | | | Tasted by Barry Notes on 3/3/2015 & rated 89 points: PnP w/1 hr. decant. Clear, minor fine bottom sediments. Deep dark purple/red color. Intense, balanced nose. Red and Blue fruit, green apples, pear, tar. Light body/texture/depth. Med weight/complexity. Fairly long finish. Nothing off, slightly ripe, fully developed. $36 (3392 views) | | | Tasted by BarAddison on 12/21/2014 & rated 90 points: Very good. Reminds me of an Italian. (2445 views) | | | Tasted by Neecies on 10/19/2014 & rated 91 points: Layne's bottle. An excellent PNW right bank style, about 60/30 merlot/CF with a little PV and CS, shows beautifully at present but it has years ahead of it. Black fruit, cedar, espresso and tobacco, great entry and finish. (2617 views) | | | Tasted by EhrlichDY on 4/6/2014 & rated 92 points: Dusty with cedar on the nose. Quite tight for five hours but opens up with some ripe merlot fruit with air. This wine is a ringer for a right bank Bordeaux. I generally prefer old world but this one delivered a real right bank experience. Well done. Drink now with generous air or over the next 10+ years. (3512 views) | | | Tasted by rustyRudy on 12/4/2013 & rated 92 points: Very deep red. Black fruit and cedar on the nose. Even after three hours still tight,blueberry,vanilla,and minerals. Needs a few more years. (4153 views) | | | Tasted by bablues on 11/28/2013 & rated 86 points: Very ripe fruit. Lacks structure. Like grape juice. Very disappointed. (3346 views) | | | Tasted by kennyg on 11/24/2013 & rated 86 points: Past prime or improperly stores bottle (3231 views) | | | Tasted by Wine Lover 1964 on 11/24/2013 & rated 93 points: My favorite WA red wine yet to taste. Bouquet after 1hr decant so nice it was hard not to just keep smelling. Thick legs, still young and tannins beautiful. Wish I had a steak with it. Will hold the 2010's at least until 2016. Incredible wine that I would put up against Napa's best! (2947 views) | | | Tasted by DCSteve on 11/9/2013 & rated 90 points: Very enjoyable and drinking really well. Well integrated. The tannins are silky smooth. (2344 views) | | | Tasted by millerarner on 9/14/2013: No score because I suspect the retailer didn't store this properly, or it got slightly cooked at some point. No pushed cork or signs of leakage but the wine was bricking quite a bit and had thrown lots of sediment. It wasn't horrible, but certainly not in line with community tasting notes. (2150 views) | | | Tasted by macker100 on 7/16/2013 & rated 91 points: Nice WA blend with black fruit, menthol, spice on nose. Palate had creamy blackberries, leather. Not much cab franc notes despite heavy weight. Very fine tannins on extended finish. 91+ (2497 views) | | | Tasted by fredman on 5/19/2013 & rated 91 points: One hour decant. I found this wine to be in a good place. Lots of blue/black fruit, medium to full bodied, with nice tannin structure. (2613 views) | | | Tasted by bonedoc on 5/9/2013 & rated 91 points: Dark fruits, smoky oak, relatively young. (2684 views) | | | Tasted by manonthemoon on 3/20/2013 & rated 90 points: Solid wine overall, just a lot of oak for me at this point. Decent fruit and balance other than the strong oak. Give this another decade or so to integrate. (2887 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| By Sean Sullivan
Washington Wine Report (9/30/2010)
(Spring Valley Vineyard Uriah Red Wine Walla Walla Valley) A very lightly aromatic nose with lots of dust, baker’s chocolate, very light cherries, rose hips, and a distinct herbal streak. Big and opulent on the palate with abundant dry cherry fruit wrapped with a firm layer of tannins. Tart on the finish. Give one year. 60% Merlot, 28% Cabernet Franc, 6% Petit Verdot, 6% Malbec. 14.8% alcohol. Sample provided by winery. **** points |
NOTE: Scores and reviews are the property of 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/L2007 Spring Valley Vineyard UriahWinemaker Notes
Balance and expression of the unique Spring Valley terroir are the goals for this Right Bank-style wine. Complex layers of herbal notes, orange zest, and almond paste on the nose evolve into complex aromatic notes of summer berries, candy, and cigar.
Ultra-rich, round flavors of ripe berries and bright summer fruit along with soft polished tannins lead to chocolate, caramel, and vanilla notes on the spectacularly long and complex finish. A very "Bordeaux-driven" wine and a perfect expression of Spring Valley.
60% Merlot, 28% Cabernet Franc, 6% Petit Verdot, 6% MalbecRed 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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