Beaulieu Vineyard

One of my favorite stops in Napa, Beaulieu Vineyard or BV has gained a very strong national reputation for great Cabernet over the past 20 years. I was very impressed with what they produced from the great vintages of 2012 and 2013. A gorgeous setting for tasting some of Napa’s finest wines, the BV Reserve Room is one of the most serene locations for wine tasting in the valley. I was very impressed with the new lineup of wines from BV which are completely irresistible. I had the chance to meet their superstar winemaker Jeffrey Stambor at a wine event earlier this year and he talked about the meticulous details that go into producing their high end wines.

I’ve had more than ten previous vintages of their ‘Tapestry’ Reserve wine and the 2012 Tapestry (WWB, 92) is up there with the best that I have sampled, displaying some really nice dark fruit flavors and medium tannins. The star of the show was the 2012 BV ‘Georges de Latour’ Cabernet (WWB, 94) and up there with the best Cabernets that I sampled in the valley. This is a big but balanced wine that has the structure to cellar for decades. The bottling is up there with the 1996 as my favorite bottlings of ‘Georges de Latour.’ Several of these wines can be found at Costco. You can also look for these wines at Total Wines and More, as well as some northwest wine shops like Wine World and Esquin. Learn more about BV wines at Here are the new reserve wines from BV.

2013 BV ‘Carneros Reserve’ Pinot Noir- This impressive wine starts with aromas of red raspberry, red cherry and dill with suggestions of nutmeg. The wine has flavors of red cherry, pomegranate, red raspberry and hints of lavender. With lovely texture and weight, there is a seamless quality to this wine. Drink 2016-2025-93

2012 BV 'Tapestry' Reserve Red Wine-The wine begins with dense aromas of dill, blackberry, sage and mocha. There are rich flavors of blackberry jam, mocha, anise and black raspberry. Lovely texture to this wonderful blend that has a polished finish. There are some medium tannins which suggest that is needing a long decant. This is one of the best Tapestry bottlings that I have sampled in more than a deacde. Drink 2016-2028- 92

2012 BV 'Georges de Latour' Cabernet- BV has made this wine for decades and this is up there with the best bottlings that I have had since the ’96. This impressive wine opens with a lovely range of aromas including red currant, dill, red bell pepper, wild blackberry and anise. There are rich flavors of blackberry cobbler, coffee grounds, creme de cassis and anise. Incredible complexity and texture to this gorgeous Cabernet that has some medium tannins. Up there with the best in the valley. If enjoying now, be sure to give this a two hour decant. Drink 2016-2035- 94

2011 BV 'Clone 6' Reserve Cabernet- This impressive cold vintage wine begins with aromas of red bell pepper, pipe tobacco, anise and creme de cassis. This leads to flavors of red berry, mocha, anise and red bell pepper. There is lovely texture and weight to this impressive wine. Drink 2016-2040- 93

W.T. Vintners

One of the standout wineries in the Woodinville Warehouse District, W.T. Vintners focuses on limited production wines from great sites in Washington like the Stoney Vine Vineyard and Destiny Ridge Vineyard. Head winemaker Jeff Lindsay-Thorsen is also the lead somm at one of the best restaurants in Seattle, RN74. He is a level 3 somm (advanced) and is currently studying for his master somm exam. Jeff is not only a killer winemaker, he is a super cool, down to earth guy.

His new releases impressed and carried some incredible value. His 2013 W.T. Vintners ‘Stoney Vine Vineyard’ Red Wine (WWB, 94) is one of the best values from the Walla Walla Rocks region that I have ever sampled. The wine has incredible depth, complexity and rocky terroir and comes with a remarkably reasonable price tag. Similarly stunning was their 2013 W.T. Vintners ‘Stoney Vine Vineyard’ Syrah (WWB, 93) which showed wonderful poise, rocky terroir and brisk minerality. Learn more about these great wines at http://www.wtvintners.com/. Here are the fantastic new release wines by W.T. Vintners.

2014 W.T. Vintners Gruner Veltliner- This wine begins with aromas of gooseberry, starfruit, cantaloupe and red delicious apple. There are flavors of starfruit, cut grass, green papaya and Bartlett pear. This Gruner shows lovely balance and structure. Drink 2016-2020- 90

 2013 W.T. Vintners ‘Gorgeous’ Syrah- This is sourced from the Destiny Ridge Vineyard. The wine starts with aromas of red cherry, red raspberry, cola and white pepper. There are flavors of black cherry, blackberry cobbler, black olive and black pepper. This is a lovely layered and polished effort. Drink 2016-2026- 92

2013 W.T. Vintners ‘Stoney Vine Vineyard’ Red Blend- The 2013 Stoney Vine Vineyard' Red Blend is a stunner from W.T. Vintners and head winemaker Jeff Lindsay-Thorsen. The wine is a blend of 53% Grenache, 37% Syrah, 10% Mourvèdre and shows the best of the Walla Walla Rocks region. This wine opens with aromas of prune, red cherry, and wet gravel with some smoky accents. There are flavors of red raspberry, crushed wet gravel, blood orange rind and black cherry with suggestions of smoked meats and black olive. This is a silky and textured wine that is impossible to resist right now. The softness of the Grenache shows through. At this price, the wine is an absolute steal. In fact, I have never seen a wine of this quality and price from the Walla Walla Rocks region. This impressive bottling has the structure to cellar for another decade. Drink 2016-2026- 94

 2013 W. T. Vintners ‘Stoney Vine Vineyard’ Syrah- The wine starts with aromas of smoked meats, white pepper, thyme, wet rock and red currant. There are dense flavors of black cherry, blackberry cobbler, wet rock and leather. This wine is layered and intense, yet maintaining a Rhone feel. With a lithe minerality, I can see this cellaring very well. Drink 2016-2026- 93

2012 W. T. Vintners ‘Les Collines Vineyard’ Syrah- The wine starts with aromas of black olive smoked meats and blackberry preserves. The wine has flavors of black cherry, anise, black olive and leather. This is earthy and terroir driven Syrah, showcasing this great vineyard. Drink 2016-2025- 92

Washington Red Wines For Fall

Summer has sadly come and gone. The rainy season brings on some good things including swapping Rose for dense Syrahs. I wanted to highlight some recently reviewed Washington red wines for the cooler weather which have impressed. This is only a short list that is listed in order of varietal weight (lighter to heavier wines) as a more comprehensive report that I’ve created for International Wine Report is coming very soon. Be sure to check out the amazing values at the $20 and under section! Cheers from Washington Wine Blog!

Under $20:

2013 Market Vineyards 'Derivative' Red Wine- A blend of 40% Cabernet, 40% Cab Franc and 20% Merlot this silky wine was aged in 30% new oak prior to bottling. The wine has an aromatic profile of cedar, black cherry, black plum and spicebox. Forward and appealing, the wine has rich flavors of red cherry, Turkish coffee, cassis and milk chocolate. The feminine side from the Cab Franc really makes this wine sing. While this will cellar well into the next decade is hard to resist right now. Drink 2016-2026- 92

2014 NxNW Red Blend- Weighing in at 13.7% alcohol with just a touch of residual sugar, this wine opens with aromas of black plum, sandalwood, red cherry and Turkish coffee. There are flavors of black olive, black cherry, blackberry jam and mocha. While the mild sugar content is there, this is a well-made, great value out of the Columbia Valley. The plush mouthfeel brings you back to the glass.  Drink 2016-2022- 90

2013 Maryhill 'Winemaker's Red' Red Wine- This intriguing blend was sourced from more than 25 Columbia Valley vineyards. The wine starts with aromatics of black cherry, black olive, coffee grounds and blackberry jam. There are flavors reminiscent of black cherry, black raspberry, cassis and milk chocolate. Forward and rich, this is an excellent effort for the price. Drink 2016-2022-89

2014 Dunham ‘Three Legged Red’ Red Wine-The wine begins with aromatics of smoked brisket, creosote, black cherry and anise. This leads to flavors reminiscent of red cherry, anise, red currant and black olive. Lithe and polished, this red wine is a fantastic value with a smooth mouthfeel. Drink 2016-2021-90

2014 Columbia Crest 'H3' Cabernet-Columbia Crest has gained a sterling reputation for outstanding values out of Washington State, and this wine is no exception. This excellent Cabernet is blended with 16% Merlot. Immediately you’ll notice the aroma of cherries and blackberries bursting out of the glass. The wine continues to exude more ripe berries and cherry pie on the palate with the subtle addition of leather and even a hint of tobacco. The Cabernet finishes with a moderate tannic structure and a smooth, ripe fruit ending with a slight mineral streak in the background. This Cabernet would pair beautifully with most red meats, but the Cabernet also has potential to pair nicely with chocolate focused desserts. While the blend of the Columbia Crest 'H3' Cabernet changes from year to year (typically it’s well over 90% Cabernet), the winemaking has resulted in a remarkably consistent wine and if you’ve enjoyed H3 Cabernet in past years, you’re sure to enjoy the 2014 as well. Drink 2026-2022- 90 (S.L)

Over $20

2013 W. T. Vintners ‘Stoney Vine Vineyard’ Syrah- The wine starts with aromas of smoked meats, white pepper, thyme, wet rock and red currant. There are dense flavors of black cherry, blackberry cobbler, wet rock and leather. This wine is layered and intense, yet maintaining a Rhone feel. With a lithe minerality, I can see this cellaring very well. Drink 2016-2026- 93

2014 Rotie Cellars ‘Northern Blend’ Red Wine- The 2014 'Northern Blend' is a gorgeous new release wine by Rotie Cellars and superstar head winemaker Sean Boyd. A traditional Cote Rotie style wine, this has 5% Viognier blended into the Syrah. Needing a one hour decent to fully display itself, as the wine settles in the glass it starts to bring smoky aromas of creosote, provencale herbs, smoked brisket, and suggestions of cayenne dark chocolate. The inky colored Syrah wine has flavors reminiscent of blueberry puree, bacon fat, wild blackberry jam, milk chocolate and sagebrush. There is a lot to love here. This Syrah is plush, round and impossible to resist right now. Drink 2016-2025- 93

2014 Rasa Vineyards ‘Living in the Limelight’ Petit Verdot- One of the best of its kind in Washington state, the 2014 'Living in the Limelight' Petit Verdot is a monster new release wine from Rasa Vineyards. The wine was sourced from the Bacchus Vineyard and opens with aromatics of black tea, sage, black olive and black cherry. There are deep flavors of black cherry, black olive, black cherry, thyme and sage. Hugely balanced, with a striking minerality, the wine needs at least another year for the fruit flavors to develop and tannins to dissipate. It is safe to say that I have never sampled a better 100% Washington Petit Verdot. Drink 2017-2030- 94

2013 Long Shadows ‘Feather’ Cabernet Sauvignon- Randy Dunn crafts this 100% Cabernet wine. I see this as his his best effort in 10 years of trying this wine. The Cabernet begins with aromas of red bell pepper, red raspberry and red cherry. Absolutely amazing richness and depth with mouthwatering acidity. Layered flavors of anise, creme de cassis, red bell pepper and a long and persistent finish. The tannins are evident but are not overwhelming at this juncture. Absolutely decadent, as this will be a very long ager. Don't drink this gorgeous wine for at least another year. Drink 2017-2030- 96

2013 Fidelitas ‘Red Mountain’ Malbec- This is a blend of 3 vineyards on Red Mountain. This wine starts with aromas of black plum, coffee grounds, roasted dates and milk chocolate. There are flavors of blackberry preserves, mocha and roasted figs. This is a simply gorgeous wine with lovely weight and structure that is up there with the best Malbec in the state. Drink 2016-2025- 93

Opus One

It is hard to believe that it was a week ago that I had the incredible opportunity to visit one of the iconic wineries of the world, Opus One. It was a gorgeous day and setting to taste some absolutely scintillating new release wines. Opus One began in 1979 as a partnership between Robert Mondavi and Baron Philippe de Rothschild and became the first ultra-premium California wine to be sold in France and Internationally.  Opus produces only one wine and a second wine (Overature) – both of which are typically a Bordeaux blend of Cabernet Sauvignon, Cabernet Franc, Merlot, Malbec and Petit Verdot. Their estate includes part of the famed To-Kalon Vineyard, as well as other Oakville vineyards. Head winemaker Michael Silacci crafts an extraordinary wine. His 2012 and 2013 new releases were absolutely exceptional.

The 2012 Opus One (WWB, 98) was a silky and beautifully textured effort, which was mostly constructed of Cabernet. It was hedonistic and dense, while maintaining a feminine side that their 2013 release was not showing. A masculine and dense treat, the 2013 Opus One Red Wine (WWB, 99) was even more dense and massive, showing a cornucopia of dark fruit flavors, as this layered effort probably needs at least one more year in the bottle to show off its massive potential. Learn more about Opus One at http://www.opusonewinery.com/ Here are the gorgeous new release wines by Opus One.

2012 Opus One Red Wine- The 2012 Opus One is a stunning release from this storied Napa Valley producer. While there is intense fruit, it is hard to describe the silky texture and plush mouthfeel, which brings you back to the glass for more decadence. This blend of 79% Cabernet Sauvignon, 7% Cabernet Franc, 6%Petit Verdot, 6% Merlot and 2% Malbec begins with seductive aromatics of black cherry, crème de cassis, mocha, tar and anise, all coming together beautifully in the glass. There are vivid flavors of crème de cassis, blackberry, mocha, sage and black olive which lead to an exceedingly long, voluptuous finish. Overall, this possesses incredible poise and elegance, showing a simply gorgeous seamless quality throughout. While this is drinking beautifully at this stage, it certainly has the potential to cellar for two more decades, or even more. Drink 2016-2035- 98

2013 Opus One Red Wine- The 2013 Opus One is an absolute stunning release, and is certainly one of most impressive young wines I have ever tasted from this estate. This shows a darker, more forward profile from this warm vintage, and is clearly one to contemplate, as there are so many complexities and working parts to this compelling wine. This instantly impresses as it opens to intense aromatics of crème de cassis, black cherry, blackberry compote and black plum woven together with mocha, sandalwood. The mouthfeel is voluptuous and beautifully concenrated with deep and penetrating flavors of black cherry, créme de cassis, blackberry cobbler, anise, sage and anise, which all resonate beautifully across the palate. This is already extreamly appealing, but try to resist this hedonistic wine for at least another few years, as there is undoubtedly a long future ahead. Drink 2017-2035- 99

Market Vineyards

Based in Richland, with a tasting room in Woodinville, Market Vineyards new release wines across the board were highly impressive. Market Vineyards has relied on the winemaking talents of Charlie Hoppes in crafting some excellent red wines. Hoppes owns Fidelitas Wines and his signature style is reflected in the Market Vineyards bottlings. There is a lovely sense of place and terroir with their new release bottlings. One wine that stood out and is an awesome value for the price is their 2013 ‘Derivative’ Red Wine (WWB, 92) which is a blend of Cabernet Franc, Cabernet and Merlot. This beautiful bottling shows the feminine side of Cabernet Franc and offers serious value at the $20.00 price point. This is truly one to pick up for the case. Another bottling that impresses is their 2012 ‘Columbia Valley’ Merlot (WWB, 91) which is a wine that has a silky mouthfeel and plush red and dark fruit flavors. Learn more about Market Vineyards at http://www.marketvineyards.com Here are the great new release wines from Market Vineyards.

2014 Market Vineyards 'Liquidity' White Wine- A blend of Viognier and Roussanne, this hot vintage white weighs in at 14.7% alcohol. The wine starts with aromas of white peach, pink grapefruit, and orange blossom. There are flavors of lychee, vanilla, pineapple and Pink Lady apple. This shows nice weight and balance, with an oily texture.  Drink 2016-2021- 89

2013 Market Vineyards 'Dividend' Syrah- This dark hued Syrah opens with an aromatic profile of red cherry, dill, blackberry and hints of sage. The flavors of blackberry pie, milk chocolate and red cherry cascade on the smooth mid-palate. Medium weight and currently displaying a smoky edge, this Syrah would pair beautifully with smoked pork shoulder. Drink 2016-2023- 90

2011 Market Vineyards 'Basis Points' Red Wine- This cold vintage wine is a blend of mostly (33% for both) Cabernet and Merlot with lesser parts (both 17%) Petit Verdot and Cabernet Franc. The wine begins with aromatics of dill, sagebrush, black cherry and hints of leather. There are flavors of black cherry, anise, smoked meats and a touch of mocha. This shows nice complexity considering the coldness of the vintage. Drink 2016-2024- 89

2012 Market Vineyards 'Columbia Valley' Merlot-This Merlot wine opens with aromatics of prune, black plum, black cherry and sagebrush. There are rich flavors of cassis, anise, black cherry, prune and dates. The minerality is there providing a nice backbone to this fruity Merlot. I think this will cellar marvelously into the next decade. Drink 2016-2024- 91

2013 Market Vineyards 'Derivative' Red Wine- A blend of 40% Cabernet, 40% Cab Franc and 20% Merlot this silky wine was aged in 30% new oak prior to bottling. The wine has an aromatic profile of cedar, black cherry, black plum and spicebox. Forward and appealing, the wine has rich flavors of red cherry, Turkish coffee, cassis and milk chocolate. The feminine side from the Cab Franc really makes this wine sing. While this will cellar well into the next decade is hard to resist right now. Drink 2016-2026- 92

2012 Market Vineyards Malbec- This dense colored wine has nice aromas of milk chocolate, white pepper, allspice and blackberry jam. There are rich flavors of black cherry, blackberry, green olive and hints of milk chocolate. A wonderful effort here from this great vintage. Drink 2016-2022- 90

2012 Market Vineyards 'Red Mountain' Merlot- The wine starts with black cherry, black olive, allspice and hints of anise. There are rich flavors of black cherry, anise, black olive and cassis.  This is polished and layered, showing some nice age from this great vintage as the wine is nicely rounded out. Drink 2016-2023- 91

2010 Market Vineyards 'Red Mountain' Cabernet-This Cabernet wine begins with herbaceous aromatics of dill, red bell pepper, cassis and anise. There are flavors of cassis, anise, green olive, red bell pepper and hints of sagebrush. This is lovely structured wine from this cold vintage as the tannins have softened, currently showing a soft mouthfeel.  Drink 2016-2022- 90

Archery Summit

Set in the Red Hills alongside neighbors Domaine Serene, Domaine Drouhin, White Rose and other Willamette Valley greats, Archery Summit is a gorgeous setting for excellent Oregon Pinot Noir. Started by the Pine Ridge baron Gary Andrus, this estate relies on a variety of vineyards across the valley, as well as estate fruit. The winery itself is stunning and has an absolutely gorgeous cave setting for tasting.  I recently stopped by there to sample their excellent 2014 Pinots. The winery has six estate vineyards totaling 120 acres, with 5 vineyards in the red volcanic soil of the Dundee Hills AVA and 1 vineyard in the ancient sea bed of the adjacent Ribbon Ridge AVA. Winemaker Chris Mazepink came to the winery in 2013 and also currently serves as the general manager. Mazepink has a wealth of experience in the valley, starting at Lemelson Vineyards as assistant winemaker. He spent four years at Shea Wine Cellars before joining Benton Lane Winery as Director of Winemaking and Viticulture.

I was highly impressed with what they achieved with the excellent 2014 vintage. The structure and weight of their wines were lovely. Their 2015 ‘Ab Oro’ Pinot Gris (WWB, 93) was a gorgeous bottling that showed nice richness and intensity. That great Gris serves as a perfect summer wine for shellfish. All of their 2014 Pinots showed great poise and fruit flavors, although most of them were needing more time in the bottle to settle, which I have found true for wines having tasted at Archery over the past ten years. The 2014 Archery Summit ‘Arcus Estate’ (WWB, 95) follows up their excellent 2013 bottling and is one of the best 2014 Oregon Pinots that I have sampled this year. This new Arcus was a dense and rich effort that really needs at least two more years in the bottle to develop.  These wines showed wonderful richness but also deep terroir. Learn more about Archery Summit and their great lineup of wines at http://www.archerysummit.com. Here are the excellent new wines from Archery Summit.

2015 Archery Summit 'Ab Oro' Pinot Gris- The wine opens with aromatics of ripe starfruit, orange blossom, and Bartlett pear. There are rich flavors of poached pear, starfruit, nutmeg and hints of white peach. There is lovely viscosity and texture here to this awesome Pinot Gris. Drink 2016-2023- 93

2014 Archery Summit ‘Premier Cuvee’ Pinot Noir This excellent Pinot Noir opens with aromatics of prune, pomegranate, black cherry, mushroom compote and boysenberry jam. There are flavors of red cherry, Shitake mushroom, wild blackberry and mushroom. The persistence to this wine is lovely. This is up there with their excellent 2012 bottling as the best Premier Cuvee that I have sampled from this estate. This wine has the structure and stuffing to cellar exceedingly well.  Drink 2016-2028-92

2014 Archery Summit ‘Archer’s Edge’ Pinot Noir -This Pinot Noir wine has utilized 105, 667 and 777 Dijon Clones in the blending. The wine opens with powerful aromatics of teaberry, mushroom compote, black cherry and cranberry with hints of cola. The wine has flavors of black cherry, morels, and Earl Grey tea. There is a really generous mouthfeel and texture to this wine which makes this difficult to resist right now. Like all these Archery Summit releases, this will cellar marvelously well. Drink 2016-2028 -93

2014 Archery Summit ‘Red Hills Estate’ Pinot Noir - This fantastic Pinot Noir by Archery Summit starts with aromatics of black cherry, volcanic ash, mushroom compote, black tea and black raspberry. There are rich flavors of black raspberry, pomegranate seed, marionberry, black cherry, anise and mild tannins. This is gorgeous and has wonderful poise and fruit that captures the heat of the vintage. Try to resist this great bottling for at least another year.  Drink 2017-2030- 94

2014 Archery Summit ‘Looney Vineyard’ Pinot Noir -This Pinot Noir wine is sourced from the Ribbon Ridge AVA and has rich aromatics of milk chocolate, black cherry, black truffle and allspice. There are flavors of black cherry, black raspberry, cranberry, blood orange and black tea. Somewhat shut down right now, with some mild to moderate tannins, this Pinot will benefit from some bottle age. Drink 2017-2028- 92

2014 Archery Summit ‘Archery Summit Estate’ Pinot Noir- The absolutely gorgeous 2014 Archery Summit 'Archery Summit Estate' Pinot Noir is showing beautifully right now. The wine starts with aromatics of toasty oak, black cherry, black truffle and Christmas spice. There are deep flavors of black cherry, pomegranate seed, orange rind and black truffle. This wine shows incredible range and poise but can really benefit from another year in the bottle with some mild to moderate tannins currently at play. Drink 2018-2030- 94

2014 Archery Summit ‘Arcus Estate’ Pinot Noir- The best of the excellent 2014 releases from Archery Summit is the 'Arcus Estate' which consistently has been one of their most impressive bottlings since I started tasting there more than a decade ago. This is up there with the best 'Arcus Estate' wines that I have ever sampled. Having a deep core, the wine starts with perfumed aromatics of black cherry, black raspberry, black truffle, white pepper and black plum. There are flavors reminiscent of black cherry, black truffle oil and black raspberry. The weight and balance of this wine is simply gorgeous. Try to avoid drinking this exceptional Pinot for another two years. There is a lovely purity of fruit in this bottling that shows through to the lingering finish. Drink 2018-2035- 95

Interview with Flint Nelson, Head Winemaker at Wit Cellars

After being really impressed with the new wines at Wit Cellars, I had to catch up with their talented winemaker, Flint Nelson. Flint has a longstanding history in the Washington wine community, previously working at Hogue as well as Kestrel for many years. Flint is an awesome guy that has a range of international experiences as well, working harvests in Chile and South Africa. He talked about his wines and the recent vintages that Washington has been blessed with. I think you will really like hearing more of his story. Here is my interview with Flint Nelson, head winemaker at Wit Cellars.

WWB: How did you first decide to become a winemaker?

FN: I knew that when I was in high school I wanted to do this. I was either going to be a dentist or I was going to make wine. Something pushed me towards making wine. It is artistic and not a recipe and it is different every time. I am creative and I love to have a creative outlet, so I think wine lets me do that. I used to paint and I enjoyed that but wine is my creative outlet now.

WWB: Can you talk about your first jobs in winemaking?

FN: I went to work at Columbia Crest, right out of college in 1991. I worked for Joy Anderson, who is still the Snoqualmie winemaker in the lab and then I went to Hogue Cellars. They didn’t really have a job for me but I was working on the legal side of the winery. So I did that until something became open and then worked in the lab as the lab supervisor. I worked my way into winemaking. Then I went to Paul Thomas and was the assistant winemaker there. Then I went to Apex and was the winemaker there and then Kestrel for the past 12 years. During that time I did some internships in the southern hemisphere in Chile and South Africa, so I had a wide range of experiences. My wife is an associate winemaker for Charles Smith and we met at work and talk about wine all of the time. She works on the east side in winemaking and viticulture.

WWB: What are some of the biggest challenges with starting WIT Cellars?

ML: Of course one of the biggest challenges is coming up with enough money to make it happen. We have to sell enough wine to pay for the grapes and the barrels. That is super important. Packaging and supplies is expensive too. Right now I want to make sure that I do right by the growers and the people who trust me with my grapes. There are a ton of challenges but the financial costs is right up there.

WWB: Can you talk about the past three vintages and what you can expect from this vintage in 2016?

FN: 2016 has been interesting. It has been so hot here in eastern Washington this year but now it is super cool. We are going to retain the acidity and will allow the grapes to hang longer and have more flavor development, so I think that 2016 is going to be a beautiful year like 2007 or 2009 where the wines just have this softness and elegance about then. I am really excited and this is one of the ideal growing season [2016]. 2014 and 2015 were very hot vintages here in Washington and we picked early. That kind of weather wasn’t ideal for the white wines but I think that this year we will have better whites this year. I think the red wines will improve as well because will have the time to hang and develop nice acidity. Another thing that will help is with the ripening process because the less ripe berries can catch up with the more ripe ones. The weather here has been cool so the ripe ones don’t fall apart. The hot vintages, those are delicious wines that are ready to drink and are highly popular with consumers.

WWB: Do you have any favorite wines of the world or producers do you gravitate towards?

FN: In the summer I love Roses from Provence and I love Vino Verde from Portugal. I just had a wine the other day that was a Cabernet Franc from Argentina which was aged in concrete and it just blew my mind. There are so many amazing wines from the world. Apparently for this Cabernet Franc, the concrete vessel had no temperature control and the wine was aged in there for a year without temperature control. This is fascinating because the concrete vessel was stored outside and not in the direct sun but it was in the ambient temperatures. It is pretty hot in Mendoza so I thought that was really intriguing wine. I get excited about trying some funky or strange wines as time goes on. That wine was certainly eye opening. My wife had an internship in New Zealand two vintages ago and it was a Nautilus Pinot Noir and it was one of those moments that was so beautiful. I tend to really enjoy wines from New Zealand.  We gravitate towards wines that showcase the vibrancy of the site, such as Spanish and Italian wines. I hope to bring that same vibrancy to wines I make at Wit Cellars.

Leonetti Cellar

A winery with serious prestige, Leonetti Cellar was founded in 1977 as Walla Walla’s first winery. Leonetti’s legacy traces back to the Leonetti Farm, first established in 1906 – which became the site where owner Gary Figgins would come to plant his first commercial vineyard in 1974. Leonetti has received international acclaim for their wines since that time, as they have cemented their place as one of the top wineries in Washington State. Superstar winemaker, Chris Figgins, son of Gary Figgins, has been making these impressive wines since 2001. I have been very impressed with the aging potential of these gorgeous wines, which cellar beautifully for decades. Just recently I enjoyed a 2008 Leonetti Merlot, which was incredibly vibrant considering its age.

I recently had the opportunity to stop by the Leonetti estate. Similar to my visit to Leonetti in 2015, this impressive tasting showcased some incredible new release wines, none eclipsing the absolutely scintillating 2013 Leonetti ‘Reserve’ Red Wine (WWB, 97). This massive and structured beauty will cellar beautifully for decades. Their 2014 Leonetti Merlot (WWB, 95) follows up the impressive 2013 bottling and showcases the classic milk chocolate and black fruit tones that have made Leonetti Merlot one of the finest of its kind in North America. Here are the impressive new release wines by Leonetti Cellar. Learn more at http://leonetticellar.com/

2013 Leonetti Cellar Sangiovese- A stunning wine by this estate, the 2013 Leonetti Cellar Sangiovese is likely the most impressive wine of its kind in Washington. Sourced from the Seven Hills, Mill Creek Upland and Serra Pedace vineyards, this 100% Sangiovese wine was aged 22 months in French oak prior to bottling. The wine opens with aromatics of spicebox, pipe tobacco, red cherry, wild strawberry and hints of black tea. The wine has flavors of black cherry, tobacco leaf, black raspberry, black tea and eucalyptus with a striking minerality. This is absolutely gorgeous, as this is truly a one of a kind wine. Drink 2016-2026 -94

2014 Leonetti Cellar Merlot- The 2014 Leonetti Merlot is a gorgeous follow-up to the absolutely scintillating 2013. Masculine and brooding, this exceptional Merlot wine has 6% Cabernet Franc blended in. Possessing an ultra deep core, the wine was sourced from the Loess and Mill Creek Upland vineyards and then was aged 15 months in new and once used French oak prior to bottling. The wine opens with aromas of milk chocolate, black cherry, wild blackberry and roasted figs. The wine has deep flavors of black cherry, milk chocolate, blackberry cobbler, anise, crème de cassis, coffee grounds and hints of wintergreen. This can benefit from at least another year in the cellar, as the fruit needs a bit more time to fully integrate. Drink 2017-2032- 95

2013 Leonetti Cellar Cabernet Sauvignon- The 2013 Leonetti Cabernet is another stunning wine from this estate. Tightly wound and extremely firm at this juncture, the Cabernet is a blend of Seven Hills, Loess, Mill Creek Upland, Serra Pedace and Leonetti Old Block vineyards. The wine was aged 22 months in new and used French oak prior to bottling. Superstar winemaker Chris Figgins has crafted a blend of 75% Cabernet Sauvignon, 9% Merlot, 9% Petit Verdot, and 7% Malbec. Possessing an ultra deep core, this wine opens with aromatics of roasted figs, black cherry, toffee, black tea and blackberry jam. There are flavors of black cherry, blackberry jam, blueberry compote, black tea, and crème de cassis. Moderately tannic, this massive wine needs at least two years to develop. Drink 2018-2035- 95

2013 Leonetti Cellar ‘Reserve’ Red Wine- The 2013 'Reserve' Red Wine is the most exceptional bottling in this impressive range from Leonetti in this vintage. This blend of 81% Cabernet with 11% Petit Verdot and 8% Merlot, which spent 22 months in new and used French oak prior to bottling. The wine has a massive, deep core and possesses some absolutely intoxicating aromatics. This incredible wine begins with aromas of crème de cassis, anise, dark chocolate and black cherries with black olive. The flavors of black cherries, black olive, black tea, mocha and blueberry pie continue to persist on the palate where it offers an absolutely exceptional mouthfeel and texture. Moderately tannic at this time, try to give this impossible to resist wine at least two more years in the bottle to fully develop. A spectacular effort from head winemaker Chris Figgins in crafting this scintillating new release wine. Drink 2018-2037- 97

Montes

While not typically a region that I focus on, I wanted the chance to write about one of the superstar wineries of Chile. Montes has been producing wine since 1987. Founded by Aurelio Montes and Douglas Murray, in 1988, they joined up with the other two founders, Alfredo Vidaurre and Pedro Grand, to found Montes under the name Discover Wine. Montes wines essentially went from nowhere to more than 100 countries worldwide. They have been a huge export hit in North America, with Costco being one of the largest sellers of Montes wines. I’ve had bottlings of their ‘Alpha’ series back roughly 15 years and have been consistently impressed with their quality to price ratio. Some of these Montes Alpha bottlings are in the $15.00 range and tend to exceed the quality of most wines in that price point.

Their current offerings were some excellent values. In particular their 2014 Montes ‘Twins’ Red Blend (WWB, 89) is a ten dollar great value wine that shows nice range and complexity. Their 2013 Montes ‘Alpha’ Cabernet (WWB, 90) shows nice richness and balance that the ‘Alpha’ line is known for. The superstar of the group was the 2010 Montes ‘M’ Red Wine (WWB, 94) which shows incredibly depth, terroir and complexity. Some of these wines can be found at Costco or at large wine shops like Total Wines, BevMo and Esquin. Learn more about Montes at http://www.monteswines.com/. Here are the great new releases by Montes.

2016 Montes 'Cherub' Rose- This wine starts with aromas of rose petals, red cherry, dill and red raspberry. There are bright flavors of guava, pink grapefruit, kumquat and red raspberry. Slightly astringent but lively wine that is perfect for a hot summer day. Drink 2016-2020-89

2016 Montes 'Spring Harvest' Sauvignon Blanc-This wine begins with aromas of white pepper, Serrano pepper, and white peach. This leads to bright flavors of gooseberry, kiwi, white grapefruit and Meyer lemon that sit alongside lively minerality. This is exceedingly refreshing. Drink 2016-2020- 89

2014 Montes 'Classic Series' Merlot-The Merlot has 15% Cabernet blended in for structure.  This wine begins with aromatics of smoked meats, creosote, black olive and black cherry. There are flavors of black cherry, mocha, and black olive and anise. This is a very solid effort from Montes. Drink 2016-2022- 88

2014 Montes 'Twins' Red Blend- This wine is a blend of 35% Cabernet, 30% Syrah, 25% Carmenere and 10% Tempranillo.  The wine begins with aromatics of spicebox, anise, black olive, green bell pepper and blackberry. There are flavors of blackberry, mocha, cassis, and Turkish coffee. This has lovely depth and layers for the price. Drink 2016-2023- 89

2013 Montes Alpha Cabernet-This wine begins with aromatics of anise, pipe tobacco, cassis and blackberry. There are flavors of anise, cassis, wild blackberry pie, and coffee grounds. Really nice balance and structure. Drink 2016-2024- 90

2014 Montes 'Alpha' Pinot Noir- This wine starts with aromatics of smoke, black raspberry, pipe tobacco and suggestions of orange rind. There are bright flavors of black cherry, black raspberry, black truffle and cola with hints of citrus blossoms. Open and balanced, this is a great release from this estate. Drink 2016-2024-90

2010 Montes ‘M’ Red Wine- Aurelio Montes serves as head winemaker on this impressive wine. It is composed of 80% Cabernet Sauvignon, 10% Cabernet Franc, 5% Merlot and 5% Petit Verdot from the Apalta estate in the Colchagua Valley which was aged 18 months in new French oak before bottling. The blended elements show through in the profoundly herbaceous aromatics of the wine as it begins with aromas of green bell pepper, Christmas spice, pipe tobacco and anise. In the glass, the wine develops deep favors of anise, spicebox, Turkish coffee and mocha which cascade through this dense, layered wine. This is drinking beautifully right now and should continue to evolve gracefully over the next decade and beyond. Drink 2016-2028- 94 (Reviewed Feb 2016)

Interview with Brian Grasso, Head Winemaker and Owner of Structure Cellars

As you walk into the small and modern SoDo tasting room, you get greeted with a big ‘Hello’ and an electric smile. . . from owner and winemaker, Brian Grasso. Now that is just the tasting room entrance that you would like, coming from an industry that can sometimes push the limits of tasting room austerity. Such is not the case at Structure Cellars. Brian singlehandedly waits on you during your tasting as he encourages you to sit down and relax. While some winemakers prefer to be in the background, Brian prefers the foreground, catering to visitor’s needs. While I was visiting Structure a few weeks back, I had the chance to sit down with Brian and talk wine. He talked about his background in the service industry, and his first jobs in wine. I found him to be an overall awesome guy with a huge passion to produce the best wine possible for a decent price. Here is my interview with Brian Grasso, Owner and Head Winemaker at Structure Cellars.

WWB: What was your first few jobs like in the wine industry? What were some of your early inspirations in wine?

BG: My first introduction to wine was as a server in the restaurant industry.  I was always good at selling just about whatever I believed in.  I remember recommending quite a bit of DeLille, L’Ecole, Dunham, and McCrea wines.  Working with Tim O’Brien at Salty’s on Alki, I began to gain a healthy appreciation for Washington wines.  During the harvest of 2007, I won a wine sales contest that took me to Walter Dacon Winery in Shelton, WA.  I was treated to lunch and plenty of delicious wine.  Later, they even let me do a punch down.  I remember looking around saying “I could do this.”  

WWB: What was it like working at Darby and learning from Darby English?

BG: My first time working in a winery was a bit like being a kid in a candy store. It was so overwhelming that the memory is a bit of a blur. I had only taken one class at South Seattle and didn’t know much. I worked my ass off and hoped to prove myself as a value. The greatest thing I from my experience with Darby was gaining the network of people I was lucky to connect with; Leroy Radford, Erica Orr, Les Baer and Chris & Kelly Sparkman to name a few.

WWB: How did you start Structure Cellars? What was it like making wine at your house?

BG: Launching a winery is not an easy thing but that didn’t really matter to me. Paying for a minimum of 2 years worth of grapes, barrels, racks, and all of the other small costs (that most people don't see) is challenging, especially when you start with very little capital. A tasting room wasn’t possible at that time and that really slowed our early growth.  We relied on one party a year to sell our wine.  That’s how we survived…a small group of people who would later become our treasured “Foundation” Wine Club.

Making wine in our house was not optimum, but it was the ONLY way we could. The benefits outweighed the challenges at that time.  Of course, I did have some “lively” conversations with my wife to convince her to have a winery in the house we had just moved into - and that was a pretty interesting part.  I remember a time when I was able to do punch downs in my basement (while drinking coffee in my boxers) I felt like I had found the coolest thing ever! 

Our basement was a standard size. Literally everything that came into the winery came through a man sized door: empty barrels carried in and juice pumped from our driveway, down the stairs and into the barrels was the only way to get 24 barrels of wine into our small space. I have memories of doing things that now seem almost impossible…but isn’t that the life of a winemaker?

WWB: What are some of your favorite Washington wine producers?

BG: I always wanted to grow up and be DeLille Cellars. I think they do such a great job at providing a nuanced product at every price point. Recently, I found Cairdeas in Lake Chelan, they are making some cool wine over there.  Locally I really respect 8 Bells and Ward Johnson, who for years have consistently been making great wine, all the while being world class gentleman. There is a lot of good wine in Washington State…the wine that’s being made by great people means something to us.

 Charles Smith wasn’t first in the SoDo/Georgetown area, but I admire his willingness to put something big on the map and lead the charge for smaller producers like Bartholomew who is making interesting wine from really unique varieties.

One of the reasons I wanted to make wine is being part of that experience: spectacular wine, good friends and the feelings that make a lasting impression.  Last night, surrounded by friends, we opened a 3 liter bottle of 2006 Spring Valley Frederick.  It was a wedding gift and every last drop was amazing and something I won’t forget. 

WWB: I was very impressed with your Syrah bottlings. What is your approach to making great Syrah? What are some of the challenges in making Syrah from hot vintages like 2014 and 2015?

BG: I super seriously appreciate the question because my passion is Syrah - and it seems like we get our best scores and reviews for our Cabernet Franc (which is my wife Brandee’s passion). I approach Syrah almost the same as all of the other varietals that we play with, and that is really just showcasing what the vineyards create. Our 2014 vintage Syrah is sourced from Stillwater Creek, Destiny Ridge, Upland and Wallula vineyards. We could not be more pleased to be able to showcase how these amazing vineyards grow world class Syrah. Our goal is to not mess up what we get from some of the best dirt guys in the world. The key to making great wine in any vintage for us is to maintain a great relationship with the vineyard managers, lots and lots of communication. I have a tendency to lean slightly towards letting the fruit hang and gain varietal flavor characteristics. It is tricky like rocking a rhyme to balance fruit development and preserving acidity.

Interview with Morgan Lee, Head Winemaker at Two Vintners and Covington Cellars

Trying to track down Morgan Lee during harvest is a challenge. After trying his awesome new release wines, I was finally able to grab him on a drive to Walla Walla where he was traveling check on the vineyards. A highly talented winemaker at Two Vintners Winery, Morgan has roots in the Midwest and was inspired by a wine appreciation class that he enjoyed while attending Purdue University. Previously interning at Columbia Crest, Morgan talked about the process of starting a winery, and discussed details behind fantastic new release wines. I found him incredibly approachable and laid back as he was a delight to talk wine with. Here is my interview with the Morgan Lee, head winemaker of Two Vintners and Covington Cellars.

WWB: How did you first decide to become a winemaker? What were your first inspirations?              

ML: I grew up in the Midwest in Indiana and Purdue has a small enology program. They have a wine appreciation class and seniors took it because Monday night and you can drink in class. But I thought that it was a really fun class and I knew I could learn something from it. I became inspired from this class and I would hang out in the enology lab and ferment things. I also started doing some fermentations in my basement and gave the wine away to friends and family. The wine was made by using ridiculous varietals and the wine had residual sugar but this process of winemaking got me really excited. I took a semester off and the professor of the wine appreciation class, amazingly named Dr. Vine, ended up writing a letter of recommendation to have an internship working a harvest (2005) at a winery in Michigan. At the time I was on the track for culinary school and taking the semester off was great. I loved working in the winery, getting up early and getting dirty. I didn’t have any winemaking formal education so everything I have learned has been hands on. The first harvest in Washington was working an internship at Columbia Crest which is how I ended up in Washington. We decided to leave our families in the Midwest which was a really big change. My job at Columbia Crest was 11 dollars an hour, and we were very isolated moving to the middle of the desert and knowing nobody but the decision to come to Washington really paid off.

WWB: What are some of the biggest challenges with starting Two Vintners?

ML: I was hired at Covington in 2007 and later they partnered with me to start Two Vintners. The winery came naturally to me. I wasn’t initially asking to start a winery but I have always felt that the best and my favorite grapes in Washington are Syrah and Merlot. I think personally think they are the varietals that have the best expression state. At the time Covington didn’t focus on the varietals and I have always some wine on the side but I was thinking that we should be making Merlot and Syrah. There wasn’t initially a name or concept but they thought about it and said I should start my own winery and use the equipment and we will finance you to help get it off the ground. That first vintage was just 300 cases total and it was Syrah, Merlot and the ‘Lola’ red wine. The winery really took off from there.

At the time I thought we were going to keep it mailing list and do small releases. Demand grew and we got the scores and then now seven years later we are up to 4000 something cases. The challenge at the time was that Syrah and Merlot were a hard sell in the industry. These varietals weren’t selling well but they were hiding in the blends. I have seen Syrah turn around in a big way over the years but Merlot still wasn’t really selling well. I feel that it deserves its place and we want to make believers out of people. I have always prided myself in doing things that other people don’t do whether it is experimenting or working with different varietals and fermentation methods. We are always interested in trying to do ridiculous things like crafting one of the only Zinfandels in the state. I think that has been good for the brand as well. I try to be different and I want to have a unique product, which is one of the biggest challenges in the industry today. I have been able to work with some of the best vineyards in the state and the better relationship with the farmer the better fruit you get.

WWB: I was hugely impressed with your 2015 Two Vintners Grenache Blanc (WWB, 91), a wine that shows nice balance from a hot vintage. How were you able to get that nice structure in an extremely hot vintage?

ML: Being so far away firm the vineyard it is hard and you have to get out there and pick all of the time. You need to taste the grapes constantly and I am not really a numbers guy, I am more of a tasting guy. I pick when it tastes right. I have always been one of the first people to pick, no matter what varietal and this was the case with this 2015 Grenache Blanc. The farmer always says that I am a bit early with picking the fruit but you want to get the acid right and the addition of the Roussanne helps. I like the palate of this wine and I have moved to native yeast fermentation which I think that adds to the structure of the wine as well. A little bit of battonage on the lees also adds to the mouthfeel. There is no new wood used in aging but we have utilized two thirds neutral French oak for six months. Those elements help build structure over time with retaining the acid.

WWB: You make a great, one of a kind Zinfandel, as I was extremely impressed with your 2014 Two Vintners Zinfandel (WWB, 92). Can you talk about making this wine and the challenges with making great Zinfandel from Washington?

ML: Zinfandel wasn’t a plan and I was trying to get into the Stonetree Vineyard. I have really enjoyed the fruit from there but the problem is that the farmer is not going to have exactly what you want. That was the case with Stonetree. The farmer had this fruit and I wanted to make the wine. The fruit is really good from this vineyard. I have always liked the Stonetree fruit and we wanted to add the Zin to the lineup. I had no idea what to do with it and I didn’t have any peers to talk to about it because nobody was making it at the time. Zinfandel ripens unevenly even the best years. I have talked to people in California and the problem with the varietal is the ripening. You will have always normal grapes, raisins and green berries in the cluster. I have chose to put everything into fermentation which I have learned over time. The first year when I got the fruit it looked so bad. I was really worried about it. I called on people to help about my concern was that Zinfandel is not pretty fruit and I have learned to embrace that part of Zinfandel. Zin holds its acid and gives you the intense flavors. I think that the 2014 Zinfandel wine turned out great. I am not out to make a dainty Zinfandel and it is a hot weathered fruit that produces some big wine. This has become an important part of my portfolio and I love the challenge in making this wine. I don’t care if somms like it or not, but I love it. There are not many Zins in the state and I am proud that we make the best.

WWB: When you are not enjoying Two Vintners wines, what is in your glass?

ML: If I could choose one wine every day I would choose white wines from Alsace. Those are just thrilling to me. I think that you can get white wines that are that interesting and there is only one place. The funny thing is I make Gewürztraminer and I don’t really dive into Pinot Blanc and Riesling. I appreciate the hell out of those wines. I try a lot of wines which builds my education as a winemaker. I think that Syrah from Cornas is one of my favorites. That is likely my favorite Syrah in the world. There are just so many that it is difficult to choose from. Washington simply has great wine. I know I am biased but there are exciting things going on here in our backyards. The first wine I ever had from Washington was Abeja. I tried that was when I was living in Indiana. I love the nostalgia of Abeja but those wines are also fantastic. There are so many people doing awesome things in our neighborhood like Savage Grace, Michael is making some great wines. The best part is there is very little bad wine in Washington anymore. That really raises the bar for Washington.

Cooper Wine Company

As you make your way down Sunset Road off Highway 82 you will stumble upon a nondescript barn, set on acres of beautiful vineyards. A small sign marking the winery greets you. A relatively new winery, founded by Neil Cooper on Red Mountain, Cooper Wine Company, has impressed with their new release red and white wines. A small, family-run operation, Cooper focuses on Bordeaux-style reds that are sourced from their estate vineyard as well as other Red Mountain vineyards. In 2014 Neil Cooper bought an additional amount of acreage on Red Mountain to expand his program. Cooper made only 500 cases of wine in his first 2007 vintage, but he has recently expanded his production with the additional acquired vineyards. Cooper has hired Steffan Jorgensen (formerly of Bergevin Lane in Walla Walla, now owner/winemaker in the Elqui Valley in Chile) as his consulting winemaker. Jorgenson’s new release wines were absolutely fantastic. I had a chance to visit with him at the tasting room. He brings a wealth of experience in the Washington and Chile wine industries. Jorgenson is an upbeat and energetic guy that shows off his talents in the glass.

I was very impressed with the richness and mouthfeel of his 2014 Cooper ‘Estate’ Chardonnay (WWB, 91). This wine is not for those who despise oaky Chardonnays, as it is one of the more intense and voluptuous Washington Chardonnays I have sampled in the past year. I also had the chance to barrel taste their 2015 Cooper ‘Estate’ Chardonnay, which was showing nicely and displayed a similar lovely texture and viscosity. Another great release wine was the 2013 Cooper ‘Estate’ Cabernet (WWB, 91) which showed wonderful tension and richness from this warm vintage. Learn more about Cooper Wine Company at http://www.cooperwinecompany.com/ Here are the new release wines from Cooper Wine Company.

2014 Cooper 'Estate' Chardonnay-Needing to be warmed up a bit in the glass, the wine was aged for 9 months in new French oak. This wine starts with aromatics of poached pear, smoke, Pazzaz apple and creme brulee. This has lovely viscosity and mouthfeel, as this Chardonnay is not for the weary. While the oak treatment is evident, the winemaking is exceptional. Drink 2016-2022- 

2013 Cooper 'Barrel Maker' Red- This wine is a blend of 50% Cabernet with 25% Merlot and 25% Cabernet Franc. The wine begins with fruity aromatics of prune, red cherry, red raspberry and sandalwood. This leads to flavors of red cherry, red raspberry, black tea and black olive. This is polished with nice richness. Drink 2016-2022- 

2013 Cooper 'Estate' Merlot- This fruit driven Merlot wine opens with aromatics of red cherry, guava, prune and spicebox and hints of red bell pepper. There are flavors of red cherry, prune, black plum and anise. This is delicious, fruit driven wine that has the structure to cellar well into the next decade. Drink 2016-2023- 

2013 Cooper 'L'Inizio' Red Wine- This wine is an intriguing blend of 25% Cabernet, 25% Merlot, 25% Carmenere, 15% Malbec, 8% Petit Verdot and 2% Cabernet Franc. The wine opens with aromatics of green bell pepper, anise, pipe tobacco, cassis and spicebox. There are flavors of pipe tobacco, coffee grounds, red cherry and anise. Lively and light on its feet, this balanced wine will have at least another decade in the cellar. Drink 2016-2026- 

2013 Cooper 'Estate' Cabernet Franc- The wine opens with herbaceous notes of red bell pepper, sage, anise and smoky accents. This leads to flavors of red cherry, dill, sage and mild tannins. This feminine style Cab Franc will cellar well into the next decade. Drink 2016-2024- 

2013 Cooper 'Estate' Cabernet- This excellent Cabernet wine begins with aromatics of red bell pepper, anise, cassis and mocha. This leads to flavors of red cherry, coffee grounds, wild blackberry and moderate tannins. This shows nice poise and richness. The structure to this wine indicates that this has nice cellaring potential. Drink 2016-2027-

2013 Cooper 'Gatekeeper Bud's Break' Red Wine- A blend of 50% Zinfandel with 50% Syrah, the wine is named after the winery dog. There are aromatics of red cherry, smoke and blackberry jam. The wine has flavors of red cherry, blackberry pie and smoked pork shoulder. The balance is there in this one of a kind blend. Drink 2016-2024- 

Rasa Vineyards

“This was years in the making” proclaimed superstar winemaker, Billo Naravane, as he talked about his deliberate plan to start a winery. Sitting down with Billo, he talked to me about his inspirations from a tasting group while he was living in Austin, Texas. During that time Billo was exposed to some of the finest wines in the world and he fully caught the wine bug. Finally, he and his brother, Pinto, decided to end their jobs in the computer industry and start Rasa Vineyards in 2007.  I was entirely captivated with Rasa Vineyards wine since my first introduction a few years back. Billo boasts a bachelor’s degree from MIT and a master’s degree from Stanford. His wine education is the one of the best out there as well, completing the wine program from UC Davis. This brilliant guy is also his master’s thesis away from completing the illustrious masters of wine (MW) degree. What sets his wines apart is the incredible mouthfeel and poise that he creates. He is only going to get better as a winemaker.

Similar to my last tasting at Rasa roughly six months ago, the new releases from this estate were absolutely gorgeous. Following up the stunning 2013 bottling, the 2014 Rasa Vineyards ‘primus inter pares’ Grenache (WWB, 94) shows incredible poise, viscosity and Billo’s signature plush mouthfeel. This is truly one of the best Grenache in the state that has the ‘wow’ factor. For those who crave rich Washington Syrah, his 2013 Rasa Vineyards ‘Doctrina Perpetua’ Syrah (WWB, 94) is sourced from old block Syrah from the esteemed Bacchus Vineyard and shows incredible depth and minerality. Probably the best Petit Verdot from Washington that I have ever reviewed is the 2014 Rasa Vineyards ‘Living in the Limelight’ Petit Verdot (WWB, 94) which possesses gorgeous depth and complexity with a steely minerality. I highly recommend that you make a visit to Rasa Vineyards to see these incredible wines. Learn more about Rasa at https://www.rasavineyards.com/ Here are the amazing new wines from Rasa Vineyards.

2014 Rasa Vineyards ‘Dream Deferred’ Chardonnay- The 2014 'Dream Deferred' by Rasa Vineyards is an exceptional new Chardonnay release. Sourced from the esteemed Wallula Vineyard in the Horse Heaven Hills, this wine begins with aromas of mushroom, brioche, lemon curd and hints of cinnamon. There are rich flavors of nutmeg, Pink Lady apple, creme brulee and a touch of poached pear. The balance and mouthfeel to this wine is gorgeous, as this wine has some very excellent viscosity on the mid-palate, showcasing this hot vintage. Drink 2016-2022- 92

2014 Rasa Vineyards ‘Tilting At Windmills’ Red Wine- Made as a homage to the Priorat region in Spain, the 2014 'Titing At Windmills' Red Wine is another gorgeous release from superstar winemaker Billo Naravane. This wine is an intriguing blend of Grenache, Cabernet and Syrah and begins with aromatics of red cherry, blackberry, thyme and sagebrush with a smoky edge from the Rocks District fruit. The wine has rich flavors of black cherry, smoked pork shoulder, anise and red raspberry with thyme and sage accents. The forward aspect of this fruit-driven wine and rich texture shines through. Drink 2016-2027-93

2014 Rasa Vineyards ‘Living in the Limelight’ Petit Verdot- One of the best of its kind in Washington state, the 2014 'Living in the Limelight' Petit Verdot is a monster new release wine from Rasa Vineyards. The wine was sourced from the Bacchus Vineyard and opens with aromatics of black tea, sage, black olive and black cherry. There are deep flavors of black cherry, black olive, black cherry, thyme and sage. Hugely balanced, with a striking minerality, the wine needs at least another year for the fruit flavors to develop and tannins to dissipate. It is safe to say that I have never sampled a better 100% Washington Petit Verdot. Drink 2017-2030- 94

2014 Rasa Vineyards ‘QED Axiom of Choice’ Cabernet Franc- This excellent value is sourced from the Weinbau Vineyard, which tends to be one of the best sources of Cabernet Franc in the state. Head winemaker Billo Naravane aged this wine for 18 months in French oak, as this also underwent native yeast fermentation. Moderately tannic, the wine has flavors of black tea, sage, blackberry and black olive with black cherry. Dense and masculine, this wine has a gorgeous mouthfeel with a strong minerality. While this wine will cellar beautifully into the next decade, it is impossible to resist right now. Drink 2016-2026- 93

2014 Rasa Vineyards ‘Doctrina Perpetua’ Syrah- Continuing the excellent Rasa lineup is the 2013 'Doctrina Perpetua' Syrah, sourced from Block 5 at the Bacchus Vineyard. The wine was aged for 30 months in French oak prior to bottling and underwent native fermentation. This is a massive beast, weighing in at 15.1% alcohol and displaying a wide range of fruit flavors. This inky colored wine begins with aromatics of bacon fat, blackberry jam, black olive and hints of white truffle oil. The bouquet is absolutely gorgeous as this continually brings you back to the hedonistic aromas. There are dense flavors of black cherry, black olive, black tea and hints of smoked brisket. The Syrah utilizes superstar winemaker Billo Naravane's signature silky mouthfeel. This excellent release is not short on flavor, as the minerality tames this dense treat. Drink 2016-2026- 94

2014 Rasa Vineyards ‘primus inter pares’ Grenache- The 2014 'primus inter pares' Grenache by Rasa follows up their exceptional 2013 bottling. Sourced from the Monette's Vineyard in the Walla Walla Rocks region, the wine shows a mildly stony aspect and an engaging mineral profile. Head winemaker Billo Naravane aged this wine for 18 months in French oak prior to bottling, as this Grenache opens with an aromatic profile of smoked brisket, thyme, creosote, red cherry and hints of red raspberry. There are rich flavors of black tea, black cherry, pomegranate seed and hints of smoked pork shoulder. Only 57 cases produced of this absolutely awesome Grenache that is truly one of the best in Washington state. It is fair to say that Naravane has a massive grip on this challenging to work with varietal. Drink 2016-2026- 94

Fullerton Wines

A relatively new Willamette Valley winery, Fullerton Wines was founded in 2012 by Eric and Susanne Fullerton. Head winemaker Alex Fullerton heads the 4500 case production winery, crafting Pinot Noir and Chardonnay.  Alex has a nice background in wine, previously working at Penner-Ash, as well as Drylands in New Zealand. Alex wanted to make wine of his own, which started in his garage in 2011. The tasting room is located in Beaverton, only about 40 minutes from Portland.

I recently had the chance to sample the range of new wines by Fullerton and was very impressed. Alex Fullerton did a nice job in the highly challenging 2013 vintage. His 2013 Fullerton ‘Croft Vineyard’ Pinot Noir (WWB, 91) showed really nice earthy characteristics with red fruit nuisances. His 2014 Fullerton ‘Three Otters’ Pinot Noir (WWB, 89) is an outstanding value buy at only $20.00. Also impressing is their 2014 Fullerton 'Momtazi Vineyard' Pinot Noir which is dense and layered, showing off this esteemed vineyard. Learn more about Fullerton Wines at http://www.fullertonwines.com Here are the great new releases from Fullerton Wines:

2015 Fullerton 'Three Otters' Rose- This pale colored Rose wine made from Pinot Noir starts with a bouquet of cranberry, teaberry, and hints of watermelon. The palate yields flavors reminiscent of guava, cran-cherry and hints of Mandarin orange. The minerality makes its presence in this lively Rose.  Drink 2016-2018- 88

2014 Fullerton 'Three Otters' Pinot Noir- This wine starts with aromas of cran-cherry, black raspberry, strawberry jam, forest floor and dried sage. There are medium weight flavors of red cherry, red raspberry, Mandarin orange rind, cola and hints of guava puree. Forward and fruity, this is very tasty with the mineral backbone ever present. The 'Three Otters' Pinot Noir is a great value out of Oregon. Drink 2016-2021- 89

2014 Fullerton 'Three Otters' Chardonnay-This rich hued Chardonnay starts with aromas of starfruit, mulberry, Pazzaz apple and brioche. There are flavors of Gala apple, nectarine pit, vanilla cream and poached pear. This has both nice balance and fruit flavors. Drink 2016-2021- 88

2014 Fullerton 'Cooper Mountain' Chardonnay- The Cooper Mountain Vineyard is set in Beaverton, not far from Portland. This intriguing Chardonnay opens with a bouquet of wet gravel, Bartlett pear, and nutmeg. There are medium weight flavors of Gravenstein apple, brioche, heavy whipping cream and hints of cardamom. Drink 2016-2022- 89

2013 Fullerton 'Five FACES' Pinot Noir- Initially aromatically reticent, this Pinot begins with aromas of cran-cherry, pomegranate seed, guava and cinnamon stick. There are flavors of cranberry, teaberry, mulberry and red cherry in this slightly astringent, medium weight quaff. Drink 2016-2022- 88

2014 Fullerton 'Five FACES' Pinot Noir- Showing a darker fruit profile than the 2013 'FACES' bottling, this Pinot Noir starts with aromatics reminiscent of black cherry, anise, cola and rhubarb. There are flavors of black cherry, cola, black raspberry, guava puree and hints of black tea. This shows nice range and has a silly mouthfeel. Drink 2016-2024- 90

2013 Fullerton 'Momtazi Vineyard' Pinot Noir- This Pinot Noir has a translucent core and opens with red fruit driven aromas of red currant, red cherry, guava and strawberry puree. There are flavors of red cherry, red raspberry, guava, cremini mushroom, strawberry and a touch of vanilla. This feminine and elegant Pinot shows its Burgundian side. While this doesn't have the weight that many people enjoy, the structure and elegance suggests this will be a long-ager. Drink 2016-2025- 90

2014 Fullerton 'Momtazi Vineyard' Pinot Noir- An exceedingly different flavor profile than the '13 Momtazi, this 2014 Pinot shows aromatics of black truffle, cassis, black cherry, black olive and crushed gravel. The compelling nose brings you back to the glass. Having a deep and rich palate, the wine yields flavors of black cherry, cassis, anise, black truffle and forest floor that nearly mimic the aromas. The balance and weight is there as this wine showcases the heat of this great vintage. Kudos to the Fullerton winemaking team on this great Oregon Pinot Noir.  Drink 2016-2026- 92

2013 Fullerton 'Croft Vineyard' Pinot Noir- This wine begins with aromatics of forest floor, crushed wet stone, red cherry with suggestions of black truffle. There are flavors of dill, red cherry, red raspberry and a hint of cola. This is silky wine from this challenging vintage. Medium bodied and balanced, the Burgundian structure of this Pinot suggests this will be a long ager. Drink 2016-2027- 91

2014 Fullerton 'Croft Vineyard' Pinot Noir- This expressive Pinot opens with aromas of smoked brisket, black cherry, wild blackberry and suggestions of thyme and forest floor. There are flavors of red cherry, boysenberry jam, black olive tapenade and creosote. This is slightly more fruity and less earthy than the '14 Montazi, but every bit as good. Lithe and light on its feet, this is simply delicious straight out of the bottle. Drink 2016-2026- 92

Wit Cellars

Bidding a fond farewell to Washington Wine Month, we bring you a feature on a new Washington winery. Founded earlier this year in Prosser, Washington, Wit Cellars (standing for ‘We’re In Together’) has impressed with their new releases. They have relied on longtime winemaking talents for their wines. Winemaker Flint Nelson and Cat Warwick have crafted some excellent new releases, that range from Rose to Cabernet. Flint Nelson has previously served as winemaker at Hogue Cellars and Columbia Winery.  From 2000-2004 Flint made wines at Apex Cellars, under Brian Carter. From 2004-2015 Flint was the head winemaker at Kestrel Vintners. Cat Warwick also has a wealth of winemaking experience and served under Flint at Kestrel for three years before coming to Wit Cellars.

Their tasting room is located near Alexandria Nicole in Prosser and I recently had the chance to stop by and sample their new release wines. There is a lot to like with their 2013 Wit Cellars Red Wine (WWB, 90) which shows nice bright fruit flavors and nice balance. I also really enjoyed their 2013 Wit Cellars l’armonia (WWB, 90) which was a blend sourced from the esteemed Northridge Vineyard and showed nice richness and intensity of this warm vintage. Learn more about Wit Cellars at http://witcellars.com/# Here are the new release wines from Wit Cellars.

2015 Wit Cellars Rose- This lovely summer wine starts with aromatics of red cherry, rose petals and red raspberry. There are light flavors of bubblegum, red cherry and guava to this fruity wine. Drink 2016-2020- 88

2015 Wit Cellars Pinot Gris- This bright Pinot Gris wine starts with aromatics of pear, gooseberry and cantaloupe. This leads to flavors of red delicious apple, and cantaloupe. This shows nice poise. Drink 2016-2020- 89

2014 Wit Cellars Chardonnay- The wine opens with aromatics of Bartlett pear, toasted hazelnuts and Pink Lady Apple. This leads to flavors of vanilla cream, brioche, Gala apple and a bright minerality. Drink 2016-2023- 89

2014 Wit Cellars Riesling- This wine begins with aromatics of bright pear, Gala apple and hints of petroleum. There are flavors of Pazzaz apple, key lime pie and white peach. Drink 2016-2020- 87

2013 Mazzacano Cellars ‘Sotto Vocce’ Red Wine- This wine opens with aromatics of red cherry, prune, smoke and white pepper with rose petals. There are flavors of Ross petals, red cherry, pomegranate and red raspberry. Drink 2016-2020- 89

2013 Wit Cellars Red Wine- This wine is a blend of 61% Malbec, 21% Petit Verdot, and 18% Cabernet Sauvignon. This delicious red blend begins with aromatics of mocha, blackberry jam and hints of creosote. There are flavors of blackberry jam, black olive, black cherry and red bell pepper. Drink 2016-2023- 90

2013 Wit Cellars Cabernet- This begins with aromatics of red bell pepper, anise, green olive and blackberry. The wine has rich flavors of blackberry cobbler, green bell pepper, anise and black olive. The balance is there with the ripe fruit flavors. Drink 2016-2023- 90

2013 Mazzacano 'L'armonia' Red Wine- Sourced from the Northridge Vineyard, this wine opens with aromatics of wild blackberry, anise, black cherry and black olive. There are rich flavors of black olive, anise, creme de cassis and milk chocolate. This shows lovely rich fruit and nice range of flavor and aromatic profiles. Drink 2016-2023- 90

Force Majeure Vineyards

As the sun is slowly setting on Washington Wine Month, we bring you another exciting feature. Set atop of Red Mountain, the Force Majeure Vineyard is one of the most scenic properties in Washington State as it has absolutely gorgeous, sweeping views of the valley. The vineyard is farmed by Dick Boushey’s vineyard management team. Superstar winemaker, Todd Alexander, the former winemaker at Bryant Family Vineyards in Napa, heads this project and regularly travels to the vineyard. In Napa Todd learned from some of the brightest names in wine, including eminent vineyard manager David Abreu and famous winemaking consultant Michel Rolland. The future releases by Todd are clear of one thing – his talent is in the glass, as these are some incredible new release wines.

I recently had the chance to sit down with Todd and run through their impressive future releases. Todd talked about his experiences in Napa and how he continues to learn about farming and winemaking in Washington. Having had many previous release wines from this estate, there is a clear difference between the former wines and the level of depth and complexity in Todd’s wines. I was completely overwhelmed by two of their future Bordeaux varietal wines. Their 2014 Force Majeure ‘Epinette’ Red Wine (WWB, 95), which was just bottled, is a captivating, intense Merlot dominant wine. The wine was brooding and Napaesque, needing more than two hours in the decanter to show. The mouthfeel and viscosity of the wine was tremendous. Similarly, their 2014 Force Majeure Cabernet Sauvignon (WWB, 95) needed a ton of time in the decanter but once the dust settled the wine came alive with bright and vibrant flavors and incredible intensity. These wines are sure to impress any lover of great Washington Cabernet and Merlot. They also show the wonder potential of this vineyard. While their tasting room in Woodinville is by appointment, they plan on someday expanding to the Walla Walla area which will be very exciting. Here are the great future releases by Force Majeure Vineyards.

2015 Holocene 'Memorialis' Pinot Noir- (Release November 2016). This is a 200 case production wine that was sourced from the Monk's Gate vineyard which is west facing and marine sedimentary soils.  The wine begins with aromas of red raspberry, forest floor, anise and spicebox with red cherry. The wine has flavors of red cherry, red raspberry, cremini mushroom and bright acidity. This has a saline aspect with nice minerality. Drink 2016-2026- 92

2014 Force Majeure 'Parvata' Red Wine- (Release Jan 2017). This is from a Sandscit name for Mountain. The wine has a massive dark core. This is all estate fruit and a blend of 40% Mourvedre, 35% Syrah and 25% Grenache. The wine has a bouquet of smoked brisket, provencale herbs, sagebrush, blackberry pie and hints of mocha. There are flavors of black cherry, mocha, black olive, creosote and hints of black pepper with an extremely long finish. The fruit weight and minerality of this wine is exceptional. This massive wine needs another year of bottle age to settle and for more fruit to integrate. Drink 2017-2028- 94

2014 Force Majeure Syrah- (Release Jan 2017). This has one percent Viognier blended into the Syrah. The Viognier was fermented in concrete and the Syrah was mostly fermented in concrete prior to blending. The wine begins with aromatics reminiscent of white pepper, anise, blackberry jam, sagebrush and crushed wildflowers. There are deep flavors of black cherry, anise, creme cassis, black olive, and spicebox. The texture is gorgeous and the brisk minerality is impressive considering the heat of the vintage. Drink 2017- 2026- 94

2014 Force Majeure 'Epinette' Red Wine- (Release August 2017). This is their take on a right bank Bordeaux. The wine is a blend of 58% Merlot, 22% Cabernet Franc, 15% Cabernet and 5% Petit Verdot that was aged 22 months in 80% new French oak. The wine begins with aromatics of creme de cassis, anise, sagebrush, sandalwood and mocha. There are flavors of anise, creme de cassis, green olive, mocha that sit alongside moderate tannins. This has a gorgeous texture and marvelous fruit weight. After two plus hours of decanting this becomes even more massive, displaying a deeper, muscular concentration with incredible viscosity. The range of flavors and aromatics are there, with the dense fruit weight that gives this a beautiful comparison to a top right bank Bordeaux. Kudos to head winemaker Todd Alexander on this excellent Merlot dominant wine. Drink 2017-2030- 95

2014 Force Majeure Cabernet Sauvignon- (Release Aug 2017). It has been highly impressive to see what this estate has performed following the hire of head winemaker Todd Alexander from Napa's Bryant Family Vineyards. Having reviewed more than a thousand Washington wines in the past 15 years, the difference for this estate, Todd's hand, is in the glass. This hedonistic Cabernet wine is 93% Cabernet with 3% Cabernet Franc, 3% Merlot and 1% Petit Verdot. Todd Alexander saw the blending as adding to the aromatics of this wine. This Cabernet wine opens with aromas of creme de cassis, creosote, mocha, eucalyptus and black cherry. This leads to hedonistic flavors of mocha, black cherry, anise, creme de cassis, eucalyptus and coffee grounds with a hint of white pepper that sit alongside some moderate tannins. This Cabernet has tremendous weight and viscosity as this massive wine considerably improves following a two hour decant. The tension of this wine is impressive considering the vintage. This decadent wine really needs at least another year of bottle age for these deep tannins to settle and for further dark fruits to fully integrate. These two amazing Bordeaux varietal release by Alexander have now made their full-throttle red carpet entrance to the high end Washington wine scene. Drink 2017-2030- 95

Interview with Juan Muñoz-Oca, Head Winemaker at Columbia Crest

As part of our special Washington Wine Month feature for August, we bring you an interview from another huge player in the Washington Wine Industry. Juan Muñoz-Oca has a longstanding history in the Washington Wine Industry. Originally from Mendoza, Argentina, Juan grew up around a winery and learned about wine from a young age. Since moving to Columbia Crest in 2003, Juan has produced some incredible wines for Columbia Crest. Juan talked about the incredible range of wines that Columbia Crest produces and how he sees some of the recent vintages. He was a delight to talk wine with. Here is my very special interview with Columbia Crest head winemaker, Juan Muñoz-Oca

WWB: How did you first decide to become a winemaker?

JMO: I always wanted to be in the wine industry, like a wine-grower or winemaker. As a kid, we spent a lot of time around grapes and wineries as my grandfather was a cellar master, a vineyard grower and made his own wine. The idea of transforming grapes into a wonderful elixir that is a representation of the place is really exciting to me.

WWB: You have been working with Columbia Crest since 2003 and have seen many special vintages in Washington. Do you have any particular favorite vintages for red and white wines? How do you rate the recent hot vintages, 2014 and 2015 for red and white wines?

JMO: Right now I’m loving reds made in the mid 2000’s, for example the 2005 and 2006 vintages are showing especially great with refined tannins and freshness. I loved the whites wines we made in 2011.

WWB: I have been enjoying Columbia Crest Grand Estates for more than 15 years. Can you talk about the attention to detail in these great value wines that are some of the best red and white wine values in the United States?

JMO: I would first and foremost attribute most of the quality and value of our wines to the terroir in Washington State. The conditions in which we grow our grapes allow us to deliver refined wines that become a terrific value proposition. When it comes to the winemaking that we do at Columbia Crest specifically, I think part of the success is the fact that we make wines the same way we were making them in the early 80’s, same techniques, same attention to detail, although the volumes have change. We think and act as a small winery despite our size.

WWB: You are originally from Mendoza and spent time as cellarmaster for Bodegas Toso in Argentina. You obviously were exposed to great Malbec wines. Can you talk about the differences in aromatic and flavor profiles between Mendoza Malbec and Columbia Valley Malbec? Do you see Washington having a great potential for Malbec moving forward with these warm vintages?

JMO: I grew up in Mendoza, and actually learned how to make wine by making Malbec. I think there are two main differences between Malbec from Mendoza and Malbec from Washington. 1) elevation: growing Malbec nested against the Andes at ~3,000 or 4,000 feet allow Argentine winemakers to expose their canopies to a different intensity of UV radiation, developing tannins differently during the ripening season, 2) clonal selection: Argentines have been selecting cuttings from the best plants for generations, that selection is showing refinement and lots of concentration, which translate into the wines.

That said, Columbia Valley Malbec (in my opinion) gives Argentine Malbec a run for its money, Malbec grows beautifully in Washington, developing tremendous depth of flavors due to the swings in temperature between day and night, and the fact that we can plant Malbec on its own roots. We also deliver great value as Argentine Malbec does. I’m bullish about Malbec in Washington, I think it is one variety that can create a truly unique expression of itself when grown in the Columbia Valley.

WWB: When you are not enjoying Columbia Crest wines, what are some of your favorite wines of the world?

JMO: My wife is also a winemaker, so we try not to drink too much of our own wines to avoid a “house palate”. We try as many wines from the Pacific Northwest as we can to keep up with what’s new and exciting, yet when not drinking wines from the northwest, we drink Argentine wines and also a fair amount of Spanish wines.

Maryhill Winery

As part of Washington Wine Month we bring you an exciting new feature on another big player in Washington wine. If you are a fan of sweeping views and a huge range of great red and white wines, a visit to Maryhill Winery is a must. Established in 1999 by Craig and Vicki Leuthold, the winery has gained plenty of attention in the Northwest wine industry since that time. The Leutholds crafted a 3,000-square-foot tasting room, a vine-covered arbor, bocce courts, picnic grounds and an adjacent 4,000 seat amphitheater that hosts an impressive summer concert series, with upcoming performances by famed groups Tears for Fears and Chris Issak. The views of the valley and the river from this winery are just incredible.
In the past ten plus years, this winery has expanded its production and range of wines considerably. The winery has grown from only a 4,300 case production in 1999 to more than 90,000 cases today, making it the 9th largest winery in the state.
There have been plenty of awards since its inception. Some awards include the "2014 Winery of the Year" by San Francisco International Wine Competition, "Top 10 Winery of the World" by The World Association of Wine Writers and Journalists, "2013 Winemaker of the Year" by Indy International Wine Competition, “2009 Washington Winery of the Year” by Wine Press Northwest and "Best Destination Winery" by Seattle Magazine. Maryhill produces more than 50 varietals and blends, as there is just a huge range of wines offered by this winery – and many at exceptional prices. I recently had the chance to taste through some of their more popular offerings. Their 2015 Maryhill Chardonnay (WWB, 90) was an awesome and rich effort that showed nice balance considering the heat of the vintage. This is a wine to buy by the case, at only $16.00 per bottle. Another great value was their 2015 'Proprietor’s Reserve' Albariño (WWB, 90) which was sourced from the famed Otis Vineyard and showed a really classy range of aromatic and fruit flavors. Finally check out their 2013 Maryhill ‘Winemaker’s Red’ Red Wine (WWB, 89) which is just a tremendous value red wine that shows a ton of ripe fruit flavors. Learn more about Maryhill Winery at http://www.maryhillwinery.com/ Here are the great new release wines by Maryhill.

2015 Maryhill Chardonnay- This green hued white begins with aromas of roasted pineapple, pear, Pink Lady apple and hints of nutmeg. There are flavors of brioche, vanilla cream, Gala apple and suggestions of starfruit. Bright and balanced, with a creamy finish, this is an excellent value. Drink 2016-2022- 90

2015 Marhill 'Proprietor’s Reserve' Albariño- Sourced from the famed Otis Vineyard, this wine opens with aromatics of starfruit, Bartlett pear and white peach pit. This yields flavors of honeydew melon, Pazzaz apple, candied pink grapefruit and suggestions of dried mango. The oily texture, ripe fruit and balance is excellent. Drink 2016-2021- 90

2013 Maryhill 'Winemaker's Red' Red Wine- This intriguing blend was sourced from more than 25 Columbia Valley vineyards. The wine starts with aromatics of black cherry, black olive, coffee grounds and blackberry jam. There are flavors reminiscent of black cherry, black raspberry, cassis and milk chocolate. Forward and rich, this is an excellent effort for the price. Drink 2016-2022- 89

2015 Maryhill Viognier- This expressive white wine starts with a bouquet of white peach, honeysuckle, bananas foster and roasted macadamia nuts. This leads to flavors of creme brulee, banana custard, pineapple and vanilla cream. A bit on the sweet side but the Viognier maintains nice minerality. Drink 2016-2020- 88

2012 Maryhill Zinfandel-This wine begins with a fruity nose of black plum, prune, red cherry and dill. There are ripe flavors of red cherry, red raspberry jam, prune, and hints of coffee grounds. This is a forward and delicious Zin that is meant for short-term consumption. Drink 2016-2020- 89

2011 Marhill Mourvèdre- Sourced from the Sugarloaf Vineyard in the Rattlesnake Hills, the wine starts with aromas of creosote, black cherry, blackberry preserves and coffee grounds. There are medium weight flavors of anise, tar, black cherry and cassis. This is polished and medium weight. Drink 2016-2021-88

Orin Swift

A winery known for full-throttle red wines, Orin Swift crafts some exceptional wines that are not for the weary. Orin Swift Cellars was started in 1995 when on a lark, David Swift Phinney took a friend up on an offer and went to Florence, Italy to spend a semester “studying”. During that time, he was introduced to wine, and he later landed a job at Robert Mondavi Winery in 1997 as a temporary harvest worker. In 1998 he founded Orin Swift Cellars; Orin is his father’s middle name and Swift is his mother’s maiden name. With two tons of zinfandel and not much else, he spent the next decade making wine for others as well as himself and grew the company into a multinational brand that now includes 300 acres of vineyards in the Southwest of France. Orin Swift now makes wine in Spain, Italy, Corsica, Argentina and other locations around the globe.

I found the new release wines from Orin Swift to be very compelling. Their red wines come from an outstanding vintage that saw a great deal of heat. You can taste the richness of the vintage in the bottle. The 2014 Orin Swift Machete (WWB, 93) is a rich and viscous bottling that shows massive fruit weight and compelling complexity. It is a great value buy and typically can be found at many area wine shops such as Esquin, Total Wines and BevMo. Orin Swift also now has a Napa tasting room. Learn more about Orin Swift’s strong lineup at http://www.orinswift.com. Here are some of the greatnew release wines by Orin Swift.

2014 Orin Swift 'Machete' Red Wine- A compelling blend of Petite Sirah, Syrah and Grenache, this inky hued wine was aged 10 months in French oak prior to bottling. Needing more than an hour to express itself and aromatically reticent at first, some air yields deep aromas reminiscent of rose petals, tar, pipe tobacco, coffee grounds and blueberry compote. There are rich flavors of black plum, creosote, black olive, and spicebox. This wine is pretty Tannic and intense right now. This dense treat needs another year to fully integrate. It represents another stellar Machete bottling by Orin Swift. Drink 2017-2026- 93

2014 Orin Swift 'Palermo' Cabernet- The wine is a blend of Cabernet, Merlot and Malbec. This dense wine opens with black cherry, mocha, black cherry and roasted figs with hints of green bell pepper. There are flavors of blackberry preserves, cherry cough syrup, blueberry compote and tar. This is layered and delicious.This wine is absolutely sumptuous on the second day.  Drink 2016-2025- 93

2014 Orin Swift 'Abstract' Red Wine- This wine begins with aromas of coffee grounds, boysenberry compote, milk chocolate and red bell pepper. There are dense flavors of mocha, blackberry pie, creosote and cassis. Plush and layered, this is another fantastic new release from this estate. Drink 2016-2026- 93

2013 Orin Swift ‘Abstract’ Red Wine- This is a rather alcoholic effort, given it weighs in at well over 15% alcohol, but in the glass it is surprisingly balanced. The wine is sourced from a host of regions including Napa, Mendocino, Sonoma, Amador and El Dorado counties. This has a dense hue and is aromatically intense. This wine is a full bodied blend of Grenache, Syrah and Petite Sirah. It has aromas of black cherry, anise, blackberry compote and tar. This leads to deep flavors of creme de cassis, blackberry, coffee and black raspberry. Absolutely delicious forward effort. Drink 2016-2023- 93

Merry Edwards

Over the past 10 plus years, Merry Edwards has made some serious headlines in the wine world. Merry Edwards has become one of the most famous winemakers in the world by producing world class Sauvignon Blanc, Chardonnay and Pinot Noir from Sonoma’s Russian River Valley. Year after year, Merry Edwards produces the some of best Sauvignon Blanc in North America that rivals the best out of France. Her Pinots impress too and I feel like she is becoming a stronger Pinot winemaker year after year. Merry Edwards began her career at Mount Eden Vineyards in the Santa Cruz Mountains in 1974. She went on to become the founding winemaker at Matanzas Creek in 1977 and remained there until 1984. For the next decade, Merry consulted for numerous wineries, large and small, in Oregon and many diverse appellations of California. In 1997, family and friends joined Merry to found Merry Edwards Winery, with a focus on producing Pinot Noirs from Russian River Valley and Sonoma Coast.

I was first introduced to Merry Edwards in 2007 and found her expression of Sauvignon Blanc to be vibrant, novel and completely irresistible. Her new release, the 2014 Merry Edwards Sauvignon Blanc (WWB, 93) shows the richness and intensity that Merry Edwards is known for. Also look for their 2013 Merry Edwards ‘Flax Vineyard’ Pinot Noir (WWB, 94), which is an absolutely stunning bottling that showcases earthy terroir and fruit flavors. Some of these wines can be found at great Northwest wine shops like Total Wines and Esquin. Learn more about Merry Edwards winery at http://www.merryedwards.com/Here are some of the fantastic wines that I have recently tried at Merry Edwards Winery.

2013 Merry Edwards ‘Olivet Lane’ Chardonnay- This beautifully balanced Chardonnay starts with aromas of nutmeg, golden delicious apple, and poached pear. There are flavors of Gala apple, pear and suggestions of nutmeg. Nicely balanced with nice viscosity. Drink 2016-2026- 93

2013 Merry Edwards ‘Sonoma Coast’ Pinot Noir- The wine starts with aromas of red cherry, anise, coriander and hints of cranberry. There are flavors of crab-cherry, orange rind, red raspberry and pomegranate seed. Lovely minerality and balance to this fruity wine. Drink 2016-2026- 92

2013 Merry Edwards ‘Meredith Estate’ Pinot Noir- The wine begins with aromatics of black cherry, black olive, orange rind and rose petals. There are flavors of mushroom, forest floor, red currant and red cherry with suggestions s of blood orange. Drink 2016-2027- 93

2013 Merry Edwards ‘Flax Vineyard’ Pinot Noir- This awesome Pinot Noir wine begins with aromas of black cherry, black raspberry, smoke and mushroom. There are flavors of cran-pomegranate, blood orange rind, Shitake mushroom, black cherry and wild blackberry. Lovely weight and complexity. This is balanced and intense with moderate tannins. A Pinot to cellar. Drink 2017-2028- 94

2014 Merry Edwards Sauvignon Blanc- This exotic style Sav Blanc begins with aromatics reminiscent of peach pit, roasted pear and Gala apple. There are flavors of Pink Lady apple, vanilla cream and gooseberry. This is a simply gorgeous wine with lovely weight and viscosity. The texture makes this a one of a kind Sav Blanc. Drink 2016-2024- 93