Gramercy Cellars

One of the standout Washington wineries, Gramercy continues to impress with their latest releases from Spring 2017. Founder, winemaker and master sommelier, Greg Harrington, crafts both Rhone and Bordeaux varietals, sourced from some of the best vineyards in the state. Harrington incredibly passed the master sommelier exam at the age of 26 in 1996, which is a considerable feat considering there are just 200 master somms in the world. He choose some of the best fruit from the best vineyards in the state and has very minimal oak intervention in his wines. Partner and co-winemaker, Brandon Moss, shares Greg’s focus on prime fruit and minimal intervention, showcasing the typicity of the individual varietal. 

The new releases were beautiful. His 2016 Gramercy Cellars Rose (WWB, 92) was one of the best Washington Rose wines that I have sampled in the past year, as this wine has dazzling minerality and a lush mouthfeel that will be perfect for any warm summer day gathering. The 2013 Gramercy Cellars Cabernet Sauvignon (WWB, 94) is an insanely good Cabernet wine, showcasing a wonderful tension, elegance and gorgeous mouthfeel.  HIs new Rhone releases were gorgeous, none more so than the 2014 Gramercy Cellars ‘John Lewis’ Syrah (WWB, 94) which has wonderful terroir, precision and a profound aromatic and flavor range. Look for these impressive new releases out at gramercycellars.com Here are the great new wines of Gramercy Cellars

2016 Gramercy Cellars Rose- This great wine is a blend of 52% Cinsault with 24% Syrah and 24% Grenache. This begins with aromatics of red cherry starburst, wild strawberry, guava and suggestions of rose petals. The mid-palate is smooth, showing a beautiful texture. There are wonderful flavors of red cherry, red raspberry, rose water and hints of wild mushroom. This shows wonderful elegance and weight, as this complex Rose finishes exceedingly long. Drink 2017-2022- 92

2014 Gramercy Cellars 'The Third Man' Grenache- This Wine has deep aromatics of rose petals, red cherry starburst, dried sage and hints of blood orange. There are ripe flavors of strawberry shortcake, Earl Grey tea, red cherry preserves and orange rind. The texture and viscosity is lovely. I can see this cellaring beautifully for a decade or more. Be sure to give this at least a one hour decant if enjoying in its nacency. Drink 2017-2027- 93

2013 Gramercy Cellars 'Columbia Valley' Syrah-This fantastic bottling begins with bright aromatics of black plum, black cherry, black tea and suggestions of smoked brisket. The mid-palate is exceedingly smooth and delicious, currently displaying flavors of black cherry cobbler, boysenberry liquor, blackberry pie and hints of milk chocolate. This shows wonderful ripeness and elegance. The texture is lovely. Drink 2017-2026- 93

2014 Gramercy Cellars 'The Deuce' Syrah- Sourced from the Forgotten Hills Vineyard as well as the Les Collines Vineyard, this wine underwent 70% whole cluster fermentation and was aged for 18 months in neutral puncheons prior to bottling. His begins with aromatics of lavender, black cherry, creosote, bacon fat and hints of black peppercorn. There are rich flavors of black cherry, black olive, smoke, Chinese black tea and Mandarin orange rind. This shows lovely range and terroir. The Syrah has the lithe minerality to cellar for a decade or more. Drink 2017-2028- 93

2014 Gramercy Cellars 'Forgotten Hills' Syrah- This great wine is sourced from the Forgotten Hills Vineyard, located at the base of the Blue Ridge Mountains. The Vineyard is set on volcanic rock and basalt. This wine underwent 66% whole cluster fermentation. The wine begins with aromatics of red cherry, blueberry compote, kumquat and and spicebox. There are ripe flavors of boysenberry liquor, pomegranate seed, Satsuma orange, smoke and wild blackberry pie. This has wonderful range and complexity. Drink 2017-2026- 92

2014 Gramercy Cellars 'Lagniappe' Syrah- Sourced from the Forgotten Hills, Red Willow and Minick Vineyards, the wine underwent 66% whole cluster fermentation and was aged for 18 months in used puncheons prior to bottling. This shows wonderful aromatics of dried herbs, red cherry, red raspberry, rose petals, Parma ham and blood orange. There are ripe flavors of black cherry, Chinese black tea, mint, coffee grounds and hints of orange rind and anise. This dense wine needs a two hour decant for full expression and drinks even better on the second day. Lithe and light on its feet, this will cellar well for at least another ten years. Drink 2018-2029- 93

2014 Gramercy Cellars 'L' Idiot Du Village' Mourvèdre- Having a translucent core, this wine was sourced from the Olsen and Alder Ridge Vineyards. Fermented for 15 months in used oak, this was 58% whole cluster fermented. This wine begins with bright aromas of smoked pork shoulder, wet rock, orange rind, black cherry and black olive. This leads to bright flavors of blueberry compote, green tea, blackberry cobbler and hints of blood orange rind. Open and polished, this is seriously delicious wine that improves with a one hour decant. Drink 2017-2027- 93

2014 Gramercy Cellars 'John Lewis' Syrah- This outstanding wine was sourced from the Minick, Forgotten Hills and Red Willow Vineyards. Needing more than an hour decant, this wine begins with bright aromas of black tea, black cherry, green peppercorn, anise and sagebrush with wet gravel. Seductive and showing wonderful range, the wine has mouth watering flavors of green olive tapenade, Chinese black tea, black cherry cough syrup and blackberry jam with orange zest hints. The minerality is top notch. The combination of black fruits and citrus hints, makes this currently impossible to resist. Try to give this one more year for things to further amalgamate. Drink 2018-2030- 94

2013 Gramercy Cellars 'Columbia Valley' Cabernet Sauvignon- This gorgeous Cabernet wine is a blend of 86% Cabernet Sauvignon, 10% Merlot and 4% Petit Verdot.  It was aged in 40% new French oak with the rest aged in 2-5 year old French barrels. It was sourced from a host of Vineyard including Phinny Hill, Two Blondes, Bacchus, Dionysus, Octave, Loess & Old Stones Vineyards. The wine begins with aromatics reminiscent of black cherry, black olive, mint, coffee grounds and boysenberry liquor. This leads to flavors of Turkish coffee, black cherry compote, blackberry torte, red bell pepper and milk chocolate. Exceedingly delicious, this has a wonderful mouthfeel and polished light tannins at this juncture. The Cabernet is even smoother and more polished on the second day. This is balanced and precise Cabernet is impossible to put down right now. Drink 2017-2028- 94

Block Wines

A new winery that was created by Full Pull Wines founder, Paul Zitarelli, and superstar winemaker (Two Vintners) Morgan Lee, Block Wines are not to be missed. Each wine under the Block label is a partnership among a grower, a winemaker, and Paul Zitarelli. 
Morgan Lee, of Two Vintners, is one of the great talents in Washington wine. His new releases from Block Wines showcase his wonderful range of winemaking, as he has a stronghold on everything from Semillon to Syrah. Block Wines is a project winery that looked to produce single varietal wines that come from a single block of a single vineyard. The inaugural Block Wines was a 2014 Semillon from Boushey Vineyard's Tauro Block and a 2014 Chenin Blanc from Rothrock Vineyard's Block V10.
These were some very serious new release wines. I was hugely impressed with what Morgan Lee did with his 2015 white releases — which was a vintage marked by heat spikes and a record early harvest. He certainly had these wines picked at the right time. Both the 2015 Block Wines ‘Tauro Block Boushey Vineyard’ Semillon (WWB, 91) and the 2015 Block Wines ‘Gnarl Block Rothrock Vineyard’ Chenin Blanc (WWB, 91) were simply awesome and mineral driven white wines that showed wonderful texture and poise in this user-hot vintage. 
Even more impressive were Morgan’s red wine releases. The 2015 Block Wines ‘Ankleroller Block Stoney Vine Vineyard’ Syrah (WWB, 93) was a stunner, with a gorgeous complex bouquet and a silky mouthfeel. Just as good was the 2015 Block Wines ‘Golden Block Boushey Vineyard’ Grenache (WWB, 93) which was feminine, pretty and downright sexy. Here are the new releases by Full Pull Wines. 

2015 Block Wines 'Tauro Block Boushey Vineyard' Semillon- This ripe and golden hued wine begins with aromatics that remind me of white raisin, Welches white grape juice, nectarine and suggestions of baking spices. The palate has lovely weight and texture, displaying flavors of ripe pear, cantaloupe, green papaya and even hints of candied mango. The texture and mouthfeel is absolutely gorgeous as this also displays some crisp acidity despite the heat of the vintage. This is an outstanding effort by superstar winemaker Morgan Lee. Drink 2017-2023- 91

2015 Block Wines 'Gnarl Block Rothrock Vineyard' Chenin Blanc- The Chenin Blanc wine opens with aromatics of wet stone, white peach, orange blossom and suggestions of honeydew melon. Showing some nice poise on the palate, there are ripe flavors of Pazzaz apple, cantaloupe, pear and nutmeg all leading to a creamy finish that lingers. This is another exceptional bottling from a challenging vintage for white wines. Drink 2017-2022- 91

2014 Block Wines 'Discovery Vineyard Block 1' Cabernet- This extremely dense cored wine begins with aromatics of red cherry, red bell pepper, white pepper, and blackberry jam. There are rich flavors of black cherry, black raspberry, sagebrush and cassis. This has wonderful mid-palate weight and balance. The texture on the tongue is smooth, as the finish lingers nicely. This structured Cabernet will cellar beautifully for at least another decade. Drink 2017-2018- 91

2015 Block Wines 'Golden Block Boyshey Vineyard' Grenache- Sourced from one of the great vineyards in Washington state, this Grenache offers pretty aromatics of rose petals, black tea, red cherry cough syrup and red raspberry preserves. There are bright flavors of red cherry pie, red raspberry, guava purée, Mandarin orange rind and umami elements. With a rich and polished texture and strong minerality, this is pretty serious Grenache. Drink 2017-2026- 93

2015 Block Wines 'Ankleroller Block Stoney Vine Vineyard' Syrah- Funky and aromatically intense, there are rich aromatics reminiscent of smoked pork shoulder, black olive, bacon fat, black cherry and creosote. This leads to ripe flavors of black cherry, black tea, seaweed, black truffle oil and suggestions of Satsuma orange. This shows impressive weight and poise in this hot vintage. This is just a wonderful wine from The Rocks District crafted by Morgan Lee. Drink 2017-2026- 93

2015 Puget Purveyors Cabernet- This inky colored Cabernet wine opens with aromatics of black cherry, black raspberry, smoke and suggestions of blackberry cobbler. There are flavors of blackberry, black cherry, coffee grounds and baking spices. This has wonderful mid-palate viscosity and texture. Drink 2017-2024- 90

Pamplin Family Winery

Pamplin Family Winery

Founded in 2007 by Dr. Robert Pamplin, Pamplin Family Winery crafts Cabernet Sauvignon-based wines with grapes sourced from the some of the top vineyards in the Columbia Valley appellations of Horse Heaven Hills, Red Mountain, Rattlesnake Hills and Walla Walla Valley. Pamplin is a family-owned and operated winery. Dr. Pamplin’s resume has a diverse background including He holds three Bachelors degrees (Business and Administration, Accounting, and Economics), an MBA, a Master of Education, a Ph.D. in Business Administration, and a Doctor of Ministry. Pampln purchased the Oregon winery Chateau Benoit in 1997 and renamed it Annie Amie Vineyards after his two daugthers. 

The recent releases from Pamplin were lovely and expressive, as head winemaker, Robert Henry, has really impressed. The 2013 Pamplin Family Winery ‘Red I.Q.’ Red Wine (WWB, 89) was a fantastic value, and showed wonderful layers of red and dark fruits. The 2013 Pamplin Family Winery Cabernet Sauvignon (WWB, 93) was a massive wine, showing gobs of rich fruit and lovely secondary characteristics. Learn more about these great wines at http://www.pamplinfamilywinery.com Here are the great new wines by Pamplin. 

2013 Pamplin Family Winery ‘Red I.Q.’ Red Wine- A blend of 40% Cabernet Sauvignon, 38% Merlot, 12% Petit Verdot and 10% Malbec, this is an exceedingly good value at only $14.00 retail. The wine was aged for 21 months in a combination of new and used French oak barrels. Showing an aromatic profile of sweet cherries, pipe tobacco, cassis and mocha, there are wonderfully perfumed aromatics at play. The palate is smooth, as the wine offers flavors of black cherry, anise, cassis and coffee grounds. This is an outstanding value wine from winemaker Robert Henry. Drink 2017-2024- 89

2013 Pamplin Family Winery ‘JRG’ Red Wine- This wine was sourced from some of the best vineyards in Washington state including Klipsun (23%), Canoe Ridge Estate (22%), Seven Hills (22%), Alder Ridge (16%), Elephant Mountain (14%) and Tapteil (3%). A blend of mostly Cabernet Sauvignon (75%) with the rest Merlot and a touch of Malbec, this wine was aged in 22% new French oak for 21 months prior to bottling. Showing a deep core, the wine opens with a bouquet of mill chocolate, sagebrush, eucalpyus, black cherry and black olive tapenade. The palate is plush, as the dense mouthfeel captivates you. There are deep flavors of brandied cherries, black olive, blackberry cobbler and suggestions of baking spices. The long finish is smooth and the acid backbone brings some wonderful elegance. Drink 2017-2028- 92

2013 Pamplin Family Winery Cabernet Sauvignon- The 2013 Pamplin Family Winery Cabernet Sauvignon is an outstanding wine made by head winemaker Robert Henry. Sourced from Red Mountain and primarily fruit from Klipsun Vineyard (64%), this wine was aged for 21 months in 24% new French oak prior to being released in Fall 2016. Having an inky core, this wine needs at least an hour in the decanter to fully be aroused aromatically. Once awakened they wine brings lively aromas of Chinese black tea, black olive, mint, black cherry cough syrup and suggestions of mocha. The palate has rather intoxicating flavors of black cherry pie, wild blackberry torte, and loganberry preserves. The structure gives this wine a left bank Bordelaise edge, as does the graphite streak. Only 299 cases made of this great wine. Drink 2017-2030- 93

Tendril Wine Cellars

A top Oregon winery, Tendril was founded by superstar winemaker, Tony Rynders, who has a longstanding history in wine. Rynders attended the University of California at Davis and obtained a Master’s degree in Enology and Viticulture in 1992. He then worked harvests in Napa (Acacia Winery), northern Italy (Friuli), South Australia (Petaluma Winery), and Tuscany (Col d’Orcia). Tony has held some pretty prestigious winemaking positions, previously working at Argyle Winery (two years) as assistant winemaker, at Hogue Cellars (3 years) as red winemaker, and at Domaine Serene Winery/Rockblock Cellars (10 years) as head winemaker. As Domaine Serene head winemaker, Rynders obtained more 90+ point scores from the Wine Spectator magazine than any other winemaker during this period of time. Needless to say, Rynders has a pretty incredible resume.

His winery, Tendril was launched a few years back. His new releases were simply gorgeous. His 2014 Tendril Chardonnay (WWB, 93) was rich, elegant and showed a dazzling minerality. Up there with the best White Pinot Noir that I have ever reviewed, the 2014 Tendril ‘Pretender’ White Pinot Noir (WWB, 94). This silky wine has an insane amount of aromatic and flavor range, with the structure and weight to cellar for more than a decade. Rynders also has an offshoot winery called Child’s Play which was hugely impressive as well. His 2016 Child’s Play Rose (WWB, 91) was insanely good and had wonderful richness and texture. Learn more about Tendril and Child’s Play at http://www.tendrilwines.com

2014 Tendril Chardonnay-This golden colored wine opens with a bouquet of honey, cantaloupe, nectarine and Pazzaz apple pie. There are flavors of white peach, Granny Smith apple, wild mushroom, honeydew melon and a long, 45 second plush vanilla cream finish. Burgundian, elegant and restrained, this will cellar marvelously for a decade or more. Drink 2017-2028- 93

2014 Tendril 'Pretender' White Pinot Noir- Superstar winemaker, Tony Rynders, had the idea for making this wine more than a decade ago. This rendition opens with a bouquet of orange blossom, white flowers, flan, and suggestions of New York apple. The mid-palate has marvelous viscosity and texture. Very serious, poised and downright voluptuous, the wine yields rich flavors of creme brulee, French vanilla, honeydew melon and hints of mulberry compote. This wine is both unctuous and silky smooth, leading to the long, vanilla cream laced finish. I can't help think what incredible agability this gorgeous wine has. Drink 2017-2030- 94

2014 Tendril 'Mount Richmond Vineyard' Pinot Noir- Set on sedimentary soils, the Mt. Jefferson Vineyard is managed and dry farmed by the careful hands of Travis Watson. On the nose the wine begins with aromas of Chinese black tea, black pepper, wild blackberry preserves and black cherry cough syrup. There are dense flavors of black cherry, black olive, boysenberry liquor, peat moss, black truffle sauce, baking spices and crushed mint. Rich and layered, this is another gorgeous wine made by superstar winemaker Tony Rynders. Drink 2017-2030- 94

2014 Tendril 'Extrovert' Pinot Noir- Possessing a deep core, this forward style Pinot Noir wine begins with aromatics reminiscent of black cherry, black plum, spicebox and leather suggestions with wild blackberry. With serious mid-palate weight, this wine is jam packed of dark and red fruits, showing a strong mineral core alongside light tannins. Brawny and downright delicious, drink this gorgeous Pinot Noir in the next decade. Drink 2017-2027- 93

2016 Child’s Play Rose- The 2016 Child's Play Rosé was sourced primarily from the Yamhill-Carlton AVA and is an outstanding release from superstar winemaker Tony Rynders. Made from Pinot Noir grapes, this delicious wine opens with a ripe bouquet of watermelon, guava juice, lemon blossom and hints of red cherry starburst. There are delicate and fruity flavors of rose water, watermelon, red cherry, red raspberry and ripe strawberry. Fresh and delicious, this is forward and red fruit-driven, while maintaining nice minerality. Drink 2017-2021- 91

2014 Child’s Play Pinot Noir- This delicious Pinot Noir shows a wonderful aromatic range with red currant, black raspberry black truffles and wet stone at play. The flavors of red cherry, red raspberry, cola, strawberry preserves and wild mushroom offer wonderful ripeness while the elegant backbone holds firm. There is a beautiful, seamless quality to this Pinot. This is serious wine for being Child's Play. Drink 2017-2026- 91

Mullan Road Cellars

Named after the road that connected Fort Benson with Fort Walls Walla, Dennis Cakebread of Cakebread Cellars launched this winery because he was particularly intrigued by the quality of wines from Washington state. Dennis started one of Napa’s iconic wineries, Cakebread Cellars, back in 1973. He has gained a worldwide reputation for high quality Chardonnay and has been active in wine industry groups including stints as president of the Napa Valley Vintners and has served on the boards of The Wine Institute, Family Winemakers of California, and WineAmerica. The Mullan Road Red Wine wine sources from some of the choicest state vineyards including the Stillwater Creek Vineyard and the Seven Hills Vineyard. Superstar winemaker, Aryn Morell, serves as head winemaker on this project. Aryn has previously worked at Silver Oak and has been winemaker consultant to Joseph Phelps, Quintessa, Chimney Rock, Chappellet, and Matthews.

While I was really impressed with the 2013 Mullan Road Red Wine, the 2014 Red Wine is just as dense and expressive, with a wonderful range of dark fruits. The lineup of Mullan Road wines were gorgeous, and show wonderful poise from these great vintages in Washington. Learn more about Mullan Road at http://mullanroadcellars.com Here are the great wines of Mullan Road.

2012 Mullan Road Cabernet Franc- Sourced from the Seven Hills Vineyard, this wine weighs in at 14.1% alcohol. This gorgeous wine, made by the talented hands of Aryn Morell, brings some highly perfumed aromatics of rose petals, red bell pepper, smoke, sagebrush, milk chocolate covered cherry and black raspberry. The mid-palate has a silky texture and wonderful smoothness.  There are dense flavors of cassis, anise, sage, and black olive. This shows wonderful structure and dark fruits, as this will cellar beautifully for more than a decade. Drink 2017-2028- 93

2012 Mullan Road Red Wine- This wine is a blend of 51% Cabernet Sauvignon with 37% Merlot and 12% Cabernet Franc, this wine opens with a bouquet of Turkish coffee, crushed mint, dark chocolate shavings, black cherry and black olive. There is a lush mouthfeel, as the wine glides across the palate, yielding deep flavors of black plum, roasted dates, black cherry cough syrup, Chinese black tea and a graphite edge. This is pretty irresistible right now, but the wine will cellar beautifully for at least another decade.  Drink 2017-2027- 92

2013 Mullan Road Red Wine-A blend of 57% Cabernet Sauvignon, 34% Merlot and the remainder Cabernet Franc and Malbec, this wine has a slightly stronger Cabernet influence on the nose than the 2012 bottling. The wine opens with aromatics of black olive, red bell pepper, coffee grounds and suggestions of black cherry compote. With minerality ever present on the palate, this silky Bordeaux style wine yields flavors of black olive tapenade, boysenberry liquor, Earl Grey tea and mint. This shows wonderful poise and elegance. Drink 2017-2028- 92

2013 Mullan Road Merlot-This plush and silky Merlot wine opens with aromatics of black cherry, dark chocolate, wet stone and sagebrush. This leads to rich flavors of black cherry, black olive, mint, gravel and allspice. The silky texture and dense mouthfeel is irresistible. Drink 2017-2027- 92

2014 Mullan Road Red Wine- The 2014 Mullan Road Cellars Red Wine is a beautifully structured and open new release from this estate. Sourced from the Seven Hills Vineyard, the Lawrence Vineyard and the Stillwater Creek Vineyard, the wine shows a nice combination of poise and dark fruit flavors from this hot vintage. Currently displaying aromatics of red bell pepper, red cherry, black raspberry and cola, the wine has nice mid-palate viscosity and coats the glass. There are ripe flavors reminiscent of red cherry, blackberry and sagebrush. This forward style red wine is drinking beautifully right now but will also cellar well into the next decade.  Drink 2017-2027- 91

Ken Wright Cellars

One of the standout producers in the Willamette Valley, the story of Ken Wright began as a waiter in Kentucky. Ken was waiting tables and became exposed to the great wines of the world. After spending eight years winemaking in California for Ventana Vineyards and Talbott Vineyards, Ken was finally convinced to move to the Willamette Valley in 1986. He then started Panther Creek cellars and then founded his namesake winery in 1994. In 2001 he added Tyrus Evan, a Syrah based winery, to his portfolio.

Ken’s new Pinot Noir releases were stunning across the board, as were his two new white wines. His 2012 Ken Wright ‘Cielo’ Chardonnay (WWB, 92) was gorgeous and deep, showing wondwedul layers and texture. Equally gorgeous was his 2013 Ken Wright ‘Tanager’ Pinot Noir (WWB, 92) which showed a delightful range of red fruit and earthy tones. Learn more about these fantastic wines at http://www.kenwrightcellars.com Here are the awesome new wines by Ken Wright. 

2013 Ken Wright ‘Willamette Valley’ Pinot Blanc-This excellent wine begins with aromas of white peach,pink grapefruit and hints of gooseberry. There are bright flavors of unripe pear, Pazzaz apple and mulberry. Lithe and balanced, this has nice weight on the mid-palate. Drink 2016-2021- 91

2014 Ken Wright ‘Willamette Valley’ Pinot Noir- This great entry level bottling of Pinot Noi begins with aromas of black cherry, boysenberry, teaberry and black tea. There are rich flavors of black cherry, black raspberry, pomegranate, forest floor and hints of eucalyptus. This shows impressive range and minerality. Drink 2016-2024- 91

2013 Ken Wright ‘Guadalupe’ Pinot Noir-This earthy wine begins with aromatics of forest floor, black truffle, and black cherry. This leads to lithe flavors of red cherry, pomegranate and cranberry with orange rind. Refreshing and light, this has delicious red fruit flavors with a lingering finish. Drink 2016-2026- 92

2013 Ken Wright ‘McCrone’ Pinot Noir-This wine begins with aromatics of orange rind, red cherry, red raspberry and fennel. There are flavors of red cherry, red raspberry, teaberry and hints of gooseberry and orange rind. Drink 2016-2024- 92

2013 Ken Wright ‘Savoya' Pinot Noir-This awesome Pinot Noir wine begins with aromatics of teaberry, red cherry, red raspberry and guava. There are bright flavors of red cherry, red raspberry, and hints of guava puree. Light and balanced, this Pinot Noir will be a long ager. Drink 2016-2027- 92

2013 Ken Wright ‘Tanager’ Pinot Noir- This wine opens with aromatics of cremini mushroom, red cherry, red raspberry and hints of forest floor. There are bright flavors of red cherry, red raspberry, sage and suggestions of cran-pomegranate. Drink 2016-2026- 92

2012 Ken Wright ‘Celilo' Chardonnay- This Chardonnay from the Columbia Gorge was sourced with 20% new French oak. The wine opens with aromatics of creme brulee, toasted oak, and buttered popcorn. There are flavors of poached pear, popcorn, brioche and vanilla cream. This could seriously pass for a great white Burgundy wine. Drink 2016-2024- 92

Rombauer Vineyards

A famed Napa property, Rombauer Vineyards was founded in 1980 and remains family owned and operated. I’ve had the chance to visit the gorgeous Rombauer Vineyards on several occasions. The winery is set on a mountain in a lush setting. There are beautiful gardens everywhere, as the expansive property is one of a kind in Napa. Similar to last year, the new releases by Rombauer Vineyards were hugely impressive. 

Romabuer has gained an international reputation for fantastic Chardonnay. Their new release, the 2015 Rombauer Vineyards ‘Carneros’ Chardonnay (WWB, 92) is no exception and is an intense and rich effort from a very hot vintage. Another fantastic release in their 2015 Rombauer Vineyards Zinfandel (WWB, 91) which is sourced from a host of counties across California. This is juicy and jammy, with wonderful structure and is literally a perfect match for a juicy burger. Learn more about their fantastic wines at http://www.rombauer.com/ Here are the great new release wines from Rombauer Vineyards in Napa.

2016 Rombauer Sauvignon Blanc- This wine was largely aged in steel tanks, while 10% was aged in used French oak. Showing an intense bouquet of Jalepeno pepper, white flowers, kiwi and freshly cut lime on the nose, this wine has somesteely mid-palate minerality. This leads to bright flavors of unripe pear, kumquat, white peach, white rose water and hints of juicy starfruit. This is exceedingly delicious and would be a marvelous pairing for raw oysters. Drink 2017-2021- 91

2015 Rombauer 'Carneros' Chardonnay-  The 2015 vintage was the earliest harvest ever and had low yields from the Carneros vineyards which sourced the excellent Chardonnay wine. This wine was aged 9 months in French and American oak prior to bottling. Immediately drawn in by the honey color, the dense Chardonnay wine has aromatics of butterscotch, wild mushroom, white peach, creme brulee and golden delicious apple. This leads to rich flavors of banana, pear, mango, roasted pineapple and creme brulee. This is simply delicious as there is poise and wonderful mid-palate weight Drink 2017-2024- 92

2015 Rombauer Zinfandel- The wine was sourced from a host of California regionsincluding El Dorado (50%), Amador (25%), Lake (14%) and Napa (11%) counties. with 6% Petite Sirah blended in, the wine was aged for 14 months in American oak (10% new) prior to bottling. This heady Zinfandel wine begins with aromatics of smoke, red cherry, red raspberry preserves and sassafras. There are ripe flavors of black cherry cough syrup, raspberry, milk chocolate, rhubarb pie and hints of baking spices. This is forward and delicious. Drink 2017-2024- 91

St. Innocent

Consistently one of the great producers of Pinot Noir in Oregon, St. Innocent was founded by superstar winemaker Mark Vlossak, the former winemaker for Panther Creek.  Mark has a longstanding history in the Oregon wine industry as the first single vineyard Pinot Noir made by Mark dates back to 1989 from the O’Connor vineyard. In 2006 Mark set up his winery at that same site of his first single vineyard wine, which is now named the Zenith Vineyard. Mark’s Pinots typically have a wonderful combination of elegance and richness. I’ve been sampling these wines for more than ten years and have found them to be one of the most consistent producers of Pinot Noir in Oregon. His last years releases were exceptional and this set of wines were even better.

Mark also makes some of the best Pinot Gris and Pinot Blanc in Oregon. One of the best Pinot Gris wines that I have sampled in the past year, the 2015 St. Innocent ‘Vitae Springs Vineyard’ Pinot Gris (WWB, 93) is jam-packed full of fruit and has lovely weight and minerality. Similarly excellent is the 2015 St. Innocent ‘Freedom Hill Vineyard’ Pinot Blanc (WWB, 92) shows a wonderful poise and texture. These wines are knockout deals at $22.00 each and are wines to buy by the case for summer. His outstanding lineup of Pinots impressed, none more than the 2014 St. Innocent ‘Zenith Vineyard’ Pinot Noir (WWB, 94) which showed a dazzling array of structure, dark fruits and earthy tones. Learn more about these awesome wines at https://stinnocentwine.com Here are the great new releases by St. Innocent. 

2015 St. Innocent ‘Freedom Hill Vineyard' Pinot Blanc- This impressive mineral-driven Pinot Blanc wine begins with aromatics of ripe pears, cantaloupe, with suggestions or orange blossom. The palate shows wonderful texture. There are plush flavors of New York apple, honeydew melon and green papaya. The creamy finish lingers, as does the sparkling minerality. Drink 2017-2023- 92

2015 St. Innocent 'Vitae Springs Vineyard' Pinot Gris- This lively wine opens with aromas of lemongrass, cantaloupe, ripe pear and hints of nutmeg. There are rich flavors of white peach, Pazzaz apple, vanilla cream and green papaya that sit alongside bright minerality. The exceedingly long, 45 second plus finish, accentuates this gorgeous bottling. Kudos to superstar winemaker Mark Vlossak on crafting this exceptional white wine. Drink 2017-2025- 93

2015 St. Innocent 'Freedom Hill Vineyard' Chardonnay- Located roughly ten miles southwest of Salem, the Freedom Hill Vineyard has gained a national reputation for producing excellent Pinot Noir and Chardonnay. This wine completed natural malolactic fermentation and was bottled in September 2016. The wine begins with aromatics reminiscent of banana, ripe pear, vanilla cream and Meyer lemon creme brulee. The palate is lithe and dense showing flavors of peach pit, macadamia nut, brioche, heavy whipping cream, butterscotch and kumquat. The range of flavors is pretty hard to resist, as the minerality leads to the long, creamy finish. Drink 2017-2027- 93

 2015 St. Innocent ‘Villages Cuvee’ Pinot Noir-  This wine has a wonderful bouquet of red cherry, raspberry, rose petals and hints of teaberry. Fruit driven and also lithe on the palate, there are flavors of pomegranate seed, cranberry, blood orange rind, red cherry and red raspberry. This is lovely and feminine, reflecting considerable structure considering the heat of the vintage. Another great effort from this estate. Drink 2017-2025- 91

2014 St. Innocent 'Zenith Vineyard' Pinot Noir-  The Zenith Vineyard is the winery’s estate vineyard which is located 9 miles Northwest of Salem, Oregon. Four different clones of Pinot noir are planted: Pommard, Wadenswil, 115, and 777. This wine is another stunner by the highly talented winemaker Mark Vlossak. Showing a deep hue, this Pinot Noir wine opens with aromatics reminiscent of black truffle oil, forest floor, black cherry, black raspberry liquor and suggestions of baking spices. There are rich flavors of black cherry, black truffle crude, wild blackberry pie, forest floor, sage and black tea. This shows wonderful terroir and depth. The range of flavors and dazzling mid-palate weight makes this wine nearly impossible to set down at this juncture. I can see this aging well past the next decade. Try to give this a two plus hour decant if enjoying in its youth. Drink 2017-2030- 94

2014 St. Innocent 'Momtazi Vineyard' Pinot Noir- This esteemed single vineyard wine begins with aromas of cranberry, Asian spices, white truffle, forest floor, wet granite and suggestions of wild blackberry preserves. The nearly intoxicating aromatics bring you back to the glass for more. There is a silky elegance to the mid-palate, currently displaying flavors of black raspberry, black cherry, pomegranate seed, wild mushroom and a hint of cola. Earthy and elegant, this will have an exceedingly long life. Like superstar winemaker Mark Vlossak’s other Pinot Noir releases, this really needs at least a one hour decant to fully express itself. Drink 2017-2030- 93

2014 St. Innocent 'Freedom Hill Vineyard' Pinot Noir- This wine is currently showing exceedingly earthy aromatics burst through with forest floor, black truffle crudo, pine needles, with black cherry expressions. On the mid-palate there is wonderful texture and weight, as the wine has rich flavors reminiscent of Mandarin orange rind, red cherry, black raspberry, black truffle oil, cranberry and mulberry. There is a seamless quality to this wonderfully elegant wine, as the wine glides through to a long, mineral and black fruit driven finish. This is both elegant and intense. If enjoying young, at least an hour decant will help the flavors better amalgamate. Drink 2017-2030- 94

2014 St. Innocent 'Shea Vineyard' Pinot Noir- Managed by the iconic winemaker Dick Shea, this wine begins with aromatics of black cherry, anise, spruce tree, forest floor, wild blackberry and hints of baking spices. There is tremendous minerality on the palate, showing flavors of red cherry, red raspberry, teaberry, cram-pomegranate and blood orange rind. The compelling combination of feminine and masculine characteristics make this simply impossible to put down. Be sure to give this beauty at least a one hour decant before enjoying. Drink 2017-2030- 94

2014 St. Innocent 'Temperance Hill Vineyard' Pinot Noir- This gorgeous Pinot Noir wine begins with aromatics of black truffle oil, black raspberry, wild blackberry preserves and hints of baking spices. There are fruity flavors of red cherry, red raspberry, and teaberry accents. Drink 2017-2027- 92

2014 St. Innocent 'Justice Vineyard' Pinot Noir- Having a translucent core, this wine begins with aromatics of white truffle, black cherry, creosote, forest floor and black raspberry with pomegranate seed. There are rich flavors of teaberry, mulberry, pomegranate seed, red cherry, red raspberry and sage. This long and lingering finish lingers. Another solid release from this famed estate. Drink 2017-2029- 93

EFESTĒ

One of the standout wineries in Woodinville,  EFESTĒ, pronounced F-S-T, is an acronym for the winery’s original three founders: Ferrelli, Smith, and Taylor. Their idea to make two barrels of wine based on the Ferrelli annual tradition of winemaking has since evolved into a family label. The winery has grown considerably in the past ten years. EFESTĒ has a hugely popular wine club that has gained the reputation of being one of the best in the state, as they are regularly holding special member events. I had the great opportunity to interview one of the founders, Daniel Ferreli, last year and last week I interviewed their superstar winemaker, Peter Davison, who joined EFESTĒ as their winemaker in 2012. Peter took over for another standout in Washington, Brennan Leighton, who joined Charles Smith.

Peter Devison has gained a national reputation for his white wines. His red wines are every bit as good. I really enjoyed talking wine with him the other day, as his vast knowledge and experience really shines in the bottle. The EFESTE overall lineup of wines is one of the best in the state. Look for his 2014 EFESTĒ ‘Lola’ Chardonnay (WWB, 94) which is one of the best Chardonnay releases that I have sampled in the past year from Washington. This dense and lovely effort showcases his spectacular winemaking ability. This is a wonderful Chardonnay wine not to be missed. Similarly the 2014 ‘Evergreen’ Riesling (WWB, 93) is one of the best Washington Rieslings out there. This has steely minerality despite coming from an exceedingly hot vintage. Do not miss the 2013 EFESTĒ ‘Big Papa’ Cabernet (WWB, 94) which comes in at a slightly higher price point but offers luxurious dark fruit flavors and an exceedingly dense mouthfeel. This is just an awesome special occasion Cabernet bottling. Learn more about these completely awesome wines at https://efeste.com Here are the gorgeous new wines by EFESTĒ

2015 EFESTĒ ‘Feral’ Sauvignon Blanc- Sourced from the Evergreen Vineyard (picked in late September), this was 98% native fermented in neutral French oak. This lovely wine opens with aromatics of beeswax, cantaloupe, grapefruit oil, and hints one green papaya. There are ripe flavors of white grapefruit, gooseberry, unripe pear and hints of white flowers. This shows a remarkable plush texture while maintaining wonderful minerality which is evident. This is a huge success in a hot vintage for white wines. Drink 2017-2022- 92

2014 EFESTĒ ‘Lola’ Chardonnay- This impressive Chardonnay was sourced from the Evergreen Vineyard and was fermented in French puncheons (20% new) that underwent 100% malolactic fermentation and monthly battonage. There are rich aromatics of butterscotch, bananas foster, creme brûlée, heavy whipping cream and hints of nutmeg and pineapple. Their are flavors of white peach, golden delicious apple, creme brulee, heavy whipping cream and ripe banana. The minerality and texture are lovely, as is the fruit weight. Drink 2017-2028- 94

2014 EFESTĒ ‘Evergreen’ Riesling- This wine was 100% stainless steel fermented, weighing in at .8% residual sugar. The wine begins with highly perfumed aromatics of allspice, Gala apple, apricot, wet rock and petrol elements. There are bright flavors of nectarine, Granny Smith apple, petrol, with intense minerality and candied ginger towards the end. This has an exceedingly long finish. You have to love the range of flavors and aromatics here. This is just an awesome wine by superstar winemaker Peter Devison. Drink 2017-2028- 93

2016 EFESTĒ ‘Oldfield’ Rose- This wonderful wine is a blend of 75% Mourvedre with 25 % Grenache which was aged in stainless steel, neutral oak and concrete which pressed together and co-fermented. The wine begins with pretty aromatics of white peach, strawberry, lemon oil, red cherry, red raspberry and rose petals. Lithe and light on its feet, this has flavors of wet rock, white peach, red cherry and strawberry with guava with hints of white grapefruit. This shows remarkable range and balance. Drink 2017-2022- 91

2013 EFESTĒ ‘Nana’ Red Wine- This wine is a silky and plush blend of 50% Merlot 40% Cabernet and 10% Cabernet Franc from the Red Willow Vineyard. This rich wine begins with aromatics of graphite, red cherry, black raspberry liquor, black olive, provencal herbs, showing impressive aromatic range and wonderful terroir. There are rich flavors of black cherry, red raspberry preserves, milk chocolate, creosote, and dried herbs. This has considerable fruit weight and intensity, with light tannins. There is a wonderful seamless quality to this excellent wine. Be sure to give this an hour decant if enjoying in its nascent phase. Drink 2017-2028- 93

2013 EFESTĒ ‘Big Papa’ Cabernet- This dense Cabernet wine is primarily sourced from 74% Red Mountain (74%) with some Red Willow Vineyard fruit as well. Fermented in 70% neutral French oak for 20 months, this dense and deep colored wine begins with aromatics of creme de cassis, milk chocolate, blueberry compote, black cherry, creosote, and sagebrush. There are intense flavors of creme de cassis, anise, blackberry pie, milk chocolate, blueberry pie and sagebrush with moderate tannins. Massive and broad shouldered, this is simply gorgeous. Try to give this another year to further develop in the bottle. This intense Cabernet wine will have an exceedingly long life and is nearly impossible to resist right now. Drink 2017-2030- 94

2013 EFESTĒ ‘Final Final’ Red Wine- This wine is a blend of Syrah and Cabernet and is an awesome follow up to the 2012 ‘Final Final.’ This inky colored wine was aged for 21 months in 50% new French oak. This begins with rich aromatics of black cherry and black olive with green peppercorn and black raspberry. There are flavors of black cherry preserves, green olive tapenade, bacon fat and Chinese black tea. This has wonderful minerality and texture, as well as a rich fruit weight. Drink 2017-2028- 92

2013 EFESTĒ ‘Jolie Bouche’ Syrah- Sourced from the Boushey Vineyard, this Syrah wine saw 16% new French oak for 15 months. This dense colored wine opens with beautiful aromatics of smoked brisket, citrus oil, blackberry preserves and roasted figs. This has rich flavors of blackberry cobbler, black cherry, black olive, graphite and roasted dates. This has massive weight and an absolutely marvelous texture. Seductive and dense, this will cellar beautifully into the next decade. Drink 2017-2027- 93

2013 EFESTĒ ‘Ceidleigh’ Syrah- This Syrah wine is sourced from 60% estate fruit and 27% from the Ciel du Cheval Vineyard with a touch of Klipsun Vineyard fruit. The ultra-dark wine begins with rich aromatics of wet stone, creosote, boysenberry liquor, green olive tapenade and milk chocolate shavings. The Syrah yields some rich flavors of wet gravel, blackberry cobbler, black cherry, sage, green peppercorn and moderate tannins. This is massive and completely delicious wine. Drink 2017-2027- 93

2013 EFESTĒ ‘Eleni’ Syrah- This is sourced from the oldest block in the Red Willow Vineyard. The wine begins with aromatics of loganberry preserves, black olive, umami, violets, black cherry and mocha. There are ripe flavors of graphite, boysenberry preserves, blueberry compote, Mandarin orange oil, and hints and black cherry pie. The minerality is intense and powerful, as the wine finishes with some moderate tannins. Drink 2017-2028- 93

2014 EFESTĒ ‘Estate’ Syrah- The wine club only Syrah wine comes from their estate, 18 acre vineyard, planted in 2007, that is located next to the Boushey Vineyard. This saw 60 days on the skins and was aged in second use French oak for 18 months. The wine opens with aromatics of smoked pork shoulder, black cherry, black olive, mint and hints of creosote. There are rich flavors of black cherry, black olive, mint, sagebrush, dark chocolate shavings, and marvelous fruit weight. Massive and tannic, this is an incredible wine that shows wonderful purity of fruit. This wine will be released in Spring 2018. Drink 2018-2030- 93

2014 EFESTE ‘Emmy’ Mourvedre- This is a blend of 88% Mourvedre and 12% Grenache which was sourced from the Stone Tree Vineyard. This wine begins with aromatics of provencal herbs, black cherry, anise, creme de cassis. orange blossom and black pepper. There are wonderful flavors of bulls blood, black cherry, black olive tapenade, mocha, mint and black raspberry liquor. This is intense and seductive, currently displaying pretty massive tannins. Drink 2017-2028- 93

W.T. Vintners and Raconteur

Continuing our Friday jaunt we bring you another standout Woodinville winery. W.T. Vintners focuses on limited production wines from great sites in Washington like the Stoney Vine Vineyard and the 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 just an awesome guy to talk wine with. He has grown to be an incredible winemaker, as his vast knowledge of wine truly shows in the glass. W.T. Vintners has a new offshoot project called Ranconteur (http://www.wtvintners.com/raconteurwine/). These are value driven wines that offer serious value considering their price point.

His new releases from W.T. Vintners were gorgeous. Following up one of our top wines of 2016 (http://www.washingtonwineblog.com/blog/2016/12/22/washington-wine-blog-top-100-wines-of-2016) and arguably the best value wine from the Walls Walls Rocks Region (2013 W.T. Vintners ‘Stoney Vine Vineyard’ Red Wine (WWB, 94), the 2014 W.T. Vintners ‘Stoney Vine Vineyard’ Red Wine (WWB, 94) is absolutely one of the best value wines in Washington. You would be hard pressed to find a wine with this complexity, and aromatic/flavor range at this price point. This is a wine to buy by the case. Just as gorgeous was their 2014 W.T. Vintners ‘Stoney Vine Vineyard’ Syrah (WWB, 93) which showed wonderful hedonistic aromas and a striking minerality. Learn more about these great wines at http://www.wtvintners.com/. Here are the awesome new release wines by W.T. Vintners.

2015 Raconteur White Wine- This wine is sourced from a blend of vineyards and is primarily Chenin Blanc (75%) from Stone Ridge Vineyard with 25% Gruner Veltliner from Underwood Mountain Vineyard. The Chenin Blanc was 100% stainless fermented while the Gruner Veltliner was barrel fermented. This great value wine opens with aromatics of beeswax, white peach, and cantaloupe. There are ripe flavors of green papaya, unripe banana, melon and nectarine elements in there as well. Drink 2017-2022- 90

2014 Raconteur Red Wine- This absolutely killer wine is a blend of 62% Syrah, 27% Grenache and 9% Mourvedre. The wine begins with aromatics of rose petals, smoked pork shoulder, bacon fat, black pepper and black olive. The range of aromatics here make this great value wine pretty compelling. This leads to rich flavors of black cherry, black olive, bacon, nutmeg, bulls blood and dark chocolate shavings. The structure and weight here suggest that the wine will cellar well for the short-term. I think this would make an exceedingly great pairing for roasted lamb. Drink 2017-2024- 90

2014 W.T. Vintners ‘Les Collines Vineyard’ Syrah- This Syrah wine is sourced from Block 30 of the Les Collines Vineyard which is located on the south side of the vineyard which leads to some afternoon shadings -- and that helped in this exceedingly warm vintage. There is some wonderful weight and minerality to this Northern Rhone style Washington Syrah. The wine yields dense flavors of provencal herbs, black cherry, black olive, black tea, wild blackberry pie, and milk chocolate shavings The wine will be released in the Fall 2017. Drink 2017-2027- 93

2014 W.T. Vintners ‘Destiny Ridge Vineyard’ Syrah- This wine is soon to be released. W.T. Vintners have been sourcing from this great vineyard since 2007 which was their initial vintage. The wine checks in at 14.5% alcohol as head winemaker Jeff Lindsay-Thorsen mentioned “You have to express the place and the moment in time.” The wine opens with aromatics of red cherry, red raspberry, blueberry compote, blackberry cobbler, and crushed rose petals with spice box aspects. There are flavors of red cherry, red currant, rose water, blueberry pie and a feminine edge. This has wonderful structure and poise, particularly considering the heat of the vintage. Drink 2017-2027- 92

2014 W.T. Vintners ‘Stoney Vine Vineyard’ Syrah- This awesome and rich Syrah wine was made by 75% whole cluster fermentation and weighs in at only 13.1% alcohol. The Syrah opens with umami, seaweed, bacon fat, black cherry, black raspberry, green olive and wet stone on the nose. The hedonstic aromas bring you continually back to the glass for more. There are deep flavors of black cherry, umami, bulls blood, blood orange and rose petals with gravel. The structure is intense. Drink 2017-2027- 93

2014 W.T. Vintners ‘Stoney Vine Vineyard’ Red Blend- This gorgeous wine is a stunning follow up to one of the best value wines from the Walla Walla Rocks region that I have ever sampled. The wine is a blend of 57% Syrah with 43% Grenache and this will be the final vintage of this wine due to the freeze in 2014. The wine opens with intoxicating aromatics of candied red cherry, rose petals, blood orange, umami and suggestions of seaweed. There are bright flavors of flavors of red cherry, red raspberry, sage, rose petals, umami, seaweed, and a wonderful saline streak. This has a lithe minerality and wonderful plush texture. This is another stunner by superstar winemaker Jeff Lindsay-Thorsen, as the mouthfeel and textural elements are simply gorgeous. The wine is just another incredible value from this great estate. Drink 2017-2028- 94

Lauren Ashton

To begin our Friday spotlight on Woodinville, we bring you one of the outstanding newer wineries in Washington. A standout in Woodinville, Lauren Ashton was founded less than ten years ago and is led by highly talented winemaker and dentist Dr. Kit Singh. Having sampled the past four vintages of these wines, Dr. Singh’s winemaking style continues to evolve and impress. His wines have a marvelous texture, structure and mouthfeel. He has a background of viticulture and enology education at South Seattle Community College and also took classes at University of California at Davis enology program before spending two years interning at famed DeLille Cellars in Woodinville. You can tell how he has been taught by one of the best in Chris Upchurch of DeLille Cellars. His background in science also shows as he clearly has an upper hand in the winemaking process, as he is constantly measuring the wine and tasting for variances. A self-described ‘control freak,’ you can taste Dr. Singh’s attention to detail in the glass. The winery is named after his children, Ashley Lauren and Ashton Troy.

Kit sources from a range of fruit from Columbia Valley to Red Mountain. These are some of the best vineyards in the state including Quintessence, Weinbau, Sagemoor, Ambassador and Dineen vineyards. His new releases were gorgeous none more than his 2016 Lauren Ashton Rose (WWB, 91)   which is an absolutely impossible to resist Rose that is a fantastic value. Look for the 2013 Lauren Ashton Cabernet (WWB, 93) which is a massive wine that will cellar marvelously for more than a decade. Learn more about the winery at http://laurenashtoncellars.com/

2016 Lauren Ashton Rose- This gorgeous Rose wine opens with aromatics of white peach, grapefruit, rose petals and candied red cherry. The palate has a wonderful mouthfeel and a plush texdture. The aromatics are fabulous and bring you back to the glass for more. There is a firm structure at play with bright flavors of starfruit, red cherry, red raspberry and hints of guava and cranberry. This is lithe and light on its feet. Drink 2017-2021- 91

2016 Lauren Ashton Chenin Blanc- This is head winemaker Kit Singh’s first Chenin Blanc wine which is sourced from the Rockworth Farms Vineyard in Yakima which is an old vine, cool site for the varietal. The wine opens with bright aromatics of starfruit, red delicious apple, Bartlett pear and hints of nutmeg. There are rich flavors of starfruit, Pazzaz apple, cantaloupe and hints of beeswax. This has wonderful poise and weight on the mid-palate while maintaining great structure. Drink 2017-2021- 90

2014 Lauren Ashton Riesling- This excellent Riesling wine was sourced from Dineen Vineyard. The aromatics of petrol, red delicious apple, nutmeg and green papaya coat the glass. This leads to bright flavors of white peach, New York apple, crushed white flowers and suggestions of petrol. This has wonderful dense mouthfeel and a plush texture. You can see the maturity of the wine, as it has evolved into something beautiful as the viscosity is there. There is a wonderfully long finish with green apple and minerals. This is just an outstanding effort from a hot vintage. Drink 2017-2024- 92

2013 Lauren Ashton Malbec- Having a dense core, Dr. Kit Singh has crafted this Malbec in a softer, more Bordealaise style. The wine was sourced from the Upland Vineyard and opens with a bouquet of violets, rose petals, blackberry cobbler and suggestions of baking spices with milk cbocolate. This leas to rdnes flavors of black cherry, blackberry pie, creosote, and milk chocolate shavings. This has wonderful structure weight and minerality. This lovely Malbec will be released in Fall 2017. Drink 2017-2027- 92

2013 Lauren Ashton ‘Cuvee Arelette’ Red Wine- This wine is a Right Bank Bordeaux style blend made of Merlot and Cabernet Franc with a touch of Malbec and Petit Verdot. The Merlot was sourced from the Upland Vineyard and the Cabernet Franc from the Weinbau and Dineen Vineyards. The wine opens with a bouquet of rose petals, black cherry, black olive, and milk chocolate. There is lovely weight and minerality. The texture is gorgeous. This wine will be released in June 2017. Drink 2018-2030- 93

2013 Lauren Ashton Cabernet Sauvignon- This awesome Cabernet wine was sourced from the Ambassador and Quintessence Vineyards. This gorgeous wine begins with sandalwood, black cherry, black olive, milk chocolate and suggestions of baking spices. Dr. Kit Singh mentioned that it was challenging not to make the wine too massive, so he did some early pressing. This wine has a wonderful minerality and poise with flavors of black cherry, black olive, baking spices, and boysenberry preseves. The mid-palate weight is gorgeous. Drink 2018-2030- 93

2013 Lauren Ashton Proprietor’s Cuvee- The 2013 'Proprietor's Cuvèe' Red Wine is an incredible release by winemaker Kit Singh of Lauren Ashton. While this needs extended air contact to fully unwind, the wine slowly begins with dark aromatics of black tea, black olive, black cherry and pencil shavings. There are ripe flavors of blackberry cobbler, mocha, black tea and anise which resonate on across the palate. This has wonderful poise and weight, showcasing this warm vintage. Drink 2017-2028- 93

Interview with Peter Devison, Head Winemaker of EFESTĒ

“Now that’s a serious Rose” proclaimed EFESTĒ head winemaker Peter Devison as I tasted with him. I agreed, the Rose was plush, mineral-driven and downright delicious. Peter come from a rich winemaking background and has a bachelor’s degree in Viticulture and Oenology at Lincoln University in New Zealand. He has been making wine for nearly fifteen years and his winemaking journey has spanned four countries and seventeen harvests. Peter is just an awesome guy to hang out with. I had the great pleasure of talking wine with him a few weeks back. He talked about his winemaking transition at EFESTĒ, as well as his background and inspirations in wine. Here is my exciting interview with the highly talented Peter Devison of EFESTE. 

WWB: How did you transition from your background in wine education to winemaker?

PD: My transition to winemaking was driven by the need to know everything about production, paired with a passion to create. Starting in the sales/hospitality side at a young age (19) and having completed the WSET program shortly after, I was hungry for more. Something that allowed me to utilize my science background while tapping into my artistic aspirations. Having the exposure to the wines of the world helped shape my palate and gave me perspective on what I wanted to make, but with age and much more experience I realized that while I can be inspired by other wine growing regions, I make Washington wine and so my style has pushed me to try and express the terroir, or ‘typicity’, of Washington fruit. Having said that, I really gravitate to the wines that remind me in some way, or nuance, of the old world. And when people taste my wines and can draw those comparisons, I get extremely happy. I am very much an emotional taster. 

WWB: How did you decide to come to EFESTE?

PD: The winery has always been known for a high quality and distinct program based on native fermentation. When I was asked to take it over, I jumped at the opportunity, as it is a style that I gravitate to. It is a small, hands on program that allows me to be completely involved from the vineyard to the bottle; I literally handle all fruit when it gets to the cellar. Although it’s a continuation of the former winemakers vision, it is a philosophy that I adopted early on in my career and I like to think that I’ve taken it to another level here at EFESTE. The wines are purer and more focused than ever. I’m really excited about where we are going as a brand.  

WWB: 2012 EFESTE ‘Final Final’ Red Wine (WWB, 93) was a gorgeous and rich red wine that on my 2016 Washington Wine Blog Top 100. Can you talk about this great wine?

PD: This wine has always been constructed with the best vineyards; the same vineyards that go into our higher price-point wines such as Big Papa, Ceidleigh and Jolie Bouche also make up the foundation of Final Final. This paired with a great vintage and great barrels makes a pretty drinkable wine! We aged it for 20 months in 100% French oak (50% new), but the wine wasn’t too aggressive with overt wood tones or flavors. The wine evolved nicely into a rich, but balanced – almost nectarous – wine, without being too demanding, or requiring lengthy cellaring time.

WWB: I recently had the chance to review your 2016 EFESTE Rose (WWB, 91) which is a gorgeous new release. Can you talk about your style of Rose that you have created?

PD: Inspired by the great rose’s of Provence, I decided to grow and make our rose with that style in mind, although it is distinctly Washington. The varieties used, Mourvedre and Grenache, have a symbiotic relationship when it comes to this style of wine, so I field blend pick (pick both varieties together) and the fruit is delivered straight to the press without additional soaking to extract color. Whereas many wineries have created rose’s as an afterthought, or as a method to concentrate their reds, I grow this fruit for rose – it’s a wine by design. It ferments natively in a mix of concrete, stainless steel and neutral French oak and ages for 4 months on the lees before bottling. I build it to drink well all year round as it has the minerality and complexity to develop for a long time. I sometimes refer to it as the ‘pink feral’.

WWB: How do you describe your winemaking style?

PD: My philosophy surrounds the concept: “less is more”, meaning the less I have to intervene, the better a wine’s potential to be great. Whereas I have the technical education and experience to overwork a wine, my choice is to step away and only act if I absolutely have to. This, of course, works only if the fruit is grown well and comes to the winery healthy. So, it is in the vineyard where I choose the work and detail to be done. I work with outstanding growers and I believe Washington can grow some of the best fruit I’ve ever worked with , so I have that going for me! As far as what I’m looking for in my wines as a result of this method? Vinousity. To me, this word means a culmination of all the things that give a wine aroma and flavor. Not just the fruit, which we have in spades, and not just the oak, but the nuances: herbs, meat, smoke, tar, flowers, minerals, etc. These are the subtle components I think I can coax out of my wines by making them in this way.

Interview with Kim Kramer, Head Winemaker of Kramer Vineyards

Growing up around her family vineyards Kramer Vineyards Head Winemaker, Kim Kramer, wasn't initially get drawn into wine industry work. Attending nearby Linfield College, Kim was connected to Art History and Philosophy rather than wine tasting. She chose one of the great Oregon wineries to work at, St. Innocent, and started learning about the industry. 
Over time, Kim gravitated to learning about how wine is made and connecting with her family vineyards. I recently had the chance to sit down with Kim and chat wine. We talked about her fantastic new release wines as well as her winemaking story. Here is my interview with the talented winemaker of Kramer Vineyards, Kim Kramer. 

WWB: Can you talk about your experience working with Pinot Noir in the past and how you have learned to work with the varietal:

KK: I went to Burgundy in 2010 and worked with them for a harvest. I learned that we had this great piece of property here in Oregon and could discover what parts are good for the upper tier wines but every vintage I wasn't sure what the approach was going to be. 2010 after going to Burgundy and living with the family and having my time in fruit for three weeks instead of doing the thing in the cellar that I am supposed to do, I came to really understand all the steps that you take. So I came home and I felt like I had a storing point of view and knew how I wanted the wines to be made. Picking the fruit at the right time is essential. Also fostering a heathy fermentation is really important, rather than looking at the fruit when it comes in, understanding what happens during the entire course of the fermentation really helps. Being an estate vineyard I can go out and sample whenever we want. Picking is quick which helps because we are estate. For me, once a harvest date is set, paying attention until fermentation is done.

I was really impressed with your 2014 Kramer Vineyards ‘Brut’ Sparkling Wine (WWB, 90). Can you talk about your great new Sparkling Release the 2014 Brut? 

KK: We have three blocks that are set aside for our Brut and the blend is determined by the vineyard. When we target the right time to pick and it is important that the acid be nice and high. The job of the Sparkling Wine is to have that mineral driven side and I am not afraid of high acid. The 2014 vintage was warm and we have a hilly property so it has uneven ripening. That works to the benefit for this wine. There is a ripeness of the top of the vineyard and then green that might come through for other wines, we want that in. 2014 and 2015 and 2016 were exceedingly hot vintages and we need to have more green fruit in our Brut for the acid levels. There was minimal dosage in our 2014 Brut and it was about 3 grams a liter. I want to be open to that level based on the vintage. Ever since i have been making this wine in 2009 we have settled in that. We even do some zero dosage but as the wine ages it give more weight and freshness. 

WWB: I thoroughly enjoyed your 2104 ‘Pommard Clone’ Pinot Noir (WWB, 91) which was a fantastic earthy effort Can you talk about the wine?
�KK: In our 2014 Pommard Clone Pinot Noir experimented with whole cluster fermentation. My parents had experimented with that in the past but in 2014 we had a lot of fruit to work with. That helped with doing these experiments that I wanted to do for four or five vintages. We did about 20-25% whole cluster fermentation The Pommard is from our estate vineyard and from a Yamhill vineyard that is lower elevation. Blending them together I thought would be really interesting because I am familiar with the Pommard from our site but the other site I wasn't as sure how it would turn out. The thing that is somewhat frustrating is that I don’t have the most amazing blending palate. When we do a blend I am often surprised how much the wine changes over time. So for all of differences in that wine compared to our estate, the Pommard Clone wine is really interesting. That helps to get a grasp of what the new site contributes to the wine. I really like the weight the texture and mouthfeel of our 2014 Pommard. 

WWB: Your delicious 2014 Kramer Vineyards ‘Estate’ Pinot Noir (WWB, 90) is a great value, priced at $28.00 retail. Can you talk about the wine and how you look to add value to your winery portfolio?

KK: We like to have wines that are good value. I think it is easier to have a price point where people can incorporate into their regular routine instead of making them special occasion wines. This Estate Pinot Noir wine comes from the block of the vineyards that my parents planted in 1985. At that time we had access to 3 types of clones off Pinot Noir. This wine was made 25% whole cluster fermentation. All the fruit comes in about the same time, around late September. One of the things that is really important is to have the acidity there at harvest and I am not adding it later. That is really important for the primary extraction that you have the first few days. The red berry fruit, you want that to be there and you get more into the red fruits when you don't have the acidity there to begin with. When I saw the acid numbers I thought maybe it was too early with picking but now closer to bottling we realized that it is a nice combination of showing well now but i will only get better with time. Our barrel program is pretty simple. My dad does a lot of the vineyard work and I am not interested in showcasing barrel. This one had about 25% of new french oak. A lot of older french oak.

Kramer Vineyards

A historic Oregon winery, Kramer Vineyards dates back to 1983 when Trudy and Keith Kramer acquired their 60 acre property in the Yamhill-Carlton appelation. They eventually planted 22 acres of vines for their estate vineyard. Now they have a range of varietals planted including Pinot Noir, Chardonnay, Riesling, Pinot Gris, and Müller-Thurgau, Carmine, Muscat, Pinot Meunier and Grüner Veltliner. The Kramer’s daughter and winemaker Kim Kramer, has taken over as winemaker. Kim first began making wine in 2006, using an excess of Chardonnay from St. Innocent winery. In 2010 she spent a harvest in Burgundy, which helped cement her knowledge in making great Chardonnay and Pinot Noir.

Speaking Kim yesterday about her wines, she talked about the importance of using estate fruit, as she is constantly in the vineyard testing fruit and acid levels. Look for the completely delicious 2014 Kramer Vineyards ‘Brut’ Sparkling Wine (WWB, 90), which is an awesome value that shows wonderful poise and minerality with a beautiful array of flavors. Her 2014 Kramer Vineyards ‘Estate’ Pinot Noir (WWB, 90) is an awesome valuein Oregon Pinot at $28.00. This wine is both fruity and structured, showing lovely red fruits, and will cellar well into the next decade. Learn more about these great wines at kramervineyards.com Here are the great new release wines by Kramer Vineyards.

Just a killer photo of the Kramer Vineyards co-owner and vineyard manager, Keith Kramer, during harvest.

2014 Kramer Vineyards ‘Brut’ Sparkling Wine- Head winemaker Kim Kramer has crafted a fantastic new wine with her 2014 ‘Brut’ Sparkling Wine. This delightful Sparkling Wine opens with a bouquet of brioche, lemon oil, white peach and allspice accents. This leads to bright flavors of Gravenstein apple, marzipan, baking spices and suggestions of green papaya. This shows wonderful poise and length, with a nice stringency towards the back end. Drink 2017-2023- 90

2014 Kramer Vineyards 'Yamhill-Carlton' Pinot Noir- This limited, 125 case production Pinot Noir wine opens with aromatics of black cherry, black tea, black olive and suggestions of baking spices. There is lovely acidity as the wine displays open flavors of cranberry, Mandarin orange rind, red cherry and red currant. This has wonderful poise from this hot vintage. I can see this cellaring well for a decade.  Drink 2017-2026- 91

2014 Kramer Vineyards 'Estate' Pinot Noir- Weighing in at 13% alcohol, this excellent wine opens with aromatics of black cherry, black tea, black truffle and forest floor. There is lively acidity as the wine shows ripe strawberry, guava, red cherry and red currant flavors with peat moss. This is a great value out of Oregon. Drink 2017-2025- 90

2014 Kramer Vineyards 'Dijon 225 Clone' Pinot Noir- This excellent Pinot Noir wine underwent 25% whole cluster fermentation and is a wonderful wine made by Kim Kramer. There are deep flavors of forest floor, wild mushroom, peat moss, and wet rock with black cherry and black tea elements. The mid-palate has nice weight and lively structure as the wine yields flavors of black tea, forest floor, black olive tapenade and baking spices. Drink 2017-2025- 90

2014 Kramer Vineyards 'Pommard Clone' Pinot Noir- An excellent bottling by head winemaker Kim Kramer, this Pinot Noir wine shows earthy aromatics of wet stone, black truffle, with black raspberry coulis and wild blackberry. There are rich flavors of black cherry, blackberry pie, white truffle oil and peat moss. The Pinot shows wonderful terroir and minerality and will cellar well into the next decade. Drink 2017-2026- 91

2014 Kramer Vineyards 'Dijon 777 Clone' Pinot Noir-This wine opens with terroir driven aromatics of wet stone, forest floor, cigar box, black cherry and black tea. This leads to lithe flavors of black cherry, wild blackberry and peat moss. Drink 2017-2025- 90

Alexana

A fantastic Oregon winery founded by eminent cardiologist, Dr. Madaiah Revana, Alexana has greatly impressed with their set of new release wines from some warm vintages. Alexana is named after Dr. Revana’s daughter, Alexandra. Inspired by the great wines of Burgundy, Dr. Revana purchased an 80-acre vineyard property set in the Red Hills in the center of the Willamette Valley.. The expansive winery utilizes both gravity flow and Gold LEED certification. Head winemaker, Brian Weil has previously worked at Domaine Serene before heading back to Oregon State University, where in 2008 he graduated with a degree in Enology and Viticulture. Bryan then served as assistant winemaker at Home Cellars and in 2012 joined Alexana winery as winemaker.

HIs new release red and white wines were outrageously good. The 2015 Alexana ‘Willamette Valley’ Pinot Gris (WWB, 92) is an awesome value Pinot Gris and shows impressive mouthfeel and ripe fruit flavors. HIs range of red wines were exceptional. The 2014 Alexana ‘Signature’ Pinot Noir (WWB, 93) was seriously tasty, showing gorgeous minerality, a velvety mouthfeel and plush dark and red fruit flavors. Learn more about this exciting winery at http://www.alexanawinery.com Here are the great new release wines by Alexana. 

2015 Alexana ‘Revana Vineyard’ Riesling- Dr. Madaiah Revana planted just three acres of Riesling which is located in the south-east sections of his Revana Vineyard, set in the Red Hills of Dundee. The 2015 Revana Riesling begins with aromatics of petrol, white flowers, crushed wet gravel and suggestions of Granny Smith apple. The striking acidity hits you at first, leading to lovely flavors of white grapefruit, gooseberry, white peach, Gravenstein apple and hints of Key lime. This shows impressive range and persistence. Drink 2017-2025- 91

2015 Alexana ‘Willamette Valley’ Pinot Gris- This Pinot Gris wine was stirred on the lees for two weeks, prior to being pressed whole cluster. This gorgeous wine begins with aromatics reminiscent of nutmeg, poached pear, starfruit and hints of nectarine. The mouthfeel is plush and yields a wonderful minerality, leading to bright flavors of kiwi, starfruit, cantaloupe, wet stone and suggestions of baked apple. The structure of this wine is absolutely gorgeous and pushes the envelope considering the heat of the vintage. Hats off to head winemaker Brian Weil and his winemaking team on this impressive wine. Drink 2017-2025- 92

2014 Alexana ‘Terroir Series’ Chardonnay- This bottling was sourced from a host of vineyards in the Willamette Valley and opens with a bouquet of pear, honeydew melon, peach pit, Gala apple and hints of vanilla cream. This leads to flavors of vanilla bean, creme brulee, cantaloupe and mushroom accents. Well-structured and having a dense mouthfeel, this is a lovely effort. Drink 2017-2025- 91

2014 Alexana ‘Lonesome Spring Ranch Gran Blanc’ White Wine- The 2014 'Gran Blanc' is a blend of 49% Viognier, 25% Marsanne and 26% Roussanne which was sourced from the Lonesome Ranch Vineyard. This wine begins with aromatics reminiscent of green papaya, mango, starfruit and suggestions of Japanese pear. There is very nice minerality to this wine, despite obvious heat from the vintage. Flavors of cantaloupe, Pink Lady apple, kiwi and mulberry persist. The finish is exceptional and mineral-driven. I can see this having a surprisingly long life in the cellar. Drink 2017-2025- 91

Great new red wine releases by Alexana. 

2015 Alexana 'Estate East Blocks Volcanic' Pinot Noir-This gorgeous wine begins with aromatics of sandalwood, red cherry, guava and hints of teaberry. There are rich flavors of candied red cherry, guava purée, blackberry pie, and suggestions of mint. This is polished and smooth wine by highly talented winemaker Brian Weil. Drink 2017-2027-92

2014 Alexana 'Signature' Pinot Noir- The 2014 ‘Signature’ Pinot Noir is a gorgeous release by Alexana. The perfumed Pinot Noir wine begins with a bouquet of red currant, potpourri, red cherry and boysenberry liquor. There are rich flavors of wild blackberry, black cherry, Satsuma orange and forest floor hints. The minerality and mid-palate weight is exceptional. Drink 2017-2029- 93

2014 Alexana 'Revana Vineyard Pommard Clone' Pinot Noir- Head winemaker Brian Weil has crafted an exceptional and earthy wine here. This wine begins with aromatics reminiscent of peat moss, forest floor, black truffle oil, blackberry and black tea. There are dense flavors of black truffle crudo, black cherry cough syrup, wet earth, cran-orange and black raspberry with mulberry accents. The minerality is intense and lithe. This dense and chewy wine will have an exceedingly long life in the cellar. Drink 2017-2030- 93

2015 Alexana 'Revana Vineyard' Pinot Noir- This translucent colored Pinot Noir wine opens with a bouquet of red cherry, red raspberry, guava and strawberry with forest floor. The mid-palate is lithe and mineral-driven with bright flavors of strawberry, red cherry, guava and wild mushroom. This shows considerable poise despite the considerable heat of the vintage. Drink 2017-2028- 92

2014 Alexana 'Gran Rouge' Red Wine- A Syrah heavy based red blend, the wine begins with rich aromatics of smoke, black cherry, eucalyptus, pipe tobacco and black currant. There are ripe flavors of red cherry, black raspberry, black tea, dried sage and suggestions of crushed mint. This shows gorgeous poise and richness with racy freshness. Drink 2017-2027- 93

2015 Alexana 'Revana Vineyard West Block Sedimentary Soil' Pinot Noir- This impressive wine opens with a bouquet of red cherry, red raspberry, guava purée, pomegranate seed and suggestions of cran-orange. This leads to lithe flavors of guava, ripe strawberry, teaberry and suggestions of mulberry. Poised, focused and feminine, this red fruit focused Pinot will have a long life in the cellar. Drink 2017-2028- 93

Résonance

An exciting new player in Oregon, Résonance is Maison Louis Jadot's first wine project outside of Burgundy, France, since their founding in 1859.  Last year marked the winery’s debut release from their estate Résonance Vineyard, in the Yamhill-Carlton wine region.  The vineyard was first planted in 1981 and was purchased by the Jadot family in 2013. The Résonance project is led by eminent Jadot Winemaker, Jacques Lardière who has crafted Pinot Noir in Burgundy for  42 years. 

Last years wine releases were wonderful, terroir driven wines and these new releases were just as good, if not better. Look for the 2014 Résonance ‘Résonance Vineyard’ Pinot Noir (WWB, 93) which is a gorgeous, earthy and terroir driven bottling with an outrageously good bouquet. Here are the new release wines by Resonance.

2015 Résonance 'Hyland Vineyard' Chardonnay- Louis Jadot sources this wine from a vineyard in the McMinnville AVA. The vines are set on a south facing slope in the Oregon Coast Range. There are bright aromas of white peach, pear, baking spices and green apple. This leads to flavors of vanilla cream, Pazzaz apple, poached pear and creme brulee. Drink 2017-2024-90

2014 Résonance 'Decouverte Vineyard' Pinot Noir- The Decouverte Vineyard is located in the center of the Dundee Hills. This wine begins with aromatics of wild mushroom, forest floor, peat moss, red cherry and cranberry. There are earthy flavors of peat moss, pipe tobacco, black truffle crudo, and black tea with black cherry. This is extremely Burgundian with wonderful terroir, currently displaying some nice black fruit tones. Drink 2017-2027- 92

2014 Résonance 'Résonance Vineyard' Pinot Noir- This beautiful wine has an engaging bouquet of wet stone, peat moss, forest floor, black truffle oil, wild blackberry and cigar box. The aromatics are simply intoxicating. There are rich flavors of black tea, wild blackberry preserves, black tea, black truffle and suggestions of cranberry sauce. Deep, seductive and earthy, this beautiful Pinot Noir will have a long life in the cellar. Drink 2017-2028- 93

Smith-Madrone

A seriously cool and historic Napa estate, Smith-Madrone wines are sourced from the winery's dry-farmed estate vineyards surrounding the winery on top of Spring Mountain in the Napa Valley. Stuart Smith chose specific slopes with different exposures for specific varietals when planting the vineyards: eastern exposure for Riesling, southern and western exposures across flat stretches for the Cabernet Sauvignon and the coolest north-facing slopes for the Chardonnay. The soil is mostly deep-red Aiken Stoney Clay loam, and is primarily volcanic-based, well-drained and deep for mountain soils. The estate is a 200 acre ranch, partly planted as vineyard over a century ago. California black bears and other wildlife once thrived here as did 120-year-old Picholine olive trees which frame a path and view down to the floor of the Napa Valley. 

I recently had the chance to review the wines from this historic estate in Napa and was hugely impressed with the quality of wines from the warm vintages of 2013 and 2014. The 2013 Smith-Madrone Cabernet (WWB, 93) in particular, showed wonderful terroir, aromatic range and Napa character. While delicious now, this wine will have a long life in the cellar. Learn more about these fantastic wines at https://www.smithmadrone.com Here are the great new releases from Smith-Madrone

2014 Smith-Madrone Riesling- This high elevation Riesling wine shows brisk acidity considering the heat of the vintage. Aromatically subdued at first when needing a one hour decant, this wine begins with a bouquet of white roses, honeysuckle, unripe pear and petrol. There are deep flavors of Gravenstein apple, unripe honeydew melon, lemon rind and a touch of green papaya. This has lovely astringency and structure, as this currently displays an almost unctuous mouthfeel. Drink 2017-2022- 92

2013 Smith-Madrone Cabernet- This gorgeous wine begins with aromatics of violets, black cherry, creme de cassis, black olive tapenade and suggestions of baking spices. Tannic and rich, this wine has flavors of coffee grounds, creme de cassis, cigar box, dark chocolate shavings and boysenberry liquor. Dense, tightly wound and intense come to mind when savoring this lovely Cabernet. The mouthfeel is gorgeous, showing beautiful texture and structure. Try to give this lovely wine another year for the fruit to fully amalgamate. Drink 2018-2030- 93

Brittan Vineyards

One of the iconic winemakers in the Willamette Valley, Robert Brittan made the bold decision to leave Stags’ Leap Winery in Napa after serving as Winemaker and Estate Manager for 16 years, in order to start his own winery in Oregon. His journey north the Willamette Valley began in his dorm room at Oregon State University, where he was a physics and philosophy major. He actually began his career in fermentation sciences in attempting to gain female interest. Robert ultimately completed his education at UC Davis and moved to Napa Valley, where he made wines for Far Niente, Saint Andrews and Stags’ Leap Winery. Robert has 40 years of experience making wine. Once he finally found the right site for his winery, Brittan Vineyards began on an 128-acre hillside in Oregon in December 2004. The soils are a mixture of glacial deposits and volcanic material, with a predominant presence of broken basalt. The volcanic material clearly adds to the wonderfully stony aspect in the wines. In 2004 there were 18 acres of existing vines but Robert needed to replant nearly half of the rootstock. This included one of the first plantings of the Swan clonal selection of Pinot Noir in Oregon.

After dropping all of the crop in 2005 to allow the vines to get better established, the first two Pinot Noirs from the mature vines on the property came from the 2006 vintage, a total of 720 cases. In the spring of 2008, an additional 3.5 acres of Pinot Noir were planted, which are now in production— the rocky soils and low water retention often means that it takes five years for a vine to get into production. In addition to the Pinot Noir, Robert has 4 acres of Chardonnay and 1.5 acres of Syrah have been planted. In addition to his own wines, Robert serves as the winemaker for several other brands, including Blakeslee, de Lancellotti, Fairsing, Noble Pig, Winderlea and Youngberg Hill. 

Robert’s Brittan Vineyards releases in 2013 were some of the best Pinot Noir bottlings that I sampled in my 2016 Oregon Report for International Wine Report. HIs new 2014 releases were just as good, if not better. The 2014 Brittan Vineyards ‘Gestalt Block’ Pinot Noir (WWB, 95) is one of the best wines from Oregon that I have sampled in the past year. It is an epic and exceptional effort that comboines exceptional terroir, rich fruit and incredible minerality. Learn more about these simply amazing wines at http://www.brittanvineyards.com Here are the new Pinot Noir releases by Brittan Vineyards. 

2014 Brittan Vineyards ‘Basalt Block’ Pinot Noir- The 2014 Brittan Vineyards 'Basalt Block' Pinot Noir is primarily comprised of clones Pommard, 667, 777, 115 and Swan. This is another utterly compelling wine from winemaker Robert Brittan which begins with complex aromatics of cranberry, teaberrg, mulberry, pomegranate seed, forest floor and black truffle oil, all taking shape and continually bringing you back to the glass for more. The richness and mouthfeel of this wine is purely sumptuous. There are beautifully concentrated flavors of wild blackberry cobbler, blood orange, black cherry, wet stone, black tea and black truffle with hints of sandalwood. The minerality is stunning, as this wine will truly age geacefully for years to come. Drink 2017-2030- 94

2014 Brittan Vineyards ‘Gestalt Block’ Pinot Noir- The Gestalt block in the Brittan Vineyard mostly contains Pinot Noir clones 115, 667, 777 and Swan on 101-14 and 4453 rootstocks. These southwestern facing blocks stare receive constant winds from the Pacific Ocean through the Van Duzer corridor.  Even more pungent, funky and earthy than the 'Basalt' bottling this dark colored Pinot Noir opens with aromatics of white truffles, blackberry cobbler, mint, teaberry, cranberries and orange zest. There are focused flavors of black raspberry liquor, white truffle and kumquat all backed by grippy tannins. The range, intensity and fruit weight is novel and simply remarkable. Allow this another year or two of bottle age beofre it hits its stride. Drink 2018-2030-95

Darby Winery

One of the great stops in Woodinville, Darby was founded by Darby English who first began making wine in 2001. By 2005 he was making 200 cases of Syrah. Two years later he opened his tasting room in Woodinville in the warehouse district. Darby sources from some of the best vineyards in the state including Stonetree, Connor Lee, and Stillwater Creek. Darby was taught by some of the best as Mark McNiely of Mark Ryan Winery, Tim Stevens of Stevens Winery, Chris Gorman of Gorman Winery and Bob Betz of Betz Family Winery have served as previous mentors. He currently makes between 3500 to 4000 cases per year and now has some excellent Bordeaux style wines, along with the Rhone varietals. There is a typical poise and structure to his wines, as they show nice fruit but wonderful restraint as well. 

Darby has a beautiful and modern tasting room in Woodinville.

A recent visit to their Woodinville tasting room impressed. Look for their 2014 ‘Le Deuce’ White Wine (WWB, 90) which is a solid blend of Viognier and Roussanne that is downright delicious. Also impressive was their 2012 ‘Aunt Lee’ Syrah (WWB, 91) which showed marvelous structure and mineralogy with dark fruit flavors. Learn more about this great winery at http://www.darbywinery.com/wine/ Here are the great new wines by Darby Winery. 

2014 Darby 'Le Deuce' White Wine- This wine is an excellent blend of 56% Viognier and 44% Roussanne. The wine begins with aromatics of lemongrass, white peach, lychee and hints of New York apple. There are flavors of nectarine, Welches white grape juice, lemon zest, and lovely minerality with a slight saline streak. Drink 2017-2021- 90

2014 Darby 'Live Wire' Rose- This is a Grenache, Syrah and Mourvèdre based Rose wine that truly needs a hot summer day. There are aromatics of rose petals, red cherry and ripe strawberry. This leads to flavors of red cherry, red raspberry, teaberry and suggestions of orange rind. Drink 2017-2020- 89

2012 Darby 'Flip Side' Red Wine- This excellent Rhone style wine is a blend of 38% Grenache, 34% Syrah with 28% Mourvèdre. It opens with aromatics of smoked meats, rose petals, red cherry and hints of orange rind. There are flavors reminiscent of red cherry, red raspberry, black tea and orange rind. Drink 2017-2024- 90

2012 Darby 'Aunt Lee' Syrah- This great Syrah wine was aged for 18 months in French oak (50% new). The wine begins with aromatics of black tea, smoked pork shoulder, black olive and black cherry. There are flavors reminiscent of blackberry cobbler, black tea, anise and black cherry. Like many of the Darby wines, this has excellent structure and will cellar beautifully into the next decade. Drink 2017-2025- 91

2011 Darby 'Chaos' Red Blend- This intriguing wine is a blend of 32% Cabernet,  28% Merlot, 22% Petite Verdot and 18% Cabernet Franc. The wine begins with aromatics of sage, green bell pepper, red cherry and hints of coffee grounds. There are flavors reminiscent of black cherry, mocha, sage, roasted dates and coffee grounds. This shows wonderful poise and is pretty irresistible right now. Drink 2017-2027- 91

2011 Darby 'Swagger' Red Wine- This cold vintage Cabernet wine has 10% Malbec added to it. The wine was aged for 18 months in French oak (70% new) prior to bottling. The wine starts with aromas of black tea, sandalwood, black cherry and black olive. There are flavors reminiscent of black tea, anise, red bell pepper and hints of white pepper. Drink 2017-2025-89

Eight Bells

Making out way towards the end of a great Washington Wine Month for 2017, I wanted to highlight one of the exciting new wineries out of Washington, Eight Bells. The winery only produces 2000 cases per year and is based in the Roosevelt/Ravenna neighborhood of North Seattle. What began as a garage wine experiment, Eight Bells Winery first produced wine in the 2009 vintage. Eight Bells Winery is jointly owned and operated by Tim Bates, Andy Shepherd and Frank Michiels. Tim began making wine in his basement in 1980 with grapes from Sagemoor Farms. Like many who catch the wine bug, this experiment is now something quite serious as all winery owners have completed the WSU viticulture extension program.

I was highly impressed with their new release red wines. Each wine had old world structure and wonderful Washington character. Look for the juicy 2014 Eight Bells Syrah (WWB, 90), a wine with a fantastic mouthfeel and poise. The best wine I reviewed was the 2012 Eight Bells ‘David’s Block’ Red Wine (WWB, 91), which had wonderful depth and impressive layers. Learn more about this winery at 8bellswinery.com Here are the new red wine releases by Eight Bells.

2014 Eight Bellls Syrah- This forward and seductive style Syrah wine has lithe flavors of black cherry, black olive repented, smoked meats, sagebrush and a strong mineral push towards the end. The mouthfeel is really lovely. Drink 2017-2024- 90

2013 Eight Bells Sangiovese- This Sangoivese wine has heady aromatics of smoke, white pepper and black cherry. This leads to flavors of black cherry, sage, black olive and a strong saline and mineral streak on the finish. There is a really nice old world feel to this wine. Drink 2017-2024- 90

2012 Eight Bells ‘David's Block’ Red Wine -This wonderful Washington wine is a blend of six Bordeaux varietals. The red wine begins with highly perfumed aromas of black cherry, blackberry pie and mocha. There are rich flavors of blackberry pie, cassis, coffee grounds and hints of mint. Wirth some mild tannins right now, this will cellar well into the next decade. Be sure to give this at least an hour decant if enjoying right now. Drink 2017-2027- 91