Quilceda Creek Columbia Valley Red Wine Bordeaux Blend 2006

Quilceda Creek Columbia Valley Red Wine Bordeaux Blend and Carpenter Creek Cellars Bourbon Barrel Zinfandel with BBQ beef brisket and chocolate finisher

Dearest friends, 'brother' Bob and Gloria were in town from South Florida and we hosted them for an informal dinner on the deck, of beef brisket and red wines. 

I pulled from the cellar this Columbia Valley Bordeaux Blend that proved to be a perfect pairing. This is a wine that we enjoyed together at the Delray Beach Wine Room Kitchen Wine and Cheese Bar during a visit to South Florida - Quilceda Creek Columbia Valley Red Wine. The Wine Room Kitchen Wine and Cheese Bar in Delray Beach boast to have "The World's Largest Selection of Wine by the Glass!

This is from Quilceda Creek, one of the top producers in Washington State. (Check out the absolutely breathtaking video of their vineyards on their website.) The current winery was founded by Alex Golitzin in 1978, nephew of the legendary wine pioneer André Tchelistcheff, the first vintage was produced in 1979. Quilceda Creek has a long history dating back to the late 1800's and was Washington State’s 12th bonded winery after Prohibition.

Today, Quilceda Creek produce world class Cabernet Sauvignons from five vineyards in the notable Horse Heaven Hills and Red Mountain American Viticultural Areas (AVA) in the Columbia River Valley in Central Washington State. Their Champoux Vineyard is one of the oldest vineyards in Washington State and the Cabernet Sauvignon grapes grown there have produced five of Quilceda Creek’s perfect 100-point wines. Grapes for the sixth 100-point wine were sourced from Galitzine Vineyard in the Red Mountain AVA.

Paul Golitzin, Alex and Jeannette Golitzin’s son serves as President and Winemaker overseeing all aspects of winemaking and vineyard operations. Paul grew up at the winery and learned the craft of winemaking from his father, Alex, and his great uncle, André Tchelistcheff.

The legendary Andre Tchelistcheff became one of the most influential and accomplished figures in the American Wine Industry. While studying at French National Agronomy Institute and doing research at the Pasteur Institute, he was introduced in 1938 to Beaulieu Vineyards (BV) founder and owner Georges de Latour. Tchelistcheff had offers from winemakers worldwide but agreed to join Beaulieu Vineyard in Napa Valley as BV's vice president and chief winemaker.

Tchelistcheff defined the style for high-quality California Cabernet Sauvignon, and created the "Georges de Latour Private Reserve" label. He crafted many techniques of modern winemaking and introduced new procedures such as aging wine in small French Oak barrels, cold fermentation, vineyard frost protection, malolactic fermentation, and he was instrumental in helping develop the winemaking regions in Carneros, California, Oregon and Washington.

Tchelistcheff  remained vice president of Beaulieu Vineyards until his retirement in 1973 and went on to become consulting enologist to some of the biggest names in American wines such as Jordan Vineyard & Winery  beginning with its inaugural 1976 vintage. He also consulted to Joseph Heitz, Mike Grgich, Joel Aiken, Neibaum/Coppola, Buena Vista Winery, George & Peter Rubissow, Erath Winery, Sequoia Grove, Chateau Ste. Michelle, and Columbia Crest Winery. 

While consulting for Chateau Ste. Michelle in Washington, Tchelistcheff advised Mike McGrath in 1991 from Conn Creek Winery with the Anthology "Bordeaux Blend" program. There he also gave winemaking advice to his nephew, Alex Golitzin who went on to found Quilceda Creek Winery in with a focus on Cabernet Sauvignon. Tchelistcheff was inducted into the Culinary Institute of America's Vintner's Hall of Fame in 2007.

Under the tutelage and mentoring of Tchelistcheff and his father, Alex Golitzin, the handicraft of Paul Golitzin and Quilceda Creek has become internationally recognized for it's world class Cabernet Sauvignon and has been awarded ten 100-point scores from leading critics.

Quilceda Creek Columbia Valley Red Wine Bordeaux Blend 2006

This is the baby second wine to the ultr-premium Quilceda Creek Cabernet Sauvignons. It is produced from declassified fruit as an introduction to Quilceda Creek’s brand, and intended to be enjoyed in its youth providing early drinking gratification. While not at the quality level of the top wines, it is a fair introduction to the house style at a fraction of the price providing a decent QPR - Quality Price Ratio. (The ultra-premium big brother flagship 2006 Quilceda Creek Columbia Valley Cabernet Sauvignon was awarded 99 points by Decanter, 98 points by Wine Enthusiast, and 96 points by Wine Advocate.)

The 2006 vintage release Columbia Valley Red was sourced from grapes from the Champoux, Ciel du Cheval, Galitzine, Klipsun, and Tapteil Vineyards and aged the wine in French oak, much of it new, for 22 months. 

 

This is a classic sophisticated Bordeaux Blend comprised of 77 % Cabernet Sauvignon, 10% Cabernet Franc, 10% Merlot, 2% Petit Verdot, and 1% Malbec. 2200 cases were produced.

 

Winemaker notes - "It’s a very traditional Bordeaux style combination, and while you may not be able to pick out the individual varietal components, you’d notice their absence if they were missing. We make this wine for our clients’ enjoyment on the early side, and while it is medium bodied compared with the heft of our other wines, it does not lack for complexity and fullness. On release it displayed notes of black cherry fruit, cedar, spice, vanilla, and a hint of savory minerality. It was approachable then, with at least 15 years ahead of it.'

"The Quilceda Creek 2006 Red Wine Columbia Valley is a blend of declassified lots which reflect the richness and complexity of the vintage. This is one of our favorite Red Wine offerings to date. This medium bodied wine displays black cherry fruit, cedar, spice, vanilla and minerals."

This release was awarded 92 points by Wine Advocate. 

At seventeen years, the fill level, label, foil, and importantly, the cork were in ideal condition. This was at the apex of its drinking window, but likely nearing the end, and won't improve with further aging. Enjoy it in the next few years.

Dark ruby-colored, medium to full-bodied, concentrated but nicely integrated and balanced sweet black currant fruits with note of cola, cassis, mocha, tobacco leaf, graphite and floral violets with a moderate smooth polished soft tannins on the finish. 

RM 92 points. 

https://www.cellartracker.com/wine.asp?iWine=552969

https://www.quilcedacreek.com/

Earlier tasting blogpost - https://unwindwine.blogspot.com/2017/09/forts-latourquilcedaredwine.html

https://twitter.com/quilcedawine 

@quilcedawine

We then pulled from the cellar and tasted this unique Carpenter Creek Cellars Bourbon Barrel Zinfandel. As I wrote in an earlier post about this was a huge hit pairing it with barbecue pork and Baby Ray's barbecue sauce. Tonight proved to be the case as well, pairing this wine with the beef brisket, and then as much so, with the chocolate cake with caramel drizzle and fresh berries for dessert. Wow! Once again, the combination of the two, each perfectly accenting and highlighting the other, was delightful for a sensational sensory experience! 

Carpenter Creek Cellars Bourbon Barrel Zinfandel 2017

Another reason for the appropriateness of this wine tonight is that we're all fellow Indiana Hoosiers. Bob is from Indiana and indeed we met as Fraternity Brothers at Indiana University. 

Hence, I pulled this Carpenter Creek Cellars from north central Indiana which was featured in an earlier post in these pages when we visited the winery and discovered their wines. They acquire grapes from growers throughout the midwest, California, and also grow some of their own. 

For this Zinfandel varietal selection, they obtained grapes from northern California sources, and aged the wine in used Bourbon Barrels. The result was infusing an exotic smokiness and liquor layer that when combined with the full forward Zinfandel fruits accentuated and highlighted the tangy barbecue wonderfully. 

Linda stopped in at Carpenter Creek during her visit with out of state family a while back and tasted and picked up a couple bottles of this label. We liked it and hence picked up some more when they re-released the label.

This label release from Carpenter Creek Cellars features a striking gold label packaging, the first indication that there is something special going on here.

Garnet colored, slightly opaque, medium-full-bodied, black fruits accented by clove spice, smoke, caramel, vanilla, and hints of black pepper and cocoa. An nice pairing with with BBQ and chocolate.

RM 91 points. 

https://www.cellartracker.com/wine.asp?iWine=3807095

Quilceda Creek Columbia Valley Red 2016

Quilceda Creek Columbia Valley Red 2016

We discovered this wine label a decade ago and have been admirers of it ever since. With son Alec visiting from NYC for the week with fiance Vivianna, we've been opening some fine wines for dinners as well as casual sipping.

Tonight we opened a Petit Verdot to compare with the same varietal and vintage release as one we tasted the other night. I then opened this Bordeaux Blend from Washington State Columbia Valley  for casual elegant sipping with a tray of fine artisan cheeses.

Quilceda Creek CVR stands for Columbia Valley Red - their Bordeaux Blend which is their 'second label', subordinate to the ultra-premium flagship Quilceda Creek Cabernets and Red Blends, at a fraction of their $150 to $250 prices. It is made from 'declassified barrels' of fruit from all the Quilceda Creek estate vineyards, Champoux, Galitzine, Palengat, and Wallula Vineyards, It represents a great value high QPR relatively speaking but is still pricey at a release price of near $70. 

Quilceda Creek is family owned and operated with a long storied legacy and history of winemaking that dates back to the turn of the last century. Founder, Alex Golitzin is a descendent of Prince Lev Sergeevich Galitzine, acclaimed winemaker to Russian Czar Nicholas II's Abrau Dursau estate, and the Massandra and Novy Svet sparkling wine estates. Prince Lev Galitzine was known as "the creator of Russian champagne".

Alex was born in Paris where his family lived after fleeing the Russian Revolution. In 1946, after WWII, Alex and his family emigrated to San Francisco, California. During his youth, Alex regularly visited Napa Valley and his maternal uncle, André Tchelistcheff the legendary Napa Valley winemaker at Beaulieu Vineyard, who was known as the "Dean of American Winemaking".

In 1967, Alex and his wife Jeannette moved to Washington State they established Quilceda Creek in 1978. They produced their first vintage was in 1979, making Quilceda Creek one of the oldest, family-owned and controlled wineries in the State of Washington.

The 2016 Quilceda Creek "CVR" Columbia Valley Red Wine was awarded 93 points by Jeb Dunnuck, JebDunnuck.com and Owen Bargreen and the International Wine Report, 92 Points by Wine Advocate, and  90 points by Stephen Tanzer of Vinous.

It was aged in 60% new French oak; 6,675 cases were made. 

This is bright ruby colored, medium full bodied, rich, elegant and balanced, the aromatics burst from the glass on opening, black berry fruits accented by currant and plum are accented by a layer of graphite, licorice,and smokey herbs with notes of tobacco leaf and oak spices turning to full but smooth silky supple tannins on the finish.

RM 91 points.

https://www.cellartracker.com/wine.asp?iWine=2996625

https://www.quilcedacreek.com/index.html

Delray Beach Wine Room Kitchen Wine and Cheese Bar

Delray Beach Wine Room Kitchen Wine and Cheese Bar offers spectacular wine selection at extraordinary values

Visiting friends Bob and Gloria in Florida, they took us to the Wine Room Kitchen Wine and Cheese Bar in Delray Beach. They boast to have "The World's Largest Selection of Wine by the Glass!"  with over 200 hand-selected wines available through their Enomatic wine dispensing machines. The Italian made, state-of-the-art machines are equipped with a wine-preservation system which guarantees to serve a fresh pour every time in pre-calibrated 1oz, 2.5oz, or 5oz size servings.

More noteably, they have an extensive wine cellar of fine wines with top vintage wines dating back several decades. Most importantly, they offer such wines at close to retail prices rather than marking them up 1.5, 2 or two and a half times retail or more.

I've written in these pages about the margins various dinesites extract from their winelist selections and the resulting values offered to patrons. This is the best value, highest QPR dining site I have ever experienced anywhere.

Moreover, they have a Reserve Wine List of extraordinary vintage selections of premium and super premium wines including First Growth classified Bordeaux that are also offered at fair market price or current retail prices for such wines, a fraction of what most other restaurants would charge.

The secret to the extensive collection and extraordinary values provided by the Wine Room and Kitchen is that it is sourced from the personal private cellar of the owner, a long time collector of fine wines. He shares his extensive cellar collection with patrons, and uses the restaurant outlet to 'thin' his cellar collection.

As shown, there is on offer a dozen vintages and labels of First Growth Bordeaux, Mouton Rothschild, Chateau Latour and Margaux. There are several vintages of Penfold's Grange, and a similar offerings from top rank California producers as well.

We started with a pre-dinner cheese and charcuterie plate and ordered a bottle of Washington State Quilceda Creek CVR - Columbia Valley Red Bordeaux Blend.

At the near retail price for a current vintage release, I originally thought it was a mistake on the wine list and offered at close to half price. On further investigation I realized this was the norm for all offerings, including old vintages.

As Bob and Gloria are not obsessive oenphiles, with the level of interest or enthusiasm for wines as me, they also don't share my level of investment I might spend on a special bottle.

This provided a perfect opportunity to share a favorite selection of a vintage fine wine at a great value price to suit even a modest budget or appetite. The same could be said for our next selection, another Washington State wine from a legendary cult producer, Cayuse.

Then, there is a spectacular Charcuterie and Cheese selection. There are on offer over 70 cheeses available à la carte, matched with charcuterie or in pre-selected composed cheese flights below. There is a cheese master who can assist with accompaniments for entree selections as well as wine pairings. Our cheese plate was another memorable highlight of our visit.

Quilceda Creek CVR - Columbia Valley Red Bordeaux Blend 2011

This is a Bordeaux Blend of 91% Cabernet Sauvignon, 7% Merlot and 2% Cabernet Franc. It was projected to improve with age and drink well for a decade. At this stage, it is very likely drinking at the apex of its drinking profile and window - certainly so for wine geeks such as me who enjoy drinking aged wines, later in their aging window/profile.

This was awarded 91 points by Robert Parker's Wine Advocate and Stephen Tanzer's International Wine Cellar. 

Quilceda Creek owners/winemakers Alex and Paul Golitzin produce outstanding Bordeaux Blends with their Columbia Valley label at the pinnacle of Washington State Cabernet Sauvignon. We love this label and consider it a high QPR great value more affordable alternative to the flagship that costs 2-3x more.

K&L, the SFO Bay Area wine merchant cite this wine represents a great value and has received an average score of 92 points from the Wine Advocate over the past five years. The 2011 Quilceda Creek Red Wine Columbia Valley is a blend of declassified lots that didn't make it into their flagship wines that cost several times more in price. It was a delicious accompaniment to our selection of artisan cheeses and charcuterie. 

The fruit for this label was sourced from all the Quilceda Creek vineyard sites, Columbia Valley vineyards - Champoux, Discovery, DuBrul, Galitzine, Klipsun, Palengat, Shaw, Tapteil and Wallula. 

The Blend was aged for 22 months in 100% French Oak.  

Dark garnet colored, medium-full bodied, fruitful, plush, sweet ripe cherry, currant and boysenberry fruit flavors with accents of mocha chocolate, creme de cassis, graphite, spice and hints of licorice and coffee.

RM 91 points. 

https://www.cellartracker.com/wine.asp?iWine=1753715

https://www.quilcedacreek.com/

We had dinner reservations at another restaurant in town but ended up staying at Delray Wine Room and Kitchen for dinner too. Bob ordered the fresh salmon, Gloria and Linda had the fresh day's catch Red Snapper, and I had the beef in puffed pastry with whipped potatoes and red cabbage. 

For dinner wine selections we ordered from the wine list another Washington State cult wine Cayuse and Pride Napa Valley Cabernet Sauvignon. 

Cayuse Cailloux Vineyard Walla Walla Viognier 2011

We tasted another Cayuse label at our recent OTBN gala wine event the other night. At that time I noted that Cayuse is a limited production boutique producer whose wines are much sought after and highly allocated. 

This Cayuse Viognier is another unique label offering on the winelist, an interesting and imaginative pairing with the seafood entrees. 

This release got reviewed 93 points by Jeb Dunnuck and 92-93 by David Schildknecht, both for The Wine Advocate. Dunnuck wrote of the 2011 Viognier Cailloux Vineyard, "One of the best examples of the variety coming out of Washington".

Golden straw colored, medium bodied, Dunnuck writes of notes of 'white peach, citrus rind, liquid mineral and hints of white flowers'.

Schildknecht wrote, "Baron’s 2011 Viognier Cailloux Vineyard is redolent of acacia and honeysuckle along with lime and orange zests, ... also of pungent floral and white pepper .... reminiscent of Roussanne or even of Riesling from Austrian Urgestein."

RM 89 points.  

https://www.cellartracker.com/wine.asp?iWine=1444903

https://cayusevineyards.com/
 

Pride Cellars Napa Sonoma Valley Spring Mountain Cabernet Sauvignon 2008

Bob was up for drinking a red with his salmon entree and I ordered hearty beed so we also ordered this Napa Cab, one our favorite labels. There were more than a dozen different vintage label releases of Pride Spring Mountain Cabernet and the Reserve on the winelist. I selected the oldest vintage of the Estate bottling that I had not already tasted. Once again, this was offered at close to the fair market retail price, a high QPR value offerings.

Napa and Sonoma Valley ? What gives? As the label notes, this is sourced from the Pride Mountain estate vineyard, high atop Spring Mountain above Napa St Helena, 53% from Napa and 47% from Sonoma. The vineyard is one of two wineyards along the Mayacamas Range separating Napa Valley to the east, and Sonoma Valley to the west, that straddles the summit and actually can be attributed to both Napa and Sonoma Valley.

The other (so situated vineyard) is Constant Diamond Mountain Vineyard further north along the range summit atop Diamond Mountain. We have visited and know and have wine in our cellar from both vineyards - having visited Pride during our Napa Valley Wine Experience in 1998, and Constant during our Napa Wine Experience 2011.

Pride Family acquired this property in 1990 and have been producing Cabernet Sauvignon from this Estate vineyard since 1994. Interesting, we have had or still hold bottles dating back to the 1994 vintage, some that we tasted and acquired during our visit in 1999.

Another reason for this selection tonight is that we gave mutual fellow fraternity brother and fellow Pour Boy wine buddy Dr Dan a large format magnum of this label for his (second) wedding present. Dan and Bob both brothers, were college roommates, and Bob and Gloria were with us, all together at the ceremony and celebration occasion.

This is a blend of 82% Cabernet Sauvignon, 12% Merlot and 6% Petit Verdot.

Winemaker's Notes for this release. "Sumptuous nose of dried black cherries overlays a sweet background of cassis. A caressing texture initially coats the mouth with pure flavors of black cherry that give way to dark berry, subtle cedar, smoke and graphite on a long evolving finish framed by just the right amount of acidity. This wine is all about balance with supple ripe tannins providing a beautiful foundation for the ample dark fruit and with nuanced acidity giving structure and lift without bite. An absolute pleasure to roll around the mouth."

Stephen Tanzer's International Wine Cellar gave this 91 points.

Bright garnet ruby colored, medium full bodied, full forward blackberry fruits accented by notes of bitter dark chocolate, black tea, and hints of creosote and tones of graphite, cedar and oak with supple full tannins on the lingering finish.

RM 91points.

https://www.cellartracker.com/editnote.asp?iWine=2960628

https://www.pridewines.com/

http://www.thewineroomonline.com/delraybeach/

Sea Smoke, Ducru, Quilceda Creek, Peter Michael Belle Côte Premier Dinner Flight

Sea Smoke, Ducru, Quilceda Creek, Peter Michael Belle Côte Premier Dinner Flight

For an impromptu Saturday evening wine dinner, we hosted Dr Dan and Linda to grilled steaks, scalloped potatoes and grilled vegetables.

Before dinner we had a selection of artisan cheeses with honey roasted walnuts.

After dinner we had Linda's homemade dark chocolate mousse cake with fresh cream and berries.

Dan brought a couple of fabulous ultra-premium bottles from Peter Michael and SeaSmoke and I pulled from the cellar two favorite bottles to round out a spectacular wine flight, Ducru Beaucaillou and Quilceda Creek Columbia Valley red wine Bordeaux varietal blend.

Peter Michael Belle Côte Knights Valley Sonoma County Chardonnay 2013

Before dinner, with a selection of artisan cheeses we tasted this exquisite limited release ultra premium Peter Michael Sonoma County Chardonnay. Butter colored, medium-full bodied, silky smooth, elegant and polished. With his rich history and roots back in Berkshire, England, where I worked for thirteen years, I regret I never connected with Peter Michael and his California wine activities.

Robert Parker gave this release 99 points and said it is 'flirting with perfection'. Parker writes of this wine showing "almost stony liqueur of rocks, lemon butter, and white peach', and describes it as a 'full-bodied, intense wine with loads of tangerine oil, pineapple jam and that wet stone minerality .... extremely massive, rich, super-concentrated".

James Suckling gave this wine 94 points saying, "This is very open and fruit driven with papaya, mango, and hints of nuts. Lychee too. Full-bodied, fresh and flavorful.... Persistent finish. Lovely purity".

James Laube of Wine Spectator gave it 93 points and cites it "Oozing with complex flavors of honeydew, toasty oak, fig, apricot and tangerine, this is enlivened by snappy acidity and ends with a long, expansive flavor". 

RM 93 points.

https://www.cellartracker.com/wine.asp?iWine=2029455

Transitioning from the pre-dinner course to dinner Dan brought and opened this Sea Smoke 'One Barrel' Pinot Noir. This is a select ultra-premium limited production label from this premier producer that has a cult-like following. This label is only released in years producing fruit worthy of the designated label.  Most years, the winery chooses what they consider their best barrel of their estate-grown Pinot Noir and bottle it as the One Barrel label.


Sea Smoke "One Barrel" Sta. Rita Hills Pinot Noir 2014

Sea Smoke produces a line up of ultra-premium estate wines from their vineyards in the Santa Rita Hills appellation at the western end of the Santa Ynez Valley in the California Central Coast wine region.

The name Sea Smoke refers to the marine fog that wafts in from the Pacific Ocean that actually surrounds the area in three directions, to the west, south and southeast. The fog has a profound effect on Sea Smoke wines as the vineyards benefit from the cooling influences of this marine layer from the Pacific Ocean which is about 16 miles away.

The AVA's (appellation) coastal valleys, formed by the Purisima Hills to their north and the Santa Rosa Hills to their south, funnel the cool Pacific breezes up through the vineyards. This ventilation helps to maintain healthy vines by reducing the incidence of fungal infections, while also cooling the vines down in the hot afternoon sunshine.

 With a latitude of 34 degrees north, Sta. Rita Hills lies closer to the equator than any European wine region, but, rather than seeing an increase in temperature as a result, the region's strong maritime influences keep daytime temperatures within bearable limits. The fog also acts as a climatic moderator, lowering the temperatures during the hot summer months. The combined effects of the ocean breezes and fog significantly extend Sta. Rita Hills's growing season, giving its grapes extra time to develop full ripeness.

From the winery: "Each year we select the best barrel of our estate-grown Pinot Noir; every bottle of ‘One Barrel’ produced is from that single, special barrel. It is a unique combination of vintage, vineyard location, Pinot Noir clone and barrel cooper —never to be repeated. Two hundred and eighty prized bottles, from One Barrel."

I am not a huge fan of Pinot Noir and am less discriminating in this type of wine. Never-the-less this was garnet colored, medium bodied, polished and silky smooth, complex with harmonious flavors of dark berry, cranberry, dusty rose and hints of strawberry with mild smooth silky tannins on the finish.

RM 93 points. 

https://www.cellartracker.com/wine.asp?iWine=2324581

https://www.seasmoke.com/

Château Ducru Beaucaillou St Julien Bordeaux 1989

This has been one of my favorite Bordeaux wines going back to the early eighties when I collected this label in large format bottles for son Ryan's 1982 birth year that we eventually served at his wedding. As such, we collected a vertical collection of this label for all the kids' birth years and still hold more than a dozen vintages of this label dating back to those early eighties releases.

Tonight, this bottle was from a original wood case (OWC) that I acquired upon release around 1991-92. Back then, we could carry wine as carry on luggage on the airplane and I remember many times carrying a case of wine on board back from San Francisco during the many years I commuted there to Silicon Valley for work.

As a long time friend and 'Pour Boy' wine buddy, Dan has grown accustomed to this wine too and hence I serve it often when we're together for occasions such as this.

This is actually a tasting note for this wine from earlier this year in February. "Tonight was consistent with my notes from a decade ago. Garnet color -

medium-light delicate body; floral perfume, black cherry and berry fruits with layers of anise, tobacco and black tea and a hint of leather, with floral continuing on a modest tannin finish. Tasting alongside the 2009, an interesting comparison to the 2009, very different profile between the two vintages, but showing some signs of similarity in the terroir character of the label."

RM 91 points.

I've been saving many of my 1989 vintage wines for fellow Pour Boy and wine buddy Bill C and his son Matt for his birth year. Note Bill, there are six more of these left from this vintage OWC (and an full, still unopened OWC of Pichon Lalande 1989! - there's a party there!).

https://unwindwine.blogspot.com/2018/02/otbn-2018_25.html

Quilceda Creek Columbia Valley Red Wine Blend 2005

Trolling the cellar for another bottle for after dinner sipping and to accompany Linda's dark chocolate mousse cake with fresh berries and whipped cream, Dan and I selected this Quilceda Creek Columbia Valley Red (Bordeaux varietal blend). Dan had never had Quilceda Creek so this was a special treat to bring together and introduce one of our favorite wines to wine 'brother' Dr Dan!

My last review of this dozen year old vintage was back in 2011 when I wrote: "Deep, dark purple color - medium-full bodied - complex, soft polished bouquet and tastes of ripe black and red berry fruits, a soft layer of mocha and vanilla with a smooth moderate tannin finish. Nice easy drinking wine when the call is for a sophisticated red during the hot weather. Nice complement to grilled tenderloin and roasted potatoes - and to the chocolate berry desert. The soft smooth character of this wine seems to be contrary to the the blend of 84% Cabernet Sauvignon, 9% Cabernet Franc, 7% Merlot. This wine is consistently enjoyable."

Tonight this tasting of this label was consistent with that experience and was a perfect selection for the occasion. I marveled at how good this wine was and thoroughly enjoyed it as one of the highlights of the evening, large accolades, indeed, against such a exquisite line up of extraordinary wines!

RM 92 points.

https://www.cellartracker.com/wine.asp?iWine=437099

Collection of birth year wines held in OWC - original wood cases, from release, shown below.

 

Forts Latour Quilceda Red Wine

Forts de Latour, Quilceda Creek, Pommery for Outer Banks beachhouse deck beef tenderloin dinner

We're spending the week on the Outer Banks of North Carolina (OBX) at a beach house and brought a case of wine to enjoy with our prepared meals. The featured wine of the mid-week dinner was Les Forts de Latour, a tribute to son-in-law Johnnie Fort and daughter Erin. Les Forts is the second label to the flagship Grand Vin Latour, which we served from a 6 liter Imperial at their wedding, but that wine is over the top price wise for even special occasion serving such as this for most of us.

The Grand Vin Latour 1990 was rated 100 points and was anointed Wine of the Year by Wine Spectator in 1993, which only adds further to its lofty heights and associated prices. We hold a few bottles of the Grand Vin which at prices approaching $1000 each I call 'once in a lifetime' event wines, as opposed to 'once a year', 'once a month/week', and 'everyday' wines.

The 1990 vintage was so highly regarded globally, this was the first of three years and wines from the vintage to receive Wine of the Year acclaim - the Latour from Bordeaux, one from California (Caymus Cabernet Sauvignon Napa Valley Special Selection 1990, in 1994). and one from Australia (Penfolds Shiraz South Australia Grange 1990, in 1995).

This bottle was from our collection of birth year wines from the 1990 vintage commemorating son Alec's vintage, a fitting tribute for a special family dinner, to serve such a selection. As the second label of a 'perfect' wine, it lived up to lofty expectations.

Before dinner, Ryan opened a bottle of Pommery Champagne that he brought from his home cellar. An ideal starter for a festive dinner on the deck.

Our second bottle of the evening, to fill out the flight and compare opposite the Latour was an American Meritage (a Bordeaux style blend) from producer Quilceda Creek in Washington State. This was from the 2006 vintage, the wedding anniversary year of Erin and Johnnie.

Our feature dinner preparation for the evening was beef tenderloin with twice baked potatos and brussel sprouts. The Les Forts and Quilceda Red were idea matches for the food and were each extraordinary.

Dining on the beach house deck looking out on the dunes and the roaring ocean surf below provided a spectacular and memorable setting. During dinner we witnessed a fox crossing the property and an overflight of military helicopter and formation of fighter jets.

Chateau Les Forts de Latour 1990

As stated, this is the second label wine from the prestigious First Growth Chateau Latour which dates back to the 16th century. The Latour vineyards cover 80 hectares (2.2 acres per hectare), 48 of which are adjacent to the chateau, known as the "Enclos." The Enclos consists of a ridge that peaks at 16 meters above the level of the Gironde River which makes up the Bordeaux valley region. The grape varietals planted on the estate, typical of the Medoc (The Right Bank of the Bordeaux region),  are comprised of  75% Cabernet Sauvignon, 23% Merlot, 1% Cabernet Franc and 1% Petit Verdot. The first vintage of Forts de Latour was in 1966 and constant work in the vineyard and in the cellars has resulted in achieving the level of a top Medoc classified growth.

An extraordinary wine from an extraordinary vintage, the Forts de Latour was a perfect accompaniment to the superb preparation of the beef tenderloin that one could cut with a fork.

Opaque, ruby colored, medium bodied, a full bouquet of violets floral perfume and forest floor that holds on the breath in the mouth long after sipping, silky smooth, sinewy, polished notes of black currant fruit seamlessly integrated with notes of tobacco, leather, hints of cassis and touch of cedar and spice on the almost delicate tannin finish.

At 27 years, this resembles a mature Bordeaux that seems to be at the latter stage of its drinking window, not likely to improve further with aging, but not to be rushed to consumption either. Indeed, we still hold a half case of this wine acquired en premier (as futures prior to release) to commemorate son Alec's birth year, holding and anticipating for more special occasions or family events.

RM 93 points.

https://www.cellartracker.com/wine.asp?iWine=4397

http://www.chateau-latour.com/en/a-time-for-sharing/les-forts-de-latour
 

Quilceda Creek Red Wine 2006

Like the Forts de Latour, this is also a second label wine of a prestigious producer, from the Washington State Columbia Valley producer Quilceda Creek, known for Cabernets and other Bordeaux varietal wines, including this proprietary Red Wine blend of Bordeaux varietals. The blend of this vintage is similar to that of the blend in Forts de Latour, in the Right Bank style - 77% Cabernet Sauvignon, 10% each Cabernet Franc and Merlot, 2% Petit Verdot and 1% Malbec. 

Even at 11 years, this was half the age of the Forts de Latour. While similar in the blend of Bordeaux varietals, this was more in the American style at a walloping 15.2% alcohol as compared to more subdued 12.5% of the Bordeaux.  

This was dark inky garnet colored, medium-full bodied, concentrated structured forward black berry and black raspberry fruits with notes of kirsch, almost cherry cola like with dark mocha chocolate, hints of cedar, tones of tobacco and leather on the structured tannin lingering finish. 

RM 92 points. 

https://www.cellartracker.com/wine.asp?iWine=552969

http://quilcedacreek.com/ 

After dinner dessert included chocolate cake, red velvet cake and ice cream - chocolate, strawberry and vanilla (below). 

 

 

 

Quilceda Creek Robert Craig Affinity Cabernet 1997

Quilceda Creek and Robert Craig Affinity Cabernet Sauvignon 1997

For a family gathering summer dinner on the deck I pulled two 1997 vintage Cabernets - Quilceda Creek and Robert Craig Affinity. We prepared grilled sockeye salmon and filets of beef.

Quilceda Creek Washington Cabernet Sauvignon 1997

I know our cellar is ideal for long term storage and aging when I pull a bottle like this that we've held for close to twenty years and the fill level and cork are perfect. The cork looked liked it was pulled from a brand new bottle to which son Ryan noted this premium label likely uses highest quality corks.

Dark garnet colored, medium bodied. full dark berry and floral bouquet, smooth silky texture, nicely balanced, black berry fruit accented by tones of oak, spice and tobacco leaf with a long smooth soft tannin polished finish.

RM 92 points.

https://www.cellartracker.com/wine.asp?iWine=379






 Robert Craig Affinity Cabernet Sauvignon 1997


We hold over twenty vintages of this wine dating back to the inaugural 1993 vintage. This is one of last bottles of a case of the 1997 vintage we acquired from the winery upon release. We have visited Robert Craig on several of our trips to Napa Valley and Robert has been featured at several of or wine producer dinners and other tasting events.

The brand has been recently taken over by new leadership and one of their moves has been to raise the price point of this legendary label. Robert was always proud of the QPR - Quality Price Ratio he maintained for this blend of fruit from what he called 'three mountains and a valley'. It is now selling for $65 per bottle and its previous price point of $50 has been taken over by a Napa Valley Cabernet. Of course these older vintage bottles were acquired back in the nineties for less than $40.

My last tasting note entry from last fall is below.

While it likely will not improve further with age, it seems to still stand at the apex of its drinking window and shows no sign of diminution whatsoever. This was slow to open and reveal its fruit and needed about of hour to unwind from its tight closed opening.

My previous tasting note back in 2012 cited 'this wine is more expressive than early in life showing lingering fruit and staying power'. According to those notes, this showed even better tonight with more balance and polish than that tasting. At this stage of life, that could be an indication of bottle variation but no so likely since the bottles share the same provenance.

Dark purple garnet colored, medium bodied, forward bright vibrant black berry and black raspberry fruits to tones of black tea and hints of cassis and smoke on a smooth moderate lingering tannin finish.

My previous tasting note from 2012 - Rich medium full bodied. A bit tight, fruit filled with black currant, black berry, raspberry, cassis with a slight bit of astringency, hints of black pepper and smoke with silky tannins on the finish. (82% Cabernet Sauvignon, 15% Merlot, 3% Cabernet Franc). This wine is more expressive than early in life showing lingering fruit and staying power.

RM 91 points.

https://www.cellartracker.com/wine.asp?iWine=29715

Quilceda Creek Columbia Valley Red Wine 1997

Quilceda Creek Columbia Valley Red Wine 1997

For a quiet mid-week solemn dinner at home with L, I pulled a time-to-drink wine that I remember we've had together on a memorable occasion - dining al fresco at Meritage French Bistro in Chicago a dozen years ago.

Consistent with last tasting in 2010 but with continuation of the effects of aging. Ruby colored, medium bodied, big floral tones predominate as the black cherry and red currant fruits are starting to give way to tones of cedar, leather and mushroom with hints of almond, vanilla, sweet spice and soft oak on a lingering smooth firm dusty tannin finish, as age is taking effect, reaching the last chapter of its aging profile.

Blend of 73% Cabernet Sauvignon, 6% Merlot, 21% Cabernet Franc.

RM 90 points.

https://www.cellartracker.com/wine.asp?iWine=2253

http://www.quilcedacreek.com/

Quilceda Creek Columbia Valley, Washington Red Wine 2005

Quilceda Creek Columbia Valley, Washington Red Wine 2005 

Deep, dark purple color - medium-full bodied - complex, soft polished bouquet and tastes of ripe black and red berry fruits, a soft layer of mocha and vanilla with a smooth moderate tannin finish. Nice easy drinking wine when the call is for a sophisticated red during the hot weather. Nice complement to grilled tenderloin and roasted potatoes - and to the chocolate berry desert. The soft smooth character of this wine seems to be contrary to the the blend of 84% Cabernet Sauvignon, 9% Cabernet Franc, 7% Merlot. This wine is consistently enjoyable.

RM 92 points.

See my index of other Oregon/Washington State wine tasting notes.