December 5-7 was Holliday Barrel Tasting Weekend in the Walla Walla Valley. It was a festive occasion as many wineries had tasting rooms decorated with lights and greenery. Some also poured barrel samples of upcoming vintages. Here are some highlights.

On Friday, the morning of the 5th, I drove out West to Lowden to visit L'Ecole No. 41 and Woodward Canyon.

2013 L'Ecole No. 41 Estate Merlot, Walla Walla Valley (Barrel Sample) - This is a combination of Seven Hills and Ferguson vineyards, composed of 80% Merlot and 10% each of Cabernets Sauvigonon and Franc. It showed a brilliant crimson color and lovely aromas of raspberry, cherry, plum, rose petals, tobacco and incense. The flavors were deep cored, with notes of licorice, bittersweet chocolate and basaltic minerals. The wine turned chewy on the back with macerated fruits, kirsch and roasted nuts, followed by a lingering sweet-dry tannin finish. 19+/20 points.

2005 L'Ecole No. 41 Estate Merlot, Walla Walla Valley, Seven Hills Vineyard - The tasting room also poured a Magnum from the winery library. It showed beautifully. Deep ruby colored, it possessed an evolving nose of wild berries, tobacco, cedar, dried roses and incense. The flavors also showed maturing development, with notes of dried berries, toast, earth, chocolate, graphite. The back picked up roasted nuts, semi dried fruits and a lingering complex finish. 19+/20 points.

At Woodward Canyon, I tasted three new releases (to be reviewed in the January issue of the Review of Washington Wines), a delicious 2013 Chardonnay, a tasty 2012 Walla Walla Valley Cabernet Sauvignon, and a 2012 "Erratic" Rhone-style red. Then, I headed back East and stopped at Reininger where I tasted the newly releasred 2012 Syrah and Helix "SoRho" red blend, both to be reviewed in February. Chuck Reininger also presented this barrel sample.

2013 Syrah, Walla Valla Valley, Pepper Bridge Vineyard (Barrel Sample) - This most likely will be blended with Seven Hills for the winery's 2013 Walla walla Valley Syrah. It showed a deep ruby color and earthy, peppery aromas of blackberry, blueberry, cassis, crushed roses. lavender and spiced incense. The flavors were dense and mouth encomplassing, with notes of licorice, bittersweet chocolate, French roast and gravel and loess earth. The back picks up notes of dried blueberries and creme de cassis. The final blend, combining the aromatics of Pepper Bridge with the structure of Seven Hills is likely to be a classic. 19/20 points.

In the afternoon, Lynn and I went to the Tero/Waters/Flying Trout tasting room in the Marcus Whitman Hotel for a book signing of Cate McIntyre Walker's, "Wines of Walla Walla Valley: A Deep-Rooted History." It is a delightful book about the history of winemaking in the Walla Walla Valley, replete with stories, recipes, pictures and more. A fuller review will be in an upcoming Review blog. Afterwards, we went across the street to Kontos Cellars' new tasting room. The Kontos brothers will be bidding farewell to the Incubators location near the airport. We also tasted the new 2012 Les Collines Syrah and 2010 Alatus Red Blend which will be reviewed in January.

The next morning, Saturday, the 6th, I drove over to Walla Walla Vintners where a barrel sample of the 2013 Cabernet Franc was presented.

2013 Walla Walla Vintners Cabernet Franc, Columbia Valley (Barrel Sample) - To be released next Spring, this showed a brilliant ruby color and enticing aromas of wild raspberries, cherries, plums, crushed roses, mulberry, brambles, tobacco and smoldering incense. The medium bodied flavors were bright and chewy, intermixed with licorice, cocoa and minerals and loam. The wine turned chewy textured on the back, with notes of pressed berries, roasted nuts, and dried spiced cherries, followed by a ripe sweet-dry tannin finish. 18.5/20 points.

Next, I stopped at Dunham Cellars, where I tasted these upcoming 2013's with winemaker Daniel Wampfler. They were highly impressive.

2013 Dunham Cellars Merlot, Columbia Valley, Lewis Vineyard (Barrel Sample) - Deep, brilliant ruby, colored, this possessed an intriguing nose of wild raspberry, cherry, plum, crushed roses, mulberry, tobacco and oriental incense. On the palate, the flavors were bold and dark fruited, intermixed with licorice, bittersweet chocolate, French roast and alluvial minerals. The back picked up macerated berries, mocha, kirsch and dried plums, followed by a long, chewy finish. 19+/20 points.

2013 Dunham Cellars Syrah, Columbia Valley, Lewis Vineyard (Barrel Sample) - This is a knock-out Syrah. Opaque purplish colored, it emited unmistakable varietal aromas of blackberry, blueberry, cassis, attar of rose, sandalwood, tobacco, lavender, violets and incense. The full-bodied flavors matched the aromatics, with loads of dark fruits that were permeated with licorice, dark chocolate, French roast coffee beans, and alluvial minerals. The intensity continued on the back with sensations of roasted berries and nuts, mocha, and creme de cassis, followed by a lavish, yet structured,  lingering spiced ripe tannin finish. 19.5/20 points.

Then I drove back to Mill Creek Road to K Vintners where Charles Smith poured this Rhone-style blend, named for his daughter, Charlotte. To be released in the Fall, it is now available as futures for $50 a bottle.

2012 K Vintners "Charlie" Red Wine, Walla Walla Valley (Barrel Sample) - A blend of Mourvedre, Grenache, Syrah, Cinsaault, and Picpoul, this showed a deep, brilliant ruby color and an exotic, earthy nose of wild raspberries, cranberries, black currants, crushed roses, lavender and spiced incense. The flavors mirrored the aromatics with deep red and blue fruits that were imbued with licorice, cocoa powder, black tea, silt and loam, The back picked up roasted berries and nuts, mocha, creme de cassis, kidskin leather and a bit of funk, all leading into a thick, savory sweet-dry tannin finish. At 14% alcohol, it showed balance as well as power. 19+/20 points.

In the evening, we went to the annual Tero/Waters/Flying Trout Winemakers' Dinner. All three winemakers, Doug Roskelley (Tero Estates), Jamie Brown (Waters) and Ashley Trout (Flying Trout) were present, and a fabulous dinner, prepared by the Marcus Whitman chefs and accompanied by superb wines, was served.