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On Wednesday, March 1, we attended a tasting of Loire Valley wines at the Whitehouse Crawford restaurant in Walla Walla. The wines were very nice. Here are the wines tasted, with my notes and scores.

2015 Champalou Vouvray "Les Foudreaux" ($32) - This was a fine, typical Chenin Blanc. It showed a medium gold color and a floral nose of pear, peach and tangerine, with scents of honeysuckle, jasmine, verbena and spiced white incense. The flavors, as well, were pleasing, with fresh, lively white fruits that were imbued with grape skin, pear skin and stony minerals. The back picked up poire and pêche liqueurs followed by a persistently minerally, faintly honeyed finish, 18.5/20 points.

2015 Hippolyte Reverdy Sancerre ($38) - This came on as a fine rendition of upper Loire Sauvignon Blanc. It had a medium gold color and a smoky nose of pear, peach and melon, white lilac, lemongrass and white incense. The flavors were crisp and well delineated, with notes of anise, pear skin and chalky minerals, The back revealed pressed juices and hazelnuts, followed by a ripe, dry finish. 18.5/20 points.

2013 C & P Breton Bourgueil "La Dilettante" ($35) - Produced from Cabernet Franc, this showed a brilliant medium ruby color and a rich, smoky nose of wild fruits - raspberries, cherries and black currants - with scents of crushed roses, bayberry, tobacco and incense. The medium bodied flavors mirrored the aromatics with supple, yet focused, fruits with notes of licorice, cocoa and minerals, followed by a grainy textured back and dryish finish. 18.5/20 points.

2015 Domaine La Chanteleuserie Bourgueil, "Alouettes"  ($28) - Deep crimson-ruby colored, this possessed a rich, smoky berried nose of raspberry, currant, bayberry, crushed roses, tobacco and incense. The typical Cab Franc flavors were fairly direct, with notes of licorice, cocoa, earth and minerals. The chewy textured back picked up crushed berries, toffee, roasted nuts and charcoal, followed by a ripe youthful finish. 18.5/20 points.

2014 Marc Bredif Chinon ($35) - Chinon and Bourgueil are across the Loire River from each other and both are made from Cabernet Franc. This one showed a deep ruby-crimson color and intense aromas of cherries and black plums, crushed roses, tobacco, pine needles and incense. The flavors were thick and chewy, with loads of dark fruits, accented by licorice, bittersweet chocolate, and minerals. The back picked up kirsch and framboise liqueurs nougat, followed by a sturdy ripe tannin finish. 18.5/20 points.

2010 Charles Jouget Chinon, "Les Varennes du Grand Clos" (N.A) - This was a fine example of a Cabernet Franc with some bottle age. Deep ruby colored, it showed a sultry, smoky nose of wild berries, cherries, cassis, crushed roses, sweet tobacco, cedar, forest carpet and incense. The dark fruit flavors were focused, almost laser-like, with admixtures of licorice, bittersweet chocolate, French roast and stony minerals. The back revealed sensations of macerated berries, roasted walnuts and toffee followed a long, toasty finish. 19/20 points.

1983 C & P Breton Chinon, "Beaumont" (N.A.) - This was poured from a Magnum. It showed a ruby-garnet color and a mature nose of dried berries, roasted walnuts, orange peel and incense. The flavors were drying up, but still viable, with notes of dried vanilla bean, roasted nuts, dried orange peel and toast. This was past its peak, but still admirable. 18.5/20 points.

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Myles Anderson Sells his Share of Walla Walla Vintners

On February 21, it was announced that Myles Anderson, who founded Walla Walla Vintners with Gordy Venneri in 1995, has sold his interest in the winery. At the age of 76, he plans to move into the role of "ambassador." This caps a career that includes establishing the Walla Walla Community College's Center for Viticulture and Enology. He wad inducted into the Legends of Washington Wine Hall of Fame in 2011 and received the Lifetime Achievement Award from the Washington Association of Wine Grape Growers in 2014. The new co-owner is Scott Hallway, a Portland, Oregon entrepreneur and his wife. He will beed working closely with Gordy Venneri in growing Walla Walla Vintners. William vonMetzger will continue as winemaker. For more details see www.greatnorthwestwine.com.

The Whitehouse Crawford Napa Valley Cabernet Tasting

A week ago, we attending a tasting of Cabernet Sauvignons from four iconic Napa Valley Wineries at the Whitehouse Crawford Restaurant in Walla Walla. It was an interesting tasting. Here are the wines and my notes and scores. Prices are from the winery websites.

2011 Stags Leap Wine Cellar "Hands of Time" Red Blend, Napa Valley ($35) - This Cabernet-Merlot blend comes from the winery founded Warren Winarski, sold five years ago. It showed  deep ruby color and a nose of raspberry, cherry and plum, with scents of red roses, mulberry, sweet tobacco and herb. The medium bodied flavors were supple and fruit forward, with notes of red licorice, cocoa, medium roast coffee and loamy earth. 18.5/20 points.

2013 Stags' Leap Winery Cabernet Sauvignon, Stags' Leap District ($58) - This comes from Carl Domaini's winery. Aaron Potts is the winemaker.  It showed an opaque crimson-ruby color and a perfumed nose of blackberries, huckleberries and cherries, with scents of roses, mulberry, sweet tobacco and herbs. The flavors were taut and firm cored, with notes of dark chocolate, French roast and minerals. The back picked up macerated berries, roasted nuts and mocha, followed by a long, satiny, yet firm tannin finish. 19/20 points.

2012 Groth Cabernet Sauvignon, Central Oakville ($58) - The winemaker is Michael Wies and the owner is Vengraves. It showed a deep ruby color and a rich, sweetish, sultry nose of blackberries, cherries and currants, crushed roses, sweet pea flowers, sweet tobacco, cedar, sandalwood and incense. The flavors were penetrating, yet svelte, marked by notes of licorice, dark cocoa, French roast and pulverized minerals. The back picked up pressed berries, roasted walnuts, toffee and charcoal, followed by a long, sweet oak and ripe tannin finish. 19/20 points.

2012 Paradigm Cabernet Sauvignon, West Oakville ($100) - Made by Heidi Barret, this wine showed a deep crimson-ruby color and aromas of dark fruits - blackberries, cherries and plums - with scents of crushed roses, bayberry and sweet tobacco. The nose, however, had a menthol-like scent which dissipated somewhat on aeration, but remained noticeable. The flavors were deep and penetrating marked by chocolate, coffee and minerally earth. The back was penetrating, with sensations of pressed berries, hazelnuts, sweet oak and ripe, grainy tannins. 19/20 points. This wine would have scored 19.5 points were it not for the slightly off nose which gave it a half point deduction.

Conclusion: These are highly respectable Cabernets. With the exception of the Paradigm, they represent fair value for their price points. But there are plenty of Washington Cabernet Sauvignons that have scored 19/20 points for $50 or less. 

Next Week: A Tasting of Loire Valley Wines

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So Cabernet Sauvignon is King and Merlot is the Queen and Syrah is the Jack. But what about the numerous other wine grape varieties? Variety is the spice of life, so there is a place for the others. Here's a run down of the most interesting and trendy varietals out there.

Grenache - After Syrah, Grenache is the main variety originating in the Rhone Valley., principally in the south, especially Chateauneuf du Pape and Vacqueras. It has a medium bodied flavor profile, akin to that of Pinot Noir, which is part of its appeal. Wineries making noteworthy Grenaches are àMaurice, The Walls, L'Ecole No. 41, Convergence Zone and Rotie Cellars.

Petit Sirah - This is not a Syrah at all, but Durif which is grown in Southern France. In France, it is somewhat ordinary grape, but it grows well in Washington State. It is typically a full bodied, smoky, spicy red. Milbrandt makes a fine one from the Northridge Vineyard.  Dusted Valley and Thurston Wolfe make Peite Sirah as well, and Corvus uses it in a 50/50 blend with Syrah.

Petit Verdot - The name means "little green" which is what the grape looks like until it ripens fully. Only a bit is grown in Bordeaux today. But in Washington, the grape ripens more easily into a lovely crimson-colored, perfumed red. It usually is used as a blending grape in Bordeaux-style reds, but an increasing number of wineries are making it a stand-alone varietal, including Seven Hills, Tero Estates, Tamarack, Corvus and others.

Carmenère - This is called the "lost grape" of Bordeaux. It went mostly out of existence there after the killing frost of 1956. It was resurrected in Chile and then in Washington, producing a chewy textured, aromatic wine with a dash of pepper. It is one of the sexiest varieties out there. A fair number of wineries are making it, including Basel Cellars, Bartholomew, Clearwater Canyon, Otis Kenyon, Tertulia and Beresan.

Primitivo - This is the ancestor of Zinfandel, originating in the Adriatic region of Italy. As the name suggests, it is robust, somewhat rustic, yet flavorful red. The main source for Primitive is the Wahluke Slope where the warm climate is suitable for this grape. Principal producers are Forgeron Cellars (the 2014 vintage to reviewed in April), Wind Rose, and Bartholomew. 

For white wines, Chardonnay, Sauvignon Blanc and Riesling are ubiquitous, but there is growing interest in Rhone white varieties. Five years ago, we saw Granache Blanc, Roussanne and Marsanne being planted at Tranche's Blue Mountain Vineyard. Today, the vines, along with others, are producing interesting whites.

Grenache Blanc - This white mutant of Grenache Noir is the subject of growing interest. The rich aromatics, medium full bodied flavors and crisp texture make for a versatile white. The Syncline, Kerloo Cellars and The Walls ("Lip Stinger") wineries make noteworthy ones.

Marsanne - Originating in the North Rhone Valley (Hermitage and Crozes-Hermitage), this full bodied white offers notes of minerals and herbal tea, along with fine fruits. Rotie Cellars ("Northern White"), Isenhower Cellars and College Cellars make wines from this variety.

Roussanne - Highly aromatic (peach, apricot, white incense), this white tends toward the tropical. Very fresh and lively, it is an enjoyable varietal. Producers include Otis Kenyon and Balboa ("Mith"). And Isenhower Cellars makes a sparkling wine version.

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This winter in the Walla Walla Valley has been one of the coldest on record. There have been two week-long spells of sub zero temperatures and much more snow than usual (which is typically an inch or two, not six to twelve inches). Twice Graybill Pond in front of our house on Kendall Road froze solid. One morning, our thermometer registered minus 2.6 degrees. Our January heating bill was horrendous. We spent ten days in Southern California (with two days of heavy cold rain in Pasadena) and returned to Walla Walla for another six inches of snow the next day.

The winter weather has had an impact on the wine industry as well. There was an article in the Walla Walla Union-Bulletin about how local businesses experienced a downturn. Icy streets have deterred people from going out of their homes. This has affected wine tasting rooms as well. A couple of wineries reported that sales were down 30%. The same for restaurants. January and February are normally slow months, but this year has been slower than usual. There was a February for Foodies promotion and we attended a winemaker's dinner at Forgeron Cellars which was very nicely done. The 2012 Anvil Cabernet Sauvignon was a hit (to be reviewed in the April issue of the Review of Washington Wines - 19.5/20 points).

Another concern with the extremely cold weather has been about the grape vines. Fortunately, the vines went into dormancy in November and December, before the freezing weather hit. But some younger vines may not make it, and will have to be replaced. Also, some varieties are less hardy than others. We will have to wait until bud break in the Spring to assess the extent of damage.

Things are starting to get back to normal. Temperatures have been in the 30's, with early morning lows in the 20's. Spring will be coming before long!

March Cellars and Vital Wines at the Oscars

On another winter note, Ashley Trout's March Cellars and Vital Wines will be poured for attendees at the February 25 pre-Oscars gifting event at the Millennium Biltmore Hotel in Los Angeles. This is a first for a Walla Walla Valley winery. Vital Wines provides medical care for seasonal winery workers at the SOS Clinic, funded by proceeds of the sales of wines produced from donated grapes, equipment and supplies. March Cellars is Ashley's own winery, a tribute to those who moved westward in the 1800's.

March Cellars and Vital Wines is offering "The Oscar Pack" for $150 (plus 1 cent for shipping). It consists of three bottles of the 2015 Vital Wines "The Gifted" Red Blend, two 2014 March Cellars Chardonnay and one 2014 March Cellars Cabernet Sauvignon-Cabernet Franc. (See the October and December 2016 issues for reviews of these wines.) www.marchcellars.com.

Our Valentine's Day Wine

On yet another winter note, Lynn and I had filet mignon with a 2012 Domaine de la Charbonnière Châteauneuf du Pape Cuvée Vieilles Vines. From 80 to 100 year-old Grenache vines, with a bit of Mourvèdre, it was superb, with intoxicating aromas of wild berries, orange peel, lavender and oriental incense. The flavors comprised an intricate composition of of multilayered fruits, robust yet velvety, marked by pepble minerals and a long complex finish. 19.5/20 points.

Next Week: On February 22, the March issue of the Review of Washington Wines goes on line along with a Review Blog posting about current wine trends.

 

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College Cellars is the educational winery of the Walla Walla Community College's Center for Enology and Viticulture, founded in 2000 by Stan Clarke and Myles Anderson. The current administration is composed of Tim Donahue, Enology Instructor and Winemaker, Joel Perez, Director of Viticulture Manager, Danielle Swan-Froese, EV Program Coordinator, and Sabrina Lueck, Assistant Enologist. The instructors and students work at winemaking in projects on individual wines. The grapes come from the winery's estate vineyards (Clarke, Anderson) or from donated grapes. Many of College Cellars' graduates are now working at wineries around the world. Here is a listing of College Cellars' current vintages that have been or will be reviewed in the Review of Washington Wines. All are great values.

2014 Barbera, Walla Walla Valley, Anderson Vineyard ($18) - 18+/20 points - April 2016

2014 Tempranillo, Walla Walla Valley, Anderson Vineyard ($20) - 18+/20 points - April

2014 Carmenère, Walla Walla Valley, Clarke Vineyard ($20) - 18+/20 points - April

2015 Viognier, Walla Walla Valley ($16) -18/20 points - August 2016

2015 Chardonnay, Walla Walla Valley ($20) 18+/20 points - August

2015 Semillon, Walla Walla Valley, Clarke Vineyard ($14) - 18/20 points - January 2017

2014 Cabernet Franc, Walla Walla Valley, Clarke Vineyard ($20) - 18/20 points - January

2014 Petit Verdot, Walla Walla Valley, Clarke Vineyard ($24) - 18.5/20 points - January

New Reviews

2016 Rosé of Pinot Gris, Columbia Valley, Reed Vineyard ($16) - One of the first of the season rosés, made from Pinot Gris grapes that were given extended hang time, resulting in a copper hued color and distinctive flavors. 18/20 points. A full review to be in the March issue.

2015 Riesling, Walla Walla Valley, Loess Vineyard ($15) - 18/20 points - To be reviewed March 

2014 Malbec, Walla Walla Valley, Clarke Vineyard ($20) - 18.5/20 points - March

2014 Merlot, Walla Walla Valley, Clarke Vineyard ($22) -18.5/20 points - March

The following two wines are in limited supply and are reviewed here.

2016 Muscat Ottonel, Walla Walla Valley, Red Boar Vineyard ($16) - Sourced from chef Greg Schnorr's vineyard, this is a fun wine. Slightly effervescent (with a cider cap), it possesses pear, peach and citrus aromas with scents of honeysuckle and spiced incense. The slightly sweet flavors (6% residual sugar) are balanced by bright acidity. 18+/20 points.

2014 Syrah, Walla Walla Valley, Blue Mountain Vineyard ($28) - This was made as a special project and only 25 cases were produced. It shows a deep ruby color and enticing aromas of wild raspberries, mountain blueberries, and black currants, with scents of wild roses, mulberry, lavender, olive, violets and spiced incense. On the palate, the flavors are generous, yet focused, with notes of licorice, dark cocoa, French roast and loess minerals. The saturation continues on the back with sensations of pressed berries, roasted nuts, toffee, framboise and cassis liqueurs, and charcoal, followed by a savory ripe tannin finish. This wine delivers a lot of satisfaction which gives it a plus. 18.5+/20 points.

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