Sean P. Sullivan - Washington Wine Report Note: Site has moved to www.northwestwinereport.com

I had the pleasure last week of talking with Tom Douglas, Thierry Rautureau, and Katie O on Seattle Kitchen on KIRO Radio last weekend. We discuss Washington as an emerging wine region among other things. The interview starts at about the 7:57 mark and runs for about 11 minutes. Listen to the podcast here. Enjoy!

The March Virtual Tasting wine is tonight! The wine is the Milbrandt Vineyards 2012 Traditions Pinot Gris. This wine retails for $13 and is reasonably widely available (I've seen it at QFC in Seattle). The tasting will take place from 7-8pm Pacific.

What you need to do to participate is:

1. Buy this month’s wine from a local retailer or from the winery.

2. Tweet your comments about the wine on Twitter between 7 and 8pm Pacific using the hashtag #Milbrandt. For those on Twitter, follow me @wawinereport.

Today’s Fresh Sheet – new and recent releases – includes wines from Idilico, Bunnell Family Cellar, Glencorrie, Cloudlift Cellars, and Anelare.

Idilico

Idilico is winemaker Javier Alfonso’s (Pomum Cellars) winery dedicated to Spanish varieties. The winery is named after a bull in Barcelona that survived a fight on September 21, 2008 and was subsequently pardoned for its performance.

The latest releases include the winery’s first Graciano. Often used in Rioja to add color and acidity to Tempranillo-dominant wines, this late ripening grape variety is rarely offered there or elsewhere as a stand-alone wine.

While it’s difficult to put this wine in context due to the rarity of the grape - and this is the first varietal bottling I am aware of in Washington although I have seen it in blends - it’s a wine I kept coming back to, drawn by its aromatic complexity, bold acid and tannic structure. The low cost to entry makes for easy exploration, and the style makes it a perfect fit for the dinner table.

Read previous reviews of Idilico wines here.

Idilico Graciano Washington 2010 $20
 (Good/Excellent) A very aromatically distinct wine with black pepper, plum, orange peel, dark flowers, and high toned herbal notes. The palate has tart, citrusy, mouthwatering acid, firm tannins and bitters on the finish. A very intriguing and promising entry for this variety into Washington. 100% Graciano. Upland Vineyard. Aged 15 months in French oak. 14.0% alcohol. 170 cases produced. Sample provided by winery.

Idilico Tempranillo Washington 2010 $20
(Decent/Good) A moderately aromatic wine with yellow raisins, sweet spice, and sour cherry. The palate has tart fruit flavors and firm, slightly bitter tannins. 100% Tempranillo. Elerding (Horse Heaven Hills) and Upland vineyards. 14.0% alcohol. 216 cases produced. Sample provided by winery.


Bunnell Family Cellar

At Prosser’s Bunnell Family Cellar, winemaker Ron Bunnell makes three separate labels. The Bunnell Family Cellar label focuses on Rhone and Bordeaux varieties, including a number of vineyard designates. The Wine O’Clock label (named after the attached restaurant and wine bar with the same name) focuses on food friendly wines. Finally, the RiverAerie label is a bit of a playground for Bunnell to experiment with wines that don’t quite fit elsewhere.

There is much to enjoy in all three. From Bunnell Family, the Fraiche white wine, equal parts Picpoul, Grenache Blanc, Marsanne, and Roussanne from Boushey Vineyard, is one of the more intriguing white wines I’ve come across from Washington in some time. The Vif (a Syrah-dominant blend), Lia (a Mourvèdre-dominant Southern Rhone-style blend), and Boushey-McPherson Syrah each demand attention and are among the best wines I’ve had so far this year. Meanwhile the Wine O’Clock label offers up one of the most delicious – and well priced – Sangioveses I’ve had from Washington of late. Finally, the two RiverAerie wines offer both quality and value.

Bunnell Family Cellar is located in Prosser’s Vintners Village and also has a tasting room in Woodinville. Look for additional reviews from the winery in an upcoming issue of Wine Enthusiast. Read previous reviews of Bunnell Family Cellar wines here.

Bunnell Family Cellar Fraiche White Wine Boushey Vineyard Yakima Valley 2010 $24
 (Excellent) An aromatically appealing wine with pear, green apple, mineral, and crème fraîche. The palate balances a zing of acidity with depth and texture, combining to create one of the more fascinating Washington whites I’ve come across in some time. 25% Picpoul, 25% Grenache Blanc, 25% Marsanne, and 25% Roussanne. 14.1% alcohol. 92 cases produced. Sample provided by winery.

Bunnell Family Cellar Grenache Columbia Valley 2009 $34
(Good) A moderately aromatic wine with vanilla, woodspice, and strawberries. The palate combines rich, tart cherry flavors with oak spices with a chalky feel. 14.8% alcohol. 137 cases produced. Sample provided by winery.

Bunnell Family Cellar Vif Red Wine Columbia Valley 2008 $34
(Excellent/Exceptional) An aromatic tour de force with pure, ripe black cherry, sweet herbs, white pepper, and dried, crushed flowers. The palate is full of black cherry flavors with great intensity and a real sense of purity. A flat out gorgeous wine. 58% Syrah, 12% Petite Sirah, 30% Mourvèdre. 14.1% alcohol. 426 cases produced. Sample provided by winery.

Bunnell Family Cellar Lia Red Wine Columbia Valley 2008 $34
(Excellent) An aromatically brooding wine with black cherry, fresh herbs, coarsely ground white pepper, and wood spice. The palate is weighty and rich with pure, textured fruit flavors that linger on the finish. 42% Mourvèdre, 32% Grenache, 10% Counoise, and 8% Syrah. 14.5% alcohol. 288 cases produced. Sample provided by winery.

Bunnell Family Cellar Syrah Boushey-McPherson Vineyard Yakima Valley 2008 $40
 (Excellent/Exceptional) An aromatically compelling wine with bacon fat, mineral, brooding dark fruit, caramel, and the famous Boushey funk. The palate is polished with satiny fruit flavors and fine grained tannins. 100% Syrah. 14.5% alcohol. 220 cases produced. Sample provided by winery.

Bunnell Family Cellar Wine O’Clock Pinot Gris Columbia Valley 2010 $18
(Good) An aromatic wine with floral notes and ripe pear. The palate is medium bodied, a touch off-dry with tart, lemony acidity. A delightful bottle of wine. 13.5% alcohol. 125 cases produced. Sample provided by winery.

Bunnell Family Cellar Wine O’Clock Chardonnay Columbia Valley 2010 $18
(Good) A lightly aromatic wine with ripe yellow apple and spice. The palate is medium bodied with compact fruit flavors. 13.9% alcohol. 203 cases produced. Sample provided by winery.

Bunnell Family Cellar Wine O’Clock Gewurztraminer Columbia Valley 2010 $18
(Good/Excellent) An aromatic wine redolent with spice, passion fruit, and floral notes. The palate has tart, crisp fruit flavors with a touch of sugar holding it together leading to a drawn out finish. An extremely enjoyable wine with impeccable balance. 12.1% alcohol. 142 cases produced. Sample provided by winery.

Bunnell Family Cellar Wine O’Clock Sangiovese Columbia Valley 2009 $22
(Excellent) A fresh, aromatically appealing wine with herbs, ground cranberries, raspberries, and leather. The palate has tart, puckering fruit flavors and an open finish. It's everything a Sangiovese should be. 14.5% alcohol. 146 cases produced. Sample provided by winery.

Bunnell Family Cellar Wine O’Clock Barbera Columbia Valley 2009 $22
 (Decent/Good) An aromatic wine with dried cherry, vanilla, and leather. The palate is medium bodied with tart acidity and sour cherry flavors. 13.7% alcohol. 45 cases produced. Sample provided by winery.

Bunnell Family Cellar Wine O’Clock Primitivo Columbia Valley 2009 $22
 (Excellent) A lightly aromatic wine with ripe black cherry, red licorice, cashews, and herbs. The palate is full bodied with fresh fruit flavors and a tart, lip smacking finish. 14.9% alcohol. 93 cases produced. Sample provided by winery.

RiverAerie Cabernet Sauvignon Columbia Valley 2008 $20
 (Good) Moderately aromatic with currant, raspberry, cherry, and fresh herbs that lean into the green. The palate has firm, chalky tannins with lighter styled fruit flavors. Shows some heat. 14.5% alcohol. 305 cases produced. Sample provided by winery.

RiverAerie Syrah Columbia Valley 2008 $22
 (Good/Excellent) Lightly aromatic with mulberry, sweet herbs, and oak spice. The palate has tart, plump, juicy fruit flavors accented by chocolate with an oak spice filled finish. 14.5% alcohol. 354 cases produced. Sample provided by winery.


Glencorrie

While many wines are blends of several different grapes, the latest releases from Walla Walla’s Glencorrie provide an opportunity to taste several 100% varietal wines. Better yet, in a number of cases, these wines come from single vineyards, allowing for the exploration of both variety, vintage, and place. These vineyards include Stillwater Creek (Merlot), Cabernet Franc (Weinbau), and Dwelley (Cabernet Sauvignon).

Read previous reviews of Glencorrie here.

Glencorrie Merlot Stillwater Creek Columbia Valley 2009 $29
(Good) Dark in color. An aromatically expressive wine with dark plum, cherry, woodspice, and cocoa powder. The palate is expansive but light in feel – filling out after a day open - with silky oak textures, fine grained tannins, and a tart fruit flavors that finish a touch bitter. 100% Merlot. Aged 22 months in French and American oak (50% new). 14.6% alcohol. 120 cases produced. Sample provided by winery.

Glencorrie Cabernet Franc Weinbau Vineyard Columbia Valley 2009 $38
 (Excellent) An aromatically appealing wine with floral, orange peel, herbal and cherry notes accented by wood spice. The palate has a broad feel with silky tannins and perfumed flavors. A very pretty expression of Franc. 100% Cabernet Franc. Aged 22 months in 100% new French oak. 14.5% alcohol. 24 cases produced. Sample provided by winery.

Glencorrie Malbec Columbia Valley 2009 $32
(Excellent) Draws you into the glass with ripe plum, plum seeds, and dusty spices. The palate is on the lighter side of medium bodied with elegant huckleberry flavors and soft tannins accented by oak flavors with a tart finish. A thoroughly delicious offering of this variety. 100% Malbec. Aged 22 months in French and American oak. 14.5% alcohol. 48 cases produced. Sample provided by winery.

Glencorrie Cabernet Sauvignon Dwelley Vineyard Walla Walla Valley 2009 $40
 (Excellent) A moderately aromatic wine with dill pickle, green olive, herbs, spicy pepper, and tart cherries. The palate is layered cherry flavors and firm tannins while still retaining a sense of lightness. A very unique expression of Cabernet – some will find it a bit too green but others will find much to love. 100% Cabernet Sauvignon. Aged 22 months in French and American oak (50% new). 14.7% alcohol. 96 cases produced. Sample provided by winery.

Glencorrie Cuvee Marquis Red Wine Columbia Valley 2009 $45
 (Good/Excellent) A perfumed wine with cassis, cherry cola, floral notes, and black licorice. The palate is soft and silky - dipping in the middle - with fine grained tannins and a spice filled finish. 75% Cabernet Sauvignon (Weinbau), 12.5% Malbec (Gamache), 12.5% Cabernet Franc (Conner Lee). Aged 21 months in French and American oak (50% new). 96 cases produced. Sample provided by winery.


Cloudlift Cellars

Cloudlift Cellars is the work of Tom Stangeland. The winery is located in Seattle’s Georgetown neighborhood. Stangeland says of his latest releases, “The whites are barrel fermented as I’m a big believer in the benefits of lees stirring.” The reds meanwhile are notable for being lower in alcohol and new oak than are frequently seen in Washington.

Look for additional reviews from the winery in an upcoming issue of Wine Enthusiast. Read previous reviews of Cloudlift Cellars here.

Cloudlift Updraft White Wine Columbia Valley 2011 $18
(Good) Lightly aromatic with herbs, lemon, and oak spices. The palate is medium bodied with tart, vibrant fruit flavors with a zing of lemony acidity. Semillon and Sauvignon Blanc. Bacchus and Dionysus vineyards. Barrel fermented and aged for seven months in neutral French oak. 13.9% alcohol. 95 cases produced. Sample provided by winery.

Cloudlift Chardonnay Columbia Valley 2011 $18
 (Good) Lightly aromatic with melon, apple, cream, and oak spices. The palate is medium bodied with a textured feel. Bacchus Vineyard. Two thirds barrel fermented in French oak (50% new) and one third fermented in stainless steel. 13.8% alcohol. 70 cases produced. Sample provided by winery.

Cloudlift Panorama Red Wine Columbia Valley 2010 $25
 (Good) Light in color. A lightly aromatic wine with plum, herbal notes, sweet cherries, and spice. The palate is medium bodied with (quite) tart fruit flavors and firm tannins. 57% Merlot, 26% Cabernet Sauvignon, and 17% Cabernet Franc. Aged in French and American oak (33% new). 13.3% alcohol. 131 cases produced. Sample provided by winery.


Anelare

Anelare – Italian for ‘desire’ or ‘yearn for’ - is located in Benton City, Washington and also has a tasting room in Spokane (Nectar Tasting Room). Victor Cruz serves as winemaker.

Anelare Nonna Viola Red Wine Columbia Valley 2010 $29
(Decent/Good) A lightly aromatic wine with red fruit, wood notes, and sweet spices. The palate has light, tart fruit flavors – leaning slightly sour - with firm tannins. 70% Syrah, 20% Merlot, and 10% Cabernet Sauvignon. 13.8% alcohol. 242 cases produced. Sample provided by winery.

Anelare Merlot Ciel du Cheval Red Mountain 2010 $49
 (Decent/Good) A moderately aromatic wine with cinnamon, exotic spice, raisins, and sweet red fruit. The palate is on the lighter side of medium bodied with light fruit flavors and firm, grainy tannins. 100% Merlot. 13.7% alcohol. 100 cases produced. Sample provided by winery.

In this month’s Five Wines Under $15, we bring you wines to get this spring kick started.

Idilico is winemaker Javier Alfonso’s (Pomum Cellars) project dedicated to Spanish varieties. The winery’s 2011 Albariño hails from plantings in the Yakima Valley, with fruit coming from the vineyard’s second crop. Based on the first two vintages, the future looks bright for this variety here.

Lone Birch is a second label for Airfield Estates. Founded by fourth generation farmers, the winery is named after a 70 year-old birch tree in the family vineyard. At Lone Birch, winemaker Marcus Miller focuses on wines in the value category.

The Tranche Cellars Pink Pape is our inaugural rosé from the 2012 growing season. Since the release of the first vintage in 2010, the winery has developed a strong following for this blend of southern Rhone varieties. As before, the 2012 vintage hails from Blackrock Vineyard in the Columbia Valley.

Chateau Ste. Michelle makes six different Chardonnays each year from vineyard designated wines (Canoe Ridge Estate, Cold Creek) to Reserve (Ethos). The Columbia Valley Chardonnay is the winery’s entry level offering.

Read previous Five Wines Under $15 here. Happy spring!

Idilico Albariño Washington 2011 $15
(Good) An aromatically complex wine with green apple, citrus, floral notes, and kiwi. The palate is medium bodied and tart with racy acidity and a grapefruit pith finish. 100% Albariño. Fermented and aged in stainless steel. 12.5% alcohol. Sample provided by winery. Recommended

Lone Birch Pinot Gris Yakima Valley 2011 $13
 (Good) An aromatic offering of Pinot Gris with candied red apple and peach. Drinks almost dry and medium plus bodied with a lot of texture. 100% Pinot Gris. Fermented and aged in stainless steel. 13.0% alcohol. 0.63% Residual Sugar. 2,934 cases produced. Sample provided by winery. Recommended

Lone Birch Chardonnay Yakima Valley 2011 $13
 (Good) A moderately aromatic wine with yellow apple and white peach. The palate is medium-plus bodied with a nice lick of acid and a lemon pith finish. 100% Chardonnay. Fermented and aged in stainless steel. 12.5% alcohol. 3,507 cases produced.

Tranche Cellars Pink Pape Dry Rosé Wine Columbia Valley 2012 $15
 (Good) An aromatically intriguing wine with pink grapefruit, watermelon, and spice. The palate is medium bodied with a creamy mouthfeel and a zing of acid, finishing a touch bitter. 12.9% alcohol. Sample provided by winery.

Chateau Ste. Michelle Chardonnay Columbia Valley 2011 $13
(Good) Very lightly aromatic with grass, toasty oak, banana, and spice.  The palate has a broad feel with light fruit flavors accented by wood spices. 100% Chardonnay. 13% tank fermented. Aged seven months in French and American oak (13% new). 13.5% alcohol. Sample provided by winery.

A round-up of stories on Washington wine from March 15th to 21st. Read previous round-ups here.

From around the country…

Wine Spectator gives 10 hot values from Washington.

From the blogosphere…

Wine & History Visited writes about Tero Estates and Otis Kenyon. See posts from previous weeks on Va Piano, Northstar, and Benson Vineyards.

Great Wine News makes a Washington wine month stop at Northwest Totem Cellars. They also write about McKinley Springs, Harbinger, and Kestrel.

Great Northwest Wine writes about Seattle Metropolitan Grill introducing a Walla Walla Valley Cabernet. They also write about the Taste Washington seminars, and Taste Washington turning sweet 16. Read their latest wine reviews here.

The Washington Vine writes about the Hudson Shah Cabernet.

Wine Peeps writes about Walla Walla wine visiting Seattle. They also write about making the most of Taste Washington.

Crosscut.com asks whether Initiative 1183 created a liquor shoplifting problem.

Sauced writes about Washington wine for beginners with a shout out to yours truly. Also see a Cabernet circuit itinerary for Taste Washington, a list of unique and unusual wineries, as well as a list of recommended Taste Washington stops from me here.

Zinfandel Chronicles writes about Force Majeure Spring Release. Tom Lee also writes about Quilceda Creek.

Write for Wine writes about Taste Washington.

Seattle Kitchen talks with The Metropolian Grill’s Thomas Price about Washington wine.

Woodinville Wine Update writes about a mobile truck for Barking Frog.

WA Wine PR writes about making the most of Taste Washington.

WineEYak writes about Yakima Valley’s superlative Syrahs.

Nectar Wine Blog and Tasting Room writes about the Great Northwest Wine Competition.

Lucha Vino gives a guide to Taste Washington. He also writes about a Taste Washington brand impact study.

Capital Press writes about a Washington bottle maker rising from the ashes.

Examiner.com writes about the best way to experience Taste Washington.


From the locals…

The Seattle Times writes about outlining the business of Washington wine.

The Columbian writes about Walla Walla Community College winning a prize.

Seattle Magazine says hooray for Washington rosé.

The Seattle Times writes about the Walla Walla Community College enology and viticulture program winning a prize for excellence.

Mercer Island Reporter writes about defining new exemptions for private retailers.

The Olympian writes about Drew Bledsoe of Doubleback pushing for changes in Massachusetts wine laws.


That's all folks!

The March Virtual Tasting wine is the Milbrandt Vineyards 2012 Traditions Pinot Gris. This wine retails for $13 and is reasonably widely available (I've seen it at QFC in Seattle). The tasting will take place on Thursday March 28th from 7-8pm Pacific.

What you need to do to participate is:

1. Buy this month’s wine from a local retailer or from the winery.

2. Tweet your comments about the wine on Twitter between 7 and 8pm Pacific on the specified date using the hashtag #Milbrandt. For those on Twitter, follow me @wawinereport.

A round-up of stories on Washington wine from March 8th to 14th 2013. Read previous round-ups here.

From around the country…

Wine Enthusiast writes about Cakebread launching Mullan Road, a Walla Walla Valley brand.

Wines & Vines writes about the influx of California money into the Pacific Northwest. They also write about Chateau Ste. Michelle’s rail distribution.

Wine Business.com writes about the Auction of Washington Wines donating to WSU.

Touring and Tasting writes about wines of Washington. Read an interview with John Bookwalter here. 

From the blogosphere…

Great Northwest Wine writes about Rex Pickett of Sideways fame coming to Washington. They also write about Gordon Brothers opening a wine bar, and a label change of Columbia Crest’s Grand Estates tier. See the latest wine reviews here.

Paul Gregutt is back blogging. He writes about wine scoring and transparency.

Great Wine News writes about Barrage Cellars. They also write about Bob Berthau of Chateau Ste. Michelle, Flying Dreams Winery, Wilridge, Long Shadows, and Guardian.

U Pack Moving gives top wine destinations.

Zinfandel Chronicles writes about the Betz Family Winery Spring Release Party.

Alister & Paine writes about the 2011 FIGGINS Estate Riesling.

Woodinville Wine Update writes about upcoming events.

Northwest Wine Anthem writes about Mellisoni.

Wine Peeps does a Red Willow Vineyard tasting.

WA Wine PR gives tips for heading to Taste Washington from Steve Warner.

Lucha Vino compares a southern Washington wine to one from Chateauneuf du Pape.

Write for Wine passes along Hedges rules for attending a wine festival.

The Sun Break tracks liquor prices at small and large stores.


From the locals…

The Tri-City Herald writes about a hearing set to discuss changes at Red Mountain.

The Walla Walla Union Bulletin writes Cakebread coming to Washington.

Puget Sound Business Journal writes about the Liquor Control Board wanting a 20-mile buffer for small stores wanting to sell liquor.

Seattle Magazine says give Chardonnay another chance.

KNDO says that Washington wine month is a boon for wineries.

The Herald.net writes about 1183 making it hard on small liquor stores.

Mercer Island Reporter writes about visiting Zillah.


That's all folks!

Taste Washington is coming up this weekend! Here are some ways to make the most of this year's event, which is truly the ultimate celebration of Washington wine.

1. Check out the seminars
There are a series of educational seminars Saturday and Sunday morning exploring everything from food and wine pairing to Washington's oldest AVA to comparing Washington to some of the world’s best wines. Read the full list of seminars here.

I’m moderating two seminars this year. The first (Saturday) is ‘Introduction to the World of Wine’ – truly an introduction to the world of Washington wine. We’ve got a great lineup of panelists including geologist and terroirist Kevin Pogue from Whitman College and VinTerra Consulting (hearing Dr. Pogue talk about Washington’s terroir is worth the price of admission alone); Thomas Hennick-Kling, head of Washington State University’s viticulture and enology program; Linda Murphy, whose long list of accomplishments over the years includes the recent book American Wine (written with Jancis Robinson); and Master Sommelier Thomas Price of Seattle’s The Metropolitan Grill. If you or someone you know is interested in beginning to learn about Washington wine, this seminar should provide an excellent entry point.

The second seminar (Sunday) is ‘All Mixed Up – The Art of Blending.’ This seminar will focus on how winemakers approach creating blends, one of the hottest categories of wine right now. We’ve got a superb group of panelists including winemakers Brian Carter (Brian Carter Cellars), Dave Merfeld (Northstar), and Mike Macmorran (Mark Ryan Winery, Force Majeure, and Manu Propria). We’ll also have retailer Doug Charles of Compass Wines and sommelier Tom Thompson of Tulalip Resort offering their insights. And, of course, we’ve got a great lineup of wines (see the list here). Hope you can join us!

2. One day or two?

As with last year, the Grand Tasting takes place over two days. You can attend one day ($80/$145 VIP) or two ($125/$185 VIP). The lineup will be the same both days, but this means that you can potentially sample from a larger number of wineries or not feel as rushed if you decide to attend both days.

3. Make a plan for the Grand Tasting

There are over 225 wineries represented at Taste Washington, so it is only possible to taste wines from a small fraction of them even if you do go both days. You can take a walk and wander approach and taste at wineries as you come across them, or you can have a specific plan of attack.

In terms of making a specific plan, look at the list of participating wineries and categorize ones that you a) definitely want to check out, b) ones that you really hope to go to and c) ones that are on the bubble. Some wineries pour out early, so make sure to visit the ones you definitely want to visit first. You can also make a point of focusing on a single varietal or type of wine. I always like to try to visit wineries I am unfamiliar with as well.

4. Get the lay of the land

The conference center is a massive place and the layout can be a bit confusing at times when you are looking for a particular winery or restaurant. Make sure to check out the map of the event in the event guide to help get oriented before you go.

5. It’s hip to spit!

The great thing about Taste Washington is that you are able to taste a large amount of Washington wine in a single setting. However, you can taste even more wine if you make a point to spit most of it out/dump wine during the event. In previous years there have been spit cups and buckets placed everywhere throughout the event hall. If there are not this time around, grab a cup from the espresso bar and use it to spit into and then pour into the dump buckets. You’ll have a much better time (and a better recollection of the event the next day!). Regardless of whether you spit or not, I strongly advise taking a cab to and from this event.

6. Eat early, eat often

There’s a lot of great food (see the list of over 60 participating restaurants here) at the event so make sure to take advantage of it. In particular, check out the oyster and chowder bar which has a seemingly endless supply of oysters. If you are a vegetarian, it can sometimes be somewhat difficult to find food at times, so keep that in mind and plan accordingly.

7. Check out the Taste the Vineyards section

There is a section devoted to vineyards where you can sample wines made from a single source across multiple producers. Vineyards represented this year include Sagemoor, Clifton, StoneRidge, and Upland. See the complete list in the program guide. This area tends to be pretty quiet so you can taste a number of wines reasonably quickly and talk to people about their vineyards.

8. Keep an eye on Twitter and Facebook for special 'under the table wines'
Some wineries bring special treats for their Social Media fans. Keep an eye out on Facebook and Twitter before and during the event for special 'under the table' wines. If you’re tweeting during the event, use the hashtag #TasteWA. 

9. Have fun!

This is a great event, so make sure to have a good time. Things can get quite crowded at times. If the lines at a particular table get long, try moving on to another spot and coming back. There’s more than enough wine out there.

Below are a just few wines being poured at the event that I have either had before and recommend checking out or am hoping to try. For each of these lists, I only picked one wine from the producer. Feel free to comment with your own list (or, of course, keep it very, very secret).

Hope to see you there!

Wines I Recommend
Adams Bench The V Cabernet Sauvignon Columbia Valley 2009
aMaurice Estate Syrah 2009
Auclair Cellars Sauvignon Blanc Red Mountain 2012
Avennia Sestina Red Wine Columbia valley 2010
Betz Family Winery Pere de Famille 2010
Cadence Bel Canto Red Mountain 2009
Bunnell Family Syrah Boushey-McPherson Yakima Valley 2008
Chateau Ste. Michelle Red Blend Cold Creek Vineyard 2009
Cote Bonneville Carriage House Red Blend Yakima Valley 2008
Dusted Valley Petite Sirah Columbia Valley 2010
Efeste Jolie Bouche Syrah Yakima Valley 2010
Eight Bells Winery Syrah Red Willow Vineyard 2010
Fall Line Winery Red Blend Boushey Vineyard Yakima Valley 2009
Forgeron Cellars Chardonnay Columbia Valley 2011
Gorman Winery The Bully Red Wine Red Mountain 2009
Januik Winery Cabernet Sauvignon Columbia Valley 2010
Lauren Ashton Cellars Proprietor’s Cuvee Red Mountain 2009
Long Shadows Pedestal Columbia Valley 2008
Mackey Vineyards Merlot Columbia Valley 2009
Maison Bleue Le Midi Grenache Yakima Valley 2010
Mark Ryan Winery Long Haul Red Wine Columbia Valley 2010
Novelty Hill Cabernet Sauvignon Columbia Valley 2009
Rotie Cellars Northern Blend Washington 2010
Sonoris Red Blend Red Mountain 2010
SYZYGY Syrah Walla Walla Valley 2009
Tempus Cellars Cabernet Sauvignon Columbia Valley 2009
Treveri Cellars Brut Columbia Valley NV
Walla Walla Vintners Cabernet Sauvignon Walla Walla Valley 2009
Woodward Canyon Chardonnay Washington State 2011

Wines I’m Hoping to Try
Andrew Will Sorella Horse Heaven Hills 2010
Amavi Cellars Syrah Walla Walla Valley 2011
Barnard Griffin Rose of Sangiovese 2012
Charles Smith Kung Fu Girl Riesling Washington 2012
Chinook Cabernet Franc Yakima Valley 2010
Col Solare Red Wine Columbia Valley 2003
Columbia Crest Reserve Sauvignon Blanc Horse Heaven Hills 2011
Cor Cellars Alba Cor White Blend Columbia Gorge 2012
Doubleback Cabernet Sauvignon Walla Walla Valley 2010
Force Majeure Collaboration Series VI Red Blend Red Mountain 2010
Gilbert Cellars Rose of Mourvedre 2012
Gramercy Cellars Rose Columbia Valley 2012
Guardian Cellars Chalk Line Red Blend 2010
JB Neufeld Cabernet Sauvignon Yakima Valley 2010
Kerloo Cellars Grenache Rose Yakima Valley 2012
Milbrandt Traditions Pinot Gris Columbia Valley 2012
Nefarious Cellars Viognier Lake Chelan 2011
Owen Roe DuBrul Vineyard Red Blend Yakima Valley 2010
Pepper Bridge Estate Merlot Walla Walla Valley 2010
Purple Star Syrah Columbia Valley 2011
Robert Ramsay Syrah Horse Heaven Hills 2010
Soos Creek Artist Series Cabernet Franc Columbia Valley 2010
Tranche Pink Pape Rose Columbia Valley 2012
Waters Loess Syrah Walla Walla Valley 2010
William Church Viognier Columbia Valley 2012

The following article was written by Ryan Messer. Read other articles from Messer here. 

Some wine-loving parents think they have to give up wine touring when they have children or at least have to leave the kids at home. You don’t. Wine touring with children can be done, and with a little pre-planning, it can even be enjoyable for all. Below are seven steps to help think about wine touring when you have children in tow.


Step 1 - Have a Designated Driver

This is obviously good to have any time you're out tasting, assuming you’re not spitting, but it's imperative when traveling with the little ones for all of the obvious reasons.

Step 2 - Sell it to the kids

There are multiple ways to tackle any of the objections your children may throw in your direction. The first is to invite other friends with children, as misery loves company. I'm also a fan of bribery. I can't count how many times I have uttered the words, "If you're good boys while we are out today, I'll buy you (insert necessary item here)". I know that may not be the best parenting habit, but it is a tool in the toolbox if needed.

Step 3 - Bring lots of entertainment options

The age of your children will dictate what to bring. I have a three and a half year old son and another that is nearly eight. Their interests are quite different. My recommendation is to overpack for the occasion for each child. Books, coloring books, Legos, action figures or dolls would be a good start. Electronics like a Nintendo DS or an iPad with a couple movies will definitely help. Additionally, if the property is large enough to accommodate, a Frisbee, football or soccer ball are great choices for outdoor enjoyment.

Step 4 – Make sure you have enough food and beverages with you

Pack an ice chest with sandwiches, snacks, bottled water, juice boxes, etc. Make sure to stay away from too much sugar as a child bouncing off the walls of a car will try everyone's patience. If you have multiple children, bring identical snack items so the kids won't fight over who gets what.

Step 5 – Identify kid-friendly tasting rooms in advance

Aside from securing your driver, the most important piece of the puzzle is to find appropriate tasting rooms to travel to with children. Not all will allow underage guests on the premises, but I have found very few of those actually. Additionally, some tasting rooms are far better equipped for children than others. In Washington, Prosser is probably the best overall tasting area to visit with children we have found over the years. There are numerous wineries within walking distance to each other, separated by huge lawns that are great for playing. Other areas can vary greatly, so you’ll need to do your homework and explore the surroundings.

Check out their websites in advance for wineries you are interested in visiting. Many will include photos of the facility which can help you make your determination about how suitable it is. When in doubt, give the tasting room a call and find out if they have a policy or preference.

Step 6 - Keep an eye on the kids!

My children do not always wish to join us in the tasting room, so what becomes a key factor to me is the parking and surrounding area to keep a watchful eye on them. Occasionally, if we are close enough and within direct line of sight, we allow our children to sit in the car if they so desire. That's a decision you have to make when you arrive at your destination. Just be very cognizant of the weather outside, as there are times it can obviously be too hot or too cold to even consider this option. And, of course, under no circumstances keep the car running with your children in it unattended.

If your children do accompany you into the tasting room, the two main concerns are breakable items and other guests. A busy tasting day will includes dozens, if not hundreds of wine glasses nearby to tip over and break. No one wants that. And as you are intending to enjoy your day, so are the other guests, some of whom have inevitably left children behind for a little escape. Be mindful of allowing them to enjoy their day to the same level as you. Don’t let your children become their problem!

Step 7 – Relax and enjoy yourself

You’re out in wine country so make sure to relax and have a good time. Trust me, you won't be a bad parent for taking your children tasting with you. With a little planning, it can be fun for all. Just make sure to leave room in the car for your wine purchases!

Leave comments below with what you have found has worked/hasn’t when you’ve been out wine touring with your children. Also feel free to mention specific Northwest wineries you have found that are kid-friendly.

As Wine Director for Mina Wine Group, sommelier Rajat Parr oversees the wine programs for some of the country's most popular and influential restaurants, including Seattle's own RN74. His resumé also includes a James Beard award winning book (Secrets of the Sommeliers, written in collaboration with Jordan Mackay), a degree from the Culinary Institute of America, and winery called Sandhi Wines. All this before the age of 40. Suffice to say if sommeliers can indeed be stars - and they can - Parr's shines quite brightly. Below I talk with Parr about RN74, how he works to make wine less intimidating, and what he thinks of Washington wine.

The wine culture in the U.S. is obviously evolving, with the U.S. now the world’s largest consumer of wine.  What do you see as the biggest change taking place in wine right now at a consumer level here?

I think the Millennials, that’s the generation that everyone should be focused on. The Baby Boomers are pretty happy with what they have. They might not have a lot of extra cash sitting around to explore, whereas Generation X and Y are experimental but still more conservative. Millennials, no one knows where they are going to go yet, and they are still forming a point of view about their experiences and are very receptive to new information.

Both of our RN74 restaurants, that’s the base of our clienteles, Millennials. Of course we want people from all ages to come but you want the energy where young people would come and not feel overwhelmed by wine. I know plenty of people who are in their twenties and have plenty of money and they don’t want to go in to some fancy restaurant feel like someone is looking down on them and saying, ‘Oh, what do you want today?’ They want somewhere casual where they can come in and sit down and order a $30 bottle of wine or a $1000 bottle of wine. It doesn’t really matter, but they have to feel comfortable. That’s the future of the restaurant industry. The exceptions, New York City still holds to its formal service but I think the rest of the country is all very casual now.

Talk to me about RN74 and – obviously there is a Burgundy focus here – but how you’ve approached the Washington wine selection.

I think you have to have wines from the region where you are. In San Francisco, we have a lot of old California wines. But we’re still sticking with the same idea of balance, the same idea of purity, the same idea of artisanal wines, the same idea of wines that matter, wines which have a story, wines which have people behind them. We live in a commercial world and that’s fine, but RN74 is so personal. It’s dedicated to the farmer - what the French call the vigneron - who have dedicated their lives to growing grapes.

So the idea must be transformed from the Burgundy idea to Washington or California and it must also come down to the kitchen, the food we buy, the product we buy, the spirits we sell. Everything has the same idea. The model is, not to say we don’t like the big producer, but our focus here is on the small guys, the Gramercys of the world, the Cadences of the world - people who care about balance and people who care about integrity and really the purity of the wine. It could be any region. It could be the Loire. It could be Oregon. It could be Washington or California. That’s the whole idea of RN74.

This is a wine restaurant. It’s very hard to tell a chef we’re going to open a wine restaurant. ‘It’s not going to be about the food; it’s going to be about the wine.’ Most chefs would say, ‘Forget it. It’s not going to happen.’ If you look around in the whole country, how many wine restaurants are there? There are very good restaurants which have great wine programs. But a restaurant where the center is wine? That is every sommelier’s dream.

You’ve obviously tried wines from all over the world. What’s your impression of Washington as a region. Where do you see it fitting into the world or what makes it unique?

I think it’s very unique. It’s not easy growing grapes here compared to California. I think that while they are still figuring out the correct grapes to plant in the correct places, they are figuring it out. The Syrah is amazing. I think white varieties are going to shine more in the years to come, Riesling, even Gruner, Semillon. They are all very, very interesting and very unique. We know that Syrah works in The Rocks. I think Cab Franc is something to watch out for. That’s something I’ve been very impressed with in the lighter Chinon style and in the Bordeaux style.

I’ve been to Walla Walla and what I like is that there is togetherness there. So many regions they don’t have togetherness. They don’t have any synergy between the growers, the winemakers, and who’s selling it. And I see that in Washington.

You talked about Syrah, what do you see in Washington Syrah in terms of distinctiveness or where it fits in the world?

In Washington, there’s Syrah from The Rocks and Syrah from everywhere else. And they are two different styles. Syrah in The Rocks, I’ve mistaken those wines for Cote Rotie myself many times. If you look at the soil, it’s crazy! But that’s one style, which is at par with a Crozes-Hermitage and in some cases up in the Cote Rotie level. Then you have the rest of Washington, and those are much more like a Hermitage style and much more dense and concentrated.

Syrah is very tricky. I’ve made Syrah for a number of years. For a Bordeaux blend producer making Syrah, they make Syrah very different than someone who is making Pinot. Syrah has to be made in a distinct way. You can’t treat it like you are making Cabernet. It’s more in the Pinot style than in the Cabernet style. I love Gramercy Syrah. That’s as good a Syrah as you get in the New World. He (Greg Harrington) did a small cuvee for us for our restaurant, only for here, so we’re super excited about that.

You talked about the importance of having local wines, to what extent has your experience in Seattle and the Washington wines influenced the wines you serve at other restaurants?

I’ve been an advocate of Washington for many years. One of the greatest wines I had ever was the ’83 Quilceda Creek. I will never forget that day. I’ve always championed the wines of Washington, Andrew Will, Leonetti. They’ve always been benchmark wines. I love taking them to a blind tasting and everyone thinks Right Bank Bordeaux and next thing you know, it’s Washington! Now there are so many new producers I can’t even keep up. It’s amazing to see what’s happening.

Switching gears, wine can obviously be very intimidating, what do you try to do as a sommelier to make wine less intimidating, to make it more accessible?

We try and not talk about wine as a brand or a commodity. We try to talk about wine as flavors. Instead of going up to a table and saying, ‘What wine do you want or what grape do you want or what region do you want?’ - that’s too advanced. Instead, you say, ‘What kind of flavors do you want?’ And you go from there. You offer something or give them a taste by the glass and ask if they want something similar to this. It’s all about flavors.

We can sit here and talk to our guests for hours about the nuances of wine and the viticulture and whatever but you have to understand what level they are in and go from there. That’s the most difficult thing for the role of sommeliers. Sometimes we might get too ahead of ourselves or our guests and go into this detail. We don’t want to intimidate them. Hence (at RN74) the jeans and the sneakers. It’s all to tone down and be kind of normal and not intimidating.

You talked about your experience making wine. How has that changed the way you think about wine?

I think for any winemaker they are the biggest critics of their own wines. I am I know. I know the mistakes I’ve made. I know what I should have done or shouldn’t have done. You’re definitely more humbled by the experience. You know in most cases you can’t do anything about it. You can’t change too much.

You definitely give wines another shot. I was never too critical of other wines and now I give any wine a second or third chance because you don’t know if maybe it needs air or whatever. It definitely changes the way you think. It’s easy to take a glass of wine and criticize it or talk about it. But it’s a lot harder to make it and some people take that for granted and think it’s easy to make wine. It’s not.

You obviously have the opportunity to see a pretty broad perspective with all of the different Michael Mina restaurants. What trends in wine do you see happening right now in terms of what people are interested in?

I think Burgundy has reached its absolute peak. The frenzy - it’s almost too much. Pick something else because there’s not enough for the world! I think Bordeaux, that has taken a big dip. I think high acid whites, people are still not fully into Riesling because they think it’s sweet, but I think that’s going to take off very soon, the aromatic wines, the high acid whites. Spanish, northern Italian whites, Austrian, and Greek wines are finally catching on with people.

I think it’s an amazing time now to promote wines of the world, wines with a story, not just a product but with a real story behind the people that are making it. That’s the real trend that I’m seeing. People are wanting wines with stories of integrity instead of just wines with names or nice labels and a heavy bottle. People want to know about the wine. They want a story.

Tasting through the lineup of Januik Winery and Novelty Hill 2011 whites and 2010 reds, it’s impossible not to be captivated both by their breadth and by their quality. Winemaker Mike Januik produced an astonishing 28 different wines from each of these vintages. In what was, for many, a challenging two years, Januik not only continued to produce the high quality wines he is so well known for - he excelled.

“2010 certainly wasn’t a year you want to follow set rules,” Januik said. With over 30 years making wine in Washington, he had reason to be less anxious than most for the cool 2010 and 2011 growing seasons having seen similar conditions before. Still, there were some reasons for concern.

He says of his Cold Creek Chardonnay, “I’ve made this wine since 1990. I was afraid I wasn’t going to be able to make it in 2011.” The rows that Januik typically works with were adversely affected by the freeze of 2010. However, Januik’s former employer, Chateau Ste. Michelle, let him pick other rows within the block. “They’ve been great about that,” he says.

Within the Januik lineup there is not just breadth and quality though, there is also value. The Columbia Valley Merlots and Cabernet Sauvignons from both Januik and Novelty Hill are absurdly good for the price. For insiders, there are, or course, the vineyard-designated wines which is where the winery truly sings. All of the 2010 reds are also notable for their dazzling texture.

Despite two successive challenging vintages, Januik continues to hum along, leveraging the decades of experience he has accumulated. Still, Januik notes that he is far from the most important part of the operation. “If something happened to me it wouldn’t be nearly as big of a deal as if something happened to my wife,” he says with a laugh. “She’s the one who knows how to run the business!”

Read previous posts about Januik and Novelty Hill here. Picture above courtesy of Januik Winery and Novelty Hill.

Note: Wines listed as ‘NA (Not Rated)’ will subsequently be reviewed in Wine Enthusiast once the wines are submitted (see explanation here).

Novelty Hill Sauvignon Blanc Stillwater Creek Vineyard Columbia Valley 2011 $18
 (Excellent) An incredibly appealing wine with citrus peel, spice, and melon. The palate has a creamy feel full of tart citrus flavors. 80% Sauvignon Blanc, 20% Semillon. Barrel fermented in new and used French oak. Aged 7 months sur lie. 13.5% alcohol. 816 cases produced. Reviewed November 7 2012

Novelty Hill Roussanne Stillwater Creek Vineyard Columbia Valley 2011 $23
 (Good/Excellent) An aromatically appealing wine with cream, pear, melon, and spice. The palate is medium-plus bodied with abundant spice and melon flavors. 100% Roussanne. Barrel fermented and aged 7 months in neutral French oak. 13.5% alcohol.

Novelty Hill Viognier Stillwater Creek Vineyard Columbia Valley 2011 $23
(Good) An aromatic Viognier with ripe peaches, vanilla, and cream. The palate is medium-plus bodied with abundant stone fruit and spice flavors. 80% Viognier, 20% Roussanne. Barrel fermented and aged sur lie for seven months. 13.5% alcohol.

Novelty Hill Chardonnay Stillwater Creek Vineyard Columbia Valley 2011 $23
 (Excellent) Lightly aromatic with straw, spice, and light tropical fruit. The palate is subdued, creamy, and drawn out with a lingering finish. A compelling wine; few do Chardonnay better than Mike Januik. 100% Chardonnay. Barrel fermented in French oak (50% new). 13.5% alcohol. 1,250 cases produced.

Novelty Hill Late Harvest Semillon Stillwater Creek Vineyard Columbia Valley 2011 $18
 (Excellent) An aromatic wine full of orange peel, fig, honey, and marmalade. The palate is incredibly rich and concentrated with a pronounced finish. 100% Semillon. Barrel fermented and aged seven months in French oak. 11.5% alcohol. 23% Residual Sugar. 235 cases produced.

Novelty Hill Merlot Columbia Valley 2010 $22
 (Good/Excellent) A moderately aromatic wine with bright raspberries and cocoa powder. The palate is loaded with chocolate and red fruit flavors letting up just a touch toward the finish. 95% Merlot, 3% Cabernet Sauvignon, and 2% Cabernet Franc. 14.4% alcohol. 1,250 cases produced.

Novelty Hill Merlot Stillwater Creek Columbia Valley 2010 $28
 (Excellent) Considerably less aromatic than the Columbia Valley offering from the same vintage, this wine is locked up right now with cocoa powder and red fruit. The palate is tightly wound with cherry flavors and velvety tannins. Needs time to open up but a superb value for this level of quality.

Novelty Hill Malbec Stillwater Creek Vineyard Columbia Valley 2010 $28
(Excellent) Dark in color with a purple rim. Moderately aromatic with chocolate, spice, and cherry. The palate is full of cherry flavors with more tannic structure than is frequently found on this variety. 94% Malbec, 4% Cabernet Sauvignon, and 2% Merlot. Aged 22 months in French (70%) and American oak (50% new). 14.4% alcohol. 401 cases produced.

Novelty Hill Cabernet Sauvignon Columbia Valley 2010 $25
 (Excellent) Lightly aromatic with cherry, spice box, herbal notes, butterscotch, and a touch of cocoa. The palate has rich, drawn out chocolate and cherry flavors and a lingering finish. An incredibly impressive, exciting wine that offers superb value.

Novelty Hill Cabernet Sauvignon Stillwater Creek Vineyard Columbia Valley 2010 $30
 (Excellent/Exceptional) Very locked up at present but with coaxing it reveals cherry, chocolate, toffee, and tea leaves. The palate is deliciously rich with chocolate and cherry flavors and velvety tannins.

Novelty Hill Grenache Stillwater Creek Columbia Valley 2010 $28
 (Good/Excellent) An aromatic wine with floral notes, candied raspberries, and vanilla. A rich, creamy mouthfeel coats the palate with red fruit and barrel flavors. 100% Grenache. Aged 22 months in French oak (50% new). 14.4% alcohol. 317 cases produced.

Novelty Hill Syrah Columbia Valley 2010 $23
 (Good/Excellent) Very aromatically quiet at present, it opens to reveal char, cherry, and oak spices. The palate has a voluptuous, textured feel with rich fruit flavors. Give one year.

Novelty Hill Syrah Stillwater Creek Vineyard Columbia Valley 2010 $28
 (Excellent/Exceptional) A dark, glass staining wine. Aromatically locked up with chocolate, blackberry, and a touch of raspberry and white pepper. The palate is absolutely delicious with rich, hedonistic cherry and chocolate flavors.

Novelty Hill Sangiovese Stillwater Creek Vineyard Columbia Valley 2010 $28
 (Excellent) An aromatically appealing wine with cranberry, herbal notes, a touch of raspberry, and oak spices. The palate has an outrageously compelling mouthfeel (it’s written three straight times on my notes) with a lingering sense of freshness.  90% Sangiovese, 10% Cabernet Sauvignon. Aged 22 months in French oak (50% new). 14.4% alcohol. 240 cases produced.

Januik Chardonnay Cold Creek Vineyard Columbia Valley 2011 $30
 (Excellent/Exceptional) A moderately aromatic wine that draws you into the glass with pear, candy corn, and spice. The palate is creamy and full with drawn out fruit flavors. A tremendous Chardonnay.

Januik Riesling Bacchus Vineyard Columbia Valley 2011 $20
 (Good/Excellent) An aromatic wine with lime zest, jasmine, and citrus. The palate is off-dry, full of stone fruit and citrus flavors with a long finish.

Januik Red Wine Columbia Valley 2010 $20
(Good/Excellent) An aromatic red full of toasty spices, chocolate, herbal notes, and red and black fruit. The palate is full of silky oak flavors and chalky tannins. Shows a little heat. Still, a lot of wine for the money.

Januik Merlot Columbia Valley 2010 $25
 (Excellent) Leaps up with raspberries and chocolate accented by toasty spices. The palate has tart fruit flavors and a lingering sense of freshness. Klipsun, Ciel du Cheval, and Weinbau vineyards.

Januik Merlot Klipsun Vineyard Red Mountain 2010 $30
(Excellent/Exceptional) An aromatic wine with char, toasty spices, and dark raspberries. The palate is still wound up tightly shows incredible restraint and intensity with beautifully integrated tannins. A gorgeous wine that will last a lifetime.

Januik Cabernet Franc Weinbau Vineyard Wahluke Slope 2010 $35
NA (Not Rated) An aromatic, barrel forward wine with sweet spice, cocoa, and spicebox. The palate is soft and restrained with drawn out chocolate and cherry flavors. Note: Review will subsequently appear in Wine Enthusiast after wine is submitted.

Januik Malbec Weinbau Vineyard Wahluke Slope 2010 $35
NA (Not Rated) Leaps up with plum, wood spice, and light chocolate. The palate is tart and expansive soft fruit flavors. Note: Review will subsequently appear in Wine Enthusiast after wine is submitted.

Januik Cabernet Sauvignon Columbia Valley 2010 $30
 (Excellent) Lightly aromatic with pencil shavings, spice, dark cherry, and chocolate. The palate is full of chocolate and cherry flavors with drawn out tannins. Ciel du Cheval, Champoux, Weinbau, and Lady Hawk vineyards.

Januik Cabernet Sauvignon Weinbau Vineyard Wahluke Slope 2010 $40
NA (Not Rated) An aromatically appealing wine with chocolate, spice, cherry, incense, and floral notes. The palate is rich but restrained with impeccably balanced chocolate and cherry flavors and a compelling mouthfeel. Note: Review will subsequently appear in Wine Enthusiast after wine is submitted.

Januik Cabernet Sauvignon Champoux Vineyard Horse Heaven Hills 2010 $55
NA (Not Rated) Dark cherries rise up out of the glass along with incense and milk chocolate on this brooding, distinctive wine. The palate has restrained cherry flavors, displaying both elegance and power. Needs time but will be one to wait for. Note: Review will subsequently appear in Wine Enthusiast after wine is submitted.

Januik Cabernet Sauvignon Ciel du Cheval Vineyard Red Mountain 2010 $45
 (Excellent/Exceptional) Aromatically brooding with mineral notes and spice in front of a layer of cherries. The palate is broad and expansive with chocolate and cherry flavors. An incredibly impressive wine that will only improve with additional time in the bottle.

Januik Petit Verdot Ciel du Cheval Red Mountain 2010 $35
(Exceptional) Dark in color. Still in its shell, this is an aromatically brooding wine with cherry and floral notes. The palate is full of cherry and chocolate flavors with beautifully integrated tannins and vibrant acidity. Give this one time but it’s a beauty.

Januik Syrah Ciel du Cheval Red Mountain 2010 $35
 (Excellent) Dark in color with purple at the rim. A moderately aromatic wine with dark berries, mesquite, chocolate, mineral notes, and a whiff of pepper. The palate has soft fruit flavors and gauzy tannins, showing impeccable restraint.

Januik Reserve Red Wine Columbia Valley 2010 $65
(Exceptional) Aromatically locked up right now with spice box, floral notes, cocoa, cherry, and graphite. The palate is rich but restrained with layered fruit flavors and exceptionally well-integrated tannins. A flat out gorgeous wine. Give two-plus years or decant.