David seems to be one of those chameleons that can make equally compelling reds and whites, while also excelling between BDX, Rhone, and Burgundy grape varieties.
Underrated winemaker in WA.
1 Like
2014 Baer Star Merlot-tasty and structured.
1 Like
As much as I want to go to Walla Walla Merlot Festival next summertime to go to the Pinot Fest in Oregon!
2 Likes
Popped a 2010 Efeste Jolie Bouche Syrah last night. I was a bit nervous it might be over the hill, but it was absolutely singing. Dark black raspberry fruit, silky tannins, and long peppery finish. Boushey vineyard Syrah at it’s finest made by Brennan Leighton during his Efeste era. Very glad I have a few more and need not worry about it crashing anytime soon.
I really enjoy the Brennon era of Efeste, now just get my fix with K and his B. Leighton label. Uber-talented guy.
3 Likes
Drank a lot of Baer early on when Lance was still alive, always liked the style. Need to revisit.
Had an '08 QC Palengat last night. Drinking well with concentrated dark fruits. Drink or hold.
-
2013 K Vintners Syrah The Deal Sundance Vineyard - USA, Washington, Columbia Valley, Wahluke Slope (9/20/2022)
Served blind. I was pretty confused but was convinced of this being old world. I called 2010 left bank BDX.
Color was a medium ruby with subtle but obvious bricking. Nose showed a lot of damp earth, cigar box, and smelled thick. Palate was big and mouth filling, definitely a good contribution from glycerin. The fruit character was actually rather light, maybe purple and dark fruit. I would not describe it as red or black. Finish had something savory that I couldn't quite put my finger on, maybe mushrooms. Tannins were very mild and acid was balanced.
After it was revealed, I realized I was smelling and tasting olives. I don't drink much Syrah so this was a good learning experience for me.
Drink now. It is showing very well and I don't see a reason to hold any longer. (91 points)
Posted from CellarTracker
1 Like
I’ve been working by way through a batch of 2008 Leonetti Cellar Cabernet Sauvignon Walla Walla Valley that I picked up in Commerce Corner. Really drinking well and an incredible value.
2 Likes
Thanks for the note. I generally really like the syrahs from K Vintners but I’ve found with several different ones that the 2013s seemed to start coming apart, or at least showing early signs of doing so, in the last year or so. I haven’t found that with other vintages which is curious. The Deal is one at the lower end of their price range, and is aptly named as it’s almost always great QPR, but maybe nine years is pushing it perhaps.
1 Like
Thanks for the insight, definitely supports my experience with the wine. I will be sure to pass that feedback to my buddy who brought the wine.
1 Like
2013 isn’t the strongest vintages in some areas due to warmth of the vintage. I have a strategy where in warmer vintages I shop carefully with wines in Wahluke Slope, HHH, and Red Mountain due to heat, looking for earlier picked wines, and look for cooler areas like Yakima and Walla Walla Valley.
In cooler years you can buy from anywhere.
1 Like
2020 Sleight of Hand Cellars syrah, Spiders from Mars Ziggy Stardust Block, Walla Walla Vly AVA
Drank over two nights. At first, medium body tending towards almost elegant at first, red fruited with cranberry and lighter blueberry. With air over a few hours it started showing more olive, pepper, sage and meat along with lighter blackberry fruit. I was pretty sure what was going to happen on day 2 and it didn’t disappoint, with forward if not roaring savory olive, sage, bacon as in something cooked in bacon fat, and pie crust cooking in the oven. It gained a lot not just in intensity but body as well overnight. Gorgeous now but showing a hint of what it will be in the future. I’d give this a 4+ (out of 5) for the potential.
This vineyard is not in the WW rocks per se but has some overlap with that impression of terroir. Not as much iron/blood/soy sauce as I get from the rocks but lots of olive, dust, sage. It had some spiciness in the nose like a hint of cinnamon and Christmas ribbon candy that I don’t get from the rocks.
Wines like this, what come to mind are the top syrahs from Sleight of Hand (Psychedelic, Funkadelic, Spiders), the K Vintners Royal City, and Delmas are neither imposing nor all that powerful opened young. In fact they can be somewhat underwhelming opened young and don’t impress in blind tastings. But consistently given 8-10 years in the cellar they can become mind blowing. Not only gaining unbelievable savory aromatics but somehow becoming full bodied and palate coating as well.
I don’t usually open them this young. But I had a few extra bottles and we needed something to calm the nerves and celebrate after the offer received on our house so I grabbed one out of my recent shipment.
1 Like
Congrats on the offer on your house. Nice wine.
2 Likes
-
2019 K Vintners Syrah The Deal Sundance Vineyard - USA, Washington, Columbia Valley, Wahluke Slope (9/19/2022)
Day 1: Too tight not evaluate.
Day 2: More open for business. Earth, spice, roasted meats, cinnamon, clay and stone. While not the 17 it is still a nice wine for under $30. 90 points
Day 3: Just not doing it in relation to the 17. Earth, clay, spice, sour cherry and roasted meats. A light style wine and short to medium finish. Not poorly made but once you have had enough good Washington State wines this is an easy pass. 89 points
Recommendation: Seak out 17 vintage. (90 points)
Not in the league of the 17 of this wine.
Had a hankering for sparkling the last couple nights Treveri Blanc de Noirs 100% Pinot Noir, 24 months en tirage. Wine has a beautiful light salmon color with lots of red apple skin, raspberry, and cranberry. Haven’t had this in quite a while, will certainly have it again soon.
Treveri Celebration Cuvee at our local sushi spot, is a cuvee of Riesling harkening back to the days Jurgen was making Sekt in Trier, is dry with lemon, green apple, and a hint of banana. Crisp and bright and a great pairing with sushi abd fried rice.
Someone can prove me wrong but Treveri is making the most interesting sparkling wine in the US under $20 since Gruet was putting New Mexico on the map prior to their sale.
1 Like
Had this last evening.
2009 Woodward Canyon Cabernet Sauvignon Artist Series - USA, Washington (9/26/2022)
Third bottle of this delicious WA cab. Rich and opulent. Concentrated and complex. Drinking at peak. Drink or hold. (95 points)
Posted from CellarTracker
Anyone else notice a pretty huge change in style for reds from Rotie? Tasted through the 2020 Southern and Northern blends, the 470 and Tablas (clonal) bottlings and they are dramatically different in style than previous vintages. Much more rocks terroir/savoriness along with a softer mouthfeel (higher ph??) than before. I haven’t tried them in every single vintage but I’ve had the vast majority of vintages going back to 2009 so I don’t know exactly when they might have shifted. They’ve always been very well done but in the past they were much more mainstream leaning with those savory notes in the background behind deeper fruit. They are using grapes from their own estate vineyard put in 2012 which perhaps account for this shift.
I consider the new style a nice pleasant surprise as I love them but I am surprised how dramatic the change seemed to be.
1 Like
That’s really interesting, Steve. Truth be told, I haven’t had a Rotie Cellars wine in a few years, but I do remember that very few (any?) of them, even though they were all Rhone varieties, showed a lot in the way of savoriness, just as you say.
Out of curiosity, I checked out their site and they wrote the following for the 2020 Southern Blend, “Brighter with More Love - Two thirds of the Grenache and all of the Syrah is now sourced from our Rôtie Rocks Estate which is a departure from years past.” I also noted that the AVA on the two wines you mention is now The Rocks District of Milton Freewater OR. I’m not sure if they were just Walla Walla Valley in the past, but it seems they’re doubling down on their estate vineyards for some wines. This seems to be a trend in the state for sure, not just with Rotie.
I’d love to know how much of the change in style is due to treatment in the winery versus terroir. That could be really interesting.