The Palm Springs of Washington!

When I say the Palm Springs of Washington, many of you know of course that I'm talking about an oasis in the desert of the Columbia Valley -- Yakima! The first AVA created in the State of Washington in 1983, the Yakima Valley AVA produces not only 40% of Washington's wine grapes but also 80% of the nation's production of hops and a cornucopia of other fruits and produce.

About a month ago, I had the opportunity to revisit Yakima after nearly a 10-year hiatus. You see, I spent my formative years in the Tri-Cities...but left before wine was a "big deal" in the area and in fact before I was able to legally enjoy the fruits of the vineyard's labor. I had been to Yakima dozens of times, but never had embraced the culinary and wine scene in the area.

Upon learning of the trip, I knew immediately that there was a whole wonderful world of wine waiting for me in Yakima, however, it isn't all rainbows and ponies here at The Oregon Wine Blog. That's right - I actually had to work while I was there, and I'm not talking work for the blog. No, the job that actually pays me enough to buy more wine (hey, if we could get rich off this thing we would, in the meantime we do it for the love of wine). Not only did I have 2.5 days wherein most of the time was jam-packed with meetings, but I also was transportationally-challenged: feet only. Thankfully, the friendly folks (Katie) who work with Wine Yakima Valley were able to provide some great recommendations within walking distance of my hotel. These suggestions were validated by Clive, our Washington Correspondent, who had arrived in town the day before I did and scoped out the scene. In terms of wineries which are conveniently located near the convention center, I found two gems:

Gilbert Cellars: Boasting a trendy yet comfortable tasting room with a selection of food and music on weekends, Gilbert Cellars exemplifies its family story through the at-home feel of the facility and kindness of the staff. While there, I was lucky enough to spend some time with Sean Gilbert, the brains behind the operation. Turns out, Sean and I graduated from rival high schools the same year. He shared some of his passion for wine, and of course, shared some tastes in the process. I walked away with a bottle of the 2006 Allobroges (60% Syrah, 22% Grenache, and 18% Mourvedre) and a 2006 Estate Syrah. Those were probably my favorites, but I enjoyed every wine I tasted.

Kana Winery: Just down the street from Gilbert Cellars, Kana was packed when I walked through the door. Turns out, a large tour group was in the area and Kana was one of their first stops. Despite having nearly a line out the door, the service I got made me feel like the only customer and as the wine tasting commenced, it became evident that Kana sources from some outstanding vineyards. One notable wine that I purchased while there was the 2007 Masterpiece (62% Viognier, 26% Roussanne, 12% Marsanne), one of the most complex whites I've experienced. I also got a Ciel du Cheval Red blend; I'm a sucker for anything from that vineyard.

The wine experiences were two for two in excellence, and I'd highly recommend both as destinations next time you are in the area. I was pretty buzzed by that point in the evening, and unfortunately, my dinner experience was frankly disappointing after great wine. Katie with Wine Yakima Valley as well as Sean at Gilbert provided probably what were some great suggestions, and being me, I threw that advice out the window when I met a server from Carousel French Cuisine who asked me to come to dinner there. I checked out their menu and saw some potentially delicious selections, so off I went. I ordered duck and a glass of wine, and while the service was great, the food left a lot to be desired. The duck was done in a style that didn't resonate with me, and to my horror the side dish was very obviously a frozen vegetable medley. A $30/plate order of duck in the middle of agriculture country, and they were serving frozen vegetables. I was a little horrified.

All in all, it was a great (albiet short) trip to Yakima. Fortunately, Rick, Clive, and myself will be back in February for a little bit longer and Gilbert and Kana will definitely be on the list. We'll plan on broadening out a bit, too, and getting away from downtown. Santiago's is also on the list, I've heard their mole is to die for.

So, with that...what's your favorite Yakima Valley winery?

StoneCap 2004 Cabernet Sauvignon

This last week has been quite the long week for me, and this current week is shaping up to be just as long.While running some errands one day during the week I stopped by my neighborhood Grocery Outlet. The Vice-President of my division knows about my affinity for wine and has lately shown me the extent of their wine selection. The only downside to their wine selection is that there are not a lot of Northwest wines, but other than that, their choices are very impressive. But I digress.

I found a couple of bottles of a 2004 Cabernet Sauvignon from StoneCap, a place I had never heard of. I did some reading of the bottle and some website research and found that this wine actually comes from Goose Ridge Vineyards in Kennewick, Washington, located in the Columbia River Valley. Based on the website, “StoneCap Wines are handcrafted entirely from estate grown grapes from the renowned Goose Ridge Estate Vineyard in Washington State's Columbia Valley. This expansive (1300 acres) and highly regarded vineyard allows the Monson Family to produce stunning quality wines while remaining sensibly priced.”

This particular wine is cork-less. I do recall some conversations being had about a movement about wineries going cork-less. I think part of it can be attributed to situations like Josh described in his post below. More commonly, some wine makers are moving away from corks due to cork “tainting.” An August 22, 2007 Time Magazine article writes about this movement here. I will admit that there is a stigma associated caps verses corks (I am sometimes guilty of falling into that stigma, but I am getting better). I tried to find anything on the StoneCap website about why their wines might be cork less, but to no avail.

I opened this bottle of Cab Sauv and let it sit for over an hour while I did some work in my apartment. Upon pouring this vine for my first glass, I caught the very deep rich cherry red type color that came from the bottle into my stem-less glass. Secondly I was struck by the scent of this wine. I was sitting on my couch and had the wine bottle and glass on my coffee table, at least a foot away and I could start to smell this wine. While not overly strong yet (I have not brought the glass to my nose), I can smell the fruit of this wine. When I bring the glass to my nose, I smell a full wood scent. I can smell the grapes, but not in a fruity way. The nose of this is very full. The swirl and legs on this Cab Sauv are thick and somewhat even.

All of the previous things led me to have quite high hopes for what this wine will taste like. I will admit that Cabernet Sauvignons are really hit or miss with me, so I acknowledge that potential bias. But what I am finding I like about this wine is that I like it because it isn’t an overpowering wine on the palate. It isn’t completely bland, but it isn’t this outstanding wine, although I think it is great because you can really just sit and enjoy it. I don’t feel guilty about drinking this while just munching on some crackers and doing some work. This is a great wine because it just is. The nose, and hue, and way it rests on the palate make this a great just everyday kind of wine. And for me, this proves to be a good way to put a cap on a long week, and laying a stone in the foundation of a week to come.

Until next time…

Late with a Late Harvest

I realized that January had literally come and gone and I had not made an entry for the month. This evening I was in the mood for something sweet. Fortunately, or not, I noticed that I had nothing sweet to eat in my apartment. I did, although, forget that I had a wine in my basement, and some wine on the sweeter side at that. I didn’t think I wanted a port, and when searching through my wine stock, I found this 2005 Late Harvest Chenin Blanc from Terra Blanca. This wine came in my latest shipment from Willamette Valley Vineyards.

As a reminder, late harvest grapes tend to be those grapes which are left on the vine for a long as possible, sometimes to the first frost of the year the maximization of sweetness of the grape. This particular wine is sold out, so maybe I should not have opened it so soon :-)

I opened the bottle and was again reminded of the nose that I tend to enjoy on Late Harvest Chenin Blancs. The nose is fruity, but not overly, with hints of grapes and pear, and a hint of alcohol. For whatever reason my legs did not show the legs very well, so I cannot give you an accurate detail of what they are like nor how this wine coats my glass. What I enjoy most about this wine is that it is softer on the palate, not over sweet, with a little bite of tartness.

The website makes note that this wine has hints of pineapple, mango, and other citrus which I don’t notice as much, but it could also be because I was eating some peanut butter with wheat bread (no, it wasn’t the tainted Salmonella peanut butter, but I appreciate your concern) because I noticed a difference in my first couple of sips and my sips while I munched.

All the same, this wine can be enjoyed by anyone who likes wine. It is not too sweet, nor is it too tart. While I opted to enjoy it later in an evening with some peanut butter and bread, I imagine it with a light cake, perhaps an angel food, or a cake without frosting.

I would be interested in what others have to say about this one.

Until next time...

A Nose Knows?

On our relatively recent trip to the Tri-Cities and Walla Walla Region of Washington, one of our stops brought us to the Fidelitas winery. This winery is located in the Red Mountains, nestled near Kiona and not too far from Terra Blanca in Benton City, Washington.

One of the wines we tasted was the 2005 Cabernet Savingnon. I liked this wine enough to purchase it and recently opened the bottle during my weekly Sunday tradition. I love the nose on this wine - it is a rich and full bodied. You can smell the oak and an almost romantic way. There was a rich deep hue to this wine, which peaked my interest. In inhaling this wine, I was looking forward to a wonderful taste on my palate.

But oh how badly I would be let down.

Despite a wonderful oak filled noise that gave you a picture as to what the fermentation process might have been like, I was disappointed to find the taste very tart and unappealing. I am aware that it takes a while for the palate to appreciate everything that a wine has to offer, but the only possible thought that went through my mind was that maybe I had a not so good bottle (which perplexed me given the nose). The very first sip was incredibly bitter, sour almost. While the subsequent tastes and glasses (yes, I finished the bottle with the help of a colleague who felt so-so about the wine), eased up on the bitterness, it just didn't get much better.

I found it hard to believe that a wine that could have such a rich nose be so less than desirable. Let me say this - I am more than willing to give this wine another chance (I firmly believe in 2nd chances for wines), but until I acquire another bottle, this will be what I have to go on. I encourage you all to get a bottle for yourself, it could have just been my palate.

Until next time...

Doing A Great Wine Justice

I have hesitated writing and publishing this post because I have wanted to make sure that I did it justice. I doubt I am alone in being one who may struggle with conveying the great work of the wine makers and others who have been involved in us (The Oregon Wine Blog contributors) having a great experience to the readers.

Josh wrote that some of us went to the Tri-Cities and Walla Walla area a couple of weeks ago. One of the wineries we visited was Terra Blanca. Terra Blanca is located in the Red Mountain region of South Central Washington, just west of the Tri-Cities in Benton City, Washington. This was not my first time at Terra Blanca, but this visit allowed me to really see the scenery and beauty that the summer held in the Red Mountain area - my previous visit having been in the winter, I can now easily contrast the two seasons here.

We arrived at Terra Blanca with it being our last stop in a day full of tasting in the Tri-Cities area. It was a very picturesque summer day with a the sun shining brightly and only a few clouds in the sky. We walked under the terrace, draped in various types of foliage, toward the main building, and behind us we could see Red Mountain for which the region is famous for. The Terra Blanca website has a little bit of history which can be found here.

Upon entering the building, which is constructed in a way that makes you think of a Medieval buildings- with large wooden doors and large stones - you come into a large hall with high ceilings, and plenty of space. The tasting bar is located just opposite the door. We had arrived not long before they would be closed and the employees were setting up for a wedding rehearsal. Rachel was the server who gave us our samplings, chatted with us, and to our surprise, offered to give us a quick tour of the facility.

The tour began with a ride down a very nondescript elevator to the basement. When the door opened we stepped into a large warehouse type area with the temperature several tens of degrees cooler than it was outside and even upstairs in the main area. I recall there being a few barrels, but nothing to the extent of what our eyes would soon behold. Not far from the elevator were two more large wooden doors - adding to the Medieval atmosphere. When Rachel opened the doors, the only thought that comes to mind is the scene in Willie Wonka and the Chocolate Factory (the original one with Gene Wilder), where the door opens and the children see the great candy room. For those of us from The Oregon Wine Blog who were at Terra Blanca that day, we saw a series of corridors, some long and some short, that were stacked several barrels high, full of wine. It was cool (temperature-wise), clean, and a bit aromatic with all of the wine there at various stages of the fermenting/aging process in either lighter wood barrels and dark wood barrels. To know we were able to see something that might not be very common for others to see gives you a little bit of excitement. As a person who constantly wants to know how things work and come to be, that mini-tour was amazing.

While my description might seem a little anti-climactic, you have to understand that there was a lot of excitement about this for us. Here we were, in the cellar, a true real wine cellar. Wine cellars like those you imagine existed in Elizabethan England or during the reign of the Hapsburgs in the Holy Roman Empire or on the Iberian Peninsula. The ambiance, the setting, the intentionality of the owners for to you feel like you are NOT in modern times, that is what got me, and made it that much more of an unbelievable experience for me. It was really quite the site to behold, and for me was second only to the Hanford tour we had taken the previous day.

We tired quite a few wines at Terra Blanca, between the five of us, everything on the tasting menu. One of the best wines we tasted was the 2003 Onyx. This wine is an amazing blend of Cabernet Sauvignon, Merlot, Malbec, Petit Verdot, and Cabernet Franc. The Terra Blanca website describes the Onyx as, "Raspberry, cherry, and blackberry with notes of violets that explode from the glass and mingle with hints of cedar and toasted oak on the nose. Smooth, lush flavors of blackberry, black cherry, and cassis wrap around a core of full, yet soft, structured tannins. Cedar notes with light touches of spice fold into lingering dark plum, black cherry and berry flavors bounded by dark chocolate on the vibrant, elegant finish."

I bought a couple of bottles, sharing one with the members of the Wine Blog at our dinner in Walla Walla, and bringing the other two home to Salem with me. I opened one with a old student of mine just before the beginning of the school year, and that evening, I introduced Ryan to the greatness that was Onyx. When poured, we took note of the deep plum, red, grape color that appears to be a trademark of this blend. I told Ryan how to sniff the wine and get a good sense of the things that were on the nose - the oak and cedar mixed with the spices and a hint of the chocolate noticeable only with taking a deep sniff of the wine. I told Ryan about how to he should observe the way the wine coats the glass in nice even streams when the wine is swirled.

Like all wines, one taste is rarely enough to get a full sense of what it has to offer, really just preparing the palate for what is to come, and Onyx is no different. With the first couple of sips, the flavor and "tartness" are on the front of the tongue. As you get into it, you will notice that you get a rich burst of flavor that lingers lightly as you swallow and Onyx gently soothes your throat. The spices are present, as well as a very light fruit taste at the end that is only very lightly present - you may miss it if you don't realize it might be there.

This blend is one that I recommend to everyone, you cannot go wrong. It is one that you can enjoy with a great dinner as we did in Walla Walla, or one that can be sipped on its own, as I did with my former student. I only hope that I have been able to capture the best of this experience to at least intrigue you all into looking to secure your own bottle of Onyx.

As just a side note, I know I speak for all of us here at the Oregon Wine Blog when I say an incredible Thank You to Rachel for showing us around Terra Blanca.

Until next time.