" We don't sell the wine without touching the vine "
Force Majeure Cabernet Sauvignon Red Mountain 2019
Our Price: $165.00 $155.00
3 bottles with free shipping for: $465.00
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12 bottles with free shipping for: $1,740.00
3 bottles with free shipping for: $465.00
6 bottles with free shipping for: $900.00
12 bottles with free shipping for: $1,740.00
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| Country: | United States |
| Regions: | Washington Washington (Red Mountain) |
| Winery: | Force Majeure |
| Grape Type: | Cabernet Sauvignon |
| Vintage: | 2019 |
| Bottle Size: | 750 ml |
Product Description
Force Majeure Cabernet Sauvignon Red Mountain is made from 100 percent Cabernet Sauvignon.
The estate Cabernet Sauvignon is grown primarily along the southwest ridge of the vineyard. The vines produce small berries with bountiful flavor, concentration and intensity, but also a good degree of finesse, excellent structure and layers of complexity that will continue to develop during extended bottle aging for those who want to cellar and age their wines. The wine is powerful, elegant, full-bodied.
Bottled unfined and unfiltered.100% free run
Pumpovers and punch-downs, up to 45 day macerations
Native yeast, 5 day cold soaks
22 months in 75% new French oak barrels
Fermented in concrete and stainless closed top tanks.
Review:
Another gem is the 2019 Cabernet Sauvignon Red Mountain Estate, a deep, concentrated, powerful Red Mountain Cabernet Sauvignon that I suspect will be up there with the legendary wines from this terroir. Beautiful cassis, graphite, lead pencil shavings, and damp earth notes give way to a full-bodied effort that has a liqueur of rocks-like minerality, flawless balance, building yet polished tannins, and a great finish. Hide bottles for 4-5 years, and it will evolve for 25-30 years if properly stored. Best After 2026.
-Jeb Dunnuck 98+ Points
"Blackberry, crushed rock, black cherry and spice aromas lead to ripe, intense, seamless, balanced dark-fruit flavors. The tannins give a firm grip. An extended finish caps it off. It's glorious. - SEAN P. SULLIVAN" - Wine Enthusiast (November 2022), 95 pts "A gutsy red that retains a sense of style and polish, with expressive blackberry, espresso and toasty spice flavors that build structure toward broad-shouldered tannins. Drink now through 2030. —Tim FISH." - Wine Spectator (Insider, January 4th 2023), 94 ptsA stunning bottling from Red Mountain, the 2019 Cabernet Sauvignon shows incredible flavor density and tension from this cooler vintage. On the nose, it shows off exotic spices that mingle with tar, anise, crème de cassis and violets. The palate is plush and jam-packed full of dark fruits, tobacco leaf, huckleberry coulis and mocha; refined tannins hold everything in place. Astonishingly good in its youth, this has at least another 20 years ahead of it. Be sure to give it at least a two-hour decant if enjoying young.
-Owen Bargreen (Vinous) 97 Points
Blackberry, crushed rock, black cherry and spice aromas lead to ripe, intense, seamless, balanced dark-fruit flavors. The tannins give a firm grip. An extended finish caps it off. It's glorious.
-Wine Enthusiast 95 Points
Winery: Force Majeure
Force Majeure is an ultra-premium winery located in the Walla Walla Valley, specializing in estate-grown, single-vineyard Bordeaux and Rhône-inspired wines. Our wines are meticulously crafted by former Bryant Family Vineyard Winemaker, Todd Alexander. From its inception, Force Majeure has been defined by unwavering commitment to outstanding viticulture and exemplary winemaking. Our original estate vineyard is located in the famous Red Mountain AVA and we have added two new vineyard sites over the past couple of years in the Walla Walla Valley. Our estate vineyards are painstakingly farmed by a stellar team.
“Force Majeure” describes the relentless, powerful elements of Nature that form the terroir of our vineyard. It also identifies the “unstoppable force” initiated when the highest level of viticulture is combined with the highest level of winemaking talent.
Our wines are produced in small quantities and are available via mailing list, as well as through a few select retailers and finer restaurants. We invite you to add your name to our mailing list to receive upcoming wine allocation offers. Wines are typically released two to three times per year.
Vineyards:
“Force Majeure has already established itself in the top tier of Washington wineries.” – Harvey Steiman, Wine Spectator
RED MOUNTAIN AVA
Drawing inspiration from the great vineyards of Bordeaux, the Northern and Southern Rhône valleys, as well as parts of Spain, and with a desire to challenge existing viticultural practices in Washington state, we embarked on an ambitious plan to pioneer the very first vineyard on the steep, rocky upper slopes of Red Mountain, from where we knew we could create wines that were profound and powerful yet balanced and finessed, distinct and world-class. Most importantly, we knew the site would be unique and singular.
The effort to develop our Red Mountain estate site involved the careful matching of varietal and clonal selections, trellising and irrigation to the eight distinct soil types in our vineyard that were formed by the ancient Missoula floods, winds and volcanic activity. The outcome is a vineyard articulated into many small “micro-blocks,” maximizing the potential of this unique and dynamic site. This steep vineyard ranges in elevation from 960 to 1,230 feet and is, of course, completely farmed by hand. The rocky upper-slope with shallow soil is well suited to the cultivation of varietals such as Syrah and Grenache, while the lower blocks of the vineyard are comprised of deep, well-drained Warden soils, where varietals such as Cabernet Sauvignon, Merlot and Cabernet Franc excel.
The overall exposure of the site is west/southwest, and the Syrah planted on the hill is tightly spaced to provide some shade on the fruit. The soils have a volcanic foundation, being composed of fractured basalt, concreted ash and wind-blown loess with a high calcium carbonate content and granite erratics from the Missoula floods. The site was purchased in 2004 and development began in 2006.
ROCKS DISTRICT OF MILTON-FREEWATER AVA
We have recently acquired a small vineyard in the Walla Walla Valley, one-hour drive from Red Mountain. The property is partially within the boundaries of the The Rocks District of Milton-Freewater AVA, on the Oregon side of the border, and is located adjacent to the site of our new winery. The portion of the vineyard outside The Rocks District is within the borders of the Walla Walla Valley AVA. The Rocks District is an alluvial fan, and the cobbles that define the area are a result of deposits left by the Walla Walla River. This vineyard was planted between 1992 and 1994, and has a diverse soil profile that sets it apart from other vineyards in the area, and certainly from our Red Mountain site. The amount of soil covering the cobble stones is highest at the north end of the property and most shallow at the southern end. This gives us a lot of diversity within a small area, and the grapes will have different characteristics depending on the soil composition where they are grown. This vineyard is in an area proven to have very distinct terroir, and we know we can push the site further by bringing it under our care and attention.
THE NORTH FORK OF THE WALLA WALLA RIVER
Over the past couple of years, we have been in search of additional land to develop vineyards that differ from our Red Mountain estate, yet are capable of matching or exceeding the quality we achieve from that site. This search resulted in the acquisition of The Rocks District site mentioned previously, as well as the discovery of a new and exiting region about 15 minutes away from there.
As you move east from The Rocks District and our new winery, in about 15 minutes drive the topography changes dramatically – from flat lands with cobblestone soils to deep canyons with tall, steep hills as you approach the Blue Mountains that line the eastern ridge of the Walla Walla Valley. The area is wild and untamed, with only a couple of small vineyards located nearby. This area does not yet have a name, but the locals refer to it the as “The North Fork” because the North Fork of the Walla Walla River runs along the bottom of the canyon.
We have recently acquired a large piece of land in this area. It is a spectacularly beautiful site, and its elevation rises to almost 2100 feet. As it is so close to the Blue Mountains, it receives significantly more rainfall than many other parts of the Walla Walla Valley and Red Mountain. The high temperatures in the summer are more moderate, and the cold temperatures in the winter are less extreme than on the valley floor. The growing season at this site will be longer than either site in The Rocks District or Red Mountain.
This is a huge and exciting step into new and mostly unexplored territory, but promises to feed our passion for hillside sites and the wines made from them. We believe this site is capable of nurturing some of the best wine grapes, not just in the Pacific Northwest, but in North America. The combination of climatic characteristics, exposure and aspects as well as soil composition should make this land one of the most exciting new viticultural areas in the United States. In the future, this region is sure to be a new, single AVA. The size of that future AVA may be as small as 500 acres.
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The unique topography and geological variants in these vineyards provide us with a versatility that allows us to cultivate a variety of compelling fruit characterized by stunning intensity, depth, concentration and complex flavors. The sites are all distinct and singular – yet taken together, they provide a fascinating exposition of the terroir in this region of the world.
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Domaine Jean Grivot Nuits-Saint-Georges Premier Cru Aux Boudots is made from 100 percent Pinot Noir.
Domaine Jean Grivot is among the great names in Burgundian wine. Étienne Grivot and his wife Marielle took over from Étienne’s father Jean Grivot in 1987. The vineyards are densely planted and farmed organically “sans certification” while the aim in the cellar is for balance and clear expression of terroir.
Jean Grivot’s 38.3 acres spread across 22 appellations with vineyards in the communes of Vosne-Romanée, Vougeot, Chambolle-Musigny, and Nuits-Saint-Georges. Besides the three grand crus, there are 8 premier crus including the much lauded Les Beaux Monts and Suchots in Vosne-Romanée. The grapes are completely de-stemmed and fermentation is spontaneous.
Nuits-Saint-Georges Aux Boudots 1er cru lies in the “Zone Vosnoise” or northern end of Nuits-Saint-Georges just below Les Damodes. It borders Vosne-Romanée Aux Malconsorts 1er just to its north. Its position slightly lower on the slope with deep soil full of pebbles results in a richer and fuller wine.
The grapes are destemmed and maceration à froid usually lasts just a day or two. The alcoholic fermentation is spontaneous and malolactic fermentation occurs in barrel. Depending on the vintage, the proportion of new oak is around 30-60% for the premier crus.
The wine shows aromas and flavors of red berries, herbs, and purple flowers. The palate is rich with ripe fruit and medium weight with bright acidity and fine tannins. Aging in 30-60% new Burgundian pièce brings notes of vanilla, toast, and baking spices.
Red Burgundy might be the world’s most flexible food wine. The wine’s high acidity, medium body, medium alcohol, and low tannins make it very food-friendly. Red Burgundy, with its earthy and sometimes gamey character, is a classic partner to roasted game birds, grilled duck breast, and dishes that feature mushrooms, black truffles, or are rich in umami.
Review:
Dense rich black purple. The nose is very heady but Boudots can carry it. Black cherry but there are nuances here, not just power. A wonderful depth, length and breadth to this, brilliantly energetic fruit, tannins just in the right place, refreshing mineral acidity. Finishes on black fruit with a touch of liquorice but wafts of redder notes are never far away.
-Jasper Morris MW 95 Points
The 2020 Nuits Saint-Georges Aux Boudots 1er Cru has the best aromatics among Grivot’s Nuits Saint-Georges with very well defined red berry fruit, briary and light sous-bois aromas. The palate is medium-bodied with fine-grain tannins, slightly savory on the entry, fresh and saline on the finish. This has real verve and class, though it will benefit from time in bottle. Drink 2026 - 2050
-Neal Martin 95 Points
‘The 2020 Nuits Saint-Georges Aux Boudots Ter Cru has the best aromatics among Grivat Nuits Saint-Georges with very well defined red berry fruit, briary and lignt sous-bois aromas. The palate is medium-badi -Vinous 93-95 Points A wine with the substance and structure to support the generous lashings of new oak used for maturation, and the overall effect is elegant and classic in style. Aux Boudots, where Grivot has 0.85ha, is at the northern edge of Nuits, just over the border from Vosne-Romanée Malconsorts. They began to pick on the 3rd of September – Etienne specified that they are very particular that the tannins are ripe and do what they can to prolong the vegetative cycle. Still, the grapes were picked with an entirely correct pH of around 3.4.
-Decanter 94 Points
An extremely ripe nose lacks the same freshness as the best in the range though importantly, there are no notes of port-like nuances on the black cherry and spice aromas. The dense, powerful and very serious medium weight plus flavors possess excellent mid-palate density while exhibiting fine length on the long if slightly warm finale. This is a big Boudots that may better harmonize with time in bottle. Drink 2035+
-Burghound 92 Points
Falletto di Bruno Giacosa Barolo is made from 100 percent Nebbiolo.
The 2020 growing season began with an early budbreak following a mild winter with regular rain and above-average temperatures. A steady, well-distributed water supply and temperatures at seasonal averages allowed the vines to move through every phenological phase evenly, and dry conditions kept fungal pressure (oidium and peronospora) firmly under control. The result is a vintage of beautifully balanced, mid-weight Barolo prized for grace, translucence and early appeal.
The fruit comes from the Falletto vineyard in the village of Serralunga d'Alba. In most vintages this is the most approachable of the Giacosa Barolos, showing the estate's sweetly fruited Nebbiolo in classic style.
- Vineyard: Falletto, Serralunga d'Alba
- Vineyard exposure: Southwest
- Age of vines: 28-32 years old
- Yield: 45 hL/ha
- Fermentation and maceration: 25 days in stainless steel vats
- Malolactic fermentation: completely developed
- Refinement: 32 months in French oak botti, 6 months in bottle
- Bottling: July 2023
- Alcohol: 15% vol.
- Total acidity: 5.65 g/L
- pH: 3.55
- Total extract: 28.5 g/L
Reviews:
The depth and beauty of this are so enticing and attractive that you want to drink the whole bottle. It's medium- to full-bodied with cherries, strawberries and white truffles. Juicy and precise, with a real presence and complexity as it opens. Best after 2027, but already gorgeous.
-James Suckling 97 Points
Holocene The Black Square Cabernet Sauvignon is made from 100 percent Cabernet Sauvignon.
There is something ethereal about Cabernet Sauvignon grown in the cobblestone soils of the Walla Walla Valley. This region offers aromatic exuberance, elegance, finesse, a polished texture, layered complexity, and remarkable length. It is a place where one can craft a singular, stand-alone example of this varietal—unique not only in the United States but worldwide—while still echoing some of our favorite wines from Bordeaux.
In 2022, Winemaker Todd Alexander embarked on a new (yet familiar) journey that he had been patiently awaiting the perfect moment to explore. The Black Square is in its inaugural vintage, and this 2022 is 100% Cabernet Sauvignon grown in the Rocks District of Milton-Freewater, Oregon, which is part of the Walla Walla Valley.
The Black Square embodies elegance and grace framed by great structure, supple texture, and acidity to ensure longevity. It shows ample fruit with complex savory notes. This is not a heavy wine that is monolithic and dull—there are already plenty of those available. This wine offers a unique expression of Cabernet; it may be the most delicious wine Todd Alexander has ever crafted, venturing into new territory for Rocks District Cabernet Sauvignon.
Review:
The 2022 Cabernet Sauvignon comes from the River Rock and Stone Valley vineyards (it's mostly River Rock), and it's 100% varietal that's resting in 70% new French oak. It has a Pauillac (or is it St.-Estèphe?) like style in its smoky black fruits, iron, leafy tobacco, and black olive-driven aromatics. These carry to a medium to full-bodied, concentrated, yet elegant Cabernet that has flawless overall balance, fine, polished tannins, and beautiful length. This is a riveting Cabernet Sauvignon from winemaker Todd Alexander that's up with the crème de la crème of the variety.
-Jeb Dunnuck 99 Points
As black as squid ink, The Black Square is balance personified. A concentrated blackberry aroma seems as dark as the wine's name, with equally dark espresso, olive and charred steak notes joining it in the abyss. A dark plum and ripe boysenberry flavor combo is accompanied by traces of salty Mission olives, wet slate and silky smooth tannins. The one bright feature illuminating the way is the wine's amped-up acidity. None so black
-Wine Enthusiast 98 Points
Number 5 in the Top 100 "An undeniably elegant Cabernet Sauvignon from the Rocks District, crafted by Todd Alexander of Holocene in the Willamette Valley. This is a wine of umami, savoury depth, medium-bodied, with crushed dried violets, black olive, smoke and hot stone aromas. The palate shows refinement, and a delicate darkness ripples across the palate with a beautiful feral disposition. Notes of struck iron, dark forest tones, and crushed-stone minerality all frame a lingering note of wild fruits, chopped mint, and wild herbs. A wine that challenges your expectations of American Cabernet Sauvignon. - Clive PURSEHOUSE
-Decanter 97 Points
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-Decanter World Wine Awards 97 Points
2023 Shiraz Viognier The Shiraz Viognier is our flagship, a careful selection of the best of the Shiraz Viognier parcels we craft from our Murrumbateman vineyard.
Opulent aromas of roses, violets and layered spices, ripe berries of every hue. Perfectly formed tannins frame complex fruit flavors across the palate. This wine will age magnificently.
Enjoy Clonakilla Shiraz Viognier with roasted chicken and sauteed mushrooms.
Review:
The 2023 Shiraz Viognier leads with wet garden rose, sage, apricot, raspberry, pomegranate and blueberry. The wine is bloody, mineral, very fine and with a honed, wet stone feeling to the tannins. I've tasted Pinot today with bigger, more loose-weave tannins than this superb beauty of a thing. This takes svelte to a whole new level. Once again, this is highly recommended. It's one of my favorite Shirazes from this great country. It is made with 6% co-fermented Viognier. 13% alcohol, sealed under screw cap.
-Erin Larkin (Robert Parker) 97 Points
Lifted, perfumed and complex aromas of damson plums, sandalwood, cocoa, rose hips...
-James Suckling 96 Points
Clos Saint-Jean is a 41-hectare estate in Châteauneuf-du-Pape run by brothers Vincent and Pascal Maurel. Considered by many critics and wine-writers as the preeminent estate espousing the modern style of winemaking in Châteauneuf, this cellar is one of the oldest in the region, having been founded in 1900 by the greatgreat-grandfather of Vincent and Pascal, Edmund Tacussel. A short time after its founding and well before the AOP of Chateauneuf-du-Pape was created in 1923, Edmund began bottling estate wines in 1910.
The farming at Clos Saint-Jean is fully sustainable due to the warm and dry climate, which prevents the need for chemical inputs. Instead, Vincent and Pascal employ organic methods for pest control, mainly pheromones, to prevent pests from taking up residence in their vines, a process called amusingly enough in French, confusion sexuelle. The vines tended manually, and harvest is conducted in several passes entirely by hand.
Deus ex Machina is a literary and dramatic term for a miraculous intervention that interrupts a logical course of events in a plot or play. A suitable name for a cuvée that had it’s start in the torrid vintage of 2003 when Philippe Cambie and Vincent Maurel made the decision to harvest at the end of September, weeks after their neighbors. Deus ex Machina is a blend of old vine Grenache from La Crau, aged in tank with equally ancient Mourvedre from the sandy soils of BoisDauphin aged in demi-muid. Deus ex Machina is only made in the best vintages.
Review:
Lastly, the 2022 Châteauneuf Du Pape Deus-Ex Machina shows a similar profile to the Combes des Fous, yet it brings another level of tannins and concentration. Kirsch liqueur, white flowers, sandalwood, cured meats, and graphite notes all shine here, and it's full-bodied, has a deep, layered, powerful, yet weightless profile, lots of ripe tannins, and a blockbuster of a finish. This ripe, sexy, seamless, incredibly impressive beauty will compete with anything in the vintage. As usual, this cuvée is 60% Grenache and 40% Mourvedre, which is brought up in roughly 40% new demi-muids.
Review: Jeb Dunnuck 97 Points
Continuum Red Blend 2022 is made from 45% Cabernet Sauvignon, 43% Cabernet Franc, 8% Petit Verdot, 4% Merlot.
2022 tells a story of subtle drama of the seasons. Aromatically effusive, 2022 Continuum is a seductive wine with an upright and regal core. Elegantly interwoven notes of black plum, black cherry, cacao, forest floor and tobacco leaf mingle with our sage mountain garrigue and volcanic minerality. Energetic and expressive, 2022 Continuum is a harmoniously integrated wine with structural complexity wrapped in a velvet robe.
WINEGROWING- Continuum is estate grown on our Sage Mountain Vineyard. It’s location, high on Pritchard Hill along the eastern ridge above Oakville, overlooks Napa Valley and the San Francisco Bay. The rocky, volcanic soils of the site focus the vine’s energy keeping yields low yielding fruit of depth and complexity. 38 acres of mature estate vineyard, planted in 1991 and 1996, with additional plantings in 2004, 2010, together comprise 38 distinct vineyard blocks. Cabernet Sauvignon, Cabernet Franc, Petit Verdot, and Merlot are grown from 1300 to 1600 feet in elevation, on western and southern facing aspects with slight northern and eastern slopes in places. This diversity of plantings on our volcanic soils are the essence of the complexity of Continuum.
PRODUCTION- Continuum is 100% estate grown, produced and bottled. All fruit is selectively hand-harvested at night. The fruit is then sorted before and after de-stemming, and gravity fed into French oak or concrete tanks. A threeday cold soak is followed by fermentation, receiving three to four pumpovers daily, and délestage two to three times in total during the most active period. The wine remains on skins in tank for 20 to 40 days. All lots are then drained, basket pressed, and transferred with lees for malolactic fermentation and aging. Continuum spent 22 months in barrel. 63 percent of French oak barrels were new and 35 percent were once used. A single concrete amphora was also used for aging. The wine clarified slowly and settled naturally in our cold barrel room, was racked sparingly and bottled without fining or filtration. Each vineyard lot was tasted and carefully considered many times to assemble the blend.
Review:
“Perfumed aromas of subtle currants, roses, lavender and sage, following through to a medium body with super-fine tannins that caress the palate and leave it fresh and inspired. A gorgeous and graceful 2022. Drinkable now, but better in 2028.”
— James Suckling, 98 Points
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The estate Cabernet Sauvignon is grown primarily along the southwest ridge of the vineyard. The vines produce small berries with bountiful flavor, concentration and intensity, but also a good degree of finesse, excellent structure and layers of complexity that will continue to develop during extended bottle aging for those who want to cellar and age their wines. The wine is powerful, elegant, full-bodied.
Bottled unfined and unfiltered.100% free run
Pumpovers and punch-downs, up to 45 day macerations
Native yeast, 5 day cold soaks
22 months in 75% new French oak barrels
Fermented in concrete and stainless closed top tanks.
Review:
The 2017 Cabernet Sauvignon Red Mountain Estate is another powerful wine from this team. Opulent notes of blackcurrants, graphite, chocolate, crushed rocks, wild herbs, and espresso all give way to a full-bodied Cabernet Sauvignon that has loads of fruit, a superstar of a mid-palate, ripe tannins, and a great finish. It’s another 2017 that’s going to benefit from at least 2-4 years of bottle age and have 20 years or more of longevity.
-Jeb Dunnuck 95 Points
The 2017 Estate Cabernet Sauvignon is focused on the nose, with a clean expression of black fruit over tiramisu cake, with a dusty edge. Medium to full-bodied on the palate, the mouthfeel is ripe and grippy with grainy tannins at the moment and fills the mid-palate with focused, bitter dark chocolate and blackberry preserve. The wine ends with a precision that brings pleasure on the still tight but long and lingering finish. With only 475 cases produced, this is a sure bet.
-Anthony Mueller (Robert Parker) 95 Points
Opens with a burst of rich black raspberry and smoky pepper flavors, building tension and structure toward muscular, mineral-tinged tannins. Best from 2022 through 2030. —Tim FISH
-Wine Spectator's Insider 93 Points
Bright full ruby. Musky, very ripe scents of black cherry, blackberry, blueberry and licorice--not quite port-like but less nuanced than the Epinette blend. Wonderfully glossy, rich and suave in the middle palate, with very ripe, deep dark berry and milk chocolate flavors accented by menthol and herbs. The wine's superripeness, fatness and underlying herbal and mineral notes should come into greater harmony with another few years of bottle aging bottle; today the Epinette blend is easier to drink.
-Stephen Tanzer (Vinous) 92 Points
Force Majeure Epinette is made from 46% Merlot, 35% Cabernet Franc, 16% Cabernet Sauvignon, 3% Petit Verdot.
Epinette is Force Majeure's Right-bank Bordeaux-inspired blend, and was named after an avenue in Libourne (France) that leads to Pomerol and Saint-Émilion, the home of Merlot and Cabernet Franc. Epinette is also the name of a musical instrument akin to a piano, as well as a word for pine tree, which is a fitting nod to their home in Washington state.
The wine itself is a blend of primarily Merlot and Cabernet Franc, with smaller amounts of Cabernet Sauvignon and Petit Verdot, proportions of which change depending on the vintage. The Merlot and Cabernet Franc are grown in lower areas of the vineyard with deep, well-drained soils, much less rocky than the soils of our Rhone varietals.
Review:
Aged 22 months in 65% new oak, the 2016 Epinette (46% Merlot, 35% Cabernet Franc, 16% Cabernet Sauvignon, and 3% Petit Verdot) reveals a deep purple color as well a big blast of chocolate, ground herbs, blackberries, dried earth, and wood smoke. It's a powerful, seriously endowed, fleshy, ripe, and sexy Merlot to drink over the coming 10-15 years.
-Jeb Dunnuck 96 Points
I loved the 2016 Epinette from barrel, and it certainly doesn't disappoint from bottle. Sporting a deep purple color as well as a huge bouquet of blackcurrants, black cherries, smoked earth, chocolate, and cedary spice, this flamboyant, powerful beauty hits the palate with loads of fruit, has sweet tannins, no hard edges, building tannins, and a huge finish. It's one seriously pleasure-bent effort that has another 10-15 years of prime drinking." - Jeb Dunnuck (April 2019), 96+ pts "Dark full ruby. Violet lift to the aromas of blackberry, black raspberry, licorice, subtle peppery herbs and minerals. Wonderfully plush but youthfully unevolved, conveying a smoother texture and more class than the Cabernet, as well as a deeper kernel of primary fruit despite the fact that this is a Bordeaux blend and not a varietal Cabernet Sauvignon. A bit less thick and overwhelming than the Cabernet, and more complex and delineated. Finishes with big tongue- and tooth-saturating tannins that are a bit more suave than those of the Cabernet. - Stephen Tanzer
-Antonio Galloni's Vinous 94 Points
Da
-Stephen Tanzer (Vinous) 94 Points
Force Majeure Epinette is made from 46% Merlot, 35% Cabernet Franc, 16% Cabernet Sauvignon, 3% Petit Verdot.
Epinette is Force Majeure's Right-bank Bordeaux-inspired blend, and was named after an avenue in Libourne (France) that leads to Pomerol and Saint-Émilion, the home of Merlot and Cabernet Franc. Epinette is also the name of a musical instrument akin to a piano, as well as a word for pine tree, which is a fitting nod to their home in Washington state.
The wine itself is a blend of primarily Merlot and Cabernet Franc, with smaller amounts of Cabernet Sauvignon and Petit Verdot, proportions of which change depending on the vintage. The Merlot and Cabernet Franc are grown in lower areas of the vineyard with deep, well-drained soils, much less rocky than the soils of our Rhone varietals.
Review:
Billed as the estate’s Right Bank blend, the 2017 Epinette is all estate and 53% Merlot, 26% Cabernet Sauvignon, 16% Cabernet Franc, and the rest Petit Verdot. It’s a rich, powerful, Château Pavie-like wine that has classic Red Mountain minerality as well as notes of blackcurrants, chocolate, violets, sagebrush, and white truffles. Rich, medium to full-bodied, and beautifully concentrated, with building tannins, it’s going to benefit from 2-4 years of bottle age and keep for 10-15 years.
-Jeb Dunnuck 95 Points
A blend of Merlot, Cabernet Franc, Petit Verdot and Cabernet Sauvignon, the 2017 Épinette opens with a clean and expressive core of black raspberry and dusty plum skin with subtle dried herbs lurking on the nose. The wine is medium to full-bodied and mineral-driven on the palate, with dusty and ripe blackberry and touches of fern and sage. The wine ends with a focused and long-lasting finish with delightful Kirsh flavors and subtle hints of oak. With only 390 cases made, this will make a lovely addition to any cellar.
-Anthony Mueller (Robert Parker) 94 Points
Force Majeure Epinette is made from 79% Merlot, 8% Cabernet Sauvignon, 8% Cabernet Franc, and 5% Petit Verdot .
Epinette is Force Majeure's Right-bank Bordeaux-inspired blend, and was named after an avenue in Libourne (France) that leads to Pomerol and Saint-Émilion, the home of Merlot and Cabernet Franc. Epinette is also the name of a musical instrument akin to a piano, as well as a word for pine tree, which is a fitting nod to their home in Washington state.
The wine itself is a blend of primarily Merlot and Cabernet Franc, with smaller amounts of Cabernet Sauvignon and Petit Verdot, proportions of which change depending on the vintage. The Merlot and Cabernet Franc are grown in lower areas of the vineyard with deep, well-drained soils, much less rocky than the soils of our Rhone varietals.
Review:
The 2018 Epinette is the Merlot-dominated release from this team, and it's 79% Merlot, 8% Cabernet Sauvignon, 8% Cabernet Franc, and 5% Petit Verdot, all from the estate vineyard on Red Mountain. Lots of smoky black cherry and darker currant fruits as well as notes of chocolate, graphite, lead pencil, and chalky minerality emerge from the glass, and this full-bodied beauty is beautifully textured, with a stacked mid-palate, velvety tannins, and a blockbuster finish. It's up with the finest Merlots in the New World and will drink brilliantly for at least a decade, if not longer. Previously known as Grand Reve, Force Majeure has skyrocketed to the top of the pyramid in Washington State, in no small part due to their talented winemaker, Todd Alexander, who moved from Bryant Family in Napa to Washington State to focus on this estate. While the focus is on their Red Mountain Vineyard, they make a bevy of world-class wines from throughout the Columbia Valley. Anyone doubting the quality coming from Washington State these days owes it to themselves to try these wines.
-Jeb Dunnuck 97 Points
Klipsun Cabernet Sauvignon Red Mountain is made from 86% Cabernet Sauvignon, 7% Merlot, 7% Syrah.
Fruit aroma of blackberry, mulberry and boysenberry, interlaced with a spicy oak note. As the wine ages in the bottle the oak and fruit aromas will meld into a complex medley of cedar and cigar box. Rich blackberry and a hint of wild sage normally found. Pleasant acidity and a rich, balanced mouthfeel followed by a well-developed mid palate. The result is a tannin structure that is evident but seamless. The finish is smooth and lingering.
Review:
Blended with 7% Merlot and 7% Syrah, the 2019 Cabernet Sauvignon Red Mountain starts with a bold, generous and dark-fruited nose with a rich and robust expression that boasts a seductive oaky essence. Full-bodied, the palate is still tight and will benefit from additional aging in bottle, yet I can see it has good bones now that will allow it to age gracefully for about two decades. Gobs of dark red and black fruits sway with a delightful mineral tension before concluding with a long, winding and spicy finish. The wine rested for 20 months in all new French oak before being bottled and left to rest for more than a year prior to release.
-Wine Advocate 95 Points
Force Majeure estate Syrah is made from 100 percent Syrah.
The Force Majeure estate Syrah is cultivated in a combination of the 8 soil types that exist in the vineyard, with most of it being planted in very steep, very rocky locations, but some also planted in deeper, loamier soils.
The estate Syrah typically exhibits a broad spectrum of black, blue and red fruits, dried herbs and jasmine, fennel, smoked meats and crushed rock along with very fine tannins, great length, balance and complexity.
Appellation Red Mountain Varietal(s) 100% Syrah
Soil type Very steep, rocky locations, but some also planted in deeper, loamier soils
Vinification 22% whole cluster, remainder destemmed. Fermented in concrete, open top and closed top stainless. ~25% new French oak for 18 months, mostly larger format (300L to 500L) Native yeast, cold soak up front Macerations up to 30 days; pumpovers and punch-downs 100% free run. The wine is bottled unfined and unfiltered.
Production 500 (9-liter cases)
Review:
Co-fermented with 2% Viognier, the 2020 Syrah Red Mountain Estate reveals a deed purple/plum color as well as gorgeous aromatics of red and black fruits, chalky minerality, ground pepper, and smoked meats. This rich, full-bodied, concentrated, structured Syrah has plenty of mid-palate density, building tannins, and a great finish. It needs 2-4 years of bottle age, but this brilliant Syrah will have two decades of overall longevity.
-Jeb Dunnuck 97 Points
The 2020 Syrah Red Mountain Estate impresses with its perfumed bouquet of dusty violet florals, black currants and seared meats, complemented by an enriching hint of whole butter. Silky-smooth and sleek, this is savory to the core and minerally intense, with crisp black fruits that drench the palate. It finishes structured and long, pinching at the cheeks with youthful concentration as echoes of licorice and savory spice linger. What a beauty. This is a co-fermented blend of 98% Syrah and 2% Viognier, 22% whole clusters and refined in 33% new oak.
-Eric Guido (Vinous) 95 Points
Made with 2% Viognier, the 2020 Estate Syrah is firm, floral and spicy with notes of plum and cherry reduction with hints of oak and bitter dark chocolate. Full-bodied, mineral and expressive, the palate is juicy with a food-friendly and spicy finish that will need some time in the bottle to settle. The wine rested for 18 months in 25% new French oak, all larger format. 4,200 bottles produced.
-Anthony Mueller (Robert Parker) 94 Points
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Prager Smaragd Klaus Riesling is made from 100 percent Riesling.
Franz Prager, co-founder of the Vinea Wachau, had already earned a reputation for his wines when Toni Bodenstein married into the family. Bodenstein’s passion for biodiversity and old terraces, coupled with brilliant winemaking, places Prager in the highest echelon of Austrian producers.
Smaragd is a designation of ripeness for dry wines used exclusively by members of the Vinea Wachau. The wines must have minimum alcohol of 12.5%. The grapes are hand-harvested, typically in October and November, and are sent directly to press where they spontaneously ferment in stainless-steel tanks.
Klaus sits adjacent to Achleiten and is one of the Wachau’s most famous vineyards for Riesling. The vineyard is incredibly steep with a gradient of 77% at its steepest point. The southeast-facing terraced vineyard of dark migmatite-amphibolite and paragneiss produces a tightly wound and powerful wine. The parcel belonging to Toni Bodenstein was planted in 1952.
Tasting Notes:
Austrian Riesling is often defined by elevated levels of dry extract thanks to a lengthy ripening period and freshness due to dramatic temperature swings between day and night. “Klaus is not a charming Riesling,” says Toni Bodenstein with a wink. Klaus is Prager’s most assertive and robust Riesling.
Food Pairing
Riesling’s high acidity makes it one of the most versatile wines at the table. Riesling can be used to cut the fattiness of foods such as pork or sausages and can tame some saltiness. Conversely, it can highlight foods such as fish or vegetables in the same way a squeeze of lemon or a vinaigrette might.
Review:
What a stunning example of cool climate riesling. It’s full-bodied and deep, but so cool and delicate, packing in sleek layers of honeysuckle, apricots, lemons and grapefruit married to thyme and crushed rock. So long and seamless, with tension and focus that just keeps going. Sustainable. Try from 2025.
-James Suckling 98 Points
Siro Pacenti Brunello di Montalcino Vecchie Vigne 2020 is made from 100% Sangiovese.
Siro Pacenti was founded in 1970 when Siro Pacenti established the Pelagrilli estate northeast of Montalcino; his son Giancarlo Pacenti took the reins in 1988 and, after training in Bordeaux, modernized the cellar and added the Piancornello vineyard on the appellation’s warmer southern side. The Vecchie Vigne, or “Old Vines”, bottling is drawn from the estate’s oldest Sangiovese plantings across both sites and aged in French barrique.
Brunello di Montalcino is made entirely from Sangiovese grown on the hills around the town of Montalcino in southern Tuscany, and is aged for years before release. The 2020 vintage is a touch more accessible in youth while keeping the concentration and firm, dusty tannic structure that give the wine its long aging runway.
Review:
Aromas of black cherries, bark, black truffle, ink and lead pencil follow through to a full body with perfectly integrated tannins that are caressing yet impressive and add intensity and focus to the wine. The silky tannins caress every inch of your palate. Savory finish. Drink or hold.
-James Suckling 98 Points
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