Country: | United States |
Region: | Washington (Columbia Valley) |
Winery: | Long Shadows Vintners |
Grape Type: | Merlot |
Vintage: | 2009 |
Bottle Size: | 750 ml |
Long Shadows Pedestal Merlot 2016 is made from 75% Merlot, 21% Cabernet Sauvignon, and the rest Petit Verdot.
Michel Rolland, Pomerol vintner and consultant to many of the world's top wineries, teamed with Washington State wine visionary Allen Shoup to produce this limited release wine.
With its intense color and inviting aromas of dark berries, licorice, baking spice and a hint of smoke, the Pedestal is a bold wine that leaves a lasting impression. Dark fruit flavors integrated with sweetness from the barrel and richness from the tannins come together seamlessly, lingering across a structured mid-palate and lengthy finish.
Winemaking: Hand-harvested grapes were double-sorted to remove green material that might impart harsh tannins, then most of the lots were cold soaked to build richness and flavor before undergoing whole-berry fermentation in 55L upright French wood tanks. This, combined with gentle pump-overs throughout fermentation, enhanced the wine’s color, texture and mouthfeel. The finished wine was aged 22 months in 85% new French oak barrels.
Review:
"The 2016 Pedestal from Michel Rolland checks in as a blend of 75% Merlot, 21% Cabernet Sauvignon, and the rest Petit Verdot that spent 22 months in 85% new French oak. It has a rocking bouquet of smoked black fruits, espresso, chocolate, and tobacco that gives way to a full-bodied, plump, incredibly sexy red that does everything right. It's one serious mouthful of Merlot and should keep for 10-12 years." - Jeb Dunnuck (April 2019), 95 pts
"The 2016 Pedestal Merlot has a precise nose of dusty plum, red flowers and soft oak tones with an elegant aroma of pencil lead fluttering about. The medium to full-bodied palate is clean and correct, with plush dark red fruit, dusty tannins, purple flowers and soft oak spices of vanilla, cardamom and nutmeg. The wine ends with a long, thoughtful, well-balanced finish that delivers complexity and pleasure simultaneously. Michel Rolland made this beauty of a bottle. - Anthony Mueller"
- Robert Parker's Wine Advocate (Issue #246, December 2019), 94 pts
Long Shadows Pedestal Merlot is made from 82% merlot, 15% cabernet sauvignon and 3% petit verdot.
Michel Rolland, Pomerol vintner and consultant to many of the world's top wineries, teamed with Washington State wine visionary Allen Shoup to produce this limited release wine.
With its intense color and inviting aromas of dark berries, licorice, baking spice and a hint of smoke, the Pedestal is a bold wine that leaves a lasting impression. Dark fruit flavors integrated with sweetness from the barrel and richness from the tannins come together seamlessly, lingering across a structured mid-palate and lengthy finish.
Winemaking: Hand-harvested grapes were double-sorted to remove green material that might impart harsh tannins, then most of the lots were cold soaked to build richness and flavor before undergoing whole-berry fermentation in 55L upright French wood tanks. This, combined with gentle pump-overs throughout fermentation, enhanced the wine’s color, texture and mouthfeel. The finished wine was aged 22 months in 85% new French oak barrels.
Review:
Vinous 96 Points
Long Shadows Pedestal Merlot is made from 82% Merlot, 14% Cabernet Sauvignon, and 4% Malbec.
Michel Rolland, Pomerol vintner and consultant to many of the world's top wineries, teamed with Washington State wine visionary Allen Shoup to produce this limited release wine.
With its intense color and inviting aromas of dark berries, licorice, baking spice and a hint of smoke, the Pedestal is a bold wine that leaves a lasting impression. Dark fruit flavors integrated with sweetness from the barrel and richness from the tannins come together seamlessly, lingering across a structured mid-palate and lengthy finish.
Winemaking: Hand-harvested grapes were double-sorted to remove green material that might impart harsh tannins, then most of the lots were cold soaked to build richness and flavor before undergoing whole-berry fermentation in 55L upright French wood tanks. This, combined with gentle pump-overs throughout fermentation, enhanced the wine’s color, texture and mouthfeel. The finished wine was aged 22 months in 85% new French oak barrels.
Review:
Vinous 96 Points
"The 2016 Pedestal Merlot has a precise nose of dusty plum, red flowers and soft oak tones with an elegant aroma of pencil lead fluttering about. The medium to full-bodied palate is clean and correct, with plush dark red fruit, dusty tannins, purple flowers and soft oak spices of vanilla, cardamom and nutmeg. The wine ends with a long, thoughtful, well-balanced finish that delivers complexity and pleasure simultaneously. Michel Rolland made this beauty of a bottle. - Anthony Mueller"
- Robert Parker's Wine Advocate (Issue #246, December 2019), 94 pts
Long Shadows Pedestal Merlot is made from 82% merlot, 15% cabernet sauvignon and 3% petit verdot.
Michel Rolland, Pomerol vintner and consultant to many of the world's top wineries, teamed with Washington State wine visionary Allen Shoup to produce this limited release wine.
With its intense color and inviting aromas of dark berries, licorice, baking spice and a hint of smoke, the Pedestal is a bold wine that leaves a lasting impression. Dark fruit flavors integrated with sweetness from the barrel and richness from the tannins come together seamlessly, lingering across a structured mid-palate and lengthy finish.
Winemaking: Hand-harvested grapes were double-sorted to remove green material that might impart harsh tannins, then most of the lots were cold soaked to build richness and flavor before undergoing whole-berry fermentation in 55L upright French wood tanks. This, combined with gentle pump-overs throughout fermentation, enhanced the wine’s color, texture and mouthfeel. The finished wine was aged 22 months in 85% new French oak barrels.
Review:
"The 2019 Pedestal Merlot was made with 21% Cabernet Sauvignon and 4% Malbec. The nose opens with a firm backbone of fresh and ripe black plums and dark cherries before delightful oaky essences sway from the glass with notions of baked earth. Full-bodied, the palate offers a firm mouthfeel that lifts with time to reveal a succulent tannic edge and juicy flavors of spiced plums and blackberry skin with brown baking spices, vanilla and nutmeg that resonate with vibrancy and power. The wine continues to evolve and reveal elegant complexities before ending with a long spicy finish with delightful oak tones. Just under 32,000 bottles were filled after the wine rested for 22 months in all French oak, 86% new barrels. - Anthony MUELLER"
- Wine Advocate (May 11th 2023), 94 pts
Michel Rolland, Pomerol vintner and consultant to many of the world's top wineries, teamed with Washington State wine visionary Allen Shoup to produce this limited release wine.
With its intense color and inviting aromas of dark berries, licorice, baking spice and a hint of smoke, the Pedestal is a bold wine that leaves a lasting impression. Dark fruit flavors integrated with sweetness from the barrel and richness from the tannins come together seamlessly, lingering across a structured mid-palate and lengthy finish.
Winemaking: Hand-harvested grapes were double-sorted to remove green material that might impart harsh tannins, then most of the lots were cold soaked to build richness and flavor before undergoing whole-berry fermentation in 55L upright French wood tanks. This, combined with gentle pump-overs throughout fermentation, enhanced the wine’s color, texture and mouthfeel. The finished wine was aged 22 months in 85% new French oak barrels.
Review:
"I loved the 2014 Pedestal Merlot and it’s 81% Merlot, 15% Cabernet Sauvignon, 2% Malbec and 2% Petit Verdot. It offers a downright voluptuous and incredibly sexy style in its ripe black currants, toasted spice, chocolate and licorice aromas and flavors. Broad, expansive, layered and pleasure bent, with ripe tannin, it's a knockout Merlot that's going to have 10-15 years of drinkability. - Jeb Dunnuck"
- Robert Parker's Wine Advocate (Issue #231, June 2017), 95 pts
SOLD BY THE BOX, NOT BY THE BOTTLE
IF YOU WOULD LIKE THE WOODEN BOX WE CHARGE A FLAT SHIPPING FEE OF 15 TO SHIP IT. JUST LET US KNOW ON THE COMMENT SECTION OF THE CHECKOUT PAGE.
The “Vintners Collection” gift boxes includes all six of Long Shadows’ acclaimed red wines packaged together in a beautifully branded wood box. Each of these wines were inspired and crafted by a world-renowned vintner to showcase the viticultural quality and caliber of Washington state’s Columbia Valley:
Pirouette: Philippe Melka (Vineyard 29, Lail, Hundred Acre) & Agustin Huneeus, Sr.(Quintessa)
Feather Cabernet Sauvignon: Randy Dunn (Dunn Vineyards)
Pedestal Merlot: Michel Rolland (International Wine Consultant)
Chester-Kidder: Allen Shoup (Chateau Ste. Michelle, CEO) & Gilles Nicault (Woodward Canyon)
Sequel Syrah: John Duval (Penfolds Grange, Plexus, Entity)
Saggi: Ambrogio & Giovanni Folonari (A & G Folonari Tenute, Tuscany)
"This red is round, generous and expressive, offering plum, loganberry, cherry and clove flavors that pick up hints of loam and floral character as the finish tightens its focus. Impressive for its length and deft balance. Best from 2013 through 2019. From Washington.—H.S"
- Wine Spectator's Insider (September 5th 2012), 95 pts
Long Shadows Vintners
Founded by Washington wine pioneer Allen Shoup, Long Shadows Vintners is a collection of ultra-premium wineries comprised of internationally acclaimed winemakers from the major wine regions of the world. Each winemaker is a partner in a unique winery dedicated to producing a single Columbia Valley wine representing a 'best of type' that reflects the winemaker's signature style and the viticultural excellence of Washington State's Columbia Valley.
They construct wines in their own style, and with their own complexity, while striving to improve upon their singular benchmarks. Beginning with the 2003 crush, they are crafting signature wines that carry great promise for years to come.
They have devoted hundreds of hours sampling the many wines originating from the most important vineyards, and chose those particular vineyards that fit the desired style and type of wines each hopes to create. Grapes from every sub-appellation of the Columbia Valley were selected to take the fullest advantage of the region’s individual microclimates and terroirs.
"Long Shadows is the brainchild of Alan Shoup, longtime CEO of Chateau Ste-Michelle. It is a consortium of seven different labels, each with its own star winemaker who has a 25% share in the brand. The concept is that each “is dedicated to producing a single Columbia Valley wine representing a ‘best of type’ that reflects the winemaker’s signature style.” For the second straight year, every wine in this portfolio has achieved an outstanding rating. For this, the credit goes to Alan Shoup who put it all together."
- Wine Advocate (Issue 177, July 2008),
IMPORTER SALE!
Blend: Colmant Brut Reserve NV is a blend of Pinot Noir 52%, Chardonnay 48% (Franschhoek, Robertson, Elgin, Somerset-West and Stellenbosch). 10% of the blend is made of reserve wine from the previous vintage and 12% of the base wine is barrel fermented.
Ageing: 28 months minimum on the lees at steady 13°C temperature.
Tasting: A subtle pale gold color with a very clean and elegant nose. The aroma has a gentle spicy toastiness with a lemon / yeasty perfume followed by more mature fruit. Plenty of freshness on the palate, with a good acidity which perfectly balances the yeasty depth, bready flavors and ample structure. Long smooth finish. Will develop nicely over the years.
Drinking tips: Divine as an aperitif and loyal as a party buddy, it also goes perfectly with oysters, sushis or any delicate seafood.
Reviews:
"The Brut Reserve (disgorged April 2018) was 10% fermented in French oak barrel and includes 20% reserve vintages. It spent 30 months on the lees. The well-defined, focused nose features bright citrus lemon and hints of baked bread. The palate is well balanced with a taut, crisp, citric entry. This is vivacious, very pretty and graced with lovely apricot hints on the finish. A superb MCC from Colmant. - Neal Martin"
- Vinous (August 28th 2018), 91 pts
"Fresh with leesy notes, a fine mousse and delicate palate of minerals and green citrus zest, this is a first class New World sparkler. It’s rich enough to enjoy on its own or with white meats. It’s a 50/50 blend of Pinot Noir and Chardonnay aged on the lees for 30 months and 25% reserve wines from earlier vintages."
-International Wine Review, 91 pts
"Disgorged February 2011, the Non-vintage Brut Reserve is a blend of 52% Pinot Noir and 48% Chardonnay based on the 2008 vintages blended with reserve wines from 2007 and 2006 (25% of the blend), aged for 30 months on the lees. It has a very fine pettillance in the glass. The nose is very well defined with crushed stone, oyster shell and the subtle perfume of fine lees coming through with aeration. The palate is very crisp and lively on the entry with vibrant acidity, a citrus thread from start to finish, and though it is not a powerful Cap Classique, it is wonderfully poised with great persistence on the fresh lime and Granny Smith-tinged finish.
There are many alternatives to Champagne, and South Africa is no exception with some fine “Method Cap Classique.” Jean-Philippe Colmant hired winemaker Nicolas Follet to create a small range of impressive sparkling wines; they eschew malolactic fermentation and practice extended lees aging."
- eRobertParker.com , 92 pts
It was day 6 in South Africa and we find ourselves outside of beautiful Cape Town, in the country near the Riebeek Kasteel area in Swartland. Let's talk a little about my accommodations before I tell you about this amazing bubbly. We arrive at the one and only hotel in Riebeek to find out that there were not enough rooms open for all.
We reached out to our contact at Riebeek cellars, who we will refer to as "Point Break" from now on. For those of you that have not seen the movie Point Break, this guy looked and sounded like a blonde Keanu Reeves with a Dutch accent. Anyway, Point Break tells me that they have secured a small bed and breakfast that we could use for the overflow. Sounded nice...so I opted for it.
Upon arrival, the home was beautiful on the outside with a catchy French name, "Shades of Provence". After Point Break fiddled with the skeleton key and lock for a good 35 minutes in the rain, we finally get to see the inside of our new home. The door opened straight into the kitchen where the first thing I noticed was the mouse sh*t all over the place. It was winter there and the mice were trying to stay warm, I'm sure. Little did they know this damn place had no heat.
Besides myself and my fiancee Sylvia, there were 3 other people and a total of four rooms. At this point I knew I better drag both our suitcases up those steps and get to the best room before everyone else. At stroke-causing speed, I skipped up the steps nearly knocking Point Break on his back and went through the rooms. I settled for a nice corner room with the least amount of dirt on the concrete floor and with only one or two spider webs on the wrought iron bed post.
For dinner that night, we returned to the hotel restaurant to join the rest of our group. The 5 of us forced to stay in the bed and breakfast were in a far worse mood than everyone around us. Arriving late, we sat at the end of the dinning table and hoarded as much wine as possible to try and drink ourselves to a point where we could sleep in that disgrace of a French country side home that Point Break secured for us.
That night, I slept with the lights on, all my clothes on, and on top of the sheets hoping to avoid spider bites. I awoke that morning to Sylvia standing over me holding what looked like a hot water knob off of the shower. "It wasn't even attached.", she said. Sylvia proceeds to take a "whore-bath" in the sink using her own packed sock as a wash cloth. It was the only thing she deemed clean. To top it off, in a brief moment of happiness she finds a hair dryer in a cabinet. She pulled it out in triumph only to realize that there was a used condom stuck to the side of it. Obviously, this is her last trip to South Africa.
Made from 50% chenin blanc and 50% chardonnay
It is an interesting experience as a sparkling wine for people who want to have a fine and elegant wine comparable to Champagne for a very good price.
This methode traditionnelle sparkling wine is aged for minimum 18-24 months in cave before disgorging. The dosage is 12 g/l residual sugar and the wine is aged for minimum 3 months after disgorging .
Review:
"The two sparkling wines should not be missed. They're both terrific examples of how good sparkling Vouvray can be. Both are 100% Chenin Blanc cuvees. Even better is the slightly richer, more honey and lemon-scented and flavored non-vintage Cremant de Loire. A blend of equal parts Chenin Blanc and Chardonnay aged for a minimum of 18 to 24 months in their cellars before disgorgement, this is a real beauty and a superb wine. Unfortunately, just under 100 cases are imported to the United States." -Wine Advocate 92 pts
The 2017 was a very different year to 2016 in terms of the viticultural conditions and it was interesting to watch the progression of the wine and scrutinize its quality as it developed over its first two winters. Whereas 2016 had a very mild winter and exceptionally hot summer, this was compensated by abundant winter and spring rainfall. Conversely, 2017 was warm and drythroughout, although summer temperatures were closer to average, whichproved to be a very significant factor allowing for complete, balancedripening.
It is rare to see such tremendous depth and intensity in color as this winedisplays. The freshness of the floral aromas is very attractive with adominance of rockrose, a flower that grows wild around the hills of Senhorada Ribeira. On the palate, it is exceptionally full-bodied, rich andpowerful with black fruit coming to the fore. Gorgeous, ripe fruit isbalanced by the fine tannin structure. On the finish, it is typically Dow,austere and somewhat drier than many other ports. The intense fruit flavors linger long on the palate.
Dow’s Vintage Ports are only produced in years of exceptional quality and represent only a very small part of the total company’s production in that year. On average only two or three times every ten years are the weather conditions sufficiently good to allow for the making of Dow’s Vintage Port.
Throughout the 19th and 20th centuries, Dow’s Vintage Ports have been landmark wines in virtually every great year, consistently setting the standards amongst all Port houses. Vintage Ports such as the remarkable Dow 1896, the 1927, 1945, 1955, 1963, 1966, 1970, 1980 and the Dow 1994 are all legends in the history of this great wine. These Ports are still magnificent today, even when 50 or over 100 years old. Few wines can claim this quality and this pedigree.
Dow's Vintage Ports are drawn from the companies' finest vineyards; Quinta do Bomfim and Quinta de Senhora da Ribeira. Each property contributes to the Dow’s unique and distinctive style. When young, Dow’s Vintage Ports are purple-black, austere, complex and intensely concentrated, full-bodied and balanced with very fine peppery tannins.
Over the centuries, the Dow winemakers have evolved a style that suits the house’s key vineyards; fermentations are a little longer, resulting in a drier Port Wine that has become the hallmark of Dow’s. Abundant fruit flavours with hints of ripe blackberries, give elegance and poise to Dow’s. The nose is deep and powerful with strong overtones of violets when young, these mature into fine cinnamon and rose-tea aromas with age. The very high percentage of Touriga Franca and Touriga Nacional planted on the vineyards result in the powerful structure and aging potential of Dow’s Vintage Ports
Dow’s Ports avoid an over-rich style and requires a very high degree of skill in wine making and great experience in selecting the finest wines of each year and each vineyard. These wines are aged in seasoned oak casks for some 18 months and are bottled without any filtration or fining whatsoever.
Dow Vintage Ports can be enjoyed when vibrant and young or they can be allowed to age for many years in bottle into a soft and delicate wine of velvet-like elegance.
In the 1920’s, the celebrated Oxford Professor George Saintsbury underlined Dow’s outstanding reputation when he wrote in his famous ‘Notes on a Cellarbook’ (first published in 1920), “There is no shipper’s wine that I have found better than the best of Dow’s 1878 and 1890 especially.”
James Suckling, one of today’s leading authorities on Vintage Port was equally impressed by another legendary wine - the Dow’s 1896 - “The ancient {1896} Port still had an amazing ruby colour with a garnet edge, and it smelled of raisins, black pepper and berries. It was full-bodied, with masses of fruit intertwined with layers of velvety tannins. It was superb.” In 1998, when this wine was 102 years old, he awarded this Port an exceptional 98 points.
Review:
Based on fruit from the predominantly south-facing Quinta do Bomfim in the Cima Corgo and Quinta Senhora da Ribeira in the Douro Superior, with Touriga Nacional and Touriga Franca making up 80% of the blend. This is opaque and closed in but powerfully ripe with underlying pure berry fruit. It's seemingly quite introverted compared to some of its peers at this stage, but it's still full, rich and opulent on the palate. It also shows the latent power of the vintage, made as it is in a slightly drier style (3.4 Baumé), with lovely minty fruit and full, ripe sinewy tannins all the way through the finish. Long and lithe, and very fine.
-Decanter 97 Points
A dense, thickly textured version, dripping with warm salted licorice, tar and açaí paste notes, while plum and blueberry pâte de fruit, chai spice and chocolate elements fill in behind. Lots of brambly grip flows underneath. Shows a very sappy feel on the finish. Best from 2035 through 2055. 5,250 cases made, 1,092 cases imported
-Wine Spectator 96 Points
This is a dry while also floral wine, perfumed and enticing with its juicy acidity. At the same time, the structure is very present, showing power and dark black fruits. The balance is coming together with the rich fruits and tannins melding into one. Drink from 2028. ROGER VOSS
-Wine Enthusiast 96 Points
Deep dark ruby garnet, opaque core, violet reflections, delicate brightening of the edges. Black wildberry jam underlaid with delicate herbs and spices, tobacco nuances, hints of blueberry jam and elderberries, schisty notes. Powerful, full-bodied, sweetness present, carrying tannins, dark nougat in the finish, very good length, an imperious style, built for a long life.
Falstaff 98 Points
The Walls Stanley Groovy Portuguese Red Blend is made from 37% Touriga Nacional | 16% Cabernet Sauvignon| 13% Tinta Roriz | 13% |Tinta Cao, 9% Souzão | 4% Mourvédre | 4% Grenache | 4% Counoise
The Walls 2021 Stanley Groovy Red Wine Blend was fermented in concrete and open and closed-top stainless steel tanks. Cold soaks for up to 5 days. Maceration ran 18 to 38 days. 100% free-run juice. Aged in 20% new French oak large format vessels. This is a Portuguese-varietal-dominant wine that is currently sourced from the Red Mountain AVA. STANLEY GROOVY is the character displayed on The Walls wines’ labels and the embodiment of our explorative and curious nature.