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Heritage School Julies Creekside Cabernet Sauvingon is made from 100 percent Cabernet Sauvignon.
The Cabernet Sauvignon Julie’s Creekside Vineyard is an impressive, opaque purple colored wine that is super-concentrated and extracted with relatively sweet tannins, a touch of chocolate and espresso, a full-bodied mouthfeel and pure, dark, primordial fruits. This is a big, masculine, concentrated wine set for long-term aging. Saying that, it has a certain accessibility, but won’t hit its prime for at least another 8-10 years and keep 25-30.
Review:
"The 2014 Cabernet Sauvignon Julie's Creekside Vineyard is dark, sumptuous and surprisingly open-knit for such a young wine. Black cherry, plum, game, rose petal, sage, smoke and earthy notes underpin a core of intense dark red cherry and plum fruit. Soft contours and generous, super-ripe fruit add to the wine's near and medium-term appeal. - Antonio Galloni"
- Antonio Galloni's Vinous (December 2016), 93 pts
Heritage School Missiaens Hillside Cabernet Sauvignon is made from 100 percent Cabernet Sauvignon.
A steep, rocky site with red volcanic soils results in our most structured and concentrated wine. Planted in 1998 using 110R rootstock and clone 337 Cabernet Sauvignon our Hillside Vineyard produces wines as breathtaking as the views from its slopes. These tiny, dark blue berries ripen near the end of September thanks to cool afternoon temperatures allowing for increased hang time and developed flavors.
Reviews:
"The 2014 Cabernet Sauvignon Missiaen's Hillside Vineyard is the darkest and richest of these wines, but it also has enough structural breadth to handle all of that intensity. Superripe plum, bittersweet chocolate, tobacco and licorice all flesh out over time. This is an especially rich, seamless style, yet all the elements are in the right place. - Antonio Galloni"
- Antonio Galloni's Vinous (December 2016), 92 pts
Hickinbotham Brooks Road Shiraz is made from 100 percent Shiraz.
After the hand-picked Shiraz clusters were delivered from high country (210-230 meters) by Viticulturer Michael Lane, the winemaker destemmed and sorted the whole berries into open fermenters. The cold soak was four days, the skins plunged three times daily, and the minimum time on skins was eighteen days. The wine was then basket pressed; its free run and pressings kept separate. To minimize filtration at bottling, three rack-and-returns were conducted over fifteen months as the wine seasoned in a mixture of Burgundy-coopered barrels.
This Shiraz shows the characters this vineyard has displayed since the start, but perhaps in a more elegant, harmonious and balanced form. Its consistency is comforting and reassuring, buttressed by blue and black fruit notes throughout. It is readily enjoyable but has all the structure, acid and tannin to offer decades of rewards from cellaring.
Review:
A rich, succulent mix of dark chocolate, spiced plum, wild blackberry and black licorice notes. Showcases both power and elegance, with chai, cigar box, violets and dried sage notes, velvety and generous, on the long, generous finish. Drink now through 2035. 1,900 cases made, 370 cases imported
-Wine Spectator 95 Points
Hickinbotham Trueman Cabernet Sauvignon is made from 100 percent Cabernet Sauvignon.
Trueman represents Cabernet in Clarendon at its best. Its purity, its elegant style, its supple, polished nature ... it’s a wine of its own.Distinct in character, this is not like Cabernet from the Vales below or the hills to the east. From its pretty, delicate florals and musk, through to its silky blackcurrant and kalamata juice and down to its dark carbon soul - Trueman is a modern Cabernet that encapsulates all the toil and antiquity of Clarendon. Echoing the unearthed prose of wine writer Ebenezer Ward from 1886 on theCabernet sown from this very land – Trueman is “an excelled wine, of very marked flavor and bouquet”.
Review:
Deep garnet/purple, the 2012 Cabernet Sauvignon Hickinbotham Vineyard has a classic nose showing pronounced fresh blackcurrant and blackberry highlighted by cloves, menthol, pencil shavings and earth notes. Medium to full-bodied, taut and muscular, the palate has grainy tannins, nice freshness and a long finish.
-Wine Advocate 93 Points
Hickinbotham Peake Cabernet Shiraz is made from 60 percent Cabernet and 40 percent Shiraz.
Named after the late Mr. Edward John Peake who established the first vineyard and orchard at Clarendon circa 1850. Blending Cabernet Sauvignon and Shiraz is a famous part of Australian winemaking history and whilst the individual components of this wine are mighty, the sum of The Peake’s parts is magnificent. The Cabernet shines aromatically with notes of blackberry pie and dark chocolate, while the Shiraz fills the mid-palate with black plum and toasty oak. Fine tannins and balanced acidity contribute to an incredibly long finish. The Peake continues to honor the legacy of this iconic Australian blend.
Review:
Hickinbotham's 2017 The Peake Cabernet Shiraz is a 60-40 blend of the varieties, aged in a healthy proportion of new French oak. As a barrel selection, it stands above the other wines in the lineup, being more complex and complete than either the Brooks Road Shiraz or the Trueman Cabernet. Cassis leads the way, rounded out by ripe cherries and joined by shadings of cedar and vanilla. It's full-bodied and concentrated in the mouth, rich, supple and almost creamy in texture and boasts a long, silky finish. While nearly drinkable already, it should easily age for a decade or more.
-Wine Advocate 96 Points
Hickinbotham Revivalist Merlot is made from 100 percent Merlot.
The Merlot for this red wine was sourced from vines planted in 1989 and 1976 at 220-245m altitude on a western facing aspect on the estate. During harvest, we hand-picked, de-stemmed, whole berry sorted, then 100% gently crushed. We then cold soaked, with native fermentation, and pumped over daily with a minimum of 21 days on skins. Basket pressed with light pressing included in free run, heavier pressings kept separate and not included, drained directly to barrel. The wine was racked and returned three times during maturation for 15 months, aged in fine-grain Bordeaux coopered barrels of which are approximately 25% new.
Review:
Deep ruby. Lush cherry-cola, blackberry and mocha qualities on the deeply perfumed nose, which is complemented by suggestions of candied rose and vanilla. In a round, generous style, offering sweet dark berry and fruitcake flavors that are supported by an undercurrent of juicy acidity. Pliant tannins frame an impressively long, sappy finish that strongly repeats the cherry and floral notes. 50% new French oak.
- Vinous 94 Points
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Klipsun Cabernet Sauvignon Red Mountain is made from 84% Cabernet Sauvignon, 4% Merlot, 4% Malbec and 8% Syrah.
The 2017 vintage started out with a cool, wet winter, with significantly above average snowfall in eastern Washington. Red Mountain had a 24% increase in rainfall in 2017 over the 10 year average. Going into spring, the cool trend continued. As a result, bud break at Klipsun was behind the historical average and significantly behind the most recent warm vintages of 2013 2016. Bloom was also slightly delayed. Because of the cool weather, set was lighter than usual which translated into significantly less fruit in 2017.
The early part of the summer saw average temperatures followed by above average temperatures in July and August. As a result, he at accumulation was a bit above average for the season, despite the cool start. And because of the smaller than normal yield, harvest began right on schedule, perhaps even a bit early for some of the whites. In the second half of September, when Klipsun traditionally harvests all the reds, the temperatures cooled considerably, which delayed ripening. This allowed for luxurious amounts of hang time without the threat of increased sugar accumulation, stretching harvest into the first week of October. A s a result, all fruit going into the 2017 Klipsun Cabernet Sauvignon could be picked at perfect sugars levels with great fruit maturity and flavors. Overall, the quality of t he 2017 harvest is as high as the 2016. However, the style is slightly different. The 2017 wine has a firmer structure, more spice & mocha in the nose and will take a few mo re years than the 2016 to reach a perfect balance between fruit and tannin.
Review:
The 2017 Cabernet Sauvignon Red Mountain is composed of 84% Cabernet Sauvignon, 4% Merlot, 4% Malbec and 8% Syrah, which immediately emanates with aromas of dark roasted espresso bean, toasted oak, dried tobacco and dusty black fruit tones of cassis, currant and blackberries covered in dark cocoa powder. Full-bodied, generous in complexity and still tight in the mouth, the wine unpacks layers of cedar and vanilla tones with dusty purple flowers and bitter dark chocolate across the mid-palate, giving way to fine-grained tannins that will loosen with time. As the wine sits on the palate, the 100% French oak regimen is on full display for all to see. The wine lingering long and continues to evolve in the mouth, ending with a drying finish that highlights the oak and terroir. It’s still a baby, and I would keep it in the cellar for another few years before popping the cork—this will effortlessly coast for more than a decade. The 2017 vintage marks the second release of this wine, with 6,300 bottles produced. It comes from its namesake vineyard, first planted in 1984 on Red Mountain. I’m keeping my eye on this producer. I’m impressed, and even though the oak may be a bit much at the moment, it's still delicious. - Wine Advocate 94+ Points
Fefinanes Albarino de Albarino is 100 percent Albarino
Fresh fruit aromas of apricot and peach slices with notes of lemon and green apple. Pretty notes of honey and wet nutmeg, and the mouth is round, clean, and pleasant with baked apple, honey, and lemon.
This is a classic Albariño which is good young, but actually improves over two to three years and remains quite drinkable for up to five years. Owner Juan Gil comments that the wine really starts to come into its own in June/July, and he actually prefers it 18 or more months after it's made. A Fefiñanes "vertical" of three or four vintages can provide some most interesting surprises.
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