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Tamarack Cabernet Franc 2017

ID No: 446770
Our Price: $45.00 $23.00
 $23.00 
 Wine Spectator: 90
Vintage:2017
Bottle Size:750 ml
Product Description

Tamarack Cabernet Franc is made from 100 percent Cabernet Franc.

Glorius vintage with wonderful weather conditions for normal production of low tonnages equaling delicious, balanced and succulent fruit.
Elegant with spiced cherry, blackberry and boysenberry mingling pleasingly and lingering seductively with a hint of oak, smooth chocolate and mocha on the structured tannins and fine-grained finish.

Review:


"Sleekly layered, with precise cherry, lead pencil and dusty dill flavors that persist toward refined tannins. Drink now through 2028. 1,176 cases made. — TF"

- Wine Spectator (Web only 2019), 90 pts


Winery: Tamarack Cellars

The Tamarack Cellars Estate
Founded in 1998 by Ron and Jamie Coleman, Tamarack Cellars is dedicated to the production of small lot, hand-crafted wines from select vineyards in the Walla Walla Valley, Yakima Valley, Red Mountain and Columbia Valley appellations. 

“Boutique winery from Waterbrook and Canoe Ridge alumnus Ron Coleman delivers ripe varietals and blends; Syrah-Bordeaux blend Firehouse Red is outstanding value.”
- Anthony Dias' blue pocket guide to wine 2006

The Tamarack Cellars Vineyard
Grapes are purchased throughout the Columbia Valley and are crushed, fermented and blended in a small winery located in a World War II firehouse complex at the Walla Walla airport.

 

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Tuck Beckstoffer Mad Hatter Napa Valley Red 2018

Tuck Beckstoffer Mad Hatter Napa Valley Red is made from 66%Cabernet Sauvignon, 20% Old Vine Petit Sirah, 10% Merlot, 2% Cabernet Franc, 2% Petit Verdot.

Under the winemaking and farming direction of Shawn Johnson and Tuck Beckstoffer, vineyard blocks were selected with a blend of micro climates and soils to highlight the best Napa Valley has to offer, creating a wine with complex aromas, purity of fruit, balance, and a long silky finish.

Since the beginning of Mad Hatter in 2003, our goal has been to craft an elegant Bordeaux blend using grapes grown throughout the Napa Valley. The 2018 vintage continues this commitment, with a sophisticated blend of Cabernet Sauvignon, Old Vine Petite Sirah, Merlot, Petit Verdot, and Cabernet Franc.

Expressive aromas of black plum, wild hyacinth, and clove. The palette evolves flavors of black cherry, dark chocolate, and baking spice further enhanced by the wine’s velvety tannins, and long delicate finish. Pair this wine with pan roasted pheasant, grilled root vegetables, or a charred Ribeye steak. 

MCV Red Wine 2017

MCV Red Wine is made from Petite Sirah, Syrah, Grenache, Tannat, Petit Verdot, Mourvedre & Zinfandel .

This is a fantastic everyday wine. It pairs with a wide variety of foods and is great all by itself.
Aromas of blackberry, vanilla, white pepper, granite, rainier cherry and mocha. Flavors of cherry cola, dark chocolate, graphite, black coffee and pink peppercorn.

Grapes were processed on the same day they arrived at the winery. Sorting table juice was discarded. Post de-stemmer juice was used for the Rosé. Lots were fermented in 2 ton macrobins. A variety of yeasts were used, including some wild fermentations. Lots were cold soaked between 3 -7 days. Fermentation took an average of 12 days. Some lots received extended maceration. Some lots were pressed directly into barrel and some into tank to settle. High press was separated out. The wine was aged in oak barrels for 15 months.

Pair with  Grilled New York with sautéed mushrooms. Stuffed portabella mushrooms. Pasta Carbonara. Pork chops coated with coffee and rosemary. Herb crusted lamb chops.

Review:

"Very dark in the glass, this bottling by Matt Villard pops on the nose with blackberry sorbet, wet slate, seared oak and a hint of mint. Earth and fruit converge on the palate, offering berries, sagebrush and a touch of smoke. It's a hearty yet balanced glass of wine. MATT KETTMANN"

- Wine Enthusiast (November 2019), 91 pts

 Wine Enthusiast: 91
Try these Similar In Stock Wines
Tamarack Cabernet Sauvignon 2016

Tamarack Cabernet Sauvignon is made from  91% Cabernet Sauvignon, 4% Merlot, 3% Cabernet Franc, 2% Petit Verdot 

Crushed gently and dropped by gravity into 1.5 ton bins, cold soaked for 24 to 72 hours, then inoculated with a variety of yeasts, hand-punched and pressed directly to barrel where the wine finishes both primary and secondary fermentations. The individual lots of wine that compose the Cabernet Sauvignon are kept separate for at least one year before they are blended.

A warm summer led to an early start to harvest, followed by a stretch of lower than average temperatures in late September that slowed ripening so grapes hung longer without sugars skyrocketing, providing balance, more flavor development and concentration. A long but successful harvest!

Full bodied with black currant jam, honey glazed dates and black peppered seasoned T-bone steak aromas intertwined with piercing boysenberry, rosemary rack of lamb, balsamic, blue cheese, bacon wrapped figs and intriguing tannins extended out over an intricate and balanced finish.



Tamarack Firehouse Red 2017

Tamarack Firehouse Red is 29% Cabernet Sauvignon, 22% Syrah, 22% Merlot, 11% Cabernet Franc, 5% Malbec, 3% Sangiovese, 2% Grenache, 2% Cinsault 1% Petit Verdot, 1% Counoise, 1% Mourvèdre and 1% Carmenere.

Deceptively sweet aromas of strawberries, raspberries and rose petals. The flavors are dark, rich, lusciously mouthwatering, with cherries, boysenberries, tart plum skins, hints of leather, sweet pipe tobacco, and coffee beans. The tannins are firm, but not a bit edgy and the finish lingers with just a touch of anise. A truly lovely vintage.

Avennia Sestina Cabernet Sauvignon 2017

Avennia Sestina Cabernet Sauvignon (Red Blend) is made from 77% Cabernet Sauvignon, 17% Merlot, 6% Cabernet Franc

The Sestina is a poetic form from Medieval France. Just as a contemporary poet can use an old form like the Sestina to express modern ideas, we use the traditional Bordeaux blend to make modern wines that express Washington fruit. Sestina is our vision for an old vine blend where the focus is on structure, balance, and complexity. This wine is designed for the cellar, but is enjoyable now.

Sestina: This wine is a blockbuster, with black currant, black raspberry, saddle leather, freshly tilled earth, vanilla, and violet on the nose. Exceedingly rich and balanced on the palate, with great poise and structure for long aging. The finish echoes with fresh black fruits, minerally touches, and floral notes.

Review:

"The Cabernet Sauvignon-dominated release from Peterson, the 2017 Sestina comes from the Red Willow, Bacchus, and Dionysus vineyards. Rocking levels of crème de cassis, sappy herbs, violets, and cedar pencil all flow to a full-bodied, incredibly pure, polished 2017 that offers flawless balance, ripe tannins, and a great, great finish. It's more approachable than normal yet is still going to evolve for 15 to 20 years. The blend is 77% Cabernet Sauvignon, 17% Merlot, and the rest Cabernet Franc, all raised 20 months in 50% new French oak."

- Jeb Dunnuck (April 2020), 95 pts, #84 TOP 100


 95 Points
Avennia Sestina Cabernet Sauvignon 2017 (magnum)

Each magnum is signed by the winemaker! 

Avennia Sestina Cabernet Sauvignon is made from 77% Cabernet Sauvignon, 17% Merlot, 6% Cabernet Franc.

The story of this wine - The Sestina is an ancient form of poetry from Medieval France. Just as a modern poet can fill this form with new expressions, Avennia uses the traditional Bordeaux blend to express Washington. Sestina is their vision for an old vine, complex blend where all of the components complement each other. This wine is designed for the cellar, so the emphasis is on structure, balance, and complexity.


Winemaker Tasting Notes - “Good deep ruby/garnet color, with aromas of black cherry, fresh black currant, dark mocha, cigar box, and graphite. The palate is lively and dense with mountain berries, mocha, vanilla honey, damp earth, and wildflowers. The finish shows a distinct chalky minerality and beautiful tension. This is a classically balanced and ageworthy Sestina. Drink 2025-2040.” - Chris Peterson, Winemaker

Review:

"The Cabernet Sauvignon-dominated release from Peterson, the 2017 Sestina comes from the Red Willow, Bacchus, and Dionysus vineyards. Rocking levels of crème de cassis, sappy herbs, violets, and cedar pencil all flow to a full-bodied, incredibly pure, polished 2017 that offers flawless balance, ripe tannins, and a great, great finish. It's more approachable than normal yet is still going to evolve for 15 to 20 years. The blend is 77% Cabernet Sauvignon, 17% Merlot, and the rest Cabernet Franc, all raised 20 months in 50% new French oak."

- Jeb Dunnuck (April 2020), 95 pts

 95 Points
Neyers Vineyards Cabernet Sauvignon Neyers Ranch 2017

Neyers Cabernet Sauvignon Neyers Ranch is made from 100 percent Cabernet Sauvignon. 

"We harvested the 2017 Cabernet Sauvignon crop from our Conn Valley Ranch in the first week of October, a week later than we picked the same vineyard the prior year. The size of the crop was about 20% smaller in 2017 as well, mostly due to the cold, wet weather we experienced in spring during flowering. Grapevines are self-pollinating, and cold, windy or damp weather interferes with this process, a problem known the French call coulure. Ironically, the harsh spring weather of 2017 had a huge impact on the size of our crop. Still, this smaller crop ripened fully and evenly, and at harvest time we picked beautiful, dark-colored clusters under near-perfect conditions. The finished wine was immediately remarkable for its flavor and complexity, and the wine looks to be one that will improve for many years. During my career in the Napa Valley wine business, I’ve learned to expect the best wines from cold years like 2017. These are vintages that are viewed initially with lowered expectations, but my experience has been just the opposite. Going back to my first Napa Valley harvest in 1971, these ‘colder years’ invariably result in wines with brighter, more attractive flavors, and the wines age longer and more gracefully.


Following harvest, the wine was fermented using wild, native yeast in an temperature-controlled stainless steel tank. After 45 days or so, the tank was drained and the pomace pressed, and the wine transferred to 60-gallon French oak barrels, 25% of them new. During the first year, we racked the wine off of the yeast lees three times, and by May 2019 it had been sufficiently clarified to bottle without fining or filtration. I am especially impressed by its bright ruby hue, a color so commanding it reminded me of the 1995 red Bordeaux wines I tasted from barrel during my trip to France in the Spring of 1996. It’s loaded with flavors that range from wild cherry to chocolate, enhanced by the lovely hint of tobacco leaf and mint. Each aromatic component has its own individual fascination, but all of them together provide a remarkable experience. Here’s a complete Napa Valley Cabernet Sauvignon that we expect it to improve for 20 years.  It's a from a very small crop that will provide decades of pleasure." - Bruce Neyers

Review:

Earthy, tannic and young, this wine brims in black fruit, cedar and tobacco that are accented by black olive and crushed rock. With substantial midpalate weight, it takes time to integrate, finding a cohesive conclusion on the long finish.

-Wine Enthusiast 92 Points

 Wine Enthusiast: 92
Niner Cabernet Sauvignon 2017

Niner Cabernet Sauvignon is made from 92% Cabernet Sauvignon 4% Cabernet Franc, 4% Petit Verdot.

IN THE VINEYARD The 2017 vintage was the official end of the drought in Paso Robles. Consistent rain throughout winter and cooler temperatures throughout summer helped our grapes mature slowly and evenly. A couple heat spikes towards the end of the growing season made things interesting, but robust vine canopies from the rains protected our Cabernet Sauvignon, and we saw the higher natural tannin and deeper color than we have seen in years. We harvested most in September, 1-2 weeks earlier than normal.

Review:

Saturated ruby. Ripe cherry and dark berries on the nose, complicated by notes of mocha, vanilla and licorice. Deep, palate-coating cherry preserve, blackberry and boysenberry flavors show good depth and building sweetness. Reveals a building oak spice quality on the persistent finish, which features a repeating vanilla note and round, even tannins.

Vinous 91 Points


Bolstered by 4% each of Cabernet Franc and Petit Verdot, this bottling begins with brisk aromas of black raspberry, cherry, wet gravel and marjoram on the nose. The palate is tightly woven and focused, combining dark strawberry and pencil shavings into a light-bodied and elegant display.

Wine Enthusiast 91 Points

 Vinous Antonio Galloni: 91 Wine Enthusiast: 91
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