Create a New Account get a $5 credit
Toll Free: 800-417-7821

Tamarack Cabernet Sauvignon 2010

ID No: 441564
Vintage:2010
Bottle Size:750 ml
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 Cabernet Franc 2017

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


 Wine Spectator: 90
Thorn Clarke William Randell Cabernet Sauvignon 2010 (magnum)

COMMENTS
Deep red in colour. The nose is lifted and expressive with lovely Christmas cake and mint characters along with black olives and tobacco leaf adding complexity. The palate is medium to full bodied with blueberry and hints of cassis as the primary fruit flavours. The palate has great poise with the vibrant fruit, spicy French oak and fine tannin structure all wonderfully balanced, and the wine finishes with great length of fruit.

VINIFICATION NOTES
The fruit was harvested at night. Fermentation was carried out in a variety of small capacity fermenters. After pressing the parcels were filled to French oak for maturation. The wine was racked after six months and the parcels were blended to form the final wine.

MATURATION
The wine was matured in a temperature controlled barrel hall for 16 months in French hogsheads (barrels).

VINTAGE NOTES
Average winter rainfall in 2009 resulted in good soil moisture in the 2010 growing season. This combined with moderate weather conditions through most of the growing season allowed for good fruit set and canopy development. 

HARVESTED
March 2010

"Full crimson-purple; while quite soft overall, both in fruit and tannin terms, the wine is full-bodied and fleshy, with dark chocolate and licorice joining the blackcurrant fruit and cedary oak. 14% alc."
James Halliday's TOP 100 over $20 (November 2012), 97 pts

"This Eden Valley wine displays classic Cabernet structure. It’s full-bodied and powerful, but never jammy or soft, like some Barossa Cabs. Vanilla accents pristine cassis fruit, which shows enormous depth. Drink 2018–2025, and very possibly beyond. -Joe Czerwinski"
Wine Enthusiast (April 2014)94 pts + CELLAR SELECTION

GOLD AT 2012 HOBART WINE SHOW

GOLD AT 2012 NEW ZEALAND INTERNATIONAL WINE SHOW
GOLD AT 2012 QUEENSLAND WINE SHOW
SILVER AT 2012 ADELAIDE WINE SHOW
SILVER AT 2012 CHINA WINE AND SPIRIT AWARDS
BRONZE AT 2012 BAROSSA WINE SHOW
BRONZE AT 2012 INTERNATIONAL WINE AND SPIRIT COMPETITION
BRONZE AT 2012 MELBOURNE WINE SHOW
BRONZE AT 2012 SPEIGELAU INTERNATIONAL WINE COMPETITION (NZ)
BRONZE AT 2013 INTERNATIONAL WINE CHALLENGE

 Wine Enthusiast: 94 97 Points
Trione Cabernet Sauvignon Block 21 2011 (magnum)

Winemaking:  Trione Cabernet Sauvignon Block 21 2011 is a classic Bordeaux blend of 85% Cabernet Sauvignon, 9% Merlot and 2% each of Cabernet Franc, Petite Verdot and Malbec.  The 2010 growing season was moderate, thus promoting slow ripening and full flavor development.  We hand-harvested and fermented each variety separately, then moved the wines to barrel, where they aged twelve months.  Once we determined our blend, we returned the wine to barrel for an additional twelve months, to 'marry' the varietals.  We used tight-grained French oak barrels (45% new) from coopers Taransaud, Vicard and Bossuet.

Winemaker Notes:

Complex, rich aromas foretell rich flavors of black currants, allspice and a hint of clove.  The wine is full bodied, with velvety texture, smooth tannins and an extensive finish.  Beautifully balanced, this Cabernet will age for ten more years.

Alcohol: 14.25 percent by volume


Review:

This is a standout wine from the vintage, made from a selection of the Trione Cloverdale Ranch. Blended with smaller percentages of Merlot, Cab Franc, Petit Verdot and Malbec, it sings in robust red and black cherry and currant, as well as more luxurious waves of chocolate and vanilla. There's a forwardness to the texture, making for a wine that's both big and happy. Wine Enthusiast 91 Points

 Wine Enthusiast: 91
Paradigm Cabernet Sauvignon 2016

Paradigm Cabernet Sauvignon is made from 90% Cabernet Sauvignon, 8% Merlot, 1% Petit Verdot, 1% Cabernet Franc

20 months in French oak (only about a third of that is new oak) and for 20 more months in bottle before release

Our winemaking "style" is solely determined by this place or terrior we call "Paradigm." Winemaking is agriculture when you own your vineyards and are able to farm them to promote the very best Earth will give you. All of our selections of wines are made from five varietals on the estate. Every wine is 100% farmed and grown by us.

Complexity in our wines supported by luscious fruit and acidity is our hallmark. Our efforts during harvest and barrel cellaring concentrate on maintaining the freshness from the first day we handpicked each vineyard block. Simple winemaking protocols are employed while crucial “timing” oriented winemaking decisions rule each day.

Dark Cabernet color with beautiful aromas of black cherry, cassis, plus 5-spice, vanilla. Big, ripe and mouthcoating across the palate. The flavors are similar to the aromas with ripe fruit, berry/cherry pie, moderate tannins, and nice length. This wine shows enough structure to be age-worth, yet soft and balanced enough to enjoy upon release. Flavors linger in this tasty, dense wine. Tastes like Oakville. -Heidi Barrett


Review:

"Pretty cassis and blackberry fruits as well as notes of cedar pencil, spicy oak, and tobacco emerge from the 2016 Cabernet Sauvignon Oakville. Medium-bodied, it has a balanced, elegant texture, moderate tannins, and a good finish. It's a complex, classy wine to enjoy over the coming decade or more. This is a classic, workhorse styled Cabernet from winemaker Heidi Barrett with lots to love. The blend is 87% Cabernet Sauvignon, 7% Merlot, 4% Petit Verdot, and the balance Cabernet Franc, all aged 20 months in French oak."

- Jeb Dunnuck (March 2021), 90 pts


 90 Points
Paradigm Cabernet Sauvignon 2016 (Etched Jeroboam)

LASER ETCHED JEROBAOM!


Paradigm Cabernet Sauvignon is made from 90% Cabernet Sauvignon, 8% Merlot, 1% Petit Verdot, 1% Cabernet Franc

20 months in French oak (only about a third of that is new oak) and for 20 more months in bottle before release

Our winemaking "style" is solely determined by this place or terrior we call "Paradigm." Winemaking is agriculture when you own your vineyards and are able to farm them to promote the very best Earth will give you. All of our selections of wines are made from five varietals on the estate. Every wine is 100% farmed and grown by us.

Complexity in our wines supported by luscious fruit and acidity is our hallmark. Our efforts during harvest and barrel cellaring concentrate on maintaining the freshness from the first day we handpicked each vineyard block. Simple winemaking protocols are employed while crucial “timing” oriented winemaking decisions rule each day.

Dark Cabernet color with beautiful aromas of black cherry, cassis, plus 5-spice, vanilla. Big, ripe and mouthcoating across the palate. The flavors are similar to the aromas with ripe fruit, berry/cherry pie, moderate tannins, and nice length. This wine shows enough structure to be age-worth, yet soft and balanced enough to enjoy upon release. Flavors linger in this tasty, dense wine. Tastes like Oakville. -Heidi Barrett





Product Description

Winemaking

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.

Vintage

A cool summer and fall resulted in leisurely ripening and harvest starting the last few days of September, three weeks later than normal, which allowed for extra long hanging and with a very late freeze, plenty of time to complete harvest.

Tasting Notes

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.

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.

 

  • back