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Tamarack Cabernet Sauvignon 2013

Product Description

Tamarack Cabernet Sauvignon is made from 86% Cabernet Sauvignon • 6% Merlot • 8% Cabernet Franc

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.


Broad and generous, with expressive black cherry, plum, smoke and pepper flavors on a sleek structure, a light veil of tannins wrapping up the long finish. Drink now through 2023. 2,500 cases made. - Wine Spectator 92 Points

Still seeming to need time to open up and stretch its legs, this wine offers high-toned aromas of graphite, caramel, vanilla and plum. It's full and plush in feel with tart fruit flavors and a finish that glides. - Wine Enthusiast 92 Points & Editors' Choice

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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COMMENTS

Lifted aromas of spicy dark cherries with a hint of cedary oak. A medium to full bodied wine; the palate is a maze of spice, pepper and dark fruits, the finish is bright and refreshingly clean.

VINIFICATION NOTES

Picked during the cool of night. An intentional minimalistic approach to winemaking to ensure the vineyard character sings. Fermented with a small percentage of stalks and whole berries, in small open fermenters and hand worked twice daily. Warm fermentation is followed by maturation in French oak barrels for 12-16 months (depending on parcel). Minimal fining and filtration prior to bottling.

BLEND

Shiraz

CELLARING

Medium - Long term



Bressia Monteagrelo Cabernet Sauvignon 2015

Intense red color with purple tones.
Pepper, spice and red fruit aromas on the nose. Well balanced, ripe and harmonious. Full bodied and a great structure.

Aged in French and American oak barrels for 15 months.

Lismore Syrah 2015

Cassis, blackberry and cherry. White pepper, ground herbs and the strong floral perfume of crushed violets. Light and elegant, but structured with fresh acidity.

40% Whole bunch ferment in small open vats. 60% destemmed and fermented in a 5000 ltr wooden fermenter with gentle pigeage (punch down of the cap) throughout. Pressed in a traditonal wooden basket press and racked into a 3000 litre oak vat for 9 months.

 


Review:

"If the 2014 Lismore Syrah was noteworthy - the 2012 and 2013 were not released - then this is even better. Deeply coloured and highly perfumed, with stony, granitic, liquorice, black pepper and tapenade notes, complemented by fynbos aromas, granular tannins, subtle oak and pithy acidity. Exceptional winemaking. Drink: 2017-25."
- Tim Atkin Master of Wine (SA Special Report 2016), 95 pts

 95 Points
Trione Cabernet Sauvignon Block 21 2012

Our Block 21 Cabernet is a single vineyard selection from the Trione Cloverdale Ranch, located on the western flank of the Mayacamas Mountains, in the northern portion of Alexander Valley. The vines, planted in 2001 with Bordeaux clone 337, grow in clay and sandy loam soils underlain with a high percentage of gravel. Cabernet Sauvignon grown in this ideal terroir develops deep, concentrated flavors and fine, smooth tannins.

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 Sauvignon will age for ten more years.

Alcohol: 14.25 percent by volume


Review:

"This classically styled red with 9% Merlot and 2% each of Cabernet Franc, Malbec and Petit Verdot impresses with perfumed violet and its soft, smooth and succulent black cherry and currant flavor. Approachable and round, it has cedar and mocha undertones that make it memorable and compelling."
Wine Enthusiast (May 2017), 91 pts

 

 Wine Enthusiast: 91
Shibumi Knoll Cabernet Sauvignon 2012

The namesake knoll from where this fruit is sourced is part of a larger area of the Napa Valley floor in the far north of St Helena where there is topographical undulation, indicating a onetime geologically active area where there was plenty of movement and unsettled earth as the valley floor was forming millions of years ago. The benefit is wine grapes grown in an area like this display more complexity and in particular, spice notes that other valley floor sites do not inherently possess.

The invitingly beautiful, rich, lush burgundy color is your first sense engaging you to taste. The nose gives off black currant, velvety vanilla, subtle fig, and crisp bell pepper with a clean refreshing hint of grapefruit. The finish is long and beautiful with a liveliness and hint of richness, all leading you to a pleasurable lasting finish.

Trouillard Brut Extra Selection NV (half-bottle)

Selected from 15 different vineyards located in the Marne Valley, in the Aube and the small Mountain of Reims. It  is made of 35% Pinot Noir, 35% Pinot Meunier, 30% Chardonnay.
With a light amber color with fine bubbles, full-bodied with a full mixture of white fruits. Dominating taste of hazelnuts and grilled almonds.  This crisp, delicate, fresh, creamy and elegant champagne, with just a touch of yeastiness, is sure to enhance any special occasion or meal.  A very classic and delicate Brut.

Guide Michelin 2013, **

Review:

"Medium gold color with a rich, seductive nose of roasted grains. Shows an elegant attack and a very fine, rich mousse. Finishes very dry but long. Dried lemon peel and toasted bread are evident on the richly textured palate with notable mineral character. Finishes very dry and long."

International Wine Review (Dec 08), 92 pts

 International Wine Review: 92
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Ottella Lugana DOC Le Creete 2018

Ottella Lugana DOC Le Creete is made from 100% Turbiano (clonal type of Trebbiano di Lugana)

PRODUCTION AREA: S. Benedetto di Lugana. The grapes are harvested exclusively from our own vineyards; harvesting is strictly manual in small 17kg-crates
TRAINING METHOD: Guyot, double arc

Golden, warm, intense straw yellow. Immediate exotic notes. It develops in a very pleasant fashion, good mineral impression  Rich, succulent and well balanced for a truly satisfactory mouthfeel. Mineral on the finish with just enough acidity to provide lift and depth. 

FOOD: Sea or lake fish to bring out its outstanding features; goes well with white meat and soup, and has quite a surprising affinity with tasty cheese
ALCOHOL BY VOLUME: 13% vol
SERVING TEMPERATURE: 10-12 degrees Celcius