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

Tamarack Ciel du Cheval Vineyard Reserve 2010

Try these Similar In Stock Wines
Tamarack Ciel de Cheval Vineyard Reserve 2011

Dark and chocolatey, spiced with pretty notes of allspice and clove, this wine is round and rich, bursting with ripe berries, combined with an earthy complexity and a velvety finish.

made from 42% Cabernet Sauvignon,  29% Merlot,  29% Cabernet Franc 

The wine spent 22 months on 75% new French oak with the remaining 25% second vintage French oak. Select barrels from the best forests of Taransaud, Boutes, Quintessance, and Vicard cooperages.

 


Review:

Looking even more impressive, with loads of potential, the 2011 Cabernet Sauvignon Ciel du Cheval Vineyard Reserve has classic Ciel du Cheval floral undertones to go with notions of creme de cassis, graphite and spice on the nose. Deep, pure and layered, with medium to full-bodied richness, firm tannin and impressive length on the finish, it should most likely benefit from short-term cellaring and have 10-12 years of prime drinking. Drink now-2023. 

Located in Walla Walla and founded in 1998 by Ron and Jamie Colman, with the wines now made by Danny Gordon, this first-rate estate fashions classic, age-worthy wines that over deliver for the price. While I tasted the majority of the bottled wines in Colorado, all of the reserve efforts were tasted from barrel during my visit to the winery. This is an estate to watch and I came away more than a little impressed. - Wine Advocate 92-94 Points

 

 Wine Advocate: 94
Tamarack Ciel de Cheval Vineyard Reserve 2012

Dark and chocolatey, spiced with pretty notes of allspice and clove, this wine is round and rich, bursting with ripe berries, combined with an earthy complexity and a velvety finish.

Made from 42% Cabernet Sauvignon,  29% Merlot,  29% Cabernet Franc 

The wine spent 22 months on 75% new French oak with the remaining 25% second vintage French oak. Select barrels from the best forests of Taransaud, Boutes, Quintessance, and Vicard cooperages.


Review:

A blend of Cabernet Sauvignon (60%), Cabernet Franc (30%) and Merlot, this wine seems a little green out of the gate, with aromas of herbs, cocoa, vanilla, black licorice, woodspice and black fruit. The fruit flavors display the warmth of this region, with the tannins providing some heft, stretching out over time. - Wine Enthusiast 91 Points 

 

 Wine Enthusiast: 91
Manior du Carra Moulin a Vent Burdelines 2016

Beautiful deep ruby color. The bouquet displays aromas of rose, iris, spice and ripe fruit. The wine has a good structure and a good aging potential of 5-10 years.

The vineyards are located in the lieu-dit "Les Burdelines" on manganese granite soil with Eastern sun exposure. The wine is produced from 50 year old vines.

Enjoy with game, red meat and strong cheeses.


   

Product Description

Dark and chocolatey, spiced with pretty notes of allspice and clove, this wine is round and rich, bursting with ripe berries, combined with an earthy complexity and a velvety finish.

made from 50% Cabernet Sauvignon, 25% Merlot,  25% Cabernet Franc. 

The wine spent 22 months on 75% new French oak with the remaining 25% second vintage French oak. Select barrels from the best forests of Taransaud, Boutes, Quintessance, and Vicard cooperages.

 


Review:

A ripe, vibrant and refined red, with slightly gritty tannins around a plush, focused core of cherry, raspberry pie, cinnamon and clove flavors, coming together harmoniously as the finish persists. Best from 2016 through 2020. 136 cases made. Wine Spectator 93 Points

 

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.

 

Customers who bought this product also purchased
Vitanza Brunello di Montalcino Firma 2009

Vitanza Brunello di Montalcino Firma is made from 100% Sangiovese.
"Firma" means "signature" in Italian.
Aged for 36 months in 30% French and 70% Slavonia barrels. Aged in the bottle for 6 months.
This wine is the King of all Italian reds.  It is full-flavored, woodsy, and intense with a long finish.  Brunello will correspondingly age for 15-20 years.

 

Tamarack Cabernet Sauvignon 2013

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

 Wine Enthusiast: 92 Wine Spectator: 92
Abeja Syrah Walla Walla Valley 2013

Complex and compelling, this estate-grown Syrah sends up smoky notes of cured meat, nougat and caramel. Black cherry fruit anchors the barrel notes, and it just gets more and more delicious as it winds its way across the palate. This demonstrates classy winemaking and perfect balance.

The fruit for this wine is grown at an elevation of 1310 feet on the grounds of the Winery. The higher elevation and the proximity to the Blue Mountains, gives this vineyard a longer, cooler ripening season than most other areas of the Walla Walla Appellation. The cooler site results in a style much like that of a classic Northern Rhone with complexity and balance without the concentration and higher alcohol levels of Syrah produced in warmer areas.

 


Review:

"Dark and smoky, with a lithe core of plum and spice emerging from under a layer of grippy tannins. The finish persists with insistence and intensity. Best after 2017. 182 cases made.- HS"
- Wine Spectator (October 15th 2015), 91 pts

"Aged in French oak, 30% new. Deep, saturated ruby. Wild, musky aromas of black raspberry, gunflint, spices and violet. Plush, tactile and sweet, offering surprising lift and definition to the flavors of dark raspberry, blackberry, smoked meat and violet face powder. Very expressive, fine-grained Syrah with subtle intensity and a lingering, ripely tannic finish. - Stephen Tanzer"- Vinous (November 2015), 91 pts

 Vinous Antonio Galloni: 91 Wine Spectator: 91
Buty Rediviva of the Stones 2012

Both savory and sweet, this blend of syrah, cabernet sauvignon and mourvèdre displays lovely depth and density, with vivid floral, black raspberry, beach smoke and baking spice notes. In both the nose and on the palate, the syrah brings lush red fruit, with deep raspberry and black cherry layers. The cabernet adds high-toned floral elements and substantial mid-palate weight, as well as blackberry, currant and olive flavors, with the mourvèdre contributing to the wine’s tannic structure and spice elements of cinnamon, nutmeg and white pepper.

Rubus Proprietary Red Blend Australia 2014

Tasting Notes: Deep, dark ruby color, aromas of blue fruits, confectionery and subtle licorice characters, thick luscious palate with good structure and soft finish.

The Blend is 44% Rubired, 31% Durif and 25% Shiraz.

Rubired is a cross between Tinto Cao and Alicante Ganzin (which is itself a cross between Alicante Bouschet and Aramon Rupestris Ganzin). It is known for being particularly adapted to the hot climate and producing dark wines, as the color is not only coming from the grape's skin, but also from the grape juice itself. It was developed in 1958 by H.P. Olmo of the University of California Davis.

Durif, also known as Petite Sirah, is also a cross of two different grape varietals: Syrah and Peloursin. It was created by French botanist François Durif in 1860 while keeping Syrah and Peloursin plants under the same roof; it happened from a natural process called "cross-pollination." The grape itself is known for its very aromatic, plummy character.

Shiraz, which we all know for being the most recognized grape varietal of Australia, brings some minty, spicy and fruity characteristics to the wines.

Grapes are crushed and destemmed then placed in rotary fermenters where three rotations per day break up the cap and extract color and tannin. Commercial yeast is added for fermentation. The juice is pressed to stainless steel for malolactic fermentation, undergoes oak maturation for 9 months, then is stored in stainless steel.

Pairs well with BBQ lamb with roast vegetables.

Quercia al Poggio Chianti Classico 2009

Quercia al Poggio Chianti Classico 2009 is made from 80% Sangiovese, 20% Ciliegiolo, Canaiolo and Colorino

Quercia al Poggio Chianti Classico is produced in limited quantities from grapes grown to certified organic farming protocols. The estate releases a single Chianti Classico from a selection of the cellar’s finest sangiovese and other traditional native grapes. A small proportion of wine from sangiovese only is bottled as Chianti Classico Riserva, which receives longer maturation in oak and ageing in glass.


DESIGNATION: Chianti Classico DOCG.

AREA OF PRODUCTION: Monsanto – Barberino val d’Elsa.

FIRST VINTAGE: 1997

TRAINING SYSTEMS: Cordon-trained and spur-pruned, Guyot.

SITE: Vineyards are located on the hill, half overlooking the north valley towards Barberino Val d’Elsa and half looking south towards Castellina.

SOIL TYPE: Limestone and clay with sections of schist and calcareous-clay galestro.

YELDS: 35q/ha

HARVEST METHOD: Manual.

WINEMAKING: Traditional in temperature-controlled steel and cement containers.

 


"Showing notes of sandalwood, espresso and red berries on the nose, this wine has a lovely silky attack and an attractive ferrous quality complementing red plum and earth notes. It has excellent length and is ready to drink now. A blend of 80% Sangiovese, 20% Ciliegiolo, Canaiolo and Colorino aged 24 months in 500L oak tonneau. Produced in the Monsanto - Barberino Val d’Elsa zone with limestone and clay soil at about 400m altitude. The 15 ha vineyard is organically farmed."
- i-winereview (April/May 2016), 90 pts

  • back
Categories








Pricing






Countries




view More...











view Less...
Regions




view More...












































































































































view Less...
Grape Types




view More...



























































































































view Less...
Wineries




view More...













































































































































































































































































































































































view Less...
Ratings





Organic/Free Shipping


Finca Sobreno Ildefonso Toro 2014

Finca Sobreno Ildefonso Toro  is made from 100% Tinta de Toro
Very Old Vines (Minimum 80 years of age)
Aged in 100% new French Oak Barrels for 18 months + 12 months in the bottle

The wine is produced in very limited quantity from the estate's oldest vineyards (80 years old vines) and is fermented in 2,000-liter open-top fermentation vats. Our winemaker punches down the cap by hand three times a day using the traditional pigeage method to ensure optimal extraction.

The name of the wine is the surname of the San Ildefonso family, father Roberto and daughter Paloma, and represents the apex of their winemaking tradition.

Tasting notes
Deep cherry color.
Very expressive, elegant and complex with ripe fruit, mineral notes, sweet spices, chocolate aromas and intense toasts.
Powerful, tasty, round and very smooth. We find again black berries, mineral notes, chocolates with roasted aromas. Very long after taste.

Soil types:
The soil is formed by sediments of sand, clay and limestone, which produce a dark lime-bearing topsoil, with fine and coarse sands.
This year we had low rain falls getting very healthy bunches. Besides, cool nights and not very hot days at the end of the cycle were excellent for a complete ripening of the grapes, full of nuances.

Winemaking and aging
The fruit is manually selected and picked in small cases. After destemming the grapes are stored in 2.000 liter open fermenter tanks and cold maceration at 8ºC during 8 days. Three times a day the cap of the skins is submerged manually (pigeage) and after the alcoholic fermentation is finished at a controlled temperature, the wine is macerated until the wine maker determines the appropriate extraction polyphenols. The malolactic fermentation is carried out in new French oak barrels. The wine was aged in new French oak barrels for 16 months, followed by another 12 months minimum in the bottle.

Ideal for red meats, lamb, roasted meat and strong cheeses