Tamarack Firehouse Red 2013
| Country: | United States |
| Region: | Washington |
| Grape Type: | Cabernet Sauvignon |
| Winery: | Tamarack Cellars |
Avennia Sestina Red Blend is made from 73% Cabernet Sauvignon, 20% Merlot and 7% 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.
"Bright medium ruby. Aromas of black cherry, mocha and licorice pastille. Attractive, tactile and sweet, with notes of chocolate and mocha but less fruit concentration than the 2012. Finishes with serious ripe tannins and lovely length. - Stephen Tanzer"
- Vinous (November 2015), 92 pts
"The most structured and backward of Chris's 2013s, the Cabernet Sauvignon dominated 2013 Sestina offers lots of minerality and crushed rock nuances to go with notes of wood smoke, lead pencil shavings, spice and crisp black fruits. It has a great mid-palate and good texture, but patience will be required. Give it 5-6 years and it should impress over the following decade or more.."
- Robert Parker's Wine Advocate (Issue #219, June 2015), 92-94+ pts
"More brains than brawn, the focus on this understated Cabernet Sauvignon-dominant blend is on old vines, with fruit coming mostly from early '70s and '80s Dionysus, Bacchus and Red Willow vineyard plantings. The earth, black cherry, peppercorn, currant and dried herb aromas start out tightly coiled. The flavors have laser-focused purity and a compelling sense of balance, with plenty of subtleties. It's all about nuance."
- Wine Enthusiast (July 2016), 93 pts
"Head winemaker, Chris Peterson, has crafted another stunner with this new 'Sestina' bottling. This wine is a blend of 73% Cabernet, 18% Merlot and 9% Cab Franc. The wine opens with gorgeous aromas of black cherry, black olive, blackberry preserves and dark chocolate. There is a real Bordelaise feel to this wine. The wine has flavors of crushed wild flowers, Turkish coffee, black olive, blackberry preserves, graphite, and an exceedingly long finish. There is a wonderful range of flavors and aromatics at play to this exceptional bottling. Try to wait at least another year before consuming. (Best 2017-2030).- OB"
- International Wine Report (October 2016), 94 pts
Avennia Valery Red Blend is made from 86% Merlot and 14% Cabernet Franc
Valery is named for the patron saint of wine in the St. Emilion region that inspired it.
We started with old vine Merlot from a stony block in the heart of the Yakima Valley and added complex, aromatic Cabernet Franc from the Horse Heaven Hills. The result is a balanced, complex wine with the elegance and ethereal perfume that this blend of two of Washington’s best varietals are known for.
The nose on this wine is very perfumed, almost exotic with notes of fresh violets, red plum, winter mint, fresh herbs and crushed limestone qualities. The palate is poised and balanced, with red fruits and mocha powder encapsulated in limestone. The finish lingers delicately, with the Cabernet Franc asserting a light tobacco and herb note, giving depth. A compelling wine that will continue to unwind for 7-10 years in the cellar.
Review:
A blend of 86% Merlot and 14% Cabernet Franc, the 2013 Valery comes from 1986 plantings and sees moderate levels of new oak. Elegant, medium-bodied, supple and pretty, with perfumed notes of red plums, blackberry, spice-box and dried earth, it opens up nicely in the glass and has outstanding length. If it puts on weight in bottle, the score will be low.
Winemaker Chris Peterson calls 2012 an "Iconic vintage," adding that there were no heat spikes and that it's as good as, if not better than, 2007. I'm in complete agreement with him and loved these latest releases. Chris's wines always have firm, savory characters, yet back it up with serious mid-palate depth and concentration. These are all wines I can't wait to taste when they're at full maturity. Wine Advocate 90-92 Points
Quilceda Creek Columbia Valley Red 2012 is made from 73% Cabernet Sauvignon, 14% Merlot, 6% Cabernet Franc, 4% Petit Verdot and 3% Malbec
Vineyards: Champoux, Discovery, DuBrul, Galitzine, Klipsun, Palengat, Shaw, Tapteil and Wallula
Review:
"Always a terrific value, the 2013 CVR Columbia Valley Red Wine is a medium to full-bodied, ripe, sexy 2013 that has tons of plums, licorice, lead pencil shavings and spice to go with a rounded texture, ripe tannin and a great finish. Drink it over the coming decade."
Jeb Dunnuck, Wine Advocate, #225 Mar 2016 92 Pts.
Tamarack Firehouse Red 2013 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.
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.
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.
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What this vineyard captures, more so than any other Pinot Noir site that I have tasted, is both power and elegance. Bright and forceful Bing cherries and dark berries along with the slightest hue of roasted coffee bean on the nose. Immediate and broad textured tannins cover the palate as flavors of black raspberries, licorice and black tea leaves unravel. Oak-inspired overtones of crispy charred marshmellows and fall spice with balance acids elongate a finish that reverbs for hours.
What this vineyard captures, more so than any other Pinot Noir site that I have tasted, is both power and elegance. Bright and forceful Bing cherries and dark berries along with the slightest hue of roasted coffee bean on the nose. Immediate and broad textured tannins cover the palate as flavors of black raspberries, licorice and black tea leaves unravel. Oak-inspired overtones of crispy charred marshmellows and fall spice with balance acids elongate a finish that reverbs for hours.
The Soberanes Vineyard is the latest exciting joint venture between the Pisoni and Franscioni Families. The site features tightly spaced vines and is planted to 33 acres of Chardonnay, Pinot Noir and Syrah and sits on the Santa Lucia Highlands Bench adjacent to the Garys' Vineyard. The clonal material planted in the loamy, rocky soil is very diverse and features over a dozen of the most renowned heritage selections from California and Burgundy in pursuit of the finest wine quality.
Review:
The vineyard is famous for producing ripe, luscious Pinots stuffed with massive fruit. Many wineries have dipped into it over the years. Krutz’s rendition is dry, balanced and full-bodied, with relatively high alcohol framing raspberry, cherry, cola, red plum, exotic spice and sandalwood flavors. It should age well through 2020–2022.
- Wine Enthusiast 92 Points
Marcassin Sonoma Coast Chardonnay is made from 100 percent Chardonnay.
The 2013 Chardonnay Marcassin Vineyard may be even better. Notes of caramelized citrus, hazelnut, apple blossom, lemon oil and orange marmalade are all present in this wine of dazzling aromatic and flavor dimension. It is full-bodied, again shows some wet pebbles (which I equate with minerality), vibrant acidity, and no real evidence of any oak. Much like the 2012, the finish goes on for 45+ seconds. This is another killer Chardonnay from Helen Turley and John Wetlaufer. -Wine Advocate 100 Points
What an extraordinary tasting this was at the Marcassin winery just north of Santa Rosa in Sonoma County. Just when you think the duo of Helen Turley and John Wetlaufer can’t make greater wines, they bowl over the taster with an array of exquisite quality that really must be tasted to be believed. Marcassin was probably California’s greatest Chardonnay after the famous Chalone winery fell from the pinnacle and onto hard times in the 1980s (and it has yet to rebound). Moreover, Marcassin set the bar for great Pinot Noir as well. And while both their Chardonnay and Pinot Noir have many competitors these days (from the likes of Harford Court, Mark Aubert, Kistler, Kongsgaard, DuMol, Thomas Brown, Peter Michael, Martinelli and Luc Morlet, to name a few), John Wetlaufer and Helen Turley remain the reigning geniuses of these two varietals in California. Certainly, their meticulous attention to detail in both the vineyard and in the winemaking and élevage account for the quality, but they were among the pioneers who saw the unlimited potential from the Sonoma Coast, now a relatively crowded neighborhood. This was a remarkable tasting that simply blew me away, and I have been following their wines since the first Marcassins were made in the early 1990s. By the way, any doubts about aging potential should be crushed immediately, as even in the most challenging vintages in California, Marcassin Chardonnays and Pinots have aged as well as, if not better than just about any grand cru white Burgundy. For example, 1995 and 1996 Chardonnays, particularly those from the Lorenzo Vineyard, are incredibly youthful and dynamic, and the Marcassin Estate Pinot Noir, even from vintages such as 1998, is simply amazing.
The three Chardonnays tasted include two perfect wines. Perhaps the closest comparison is not to anything made in California, but a Corton-Charlemagne in a top vintage from the famous Jean François Coche-Dury.
