The Northwest is well known for Cabernet Sauvignon, Merlot, Syrah, and in Oregon, for Pinot Noir. If youre find yourself drinking nothing but these wonderful varietals we suggest you take your palate for a walk on the wild side by trying these wines from Idaho, Oregon and Washington.
Outstanding wines were deemed by our judges to have superior characteristics and should be highly sought after. Excellent rated wines are top-notch wines with particularly high qualities.
Prices are suggested retail.
Amelia Wynne 2016 Tempranillo $30 This wine, made on Bainbridge Island, impressed the judges at the 35th Annual Washington State Wine competition, who awarded it a double gold and best of class. In a recent tasting, this Yakima Valley AVA wine from Art den Hoed Vineyard remains outstanding as it ages. Opening with notes of spicy cedar, cherry and blueberry, then the same fruit on the palate, plus a bit of black olive in its tannins which are just a touch softer than a couple years ago.
Thurston Wolfe 2013 Petite Sirah $20 Wade Wolfe seems to bottle magic almost every year with this varietal from his Prosser, Wash. winery. Grown in Zephyr Ridge Vineyard in the Horse Heaven Hills AVA, this well aged example shows off white pepper, smoke, oak spice and dark fruit aromas that lead to flavors of blackberry, black cherry, black plum and black currant, with a sumptuous mouth feel from front to back, a long finish and well-managed tannins.
Nicole Reese 2016 Tempranillo $24 Winemaker Elisabeth Grunwald used from from Oregons Rogue Valley to craft this full-bodied wine with its aromas of spice, dark cherries, caramel and dark cocoa. In the mouth, it reveals more dark cherry, a bit of plum and well-managed tannins and a final kiss of black pepper at the end.
Merry 2014 Mourvèdre $48 Idaho winemaker Patrick Merry uses Stillwater Creek Vineyard to source his Mourvèdre and has produced a consistent line of excellent wines with its fruit. This one shows off aromas of cured meat, blackberry, blueberry and herbs, then blackberry, blueberry and dark currant in the mouth, leading to a long, juicy finish.