Star Selection
I tasted 105 Washington State red wines for this column, and choosing the wines listed here proved one of the most difficult selections I’ve ever had to make. Across the board, quality was remarkably high, and in the case of some wineries—Andrew Will, Cadence, Pepper Bridge—every single wine I tasted was first-rate. That’s a rare result for any tasting, and a testimony to how exciting Washington state wines are right now. And although these wines aren’t inexpensive (some are quite pricey), the best offer quality equal to top reds from California’s star regions, often at about half the price.
Merlot sourced from some of the state’s top vineyards, like Seven Hills and Tapteil, is blended with Cabernet Sauvignon, Cabernet Franc and Malbec to make this streamlined, berry-rich red.
91
This wine is really all about chocolate, especially when first opened. A ripe black raspberry-jam scent emerges from underneath, with candied plum flavors giving buyancy to that cocoa'd base. With time this wine becomes more ample and fresh, both juicy and mouthfilling. A syrah for barbecued ribs.
93 Points
Thick and dense on the palate, with gobs of flavor, this full bodied effort demands 6-8 years of cellaring and should drink well through 2040.
This wine is really all about chocolate, especially when first opened. A ripe black raspberry-jam scent emerges from underneath, with candied plum flavors giving buyancy to that cocoa'd base. With time this wine becomes more ample and fresh, both juicy and mouthfilling. A syrah for barbecued ribs.