My Notes: VINTAGE The 2005 harvest tested winemaker’s patience, but ultimately delivered excellent quality fruit. The growing season started cool, followed by 90+ degree days in July and August. September brought cool and constant weather, which extended the season, allowing grapes extra time to ripen on the vine and enhance flavor development. VINEYARDS 90% of the fruit was sourced from the Wahluke Slope, a warm region known for ripe, jammy reds and complex Rhone based varietals. Most northern growing area, the Wahluke Slope is bordered on both the west and the south by the Columbia River and to the north by the Saddle Mountains. Of all areas that seem to mimic the climate and soils of the Rhone Valley, our Wahluke Slope does a great job, producing Rhone varietal based wines of strength and complex character. 10% of the fruit came from our Columbia valley Vineyards. WINEMAKING Ripe grapes were destemmed, crushed and inoculated with a variety of yeasts for maximum complexity. Daily gentle pumpovers were used to extract optimal flavor and color and minimize harsh tannins. The pumpovers can vary by block, tank and day of fermentation. Every ferment is tasted every day to evaluate the evolution of the tannins, modify extraction techniques and find the right moment to drain the wine off of its skins. Aged for 16 months in French and American oak barrels. NOTES ON THE BLEND Syrah: The fruit driven core of the wine – soft and somewhat jammy, we look for the higher toned cherry/red berry lots of Syrah to produce this blend. Mourvedre: This variety lends to a leathery/spicy complexity that complements the fruit driven nature of the other two red varieties in the blend. The tannins of this variety are understated considering the interest it provides on the nose. Grenache: The “strawberry splash” of the blend, this variety adds lighter, cherry/strawberry fruit notes, although the 2005 versions had amazing depth all on their own.

My Notes: Sourced from vineyards throughout the Columbia Valley in eastern Washington state. Columbia Valley vineyards lie in the rain shadow of the Cascade Mountains and receive just 6-8 inches of rainfall annually. Warm, sunny days and cool evening temperatures create ideal conditions for intense aroma and flavor development in the ripening grapes. Sandy soils with low fertility and low water-holding capacity enable precise control of vine growth.

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My Notes: Article from Seattle Pi Wine Pick of the Week: 2007 Domaine Astruc Mourvedre: $10 Wine prices apparently do not follow the fortunes of the financial markets. Even though the economy has been in agony for over a year, and domestic wineries proliferate like condos while Europe is awash in wine, prices remain stubbornly high. Considering the circumstances, there should be more choices when all we want to spend is a $10 bill. But bargains do exist and surprisingly they most often occur in France, Italy and Spain. In France the most likely place to find a good deal is in the Languedoc region in the south. This is a long, crescent-shaped area to the west of Avignon that hugs the Mediterranean coast. While regions such as Champagne and Bordeaux get all the glory, the Languedoc does all the heavy lifting. Here is where wines have to compete on quality and value without the benefits of pedigree. This is where Domaine Astruc has its vineyards and winery. Mourvèdre (moor-VED) is an important red varietal that thrives in the sun-drenched vineyards of southern France. Along with syrah and grenache, it is a key blending grape in many Rhone Valley wines such as Chateauneuf-du-Pape, offering color, power, fruit and aromatics. But over the past few years it has become increasingly popular as a stand-alone varietal. I was impressed with the Domaine Astruc mourvedre even before I knew its price. I liked its black-red color, its rich and earthy nose and the texture and weight of the wine on the palate. The wine offers a whole grocery bag full of flavors, ranging from black pepperlike spices to red/black fruits such as berries and plums, and a pleasant earthiness that gives it a certain rustic appeal. This is a fall red you can match with roasted root vegetables and braised meats, from a simple pot roast to braised lamb shank seasoned with cinnamon, gloves and star anise. It also would be great with smoked meats such as brisket or beef ribs. To find the wine, contact Grape Expectations at 206-763-4632. -- Richard Kinssies

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My Notes: Picked up on 10/28/08

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My Notes: Horse Heaven Vineyard's gently rolling southern-facing slopes.

My Notes: Cabernet from 30 year old vineyard. 100% Cab aged for 21 months in French oak barrels.

My Notes: A pleasant tasting reisling, I would not turn this wine down.

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My Notes: Great Pizza Wine first tasted at Two Amy's in Washington DC

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My Notes: Recieved on July 3, 2008 from STP. This wine would go great with a nice lamd dish or a grilled steak

My Notes: Great sparkling wine for the value. Nice to have any day of the week.

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My Notes: Served this wine with mussels

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My Notes: The wine, a deep red with a violet tint, has a rich, well-developed nose, full of fruit, dominated by black cherry mingled with refined and delicate violet scents. Round and full on the palate, it combines a well-integrated structure of silky tannins with expressive fruit – wild strawberries, nectarine and vine peach – accompanied by distinct but discreet mineral notes. The finish, crisp, fresh and flavoursome, admirably expresses the character of Pinot Noir.

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My Notes: This wine was picked upat Central market

My Notes: Had wine at Palisade Restaurant. I had it paired with Abalone.

My Notes: click to add a personal note, wine purchase info, gift details...

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My Notes: Tasted a Ray's boathouse in Seattle. Ihad it with Northwest Salmon with a rubarb gastric. It went well with the wine. The vineyard is considered now a LIVE Certified Organic Vineyard. The wine is not technically organic even though the grapes are organic. Patricia Green is not a certified organic winery. The Pommard clone makes up 65% of the wine and Wadensvil (35%)

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My Notes: We recieved this bottle on April 19, 2007 from Christian Moulin on our 1 yr anniversaryof our house. In 1985, Paul and Edith Chaudière, physiotherapist and speech therapist from Avignon, decided to take a step back and rethink their professional lives, in the hope of returning back to the family tradition of wine making. They decided to realise their dream and took up the family vineyard at Château Pesquié, which used to belong to the illustrious Daudet family from Provence. The first few steps came as quite a challenge for the family who, not having much experience in the field of wine making, then found themselves trying to compete in this little known appellation where almost no independent vinegrowers were left, after the appellation had become dominated by co-operative wineries. Over four years, they painstakingly reconstructed and developed the vineyard, in the hope of bringing it back to its former glory. They ripped out the table-grapes and cherry trees, favouring old vines, and planted Syrah and Grenache varieties. In 1989, after an incredible journey of new experiences, acheivements and some important lessons learnt, the Chaudière and Bastide families decided to create the wine cellar at Château Pesquié. Over the last 15 years, the adventure has continued, with the continued expansion of both the wine cellar and domain at Château Pesquié, resulting in a coveted position as one of the best domains in the appellation. The Chaudière family chose the name "Quintessence" to emphasize the notion of exceptional wines of outstanding quality. Quintessence from Château Pesquié is a blend of 80% Syrah and 20% Grenache, matured for 12 months in oak barrels (60% new wood, 40% old wood). It is a meaty, ample and spicy wine that displays great power and complexity. It is the result of a double selection process from the oldest vines at the vineyard and the very best cuvées from the Domain. Tips on service • Conservation: drinking now • At its best in: 2007 • To decant: 1 hour • Serve at 16° Food and wine matching Duck breast with figs, duck with vegetables, assortment of cooked game dishes, beef in pepper sauce, grilled veal kidneys, creamy cheeses, Brillat, Savarin, Chaource. Tasting notes By Jean Michel Deluc : Master Sommelier Eye - A ruby coloured wine of good intensity, with tender shades of colour towards the edge of the glass. The wine is bright, limpid and displays good concentration. Nose - A very fresh nose, with notes of cachou and peppermint. With aeration, it is the varietal notes that come to the fore, where you will find aromas of blackcurrants, blueberries, redcurrants and cherries. The wine takes on much more refined characteristics in the finish, with notes of pepper and liquorice. Palate - The attack on the palate is frank yet supple, with a meaty and fruity texture, followed by a fresher, more refined mineral structure. The tannins are still quite distinct and act to tighten the liquorice finish. The wine quickly gains in strength after being warmed on the palate. Significant length.

My Notes: Each vintage, winemaker Matthew Loso produces a limited - production, age-worthy blend named the Matthews Red Wine. In the Bordelaise tradition, he also makes a Claret, a wine assembled from declassified lots that do not meet the rigorous quality standards of the Red Wine and styled for more immediate consumption. for the 2004 vintage, none of the available lots met these high standards, so a difficult decision was made, and all 40 barrels of the 2004 Columbia Valley Red Wine were declassified to become the backbone blend of this spectacular wine. Very dark in color with intense fruit extraction and a velvety long finish, a blend of 55% Cabernet Sauvignon, 22% Merlot, 18% Cabernet Franc, 4% Malbec and 1% Syrah Vineyard Hedges, Stillwater Creek, Klipsun & Cold Creek Average Vine Age 13 years Time In Barrel 20 months in 50% new French oak and 50% neutral French oak Fining Egg white Alcohol 14.7% alcohol by volume Total Production 3,028 cases

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My Notes: Gewurztraminer, full-bodied and well-structured, is probably the best-known Alsace wine. Its intense bouquet displays rich aromas of fruit, flowers and spices (gewurz = spicy). Powerful and seductive, sometimes slightly sweet, it can often age well.

My Notes: Heartland Stickleback Red 2006 Winemaker: Ben Glaetzer Varieties: 52% Cabernet Sauvignon, 33% Shiraz & 15% Grenache Region: South Australia 2006 Harvest: The 2006 vintage provided us with very favourable growing conditions with a mild Spring encouraging good early season growth. Regular rainfall was experienced in both the Langhorne Creek & Limestone Coast Districts. Growers were rewarded with steady growth and ripening conditions through to an early vintage. The shiraz from the Langhorne Creek district in particular produced good concentration of colour and flavour. For Heartland, this meant that we were able to attain fruit of optimum ripeness of flavours and tannins. At this stage of development the 2006 wines are showing intense dark berry fruit. Vinification: Each batch was fermented on skins for 5 days before pressing. It underwent Malolactic fermentation in three and four year old oak barrels. All ferments were kept cool to enhance the aromatics and to keep the tannins soft and un-obtrusive. The blend shows attractive, lively berry fruit flavours and a soft, supple palate. Tasting notes: A bright ruby red colour with attractive purple hues. A soft, spicy wine displaying aromas of blackcurrants and summer berries with hints of eucalypt and a smooth round palate. Alcohol: 14% Total Acidity: 6.9g/l pH: 3.3 Residual Sugar: 2.8g/l www.heartlandwines.com.au

My Notes: The Palacio Quemado Crianza 2003 has been made with tempranillo grapes from old vineyards, picked in full maturity and carefully macerated over a long period of time. It was aging during two years before it was in the market, resting for 6 months in new American oak. Tasting Notes: Colour: Dark cherry colour, clean and bright. Nose: It has an intense aroma, with ripe fruits notes over a mineral background. Excellent varietal character, where the oak is present but very well balanced. Palate: In the mouth it is rounded, full flavoured, reminiscent of toast and liquorices. Long finish. A wine with a great aging potential. Analytical Parameters: - Alcohol (%): 12,7% - Acidity (g/l tartaric acid): 5,15 - Sugar (g/l): dry Food Pairing: A good partner for BBQ, paella, steak and different kind of cheeses.

My Notes: The Estate Founded in 1932, this Cave Coopérative is located in the top commune of Pomérols, located between the garrigue of Pezenas and the sea dominated by the Mont St Clair in Sete. The co-op has merged with the Cave de Castelmau de Guers. They include 320 members and produce 55,000 hectoliters of wine (600,000 cases). The Vineyard The members control 1,200 hectares of vineyard land (2,964 acres) of which 330 hectares (815.1 acres) are Picpoul de Pinet. Six communes are entitled to the name Picpoul de Pinet: Florensac, Pomerols, Pinet, Castelnau de Guers, Montagnac, Meze. The Pomerols vineyards stretch over vast sun-light terraces with clay/calcareous soils. The Wine Vinification: Skin maceration for a few hours, pneumatic draining and pressing, double cold decanting, temperature controlled fermentation. 100% Picpoul, aka Folle Blanche. Pale yellow color with green tints. Fresh and fine aromas of grapefruit and exotic fruit. Lime flavors, with typical focusing acidity, are hallmarks of Picpoul. Our best value, this wine impresses novices and hardened geeks equally. Known as “the Muscadet of the South” in France, this is to the Mediterranean coast of France what Albariño is to northwest Spain…the default wine for fresh shellfish & seafood.

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My Notes: Had this wine at the Water Bar in San Francisco

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My Notes: Domaine de Saint-Antoine is owned and run by Jean-Louis Emmanuel and his wife Marlène. Located in the hills southeast of the ancient Roman city of Nîmes, it is in the heart of Costières de Nîmes appellation, on the western edge of the Rhône River. The estate’s 20 hectare of vines are planted on the plateau of rocky limestone soil that was deposited when this area was underneath the Rhône River. The terroir is comparable to that found in Châteauneuf-du-Pape, with a similar growing season and micro-climate. Jean-Louis Emmanuel produces some of the regions juiciest, most satisfying, inexpensive wines. Only the estates oldest vineyard parcels at Saint Antoine are used for the Kacher cuvées. He keeps the yields for these parcels well below what is allowed in the appellation giving his fruit great ripeness. Jean-Louis prefers to de-stem all of his grapes, and he vinifies and ages the Merlot in stainless steel tanks. This helps maintain the primary fruit aromas and flavors found in the wine. After fermentation, he keeps about 20% of the wine in 300 liter new and once-used barrels which, once blended together, provides a soft patina around the bright red-berry fruit. A terrific value, the Saint-Antoine Merlot offers ripe cassis and cherry flavors with soft juicy tannins.

My Notes: Picked this sparkling wine up at the Wineoutlet in Seattle. To bring along fora trip tothesalish lodge

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My Notes: great to have around for mimosas and general bubbly for any occasion

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My Notes: Picked up in 2007 at Sauvignon Blanc tasting at Patricia Green Cellars

My Notes: This wine was expensive for the quality. We bought it at the vineyard while exploring Virginia. I do believe this is one of the best tasting wines from Virginia. I rated it 2 out 5 because of Value. The tasting room was crowded when we visited the vineyard. We shared this wine with friends before we moved from Virginia to Washington state.

My Notes: Picked up at a wine cave in Gigondas during Christmas of 2000.

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My Notes: Wine was a gift. Maiden name of wife.

My Notes: This wine was picked up at the vineyard in Provence during the Christmas of 2000.

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