Winery - Patit Creek Cellars
* Expert NoteJanuary 12, 2012
A straightforward mixed grape red wine with simple, forward fruit flavors of raspberry and spice. It would make a fine pizza wine.
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* Expert NoteJanuary 12, 2012
Though there is noticeable residual sugar in this quite sweet wine, the flavors are rich and appealing. Candied pineapple and lemon drop fruit flavors dominate; this was barrel fermented but aged in tank so there is only the barest hint of toast and oak.
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* Expert NoteJanuary 12, 2012
Give this wine some airing out to let the SO2 blow off, and it will reward you with a pleasant mix of orange peel, sweet citrus and honeydew fruit. The residual sugar is 1.35%, but it feels a bit sugary in the mouth—definitely in the off-dry camp. Some of the fruit is from a 1973 Sagemoor block, among the oldest Riesling in Washington.
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* Expert NoteJanuary 12, 2012
From the original Kiona vineyard planting in 1975, this big, lush Chardonnay fills the palate with ripe banana and stone fruit flavors. It was barrel fermented, then moved to stainless, and put through partial malolactic. Good definition, acidity, and a hint of minerality.
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* Expert NoteJanuary 12, 2012
A well-made wine, with good fruit, a nice mix of flavors, and just the right application of toasty, expensive new oak. Balanced and sophisticated; Jean François Pellet from Pepper Bridge is the consulting winemaker.
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* Expert NoteJanuary 12, 2012
Right now this is all about the oak, which over-rides everything else. Given that the vintage is 2001, neither brand new nor an off-year, it’s less likely that the balance will change much in the months ahead. Light cherry and strawberry flavors fight to be heard.
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* Expert NoteJanuary 12, 2012
This is their fifth vintage of merlot (started in 2000, but the ’04 has been sourced from Columbia valley vineyards due to the freeze. The fruit carries blackberry jam into the strong, bourbon-barrel flavors of oak, although it was mostly French, rather than American. The tannins are chewy and the wine has a blocky construction, simple and hard in the mouth.
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* Expert NoteJanuary 12, 2012
It’s a rustic, slightly raisiny Bordeaux blend (with a little Syrah also), sourced from excellent vineyards, but a bit overripe. Soft, forward and a little leathery, it’s ready to drink up.
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* Expert NoteJanuary 12, 2012
About half Cabernet, the rest a Bordeaux mix, this opens nicely with forward plum and cherry fruit. There are notes of savory herbs in the nose, but the wine turns astringent and the finish a little chalky and stemmy.
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* Expert NoteJanuary 12, 2012
This will now be a regular offering from Patit Creek. It has black cherry fruit, laced with iron filings and light streaks of tobacco and coffee. The high pH and low acidity adds some chalkiness to the finish, and suggests that this is best drunk up in the near term.
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