2006 Quilceda Creek Columbia Valley Cabernet Sauvignon

SKU #1046742 98 points Wine Enthusiast

 The 2006 flagship Cabernet from Quilceda Creek is a massive wine that has just begun to emerge from its slumber. When first released the wine seemed to have entered a dumb phase, but six months later it responds to decanting and shows its muscle. Fruit flavors of black, brandied cherries, cassis and bourbon-soaked plums are wrapped in generous, layered oak. The wine is dusty, smoky, laced with streaks of licorice and brightened with sharp acids. It continues to expand further in the glass, adding flesh and spice to its frame, with a cedar/cigar box finish.  (3/ 2010)

96 points Robert Parker's Wine Advocate

 The most evolved of the lineup, with complex spice box, wild herbs, dried flowers, currants and scorched earth aromas all emerging from the glass, the 2006 Cabernet Sauvignon is beautifully textured, full-bodied and seamless on the palate. Up-front and approachable, it nevertheless has the back-end richness, depth and structure to continue to evolve for another decade or more. Drink now-2023.  (6/ 2013)

95 points Stephen Tanzer's International Wine Cellar

 Good deep ruby-red. Cassis, licorice pastille, violet, incense and sexy smoky oak on the nose. Densely packed, intense and sweet but the most backward and primary of these 2006s. Wonderfully full, chocolatey fruit saturates the palate. Quilceda Creek's flagship bottling has become more of a competition wine lately than this producer's examples in the '80s and '90s, but this very powerful wine boasts greater vibrancy and focus than recent vintages and seems as much Pauillac in character as Napa Valley cult wine. Finishes ripe but classically dry, with terrific medicinal reserve and slowly building tannins that reach the front teeth. A bit youthfully monolithic now, this really demands cellaring. 95(+?) points  (11/ 2009)

94 points Wine Spectator

 Very ripe and generous. Not a big wine, but brims with plum, currant, black olive, cedar and roasted meat flavors, all playing against crisp tannins and lingering on the tight finish. Needs time in the cellar in order to open and flourish.  (7/ 2009)

K&L Notes

According to Wine Advocate: "This line up was one of the highlights of my trip through Washington and without a doubt, this awesome estate, which is run by Paul and Alex Golitzin, is producing some of the top Cabernet Sauvignon blends in the state, and I would venture, the world. While all of the wines are incredibly age-worthy, the tannins are so well managed and the textures so polished, they dish out immense pleasure even in their youth. The estate’s top cuvee, Paul’s Columbia Valley Cabernet Sauvignon comes primarily from the warmer Champoux Vineyard located in the Horse Heaven Hills AVA, yet also incorporates smaller components from Ciel du Cheval, Klipsun, Tapteil and Galitzine. It sees roughly 22 months in 100% new French oak." (06/2013)

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Price: $179.99

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Varietal:

Cabernet Sauvignon and Blends

- Cabernet Sauvignon has come a long way from its role as a blending varietal, however dominant, in the wines of Bordeaux. Today it is the most planted red varietal in the world. Identified as a descendent of Cabernet Franc and Sauvignon Blanc, the late-ripening Cabernet Sauvignon needs to be planted in warmer climates to fully ripen. Its small berries can easily be identified for their distinctive blue color, thick skins and high tannins. And while the varietal has its own definitive characteristics: green pepper-like aromas and black currant flavors among them, it is perhaps most prized for its ability to convey terroir, vintage and winemaking. A relatively new varietal, Cabernet Sauvignon started making inroads into the wines of the Médoc and Graves in the late-18th century. Today it is also dominant in the up-and-coming Entre-Deux-Mers region of Bordeaux and can also be found in Southwest France. It is the companion varietal to Sangiovese in Italy's Super Tuscans and is planted all over Europe, stretching to lesser-known winegrowing regions like Russia and Lebanon. In the Americas Cabernet Sauvignon has found champions in every nook and cranny of California and among winemakers in Washington, where it complements plantings of Merlot. In South America, Cab thrives in Chile, but can also be found in smaller amounts in Argentina and even in Mexico.
Country:

United States

- When people consider domestic wine, they normally think about the state of California. The fine viticultural Region within California, including the Napa Valley, Sonoma, Santa Cruz Mountains, Mendocino and Santa Barbara, are capable of growing grapes of world-class quality. But there's plenty of fabulous wine coming from other states, too. Oregon, Washington and New York are also causing eyebrows (and glassware) to be raised around the world. Click for a list of bestselling items from the United States.
Sub-Region:

Washington

- Washington has become one of the most important wine producing states in the United States, and development continues to grow rapidly. In 1969, when California was exploding as a wine producer, Washington had only two wineries, but by 2000 that number had passed 100. Most of Washington's grape crop goes to uses other than wine. Merlot and Chardonnay have been the most successful in Washington. It's interesting to note that Washington's prime wine regions are located at 46° north, along the same latitude as the legendary French wine districts of Bordeaux and Burgundy. During the summer, Washington averages more than two hours more sunlight each day compared to California.