Jan A

9.3

Could not resist to try one. Some critics state wait until 2021 till even 2026, others state drink now. So double decanted. Typical heavy merlot nose. Dark fruit, scented wood, gravel, pencil shavings on the palate. Drying tannins that coat the mouth. Upside potential to 94-95 when the tannins from the new oak have settled down. Will try the next bottles after 2023. Now 93+ — 5 years ago

P A

9.2

SABRO Single Hop IPA. Summer time in a can, to the best of knowledge the only beer in Canada made with SABRO hops from the State of Washington🇺🇸. Tastes of coconut, pineapple and with stone fruit notes yet surprisingly simple, crisp and clean. Mrs A loves it. 6.7% alc/vol 60 IBI. If you ever make it to Fernie the first one is on me. Fernie Brewing CO. Cheers 🇨🇦 — 7 years ago

Ellie A

9.3

Smells like a Washington State cab. Fruity. Lots of tannins. Really good with chocolate. Full-bodied and in your face. — 7 years ago

Tom Casagrande

9.2

It’s got more M than G or S, and is Columbia Valley, not Walla Walla AVA, but it’s terrific nonetheless. It’s clearly got Walla Walla fruit in abundance though, because it’s showing that inimitable combo of intense savory minerality and plush high pH mouthfeel. Smoky and stony and iodiney on the nose, with mouthcoating savory clingy flavors. Finish goes on and on. The fruit for this wine is donated by several Washington State growers so the proceeds from the sale of the wine can support a free health clinic that, in large part, benefits vineyard workers. Great idea! Great people! — 8 years ago

P A

9.8

Mrs A says that this is the best IPA that she’s ever had. I don’t go that far I just say that this seasonal beer is oh so good. The Fernie Brewing Co calls it “Big, boozy and bold their strongest IPA to date... showcasing citrus and tropical fruit notes. Ends with a long, lingering bitterness that shows the hop complexity and aroma.” I agree and continue that it that is very close to the perfect 10 of IPAs. If you love IPA like I do and can handle the high alcohol 8% alc/vol this one is for you. Cheers 🇨🇦🍻 — 8 years ago

Isaac Pirolo

9.1

My third bottle of this in the past week. There's no question this is one of the best values in all of wine. Ripe plum, soy sauce, sautéed orange peel, with fresh ginger, and seasoned with Old Bay. Lots of grip and needs 45 minutes to an hour to really get going, but after that it's like drinking for free... — 9 years ago

David Kline

9.0

Real wine. Violets, koi pond, plum bread, dried raspberries in a Sumatran coffee and gunpowder tea bran muffin. Shoe leather in clear polish. Wound up a little tightly as it was just opened, the palate receives a heaping spoonful of coal and banana leaf, with iron pellets. You can see the shadow of the panther in this one! Pure muscle. Cracked pepper, smooth, flat black stones; dried violets, tar, squid ink and flame-touched hemp. Not your typical Zin fare, this one elevates the cultivation to an art form. 80 year old vines strumming archaic, wooden energies into the glass. Remember this is Zin, which is the neon calling card of the wine arcade, then find yourself called to a state of bliss. #zinfomaniacs #zintastic #zincredible #zin #bedrock #bedrockwineco #oldvinesyounglove #oldvine #oldvines #oldvinezin #zinfandel #zinfadel #caliclassic — 9 years ago

with Courtney

DelectableWino

9.2

Nice crisp and the perfect amount of sweetness. — 6 years ago

Roy Goble

9.2

Definitely worth trying. Split decision at our house; I like it, she loves it. Either way we’ll have it again. — 6 years ago

Dr. Owen Bargreen

9.3

Co Dinn has been crafting some classy Washington Chardonnay since his time many years back at Hogue Cellars. The new 2016 ‘Roskamp Vineyard’ Chardonnay is a delightful effort that was aged on the lees for seventeen months prior to bottling. Right out of the gate this shows off a downright sexy mouthfeel, with gobs of tension and bright orchard fruits. The exceedingly long finish lingers. This is up there with the best in the state. Enjoy this fantastic effort over the next seven to ten years, as this will pick up lovely tertiary tones as it ages. Drink 2019-2026- 93 — 7 years ago

Severn G

9.0

On tap! Guess what State I'm in the second half of this week? It's colder and more snow than home too! — 7 years ago

Marshall Todd Herron DPM

10

Joseph Phelps’ son Josh has done it!!!!!!! Josh Phelps wanted to make an approachable wine for people under 100 dollars. This is 22 dollars and holds its own against any 100 dollar cab Blend I have ever had and its from WASHINGTON!!!!! Holy crap. I am so impressed. I am also drinking his Steady State which is 66 dollars, and is equally as good with more perfume flare on the nose and more merlot blend on the tongue. But for 22 dollars!!!!!!!!!!!!!! I am buying a case of this Collusion 2016 red wine! This will be my new go to house wine!!!! To sum it up:SMOKY, red licorice bouquet, blackberry and dark currant beginning with a twist of raspberry. Vanilla and butter follow with a French oak following. Earth and spice notes on the dry finish. No sourness noted after decant of 20 min which was evident at first. OMG .. 22 bucks???? Really? I love You tube and wine tasting videos! What a find! You Rock Josh Phelps. — 8 years ago

Isaac Pirolo

9.4

My first introduction to Santa Fe Brewing was a couple years ago on the West Bank (Harvey, not Hebron) by the best homebrewer I know. I had never experienced a Black IPA, and it was an eye-opener. Since that experience, I’ve come to understand that Santa Fe Brewing Co. is not only the first craft brewery in New Mexico, they’re also the state’s oldest brewery, and in fact, they’re now even the largest brewer in state.
The 7K IPA started as a seasonal beer, but was recently added to Santa Fe’s year-round repertoire, and deservedly so. The name references the elevation of Santa Fe (the city and the brewery). It is, indeed, an elevated, modern-styled, West Coast influenced, IPA. Enormously aromatic, with hoppy pine and citrus peel, followed by a juicy and tart white grapefruit. The mouthfeel is extraordinarily smooth, especially when you consider the abv is 7.0% — 8 years ago

Somm David T

Independent Sommelier/Wine Educator

9.1

The 2015 Magician is 100% Riesling from Evergreen Vineyard, located high on the cliffs high above the Columbia River in the middle of Washington State. On the nose; nice tropicals, green apple, pear, lemon, lime, a little white pepper and fresh yellow florals. On the palate, fresh, bright fruits of; green apple, lemon, lime, pineapple, green melon and guava. Spring florals, saline, chalky minerals, nice round acidity and beautiful, slightly oily, round finish. Photos of; their tasting bar, Trey Busch - Co-owner/Winemaker and old Jukebox in their tasting room. Producer/Owner notes...A Pearl Jam concert is one of the reasons Trey ended up in the Pacific NW after seeing them in his first concert ever in Atlanta. In 1992, Trey moved to the Pacific Northwest. He got a job at Nordstrom and worked there for 8 years. Trey was then offered the chance to get into the wine business with the Dunham Cellars. Eric Dunham, the winemaker and owner of Dunham Cellars help shape Trey for his career in winemaking. Trey got hooked on winemaking after his first crush at Dunham Cellars where he stayed until starting "Sleight of Hand Cellars" in 2007. — 9 years ago

Kyle Schlachter

Writer Colorado Wine Press

9.3

Drinking New Glarus watching Wisconsin beat up on Penn State! — 9 years ago

Severn G

9.3

Nose has mashed blackberry, ripe black current, ripe black cherry, wet saddle leather, horse barn, dried mint, fried green herbs, chopped bacon, muddy garden soil, constantly developing...

Palate has mahogany shavings, black cherry 🍒, dried garden soil, day old bacon bacon 🥓, over-ripe black currant, warm dark chocolate, (minor) baking spice with a very long and intense finish. This wine has at least a decade in front of it tonight. Perfect, supple cork on extraction.

Still quite tannic, decanted 4h, needs much more time to reveal it's true self.

My retailer commented this was not a standard CA Cabernet, more Bordeaux-like, and he was fully on point. The stink on the nose really pointed us away from CA right away.

Paired to some expertly grilled, medium-rare Delmonico steaks from my favorite, local farmer in Columbia Co. NY (Kinderhook Farm), well salted (in advance). Finished with Maldon smoked sea salt, best which exists in the world, IMHO. Also roasted beets with goat feta from VT, where I can only image goats listen to Phish and eat Ben & Jerry's ice cream daily, because only a stress free life like that could yield cheese this good.

I'd like to know the blend on this, should anyone know, I can't believe it's 100% Cab based on the stinky nose, which we appreciate. — 6 years ago

Eric Linderman

9.3

2008
Of blinded I would have guessed Washington state syrah, tasted like a Cayuse. — 7 years ago

GV

9.3

A very nice smoothly balanced pilsner lager from the small but excellent Firebird Brewing company. Tastes fresh with good but not excessive carbonation that provides a refreshing and good tasting lager. Perfect for watching footie on. Saturday afternoon. — 7 years ago

Lea Jane

9.1

2015 Cabernet Sauvignon, Columbia Valley, Washington State. Described as a collaboration between artist and landscape. Better wine than I expected. — 8 years ago

Zach Kouwe

9.0

Via Brooklyn Wine Exchange: Hardy Wallace is a bit of a superstar in the "New California" wine scene. He began his wine career in Atlanta, publishing a blog on the subject called Dirty South Wines. In 2009, he won a high-profile contest held by Murphy-Goode Winery in Sonoma, called "A Really Goode Job." Hardy beat out 2,000 other applicants for this stunt-job, acting as a sort of social media/pr coordinator for the winery. Upon completion of his six-month contract, he went to work for several legendary winemakers in the valley, including Cathy Corison (Chappellet, Corison) and Ehren Jordan (Turley, Failla). During this time, Hardy and his wife Kate also partnered with friends Matt and Amy Richardson to form a small label called Dirty & Rowdy Family Winery. For their first vintage, they purchased one ton of Mourvredre, the semi-obscure Provencal and Spanish variety that is rarely seen outside the context of a red blend in California.

Knowing that Dirty & Rowdy could distinguish itself in a ocean of Napa Valley Cabernet Sauvigon with this curious and brawny grape, Hardy & Co. quickly bet the farm on Mourvedre, as a vehicle to express different styles of winemaking as well as the terroir of multiple regions within California. Flash-forward to current day, where Dirty & Rowdy has become the king of California Mourvedre, bottling multiple cuvees each year that sell out almost immediately.

Dirty & Rowdy is a well-known emblem of the domestic natural wine scene as well. Hardy buys almost exclusively from organic growers, and doesn't filter, acidify, or alter his wines in anyway. Sulfur use is extremely low, and the overall philosophy is to be as hands-off as possible.

That is until 2017. The fact that Dirty & Rowdy has a wine to present at all for this vintage is a miracle. Flashback to mid-July last year. The growing season wasn't going all that well. Tremendous heat spikes created growth problems at almost all the vineyards Hardy sources grapes from. It's hard enough to monitor vine issues on one vineyard, let alone almost a dozen parcles scattered around six counties stretching from the Central Coast all the way out to the Sierra Foothills. A case of shingles went from bad to worse, spreading to his eyes. Hardy completely lost his vision for three days. Kate's brother Angus, a ski instructor and artist from Aspen, drove out to lend a hand with the impending harvest. On his way out, he was involved in single-car crash along a treacherous stretch of interstate and tragically lost his life.

Then the fires started.

Hardy and Kate, like many other producers who make wines in communal "crush" facilities located in urban areas around Sonoma and Napa, had hoped to ride out the fires and continue their wine production. The fires spread rapidly and threatened both their house and their winery, located in Petaluma. They left their wine in the midst of alcoholic fermentation, one of the most crucial and stressful times of the year for a winemaker even in the best of situations. When they were able to return eight days later, the winery was luckily undamaged. The wine, however, didn't fare so well. most vats had experienced "stuck fermentation," meaning that the native yeast died before eating all the sugar. Hardy, like most forward-thinking American winemakers, is a firm believer in natural fermentation. This no-brainer aspect to his wine was now an virtual impossibility. Plus, the vats contained high levels of volatile acidity or "VA," which creates an unfavorable "nail polish" quality in wine. A little bit of VA can give lift and energy to wine. Too much, however, renders the wine undrinkable.

At this point, Hardy thought to sell all the wine off in bulk for pennies on the dollar. Or perhaps create a second label to distance himself from what was surely going to be an atypical wine. Instead, he decided to combine almost every vat of his Mourvedre for the vintage (including lots of his most expensive fruit), and go into the "Unfamliar" territory of interventionist winemaker. Stuck lots were restarted using a variety of methods. When the wines finally fermented to dryness, he borrowed a "reverse osmosis" filtration system, perhaps the most modern of all the modern wine doohickeys. This contraption allowed Hardy to literally suck out the volatile acidity to bring it down to a pleasing level, as well as moderate and stabilize the alcohol. Then he filtered the wine. Basically, he did all the things he never thought he would ever want to do to wine.

The resulting wine is something that we have never seen before, both from Dirty & Rowdy and the Mourvedre grape, in general. Much of the wine fermented carbonically in tank, so the expression is much closer in style to Beaujolais than Bandol. It is so light on its feet, in fact, that Hardy believes this wine could take a serious chill. (Hence the reason we are trying to get you to try a California Mourvedre in the middle of a sweltering summer!) The tannins are pretty much non-existent, and the fruit is pretty and pure. There is a lovely little purple flower note in the middle of the wine, and a hint of smokiness on the finish (smoke taint from the fires? Or is this just some sort of phantom association because of the context? Either way, it adds depth and personality to this gorgeous wine.)

Since their "Annus Horribilis" of 2017, order and peace has been restored in Hardy & Kate's life. Their daughter Maple turns two in a few days. They celebrated the free-spirited life of their brother with scores of his friends and ski students at Aspen Mountain's opening day last November. The motto of the celebration, "Live Like Angus," has inspired hundreds and hundreds of beautiful social media posts. And this year's Spring release of Dirty & Rowdy wines from earlier vintages has quickly sold out around the country, gobbled up by ravenous collectors, restaurants, and retailers (like this one.)

But to Hardy, this "Unfamiliar" wine, which doesn't fit stylistically or financially into the rest of the D&R portfolio, will always represent something completely different: The best of a unthinkably bad situation. "It took a lot of blood, sweat, and tears to get that wine into bottle," Hardy wrote to us, just this morning. "Fortunately, it is fresh, delicious, soulful and somewhat of a Phoenix Rising from 2017. Though it is our least expensive wine ever, it is the wine I am most proud of." — 8 years ago