14 Hands Red 2010

Winemaker's Notes:

■ Red varieties including Merlot, Syrah, Cabernet Sauvignon and Mourvedre were gently de-stemmed separately into traditional upright fermenters. ■ After 24-48 hours of cold soaking to extract fruit flavors, the must was warmed and then inoculated to begin 5-7 day fermentations. ■ Pumpovers occurred twice daily to further extract color, flavors and tannins. ■ Malolactic fermentation immediately followed primary fermentation, enhancing complexity and reducing acidity. ■ Barrel aging took place in mostly neutral French and American oak for six months to preserve fresh fruit flavors and further soften the wine. ■ The final blend was assembled just weeks prior to bottling.

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Member Reviews for 14 Hands Red

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Snooth User: EMark
8478046,149
2.00 5
07/23/2012

Opaque read-purple color. Ewww--not the prettiest nose--musty, very little bouquet, although, since it is not clear what grapes went into this wine, I'm not sure what I should be finding. Wow--pretty sweet on the tongue. Label does not indicat RS, but there is some. I get all the berry thing. Not a lot of oak or tannin. If oak and tannin snaps your carrot, then this is not your wine. I really think this wine would be good with various fresh fruits--apples (I like Granny Smith), nectarines, pears, persimmons. US$8.99 at Trader Joe's.


Snooth User: vin0vin0
3578085,596
2.50 5
09/20/2012

Nice cab/merlot blend, not overly complex but decent balance with a good bit of dark fruit, mild tannin and a fairly long finish.


Snooth User: jtryka
3127992,083
3.00 5
04/01/2012

So yes, I know it's March Madness, and the day before St. Patrick's Day (not a stellar wine holiday I must say), but you know what? It's still March and that means it's still Washington Wine Month! So I went out today to a local merchant near my office called Grand Central Market to find an interesting bottle, as I recall last year they had a nice selection of Washington Wines. Well in the last year, they've remodeled the store and drastically cut down the size of their wine selection, but fortunately they still had a selection of 6 or 7 Washington reds, so I wasn't disappointed. Click the link for the rest of the review on my blog: http://allaloneonaplanetfullofpeople.blogspot.com/2012/03/2010-14-hands-hot-to-trot-columbia.html


Snooth User: Richard8655
38271531
5.00 5
11/30/2013

Outstanding blend that belies its affordable price. Although a tad bit sweet and fruit forward, these attributes are in proportional balance and contribute to the overall enjoyable experience of this excellent wine.


Snooth User: eliphant
116145810
4.00 5
03/11/2013

Aroma of ripe berries flavors of black cherries and plum


Snooth User: dpt1212
12711536
3.50 5
04/04/2013

Three and a half glasses


External Reviews for 14 Hands Red

External Review
10/23/2013

"This Washington state red blend opens with generous aromas of crème de cassis and sweet blackberries. Fleshy, dark fruit flavors are joined by notes of wild huckleberries and a subtle pie crust nuance. Balanced by soft and velvety tannins, this smooth, easy drinking wine finishes with hints of toast and mocha." - KEITH KENISON, WINEMAKER ** SOLD OUT **


External Review
12/14/2011

"This Washington state red blend opens with generous aromas of crème de cassis and sweet blackberries. Fleshy, dark fruit flavors are joined by notes of wild huckleberries and a subtle pie crust nuance. Balanced by soft and velvety tannins, this smooth, easy drinking wine finishes with hints of toast and mocha." - KEITH KENISON, WINEMAKER


External Review
02/09/2013

A plush framework of soft tannins supports the red and dark fruit flavors that leisurely give way to subtle notes of baking spice and mocha on the finish.


External Review
02/05/2013

Generous aromas of ripe berries and dark stone fruits open this ruby-huedwine. Fleshy flavors of cherries and plum are met with soft and velvetytannins, finishing with a hint of mocha.



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Tasting Notes:

“This approachable and easy drinking red wine offers generous aromas of berries, cherries and currants. A plush framework of soft tannins supports the red and dark fruit flavors that leisurely give way to subtle notes of baking spice and mocha on the finish.” – Keith Kenison, Winemaker

■ Red varieties including Merlot, Syrah, Cabernet Sauvignon and Mourvedre were gently de-stemmed separately into traditional upright fermenters. ■ After 24-48 hours of cold soaking to extract fruit flavors, the must was warmed and then inoculated to begin 5-7 day fermentations. ■ Pumpovers occurred twice daily to further extract color, flavors and tannins. ■ Malolactic fermentation immediately followed primary fermentation, enhancing complexity and reducing acidity. ■ Barrel aging took place in mostly neutral French and American oak for six months to preserve fresh fruit flavors and further soften the wine. ■ The final blend was assembled just weeks prior to bottling.

Wine Specs:

Total Acidity: 0.59 grams per liter

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