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Tamarack Cellars Cabernet Sauvignon Columbia Valley 2013

Winemaker's Notes:

Full bodied with black currant jam, honey glazed dates and black peppered seasoned T-bone steak aromas intertwined with piercing boysenberry, rosemary rack of lamb, balsamic, blue cheese, bacon wrapped figs and intriguing tannins extended out over an intricate and balanced finish. Blend: 86% Cabernet Sauvignon, 6% Merlot and 8% Cabernet Franc

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Tamarack Cellars:
Founded in 1998 by Ron and Jamie Coleman, Tamarack Cellars is dedicated to the production of small lot, hand-crafted wines from select vineyards in the Walla Walla Valley, Rattle Snake Hills, Horse Heaven Hills, Wahluke Slope, Yakima Valley, Red Mountain and Columbia Valley appellations. The winery is located in a restored WW II fire station and barracks at the Walla Walla Airport Complex. Pro... Read more
Founded in 1998 by Ron and Jamie Coleman, Tamarack Cellars is dedicated to the production of small lot, hand-crafted wines from select vineyards in the Walla Walla Valley, Rattle Snake Hills, Horse Heaven Hills, Wahluke Slope, Yakima Valley, Red Mountain and Columbia Valley appellations. The winery is located in a restored WW II fire station and barracks at the Walla Walla Airport Complex. Production began in 1998 and is currently up to 12,000 cases for the 2008 vintage. Wines include Cabernet Sauvignon, Merlot, DuBrul Vineyard Reserve, Syrah, Chardonnay, Cabernet Franc, Sangiovese, and Firehouse Red. Ron Coleman serves as winemaker and general manager. He comes to the job after a long career in the wine industry with experience in wholesale and retail sales, as a sommelier, and through cellar work for Waterbrook and Canoe Ridge wineries. Read less

External Reviews for Tamarack Cellars Cabernet Sauvignon Columbia Valley

External Review
12/11/2016

Four and a half glasses


External Review
Source: We Speak Wine
06/25/2016

Tasting Notes: Full bodied with black currant jam, honey glazed dates and black peppered seasoned T-bone steak aromas intertwined with piercing boysenberry, rosemary rack of lamb, balsamic, blue cheese, bacon wrapped figs and intriguing tannins extended out over an intricate and balanced finish. Winemaking: Crushed gently and dropped by gravity into 1.5 ton bins, cold soaked for 24 to 72 hours, then inoculated with a variety of yeasts, hand-punched and pressed directly to barrel where the wine finishes both primary and secondary fermentations. The individual lots of wine that comprise the Cabernet Sauvignon are kept separate for at least one year before they are blended. Vintage: A warm summer led to an early start to harvest, followed by a stretch of lower than average temperatures in late September that slowed ripening so grapes hung longer without sugars skyrocketing, providing balance, more flavor development and concentration. A long but successful harvest! Cooperage: 100% French oak, 65% new and 35% 2nd and 3rd vintage barrels from select coopers and a variety of tight grain French oak forests with the wine aging in barrel for 22 months. Blend: 86% Cabernet Sauvignon 8% Cabernet Franc 6% Merlot



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Full bodied with black currant jam, honey glazed dates and black peppered seasoned T-bone steak aromas intertwined with piercing boysenberry, rosemary rack of lamb, balsamic, blue cheese, bacon wrapped figs and intriguing tannins extended out over an intricate and balanced finish. Blend: 86% Cabernet Sauvignon, 6% Merlot and 8% Cabernet Franc

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