Quilceda Creek Cabernet Sauvignon 2010
We are extremely fortunate here at Farmstead, as we're one of the few wine shops in the East Bay to get an allocation of Quilceda Creek Cabernet Sauvignon, one of the world's greatest wines! We've been holding back the wine from the shelves and the club for several years, aging it for you until it is ready to drink.
Quilceda Creek founder Alex Golitzin was an engineer in the bulk-paper industry in the 1970s when he complained to his mother's brother André Tchelistcheff that there weren't any good wines to buy in Seattle, Washington. Uncle André, arguably the most important winemaker in California at the time, told him: "I'll put you in touch with a vineyard, get you some used barrels from BV [Beaulieu Vineyards], and teach you to make wine."
Golitzin produced wine at home from 1974 until 1977 before turning out his first commercial vintage in his garage in 1979. At the time, Quilceda Creek was one of only 12 wineries in Washington State; there are now over 800.
Quilceda Creek makes only Cabernet and Cab blends because of advice from Uncle André, who was always arguing with legendary Californian winemaker Robert Mondavi that making multiple kinds of wines was a bad idea. "It's about focus," Golitzin says. "Champoux vineyard has eight blocks of Cabernet that come in at different times, and we have two other vineyards. If you multiply that by five or six varieties, you go nuts. You can't do it."
As with many Washington wineries, Quilceda Creek is in the rainy but hip western part of the state, while its vineyards are a four-hour drive away over the Cascade Mountains in the dry eastern part. Weather is the biggest misconception about Washington wines. But winemakers such as Golitzin prefer to live near Seattle because there isn't much to do in Yakima Valley, where his best grapes are.
Quilceda Creek is among the most consistently high-scoring wines in the Wine Advocate. It got 100 points for its 2002, 2003, 2005, and 2007 vintages, and most other vintages are in the high 90s. Only a dozen or so other wines in the United States have received a 100 point score from Parker, all made from California grapes, and only five wines worldwide had ever before earned consecutive 100-point scores.
The Cabernet Sauvignon is a blend of grapes from both the Red Mountain and Horse Heaven Hills AVAs and as such carries the broader Columbia Valley AVA designation. The winery blends small amounts of Merlot and Cabernet Franc into their signature Cabernet Sauvignon, in amounts that vary from vintage to vintage.
#10 Wine Spectator Top 100 of 2013 "Winemaker Paul Golitzin describes the 2010 Quilceda Creek Cabernet Sauvignon as having a rich, velvety mouthfeel. It is filled with layers of dark chocolate-covered black cherry, blackberry, and plum fruit with exotic nuances of Tahitian vanilla bean, violet pastilles, and Asian spices. Its seamless integration of all its component parts makes it approachable now, but will age effortlessly for 20+ years. Blend: 99% Cabernet Sauvignon, 1% Merlot Critical Acclaim
98+ points, Robert Parker's Wine Advocate Rich, backwards, structured and massively concentrated, the 2010 Cabernet Sauvignon comes mostly from the Champoux Vineyard (also from Galitzine, Klipsun, Palengat and Tapteil) and is comprised of 99% Cabernet Sauvignon and 1% Merlot that spent 22 months in all-new French oak. Offering up plenty of creme de cassis, coffee bean, toasted spice, pencil shavings, and violet-like qualities on the nose, it has palate staining levels of extract and tannin that come through on the mid-palate and finish. Gorgeously full-bodied, layered, and textured, with perfect balance, this awesome Cabernet needs to be forgotten for 5-6 years and will have two to three decades of longevity.
95 points Wine Spectator Polished, vibrant and distinctive, with coffee and jasmine tea accents around a supple core of cherry and red plum fruit. The nubby tannins rub gently against the long finish. Displays tremendous depth while holding its power in check. Best through 2025.
95 points Decanter From a cooler year in Columbia Valley, this is up with the best. Herbal undertones alongside red bell pepper, mocha, and rich black fruit aromas. The palate has good freshness, with a silky texture, and though less viscous has an elegant, pillowy mouthfeel. Creosote and blackcurrant flavors combine with dark chocolate-covered coffee beans and more capsicum notes. The acidity should ensure a long life ahead. Kudos to Paul Golitzin for crafting such a compelling wine in this challenging vintage. Drinking Window 2021 - 2028