The Golitzin family founded Quilceda Creek, located in Snohomish, Washington, in 1978. Generally considered the premier winery in Washington State, Quilceda Creek remains a small, family-owned and operated winery. Quilceda Creek wines are only offered to members of their private mailing list. This Columbia Valley Red Wine is a blend of declassified lots, basically lots that for whatever reason were not selected to go into their flagship Columbia Valley Cabernet Sauvignon.

Columbia Crest, located in Paterson, Washington, is the largest producer in the state. The Columbia Crest winemaking team has produced more 90+ scoring bottles of wine than any other winery in the world. Head winemaker Juan Munoz Oca and his team continue to pump out great wines at great prices. Well-known for their Grand Estates and Two Vines lines, it is their Reserve line, which includes this Walter Clore Red Wine, which puts them in the league with the premier producers in the state.

Both wines were very good, but all four of us preferred the Quilceda Creek Red Wine. It is an excellent wine that sells for a quarter of the cost of a Quilceda Creek Cab.

2008 Quilceda Creek Columbia Valley Red Wine (Columbia Valley, Washington): 81% Cabernet Sauvignon, 13% Merlot, 5% Cabernet Franc and 1% Malbec. Dark purple in color. Nice nose with jammy, red and black fruit roll-up and licorice aromas and flavors. Medium to full-bodied with lively acidity, and medium to high tannins. Well-balanced with good complexity and a long, lingering finish.
Quality: 4 stars (out of 5)
QPR: 4 bangs for your buck (out of 5)
Where to buy: Winery, $32; Available elsewhere, $40 to $75

2008 Columbia Crest Walter Clore Red Wine (Columbia Valley, Washington): 57% Merlot, 32% Cabernet Sauvignon, 8% Cabernet Franc, and 3% Malbec. Aromatic with black fruit, leather, and spice on both the nose and palate. Medium to full-bodied with lively acidity,  medium tannins, and a long, slightly bitter, finish.
Quality: 3.5 stars (out of 5)
QPR: 3 bangs for your buck (out of 5)
Where to buy: Winery, $30; Available elsewhere, $35

Private Tasting: 2008 Washington Bordeaux-style Red Blends was originally posted on Wine Peeps. Wine Peeps - Your link to great QPR wines from Washington State and beyond.

Recently, we had what turned out to be a showdown between two Washington Cabernet Sauvignons in one of our double blind private tasting dinners. We had two wines from the 2008 vintage, the 2008 Fielding Hills Cabernet Sauvignon and the 2008 Gorman The Bully Cabernet Sauvignon. For a more complete description of how we set up these private tastings, please refer to How We Taste.

Fielding Hills Winery is a small, family-owned winery located in Wenatchee, Washington. Owner/winemaker Mike Wade and his wife Karen are longtime apple and cherry growers who have turned a middle portion of their orchard near Mattawa into a vineyard. Their Riverbend Vineyard, planted in 1998, is in the Wahluke Slope AVA. They source all of their fruit from Riverbend Vineyard.

Gorman Winery, located in Woodinville, Washington, was founded in 2002 by owner/winemaker Chris Gorman. He runs a two-man show with assistant winemaker Mike Metheny, and they are doing a phenomenal job. Gorman produces fewer than 3,000 cases annually and focuses primarily on Cabernet Sauvignon and Syrah sourced from Red Mountain.

Both of these wines are outstanding and paired perfectly with our weeknight dinner of Swiss steak, rice, and green beans; although, when forced to pick our favorite, we all gave a slight edge to what turned out to be Fielding Hills. Not only did both wines receive a Quality rating of 4.5 stars (out of 5), but they also received a QPR rating of 5 bangs for your buck (out of 5). Fielding Hills and Gorman are superstars in the Washington wine industry. If you haven’t already, I encourage you to give them both a try.

2008 Fielding Hills Cabernet Sauvignon (Riverbend Vineyard, Wahluke Slope, Washington): Deep, dark inky purplish red. Gorgeous nose with blackberry, black plum, vanilla, and oak aromas. Gorgeous black fruits as well as cherry vanilla cola come through on the palate. Medium to full-bodied and lively with medium to high, chewy tannins. Well-balanced and extremely smooth with a long, lingering finish.
Quality: 4.5 stars (out of 5)
QPR: 5 bangs for your buck (out of 5)
Where to buy: Winery, $42; Available elsewhere, $42

2008 Gorman The Bully Cabernet Sauvignon (Red Mountain, Washington): Deep, dark purple. Very aromatic with leather, black cherry, bacon, smoke, and earth on the nose. More black cherry, leather, and molasses come through on the palate. Medium to full-bodied with lively acidity and medium to high tannins. Well-balanced with a very long finish.
Quality: 4.5 stars (out of 5)
QPR: 5 bangs for your buck (out of 5)
Where to buy: Full Pull Wines (Seattle, Washington), $40; Available elsewhere, $35 to $48

Private Tasting: 2008 Washington Cabernet Sauvignon was originally posted on Wine Peeps. Wine Peeps - Your link to great QPR wines from Washington State and beyond.

Our selection criteria include:

• A very good Quality rating of >=3.5 stars (out of 5)
• A price tag of <=$15
• Must be widely available

Columbia Crest, located in Paterson, Washington, has been one of our favorite sources of value wines for many years. Last year, Juan Munoz Oca took over as head winemaker from Ray Einberger. Einberger had been at the helm since 2002 when he took the reins from Doug Gore who had been the winemaker since Columbia Crest was founded in 1983. The Columbia Crest winemaking team has produced more 90+ scoring bottles of wine than any other winery in the world. For those of us who live in Washington State, it is nice to have such a consistent, affordable producer in our own backyard.

H3, an abbreviation for Horse Heaven Hills, is one of the tiers in the Columbia Crest portfolio and showcases the region in which their winery is located. All of the fruit used to produce H3 wines come from the Horse Heaven Hills AVA. This red blend is called “Les Chevaux”, French for “the horses” and a reference to the wild horses that once roamed the region.

“Aromas of fresh blueberries, anise and earth lead to firm and supple tannins on the palate. This red wine blend presents incredible depth, with layered flavors of candied nuts, licorice and dark chocolate that lead to a mocha finish featuring ample, sweet tannins.” –Winemaker Juan Munoz Oca

2009 Columbia Crest H3 Les Chevaux Red Wine (Horse Heaven Hills, Washington): 34% Cabernet Sauvignon, 34% Merlot, 18% Syrah, 10% Malbec, and 3% Cabernet Franc. Deep, dark purplish red. Nice nose with bright red and black fruit, smoke, and pencil lead. Black cherry, black plum, smoke, pencil lead, and a hint of earth come through on the palate. Medium to full-bodied with good acidity and smooth tannins. Well-balanced with a long finish.
Quality: 4 stars (out of 5)
QPR: 5 bangs for your buck (out of 5)
Where to buy: Fred Meyer (Seattle, Washington), $10.99; Available elsewhere, $11 to $15

A Wine for Tonight: 2009 Columbia Crest H3 Les Chevaux Red Wine was originally posted on Wine Peeps. Wine Peeps - Your link to great QPR wines from Washington State and beyond.

This month’s wine tasting dinner featured Rhone-style red blends from Washington State. It was another fabulous evening of great wines, the company of wonderful friends, and LaGayle’s (Mom’s) excellent food. All six wines paired extremely well with our dinner of tomato basil soup, mixed green salad, roasted beef tenderloin, green beans with almonds and caramelized shallots, roasted rutabagas, and Death by Chocolate ice cream with ladyfingers.

The overwhelming consensus favorite was the 2008 Olsen Estates Red Wine. It received an unprecedented eight out of eight first place votes against some stiff competition. This is the first time in 102 tasting dinners that I can remember a wine sweeping the top spot. And, at $11, this wine is an absolute steal. The bad news is that Olsen Estates is now a defunct winery, officially closing its doors last year. While the Olsens continue to focus their efforts on grape growing, they are no longer making their own wine. But if you see this wine on closeout at a local Seattle retailer, I highly encourage you to grab a few bottles.

Rounding out the top three wines and also receiving Quality ratings of 4.5 stars were the 2008 Rôtie Cellars Southern Blend and the 2008 Grand Rêve Collaboration Series II. As you will see from the quality ratings below, we felt that all six wines were very good. In my opinion, you cannot go wrong with any of these. Not only did all six wines receive a Quality rating of 3.5 stars or higher (out of 5), but five of the six also received a QPR rating of either 4 or 5 bangs for your buck (out of 5).

From 1st to last in the group consensus rankings:

2008 Olsen Estates Red Wine (Yakima Valley, Washington): 70% Syrah, 12% Mourvedre, 12% Cinsault, 5% Grenache, and 1% Counoise. Dark purplish red in color. Nice nose with black cherry, blackberry, spice, and vanilla aromas. A lot going on in this wine. Gorgeous black fruit, nutmeg, pencil lead, and leather come through on the palate. Well-balanced with a long, lingering finish. An outstanding wine from the first sip right on through dessert.
Quality: 4.5 stars (out of 5)
QPR: 5 bangs for your buck (out of 5)
Where to buy: Full Pull Wines (Seattle, Washington), $11; Available elsewhere, $15 to $18

2008 Rôtie Cellars Southern Blend (Washington State): 70% Grenache, 15% Syrah, and 15% Mourvedre. Deep, ruby red. Nose is a bit tight at first but then opens up with nice red and black fruit aromas and a hint of earth. More red and black fruit and earth as well as spice and perfume come through on the palate. Medium to full-bodied with crisp acidity and medium tannins. Well-balanced with a long finish.
Quality: 4.5 stars (out of 5)
QPR: 5 bangs for your buck (out of 5)
Where to buy: Winery, $40; Available elsewhere, $38

2008 Grand Rêve Collaboration Series II (Ciel du Cheval Vineyard, Red Mountain, Washington): 40% Grenache, 38% Syrah, 20% Mourvedre, 1% Viognier, and 1% Roussanne. Deep, dark red. Very aromatic with eucalyptus, violets, vanilla, and a hint of barnyard on the nose. Black plum, vanilla, and oak come through on the palate. Full-bodied with lively acidity and big, bold, chewy tannins. Well-balanced with a very long finish.
Quality: 4.5 stars (out of 5)
QPR: 4 bangs for your buck (out of 5)
Where to buy: Winery, $50; Available elsewhere, $54 to $78

2010 Owen Roe Sinister Hand Red Wine (Columbia Valley): 71% Grenache, 24% Syrah, and 5% Mourvedre. Deep purplish red. Aromatic with strawberry, red cherry, pencil lead, and floral notes on the nose. Black cherry, vanilla, floral notes, and a hint of coffee come through on the palate. Medium to full-bodied with lively acidity, smooth tannins, and a long finish.
Quality: 4 stars (out of 5)
QPR: 5 bangs for your buck (out of 5)
Where to buy: Fred Meyer (Seattle, Washington), $23; Available elsewhere, $20 to $30

2010 Syncline Subduction Red (Columbia Valley, Washington): 31% Mourvedre, 25% Syrah, 21% Grenache, 12% Cinsault, 7% Carignan, and 4% Counoise. Deep ruby red in color. Nice nose with black cherry, raspberry, and cinnamon aromas. Fruit-forward with red and black cherry, spice, and herbs on the palate. Medium to full-bodied with good acidity, medium to high tannins, and a long finish.
Quality: 3.5 stars (out of 5)
QPR: 4 bangs for your buck (out of 5)
Where to buy: Fred Meyer (Seattle, Washington), $18; Available elsewhere, $18 to $20

2007 Brian Carter Cellars Byzance (Columbia Valley, Washington): 51% Grenache, 25% Syrah, 20% Mourvedre, 2% Counoise, and 1% Cinsault. Deep, dark red. Smoked meat, spice, blackberry, and black cherry come through on both the nose and palate. Medium to full-bodied with lively acidity, medium to high tannins, and a long finish.
Quality: 3.5 stars (out of 5)
QPR: 3 bangs for your buck (out of 5)
Where to buy: Fred Meyer (Seattle, Washington), $27; Available elsewhere, $22 to $27

Wine Tasting Dinner: Washington Rhone-Style Red Blends was originally posted on Wine Peeps. Wine Peeps - Your link to great QPR wines from Washington State and beyond.

Linda Trotta is winemaker for Swiftwater Cellars in Cle Elum, Washington, about 80 miles east of Seattle. Swiftwater Cellars, a destination winery, restaurant, and event facility located in Suncadia Resort, opened its doors in 2010. A native of Southern California, Linda began her winemaking career in 1986 when she graduated with a degree in Fermentation Science from UC Davis. She spent the majority of her career at Gundlach Bundschu Winery in Sonoma, California, but has also gained valuable winemaking experience working in Italy, Chile, South Africa, and now, Washington State.

Recently, Linda was kind enough to take time out of her busy schedule to answer some questions for me and our Wine Peeps readers.

Highlights from Q&A with Linda Trotta:

How did you first get involved in the wine business?
I grew up helping my Italian grandfather make wine in his garage. Wine was a staple at the dinner table; when we needed more, it was just a matter of going out to the garage and tapping into a barrel. It never occurred to me that people got paid to make wine. I entered UC Davis as a math major, thinking I’d go into teaching. Fortunately, advanced calculus was not my friend. Literally flipping through the university catalogue, looking for something more interesting, I landed on the Enology program.

What were the steps that led to where you are now?
While I took opportunities to work harvests in Italy, Chile and South Africa, prior to Swiftwater, most of my 25-year winemaking career was spent in Sonoma, California. After graduating from Davis, I worked in the cellar at St. Francis Winery and then the laboratory at Sebastiani Vineyards Winery. I spent the next 20 years making wine at Gundlach Bundschu Winery, starting as an Enologist in 1989 and a year later becoming winemaker. Ultimately, I served as Director of Winemaking and Winegrowing, managing the operations for 300 acres of estate vineyard as well as making the wines. As my 20th harvest at GBW approached, I decided that it was time to apply my craft in a new environment. I considered several opportunities across North America and was most excited by what Swiftwater was endeavoring to create. In 2010, I made the move to Washington State and am having a ball!

Has being a woman been an advantage or a disadvantage in your wine journey?
Ultimately, what matters most is how well you do your job. That said, women entering any industry that has been historically male-dominated could face challenges around being accepted and recognized for their skill set. In my experience, at times, it has taken plenty of perseverance and patience to overcome such hurdles. On the flip side, however, being a woman can garner some extra attention. Case in point, I get to talk to you!

What advice do you have for a woman wanting to get involved in the wine business today?
Get educated on the whole business, no matter what type of work you aim to pursue. The more you know, the more valuable and successful you will be. Find and use mentors. Patience and perseverance.

What are your thoughts about the Washington wine industry, in general?
It is an exciting time to be making wine in Washington. The region and its wines are gaining greater widespread recognition. There is energy within the business that is fostering innovation, the seeking of knowledge and the sharing of information. This atmosphere is part of what attracted me to the state.

In recent years the Washington wine industry has grown at a rapid rate. Do you expect that trend to continue?
In terms of wine volume produced, Washington is significantly dominated by a handful of very large producers. The vast majority of wine brands are owned by small producers (under 10,000 cases). Where I see opportunity for growth is for existing small producers to gain a larger share of the market, which will help build robust sustainability for the region as a whole.

What is your vision for the future of Swiftwater Cellars?
Swiftwater is all about providing memorable experiences for folks, whether in the wine bar, Hoist House restaurant, at a private celebration or event, or just hanging out in the lounge. My focus, obviously, is to make distinctive Washington State wines that complement and enhance that experience. Going forward, I hope to develop an interactive wine appreciation program that also provides guests with an opportunity to enrich their enjoyment of wine and food in a fun, relaxed setting. Also in the plans is a facility expansion to include a conference center, amphitheater, and on-site fractional-share cabins. My vision for Swiftwater Cellars is to be the one-stop destination for delicious Pacific Northwest wines and cuisine and experiences of a lifetime.

Feel free to share any other thoughts that you believe would be of interest to our readers.
The comment I most frequently hear from casual wine consumers (which is most of the wine-drinking population!) is an almost apologetic, “I don’t know anything about wine.”  My response is that, if you are interested, there are plenty of resources available to you to learn as much as you want about wine. But as a consumer, all you really need to know is: (a) What you like, and (b) How to get it.

–

Many thanks to Linda for sharing her story and thoughts with us. I wish her all the best and look forward to following her work and Swiftwater Cellars with great interest, and I hope that you will too.

(Photos from Swiftwater Cellars)

Women of Washington Wine: Linda Trotta of Swiftwater Cellars was originally posted on Wine Peeps. Wine Peeps - Your link to great QPR wines from Washington State and beyond.

Northwest wineries have been banking on grapes from Sagemoor Vineyards for decades. With novel ideas and deep passion, this powerhouse vineyard team continues to supply winemakers with the right stuff.

The late Alec Bayless, an attorney from Seattle, was the mastermind behind what is today known as Sagemoor Vineyards. This pioneer vineyard, founded in 1968, supplied grapes to a number of Washington and Oregon wineries during those early days that helped put the wine industry in the Pacific Northwest on solid footing.

There are four individual vineyard sites in all, consisting of Sagemoor, Bacchus, Dionysus and Weinbau that make up what is officially known as Sagemoor Vineyards.

Weinbau is located 12 miles east of Mattawa on the Wahluke Slope, while the other three are located within miles of each other north of Pasco, Washington, on a spectacular site overlooking the Columbia River to the west.

“At 900 acres in size, we are probably the largest ‘boutique’ vineyard in the state because we do not have our own winery,” says general manager Kent Waliser. Since he joined Sagemoor in 2002, Waliser has embraced the idea of working with a large number of grape buyers, both big and small. At last count they sell grapes to over 75 wineries, including Abeja Winery, Barrister Winery, Efeste, Hedges Family Estate, Januik Winery, L’Ecole Nº 41, Rasa Vineyards, Ste. Michelle Wine Estates, Walla Walla Vintners, and Woodward Canyon Winery.

Not only does this practice provide diversification, it best utilizes the makeup of some vineyard sites which don’t ripen evenly (due to variability in soils and topography) and therefore do not appeal to large commercial customers who are looking for uniformity so they can make mass quantities of wine in a consistent style.

Former vineyard manager Todd Cameron mapped the vineyard block and divided them up into smaller rows, or individual sections as they are called. Todd then determined the irrigation and viticulture plan appropriate for each block. Now, each newly planted block takes into account many variables that make sure each grape variety will grow best there. As a result, they have become very attractive to boutique winemakers who want to claim these smaller sections as their own.

Sagemoor is known for producing some of the best Cabernet Sauvignon in the State of Washington, particularly the 1972 Old Vine Cab in block 9 of Bacchus Vineyard. “It has a really nice core of dark fruit and there is a brown herbaceous signature to Sagemoor,” says John Abbott, owner and winemaker for Abeja Winery.

Rick Small of Woodward Canyon Winery has been buying Sagemoor grapes for 34 years and speaks very highly of the growers, as well as their grapes. Speaking about their Cabernet Sauvignon he says, “I like the intensity and the black fruits. I find that the wines are a little bit more elegant. The aromatics, for me, are a key part of Sagemoor, as well as texture. The wine is seamless; it’s wonderful with food.”

At the same time Sagemoor has developed a modern niche growing lesser-known varieties that are not commonly found elsewhere in the state including Barbera, Roussanne, Carmenere, Malbec, Petit Verdot and Cab Franc.

Not content to rest on their laurels as one of the top vineyard growers in the state, Sagemoor Vineyards are progressive in their practices. “The vineyard team understands that they need to continue to farm for better and better fruit. They are willing to work with each winemaker to produce the fruit that each winery is looking for, which is unique. I’m a believer in softer farming, which is a direction that Sagemoor is also willing to go, not only to produce better fruit but also to protect the health and happiness of their workers,” says Abbott.

About five years ago, Waliser started using a product called Extenday in the Old Vine Cab block 10. As a tree fruit grower, Waliser had experience using the white reflective material to advance the maturity of cherries and apples more quickly in the growing season, and he wondered if it could help the 1972 block, which tended to ripen late.

His hunch paid off. Using Extenday has allowed Sagemoor to gain heat units and advance maturity by a week to ten days. John Abbott has worked with Waliser to test the effectiveness of Extenday on these grapes by comparing rows that had the material on them versus rows that did not. “It definitely made a difference,” says Abbott.

Sagemoor also provides their winery partners with current and historical brix, acid, and pH values for each block of the vineyard, not unlike a financial report that tracks the individual performance of stocks and bonds for investors. According to Waliser, “We’ve got ten years of data now in there that you can graph by block. Each block is sampled twice a week. It’s posted to our website every day at 4 o’clock.”

This information can be critical for winemakers who don’t live near the vineyard and are unable to visit as often as they would like during harvest to make picking decisions. “We’ve got winemakers on the Olympic Peninsula, in Spokane, in Walla Walla, in Woodinville. They can check on their block’s progress at midnight, 3am or 10am or whenever they want to, because the information is there.”

Even though Sagemoor is a large operation in terms of acreage, they work hard to make sure that each customer is taken care of and their needs are met. Derek Way, vineyard manager, together with Servando Rodriguez and Miguel Rodriguez, have over 70 combined years experience working with winemakers. They know that customer service is critical for success, and they seem to have a lot of fun in the process. Rick Small recalls the fabulous BBQ parties that the original partners would throw for their shareholders. True to their roots, Sagemoor still holds an annual tasting for their winery partners. It’s not only a time to celebrate and enjoy each other’s company but also a time to discuss what is working and what could be improved.

“It’s almost like a family over there, and I feel like I’m a part of that family. They just take great care of the vineyard, and they take really good care of the wineries that get grapes from them,” says Small.

An Unlikely Boutique: Sagemoor Vineyards was originally posted on Wine Peeps. Wine Peeps - Your link to great QPR wines from Washington State and beyond.

BEST WINE: 2008 Rasa Vineyards Creative Impulse (featured July 6)
Honorable Mention: 2008 Quilceda Creek Cabernet Sauvignon (featured Aug 31), 2008 Fielding Hills Cabernet Franc (featured Feb 23), and 2001 Eroica Single Berry Select Riesling [Chateau Ste. Michelle & Dr. Loosen] (featured Sept 28)

BEST WINERY: Chateau Ste. Michelle (featured in a number of posts, including Jan 17, Aug 15, Sept 28, and Oct 17 as well as in seven A Wine for Tonight posts)
Honorable Mention: Rasa Vineyards and Fielding Hills Winery

BEST VARIETY/TYPE: Red Blends (featured in a number of posts, including June 22)
Honorable Mention: Cabernet Franc and Riesling

BEST WINEMAKER: Billo Naravane of Rasa Vineyards
Honorable Mention: Bob Bertheau of Chateau Ste. Michelle

BEST VINEYARD: Champoux Vineyards (based on wines released in 2011 produced from Champoux Vineyards fruit)
Honorable Mention: DuBrul Vineyard (our 2010 winner) and Boushey Vineyards (always a favorite)

BEST AVA: Horse Heaven Hills
Honorable Mention: Wahluke Slope and Yakima Valley

BEST NEWCOMER: JB Neufeld Winery (featured Mar 30)
Honorable Mention: Mackey Vineyards (featured Oct 3)

BEST WINE SHOP: Wine World Warehouse (repeat winner)
Honorable Mention: Fred Meyer – Ballard, Seattle; Esquin Wine Merchants, Seattle; Pete’s Wine Shop – Eastside, Bellevue

BEST WINE BAR: Purple Café & Wine Bar, Woodinville
Honorable Mention: URBAN enoteca, Seattle

BEST WINE EVENT: Auction of Washington Wines (featured Aug 26)
Honorable Mention: Taste Washington (featured Mar 30)

Congratulations to all of the winners! Keep up the good work. We would encourage all Washington wine lovers to patronize these producers, vendors, and events. They are the cream of the crop.

Happy New Year! Best wishes for a happy, healthy, prosperous, and wine-filled 2012!

Best of 2011 in Washington Wine Country was originally posted on Wine Peeps. Wine Peeps - Your link to great QPR wines from Washington State and beyond.

Our selection criteria include:

• A very good Quality rating of >=3.5 stars (out of 5)
• A price tag of <=$15
• Must be widely available

What’s a better way to ring in the New Year this weekend than with a good sparkling wine with a great QPR? The Blanc de Blancs is one of an excellent array of value sparkling wines from Domaine Ste. Michelle. Producing sparkling wines for over thirty years, Domaine Ste. Michelle is one of the largest sparkling wine houses in the United States, producing more than 300,000 cases each year. Rick Casqueiro has been head winemaker since 1994. Given the current state of our economy, I believe that celebrating the New Year with such an economical yet excellent bubbly is especially appropriate.

“Blanc de Blancs is made primarily from Chardonnay and has essentially the same fruit profile. Try substituting our Blanc de Blancs the next time you think about serving Chardonnay.” –Winemaker Rick Casqueiro

NV Domaine Ste. Michelle Blanc de Blancs (Columbia Valley, Washington): Pale, greenish straw yellow. Very aromatic with honeysuckle and white peach on the nose. More white peach, pear, and floral notes come through on the palate. Dry, light to medium-bodied and crisp with small, fairly fast bubbles, and a long finish.
Quality: 3.5 stars (out of 5)
QPR: 5 bangs for your buck (out of 5)
Where to buy: Received as sample, suggested retail $12; Available elsewhere, $9 to $15

A Wine for Tonight: NV Domaine Ste. Michelle Blanc de Blancs was originally posted on Wine Peeps. Wine Peeps - Your link to great QPR wines from Washington State and beyond.

I found a brisket recipe on the beef council website that is baked in the oven rather than prepared with the more common outside cooking method. Once the main entrée was set as peppered beef brisket, I decided to round out my entire menu from recipes found on the site, including Texas caviar (made with black-eyed peas and corn), garlic flan, and kickin’ slaw (made with Napa cabbage). As you might expect from a group of Texans, we thought the meal was fabulous.

The two Mourvedres that we paired with the meal were the 2009 Rasa Vineyards Vox Populi Mourvedre and the 2008 Hollywood Hill Vineyards Mourvedre. Both wines were excellent, and we went back and forth trying to determine which we believed paired best with the peppered beef brisket. The final tally had the Vox Populi in front by a 3 to 1 margin. Really, though, you can’t go wrong with either of these wines.

We’d love for you to share in the comments what you would have paired with this meal. And, as always, we welcome your suggestions for challenging wine pairings for us to try in the future.

Bon Appétit!

2009 Rasa Vineyards Vox Populi Mourvedre (Columbia Valley, Washington): 100% Mourvedre. Deep purple in color. Very aromatic with plum, game, leather, and earth on the nose. Pepper, spice, black cherry, and plum come through on the palate. Medium to full-bodied with lively acidity and medium tannins. Well-balanced with a long finish. Gets even better with food.
Quality: 4.5 stars (out of 5)
QPR: 5 bangs for your buck (out of 5)
Where to buy: Winery, $45; Available elsewhere, $45

2008 Hollywood Hill Vineyards Mourvedre (Horse Heaven Hills, Washington): 90% Mourvedre and 10% Syrah. Deep, purplish red. Nice nose with a lot of red fruit and floral aromas. Fruit-forward with black cherry and spice on the palate. Medium-bodied and smooth with medium to high, drying tannins. Well-balanced with a long finish.
Quality: 4 stars (out of 5)
QPR: 4 bangs for your buck (out of 5)
Where to buy: Received as sample, suggested retail $34; Available elsewhere, $34

Challenging Wine Pairing: Peppered Beef Brisket was originally posted on Wine Peeps. Wine Peeps - Your link to great QPR wines from Washington State and beyond.

Dawn Kammer and Mary Tuuri Derby are the women behind DaMa Wines, founded in 2007, in Walla Walla, Washington. DaMa is a joining of the winemakers’ first names and also the Spanish word for lady. Dawn and Mary have very diverse backgrounds but have come together to form the DaMa Nation. Every bottle of DaMa wine that is purchased directly supports causes that make a difference for women, children, and communities.

Recently, Dawn and Mary were kind enough to take time out of their busy schedules to answer some questions for me and our Wine Peeps readers.

Highlights from Q&A with Dawn Kammer and Mary Tuuri Derby:

How did you first get involved in the wine business?

Dawn: My husband and I started making wine with neighbors (who now also have their own successful winery); we started right off with French barrels, a basket press, and even a steel tank and Lewis Vineyard fruit. The results were good, so I decided to enroll in the Viticulture and Enology program at College Cellars. While going to school I had the opportunity to be a wine buyer of Washington wines for a local hotel and restaurant. Tasting through them all gave me an idea of the varieties and styles of wine that I would like to produce.

Mary: As an aspiring opera singer hailing from Minnesota, I moved to San Francisco in the late 1980’s to continue studying and performing. And, like many artists, I supported my lifestyle through working in the restaurant industry. It was during these years of working in the best restaurants and with the most amazing people that I was exposed to the wine world. My first mentors were Sylvie Darr and Judy Rodgers of Zuni Café.  There I started learning about the world’s wine regions and that started my love affair with food and wine while I continued singing. It was a perfect world. It wasn’t until I left San Francisco in 1997 that wine became more of a business for me. We moved to Chicago in 1997, and there I worked as the assistant sommelier under the tutelage of Brian Duncan at the restaurant Spruce. Then in 2000, I was Walla Walla-bound for the beginning of Spring Valley Vineyard.

What were the steps that led to where you are now?

Dawn: I think my retail background helped tremendously; buying fragrances trained my nose, which has been a huge asset. My husband has really encouraged me to take risks and having a great business partner to share the load and worries has really kept me forward thinking.

Mary: Steps and people along the wine journey!
1970 – A young Minnesota girl got her first whiff of fermentation! My father and Uncle Tony made home wine with California Concord grapes. Old press in the basement, barrel in the cold food cellar, God awful wine! But I loved the smell of both the barrel and the fermentation!
1980 – Moved to Minneapolis and had my first wines, Lambrusco and Blue Nun, a step up from my father’s hooch!
1988 – Happy trails to San Francisco with two suitcases and my red bicycle to continue singing. I joined the restaurant revolution and never looked back. Zuni became my family and my school of life, love, food, and wine. I owe my life to that time, place, and people; I am who I am today because of those days. Oh, the stories!
1997 – Chicago bound. I made a road trip move with my husband, Great Dane, and two cats. I worked at Spruce with the great wine guru, mentor, and friend Brian Duncan. He opened doors to a very male and old school wine world, so different than San Francisco!! But without him, I would not have gotten anywhere. At the time, there were just a handful of women in the industry; it’s crazy thinking about that now. But the greatest gift Brian ever gave me was the wisdom to, “Stay true to yourself, and think outside the box.” He was never one to follow the crowd or the old rules. Brian showed me that being passionate about the wine does not mean you have to be pompous!
2000 – Moved to Walla Walla…first crush, first baby, first big scores, first major life heartache changing moment. My late husband, Devin Derby, and I created a brand that today is one of Washington’s most prestigious brands, Spring Valley Vineyard. Back then we were making decisions with our heart and soul. I remember the exact moments when we came up with the undeniable labels and blends of Uriah, Nina Lee, Muleskinner, and Derby. We believed that our life experiences and family history were truly in each bottling. I will never forget those four years that we shared together creating those wines. But life is not always kind and, in 2004, we lost Devin to a sudden and tragic car accident. Life was no longer the fairytale, winery dream life.
2007 – I met up with Dawn Kammer, and DaMa Nation began!

Has being a woman been an advantage or a disadvantage in your wine journey?

Dawn: Both! In school, there were only two women and thirty guys. Even though we (the women) were the top of our class, the men were getting all of the job offers, except for tasting room manager positions. My solution was to make my own opportunity. Marketing your brand is a huge part of this business, which means travel, and this part has been difficult as a mother with young kids. Thankfully, we have many friends in the business who have really helped us with space, equipment, sources, etc. While I don’t believe it is because we are women, I think as a woman it easier to accept the help or the help may be easier to offer.

Mary: I never think of being treated differently, and I was raised with brothers and a father who taught me that we all share in the workload whether you are a girl or boy. So I have never been afraid of physical work, which there is plenty of in this industry. Plus, I don’t know what it is like to be a man or a single woman in the business. All I know is what it is like being a single mom in the business, and let me tell you, it is tremendously hard! But it is not because of the industry, any single working mom who doesn’t have a nanny or immediate family to lean on knows what I am talking about, but I don’t think I need to get on that soapbox. There has never been a better time for women to be a part of this industry. We are behind the scenes, we are in the trenches, and we are making the wines, creating the blends and marketing the hell out of ourselves within this business. We are a major component of this industry, and guys watch out! Who do you think buys most of the wine anyway? Women do! And we have a lot of buying power. Look what Leslie Sbrocco is doing within the wine world! Wow!!!

What advice do you have for a woman wanting to get involved in the wine business today?

Dawn: Really do your homework! It is not glamorous, it takes a long time to make $$$$$$, and you better become very good at doing paperwork (sometimes the same paperwork three times). All that being said, it is wonderful to be able to do something you love.

Mary: Go out there and live your life. Learn from all those around you. Work in the restaurant industry, or work crush for a season, try bottling with a winery, travel, taste wines from all over the world…who cares what prices and what scores. Take part in tasting groups, read books about the history of wine, watch movies, and learn to cook. Dance….just because it feels good.

What are your thoughts about the Washington wine industry, in general?

Dawn: We need to get our story and, more importantly, our wines out in the market as aggressively as possible. The industry is unique in the fact that we really want success for not only ourselves but our neighbor wineries as well; I don’t feel the intense competition that I sense in California.

Mary: Oh, I love the Washington wine industry and especially Walla Walla. It’s been growing like gangbusters, and we are still just a small speck within the wine world. We have a lot of work ahead of us to make us known, but it is happening little by little. I am always still amazed when I travel that Washington, let alone Walla Walla, is on people’s wine radar. We should be thankful for wineries like Chateau Ste. Michelle and the other big boys that get Washington in their glasses and doubly thankful for the writers who get the word out for us other small guys.

In recent years the Washington wine industry has grown at a rapid rate. Do you expect that trend to continue?

Dawn: I think it will continue to grow but not as quickly. The boutique wineries will certainly slow unless the incubators or shared facilities expand, helping to cut the huge equipment costs.

Mary: Yes, it will continue to grow!

What is your vision for the future of DaMa Wines?

Dawn: Additional locations in unexpected, non-traditional neighborhoods. We like to be innovative, ahead of the curve. I would like to expand the DaMa Nation and Cowgirl labels. We would really love to spearhead a huge giving back woman’s charity that really excites and involves many people to do the same.

Mary: DaMaNate the World…one bottle at a time.

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Many thanks to Dawn and Mary for sharing their stories and thoughts with us. I wish them all the best and look forward to following their work and DaMa Wines with great interest, and I hope that you will too.

(Photos from DaMa Wines)

Women of Washington Wine: Dawn Kammer and Mary Tuuri Derby of DaMa Wines was originally posted on Wine Peeps. Wine Peeps - Your link to great QPR wines from Washington State and beyond.