2006 Quilceda Creek Galitzine Vineyard Cabernet Sauvignon
Paul Golitzin, Director of Winemaking, comments:
The Quilceda Creek 2006 Galitzine Vineyard Cabernet Sauvignon from the Red Mountain A.V.A is from a vineyard partnership between our family and the Holmes family of the highly acclaimed Ciel du Cheval Vineyard. This high density vineyard (2074 plants/acre) was planted in 2001 and 2002 with Clone 8 Cabernet Sauvignon on windblown Hezel over Warden soils. These deep, consistent, sandy loam soils are ideal for root development, vine health and vineyard uniformity. The 2006 offers wonderful aromas and flavors of deep blackberry, black walnut, espresso, truffles and pipe tobacco. The first two vintages received 97 points from The Wine Advocate, making them instant classics, and this vintage is their qualitative equal. Aged in 100% new French oak for 22 months, this 100% Cabernet Sauvignon displays the wonderful terroir of the Galitzine Vineyard. This wine will drink beautifully for the next 30 years.
100% Cabernet Sauvignon
Galitzine Vineyard, Red Mountain
100% New French Oak
International Wine Cellar Review
"$98; Deep ruby-red. Sweet blackberry, cassis, licorice pastille and violet on the nose, plus a whiff of mocha. Very fresh flavors of crushed blackberry, bitter chocolate and menthol boast excellent definition and lift, with exotic floral and spice notes adding nuance. The most complete vintage yet for this bottling, finishing with suave, building tannins and complex notes of cocoa powder, dried flowers and incense. Not at all overly sweet. Especially remarkable in light of the fact that these vines were planted in 2001 and 2002."
Stephen Tanzer, International Wine Cellar, November/December, 2009
Wine Advocate Review
"The 2006 Cabernet Sauvignon Galitzine Vineyard, located in the Red Mountain AVA, is 100% varietal. Dark ruby/purple in color, it delivers an enticing nose of pain grille, pencil lead, earth notes, spice box, violets, and assorted black fruits. On the palate it is dense, ripe, full-bodied, and structured. Still a bit tightly wound, it will reveal its full potential with another 5-7 years of cellaring. It will provide much pleasure from 2015 to 2026 at the least."
Jay Miller, Wine Advocate, WA #185, October, 2009