Angel Vine 2011 The Hellion, Columbia Valley, $22
Production of this Italian-themed red blend was ramped up by 50 percent from the cool 2010 vintage, and there’s more support provided by Zinfandel (25%) than previously. Still, Primitivo (42%) and Petite Sirah (33%) lead the way, and Oregon winemaker Ed Fus uses lots from three Washington vineyards with a view of the Columbia River — Alder Ridge, Avery and StoneTree — for an exotic, thickly textured and hedonistic drink. The nose brings hints of red cherry, sandalwood, clove, black pepper and Italian seasoning herb blend. Juicy cherries, plum, boysenberry and ripe pomegranate flavors are met by smooth tannins and a hint of charcoal. This wine, released in January, is distributed throughout the Northwest, including Alaska, as well as Florida and Massachusetts.
Rating: Excellent
Production: 300 cases
Alcohol: 15.1%
Lisa Gerber says
Thank you for including us in this great list. We’re looking forward to trying a few of these we haven’t tasted before
Morten Scholer says
Thanks this update on red blends – and the bottles presented.
Could someone let me know whether any of the many blends happen to be co-fermented, i.e. grapes blended prior to fermentation. And whether co-fermentation is at all used in your area.
A wine-grower in Northern California told me that the old tradition with field blends is gaining popularity with some producers near him. However, not in the old-fashioned form of true field blends where different grapes are planted next to each other.
Burgundy in France does traditionally not blend wines (different from Bordeaux) but there are a few exceptions – called passetoutgrains or passe-tout-grains. And they are wonderful. Some parts of Austria have a strong tradition of field blending and co-fermentation but that is mainly for white wines.
Interested as I plan a wine-tour to Washington-Oregon-California in June-July 2014.
Morten Scholer, Coppet, Switzerland
Andy Perdue says
Morten,
Thank you for taking the time to write. Generally speaking, the only co-fermented wines we see are Syrah with a bit of Viognier, made in the Cote-Rotie tradition. There are rare instances where field blends are co-fermented, as well.
We’ve tasted one example of a passetoutgrains-style blend in the Northwest, and that is JoieFarm in Naramata, British Columbia, which makes a wine called, appropriately, PTG. It is superb, and if you make your way to British Columbia in your travels, that wine is well worth seeking out.
Take care.