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  • 99 WAWine Advocate
  • 98 WEWine Enthusiast
  • 99 DDecanter

Quilceda Creek Cabernet Sauvignon 2006 (750ML)

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Wine Advocate

99 Points, Jay S Miller, Robert Parker's Wine Advocate: "The flagship 2006 Cabernet Sauvignon comes predominantly from the famous Champoux Vineyard in which the winery is a partner. It was aged in 100% new oak. It sports a deep purple-color with a captivating nose of spice box, sandalwood, truffle, Asian spices, incense, black cherry, and black currant. Opulent on the palate (but elegant as well), it already reveals serious complexity, density, and succulence of fruit. Enjoyable now but with at least 8-10 years of cellaring potential, this marvelous effort should have a 30 year lifespan. \n \nIn 1990, in Issue 69, after tasting a complete vertical of Quilceda Creek Cabernet Sauvignon, I wrote that the winery was producing Washington’s (and possibly America’s) finest Cabernet Sauvignon. Little has changed in the intervening years. The winery has been upgraded and the portfolio has been expanded, while quality remains at the summit." 10/09

Wine Enthusiast

98 Points, Paul Gregutt, Wine Enthuisast: "The 2006 flagship Cabernet from Quilceda Creek is a massive wine that has just begun to emerge from its slumber. When first released the wine seemed to have entered a dumb phase, but six months later it responds to decanting and shows its muscle. Fruit flavors of black, brandied cherries, cassis and bourbon-soaked plums are wrapped in generous, layered oak. The wine is dusty, smoky, laced with streaks of licorice and brightened with sharp acids. It continues to expand further in the glass, adding flesh and spice to its frame, with a cedar/cigar box finish." 03/10


99 Points, Owen Bargreen Decanter: "Hedonistic and gratifying at this stage of its development. Thrilling aromas of red bell pepper, black liquorice, Turkish coffee and white pepper continue on an enticingly soft, refined palate that becomes more seamless with time in the glass. Layers of rich dark fruit, tar, coffee bean, blueberry compote and damp soil are framed by light tannins. Delicious now and for another decade or more." 04/20