2015 Waterbrook Reserve Cabernet Sauvignon, Columbia Valley
Tasting Notes
92 Points, James Suckling 90 Points, Wine Spectator
On the nose, aromatics express themselves in toasty oak and bright, ripe Bing cherry. It is medium-bodied on the palate with well-rounded tannins and flavors of deep red fruit, all spice, and white pepper. The finish is long and supple with notes of cigar box and tanned leather.
Vineyards: Waterbrook Estate Vineyard, Mirage, Blackrock, Summit View, and Fire Ridge vineyards
Oak: 32% New French Oak/American Oak balance to 2-4-year-old mixed oak
Harvest Dates: September 21 - October 12, 2015
pH: 3.84
TA: 6.0 g/L
Alcohol: 14.89%
2015 Waterbrook Reserve Merlot, Columbia Valley
Tasting Notes
91 Points, James Suckling
Aromatics of dark, ripe black fruits and dark chocolate. The nose leads into toasty oak and baking spice notes expressed on the palate along with sweet, red fruit flavors and robust tannins. The long, lingering finish is balanced and concludes with flavors of fig, cassis, vanilla and a hint of coffee.
Specs
Vintage: 2015
Varietal Blend: 100% Merlot
Appellation: Columbia Valley
Vineyards: Waterbrook Estate, Mirage, Blackrock, Willard Old-Vine, Weinbau, and Taylor Mag
Oak: 30% New FO & AO, balance to 2nd-5th mixed oak
Harvest Date: August 28 - September 28, 2015
Alcohol: 14.18%
TA: 5.3g/L
pH: 3.78
Included in the Box
6-bottles:
3x 2015 Waterbrook Reserve Cabernet Sauvignon, Columbia
3x 2015 Waterbrook Reserve Merlot, Columbia Valley
Case:
6x 2015 Waterbrook Reserve Cabernet Sauvignon, Columbia
6x 2015 Waterbrook Reserve Merlot, Columbia Valley
Established in 1984, Waterbrook Winery is a Walla Walla, Washington pioneer. Today it features a state-of-the-art winery, a tasting room with year-round events, hospitality, and a 187-acre estate vineyard in the Walla Walla Valley AVA. Winemaker John Freeman masterfully handcrafts wines that are true-to-variety, full of depth and structure and representative of the Columbia Valley’s best.
More than eighty 90+ scores and 100 Best Buy wines
Enjoy Waterbrook wines at home, in fine restaurants, or at our destination tasting room in Walla Walla, Washington.
Available States
AZ, CA, CO, CT, DC, FL, GA, ID, IL, IA, KS, ME, MD, MA, MI, MN, MO, MT, NE, NV, NH, NM, NY, NC, ND, OR, PA, SC, SD, TN, TX, VT, VA, WA, WV, WI, WY
Waterbrook 90+ Point Reserve Cabernet Sauvignon and Merlot
6 bottles for $89.99 $15/bottle + $1.33/bottle shipping
Case of 12 for $159.99 $13.33/bottle + $1/bottle shipping
Labrat report on Cab later tonight (babysitting granddaughter cuts into typing report, since someone keeps trying to help ty po e it!) … on Merlot tomorrow night.
A masked mummy (wrapped in toilet paper) dropped off both bottles at my UPS Store yesterday, but couldn’t get there til this morning.
Waterbrook Reserve Cabernet Sauvignon 2015, part 1
Finally, a Cab to labrat!
While I’m the last PSith apprentice standing, the only wines that I’m not a fan of are GSM, Ice Wines (super syrupy), and some Pinot Noirs. Cabs are my #3 Varietal (after PS and Zin) in my cellar. So happy to get to labrat a Cab!
Didn’t have time to grab a nice steak (babysitting duty for date night), so report tonight is without food while tasting.
PnP: Alcohol on nose, dark fruits (Black Currant & blackberry). The wine was balanced and the alcohol was well integrated on the palate. Tannins were medium and not “in your face” (like the better PS wines). Nice finish.
Initial rating was 89, but after an hour, upgraded to 90. Looking forward to trying it again tomorrow to see how it evolves! And how it does with meat!
At $15 a bottle, this has great QPR, yet I believe it can be cellared thru the 2025 date in CT. If you can hold out, that is!
How much more are you saving by buying a full case?
(Note: Tax & Shipping not included in savings calculations)
2015 Waterbrook 90+ Point Reserve Cabernet Sauvignon and Merlot - $20 = 11.10%
I’ll start out with thanks to one of my new best friends, Alice at WCC, for sending along two attractive bottles for me to sample, and (oddly enough for where I live) the logistics team in Brown for making it happen. I’d also like to thank my good friend @KitMarlot and Mrs. KitMarlot for hosting us in the first night of tasting. I’ll attempt more brevity than usual in this write-up, but here goes.
First up was the 2015 Waterbrook Reserve Cabernet Sauvignon. Our host provided a few cheeses and crackers since it was already after 8pm, so we gathered around the table talking and opened the bottle. Visually, nice characters to the wine with dark garnet, and clear; a swirl in the oversized glass showed long legs that crept slowly down. Initial aromas included blueberry, currants, and (forgive me) “rubber” that reminded me of the gas they used when I had my tonsils out. As weird as that sounds, it was actually pleasant. The palate presented flavors of barely-ripe blueberries, dusty cherries, and a smooth finish that left a tickle of key lime-like citrus for just a moment. I reflected that this wine felt less full than it smelled, and a little flat dimensionally. None of the cheeses produced especially interesting nuance to the wine except a Tillamook mild cheddar actually floated out hints of oranges.
Next we popped open the 2015 Waterbrook Reserve Merlot. In this glass, this had a very similar appearance to the CS, only a few mere shades less intensely garnet. The nose on this was surprisingly strong and I instantly said cinnamon and dark sweet cherries, but could pinpoint nothing further. The palate presented more cherries, a mild cocoa, umami earthiness, and even a hint of strawberries that seemed out of nowhere. Despite all of those flavors, there wasn’t a development of the flavor, it was just all there at once, and somehow felt a little thin. I walked away from this one on night one writing will be easy to forget, but it is also easy to drink.
Last night I took time to prepare a dinner as we are practicing social distancing and such here in Ohio. I pulled together Yukon potatoes, Vermont cheddar and balsamic Brussels sprouts, and a dry-aged ribeye steak (cooked sous vide) with salt and pepper, and a pinch of the same Vermont cheddar melted atop. I found that the time actually was favorable to both wines, but the food not as much for the Merlot.
The Merlot had mellowed its aromas a bit with the cinnamon turning into less distinct spices, and I got an earthy sense finding it to be pleasant. On the palate I now found plums, the same cherries, and tree bark alongside a finishing hint of vanilla and figs. However, it didn’t have enough oomph to stand up to the strong flavors on my plate (but that’s hardly a surprise). I set the Merlot aside to contemplate after the meal, happy with its development if not its match to dinner. I finished this after cleaning up from dinner without further note, only the thought of enjoyment.
Realizing this, the CS was on deck. Tonight the nose presented strong brown sugar, and ripe cherries. The taste was very similar to the night before, but it seemed to develop throughout the taste rather than be omnipresent, a much welcomed change. Tonight the oak finished appeared, alongside the tiniest hints of the key lime. This paired well with the stronger flavors.
Both of these wines had characteristics I found that I liked, especially once they opened up more. Based on only my initial tastes I was content to reserve space in my racks for other offers, but the second day had me rethink this, dependent on price. When I saw the case price this morning I was incredibly conflicted until I saw Ohio was not on the ship-to list. Drats, perhaps.
So to TL;DR this all: both of these are a bit lighter than I typically like for their varietals, and given some time to open both are tasty, my personal edge to the Merlot.
@rjquillin I wouldn’t discount that as a possibility, although I’m not stranger to it. I’m hoping that @kitmerlot will throw his feedback out here as well although he didn’t benefit from the extra time or the steak.
@drhellknow@rjquillin I was surprised to find the pH so high as it tasted somewhat tart to my tongue. My usual experience with wines of such high pH is that they are flabby or overly fruity or sweet and this was none of those. Maybe the relatively high TA kept it in balance? Both wines tasted like they were well made, like they had the foundation to be great wines but forgot to finish the superstructure.
@winecaseaholic you’re not wrong, although that is what cinnamon is… not the most eloquent descriptor, but if you’ve spent time cutting fresh trees at any point there’s a difference between the smell of the tree’s flesh and its bark, and this was the best translation of that smell to taste I could find.
Even though I’m recently retired and thanks to the Coronavirus, my IRA is plummeting to the depths of hell, I can’t refuse an offering from Columbia Valley at this QPR. In for a case.
My buddy @DrHellKnow got a golden ticket, and not one but two Washington reds showed up at his door. He asked if I wanted to taste them on Thursday, but as of 9am I was double booked with kid activities that night while packing for a weekend trip. By the time I got home from work both kid activities were cancelled and we weren’t going anywhere. Thanks Mexican Beer Bug!
Waterbrook Reserve Cabernet Sauvignon 2015
On pop-n-pour, the wine is a deep burgundy with a red-violet edge, suggesting youth. Thin legs develop quickly and linger on the side of the glass. There is significant pepper and earth on the nose, but it is more like spicy pepper than white pepper. No discernible fruit, and a little bit of rubber or match strike aroma. It is rather light on the palate with no noticeable fruit. It is still spicy, a little hot. After a few sips there is some cherry and bramble fruit. There isn’t discernible tannin. The finish comes in waves. A minute after swallowing I get a touch of leather and dried fruit. There is some kind of prickle on the very end of the finish along with something tannic or tart or both. Man, the tannins come out over time. This wine has a lot of length, but it tastes a bit hot and closed, like something is missing. I can’t tell if it is young and dumb or formerly fruity but past its prime. My wife thought she tasted ‘dried cherries in the middle, like must, dusty cherries.’ I asked her if she could taste anything else, and she said ‘not really.’
Waterbrook Reserve Merlot 2015
On pop-n-pour it is burgundy with a garnet edge. It seems thick but thin legs develop quickly. Alcoholic heat on the nose with an earthy/brambly aroma mixed with herbs of indistinguishable provenance. Leather comes out after some introspection. It is a rather complex aroma, bouncing from note to note. Very approachable on the palate. It has some earthy/meaty funk along with some raspberry or cherry. I would almost call it juicy (which I know is a trigger word for some but I mean this in the most positive way possible.) It is light on the palate. After a while, I realize I’m sitting here thinking that this wine doesn’t give me much to think about. It is a good start, but it doesn’t tell much of a story. It’s a decent wine at a decent price.
Waterbrook Reserve Cabernet Sauvignon 2015, part 2
Finally, the report you’ve all been waiting for!
@TimothyB and Mrs. TimothyB were kind enough to assist in the 2nd night tastings.
Steak dinner with all the accoutrements
Still good the second night, went well with the steak. We all enjoyed it. Mrs. TB tasted brown spice, and felt the tannins disappeared faster in the Merlot. TB felt it was more fruit forward now, although you could hold for several years.
Mrs. TB thought it light for a Merlot, but that it would go well with our steaks. She got a hint of tobacco and oak, with lingering tannins. More red fruit than dark fruit, with more pepperiness over time. TB agreed and felt it was more drink now. I agreed with both, and it was nicely smooth, but the tannins helping with giving it some body.
Didn’t get the funk that another labrat mentioned.
Forgot to ask them about their rating, but I rated it as a 90.
Of course, TB broke out an extra rich Sherry and a Madeira for dessert!
Overall, both to me were 90 points, but the Merlot is more drink now and less age-worthy than the Cab, which is still drink now, but can age til 2025 (maybe longer).
Thank you so much LR’s for the great reports. I always love to hear about the wines that I have the privilege of sending out our coveted LR’s. I have a feeling we all may be cherishing our on-line communities a little more for the next few weeks. Cheers!
2015 Waterbrook Reserve Cabernet Sauvignon, Columbia Valley
Tasting Notes
92 Points, James Suckling
90 Points, Wine Spectator
Specs
2015 Waterbrook Reserve Merlot, Columbia Valley
Tasting Notes
91 Points, James Suckling
Specs
Appellation: Columbia Valley
Included in the Box
Price Comparison
$318.98 a Case at Waterbrook for 6 2015 Reserve Cabernet Sauvignon & 6 2015 Reserve Merlot
About The Winery
Winery: Waterbrook
Established in 1984, Waterbrook Winery is a Walla Walla, Washington pioneer. Today it features a state-of-the-art winery, a tasting room with year-round events, hospitality, and a 187-acre estate vineyard in the Walla Walla Valley AVA. Winemaker John Freeman masterfully handcrafts wines that are true-to-variety, full of depth and structure and representative of the Columbia Valley’s best.
More than eighty 90+ scores and 100 Best Buy wines
Enjoy Waterbrook wines at home, in fine restaurants, or at our destination tasting room in Walla Walla, Washington.
Available States
AZ, CA, CO, CT, DC, FL, GA, ID, IL, IA, KS, ME, MD, MA, MI, MN, MO, MT, NE, NV, NH, NM, NY, NC, ND, OR, PA, SC, SD, TN, TX, VT, VA, WA, WV, WI, WY
Estimated Delivery
Friday, April 10th - Tuesday, April 14th
Waterbrook 90+ Point Reserve Cabernet Sauvignon and Merlot
6 bottles for $89.99 $15/bottle + $1.33/bottle shipping
Case of 12 for $159.99 $13.33/bottle + $1/bottle shipping
2015 Waterbrook Reserve Cabernet Sauvignon
2015 Waterbrook Reserve Merlot
Labrat report on Cab later tonight (babysitting granddaughter cuts into typing report, since someone keeps trying to help ty po e it!) … on Merlot tomorrow night.
A masked mummy (wrapped in toilet paper) dropped off both bottles at my UPS Store yesterday, but couldn’t get there til this morning.
First impression: nice cab … I might need to buy some for the family at this price!
1:
Sounds like good qpr… I might have to enact a CVIWBM though
Waterbrook Reserve Cabernet Sauvignon 2015, part 1
Finally, a Cab to labrat!
While I’m the last PSith apprentice standing, the only wines that I’m not a fan of are GSM, Ice Wines (super syrupy), and some Pinot Noirs. Cabs are my #3 Varietal (after PS and Zin) in my cellar. So happy to get to labrat a Cab!
Didn’t have time to grab a nice steak (babysitting duty for date night), so report tonight is without food while tasting.
PnP: Alcohol on nose, dark fruits (Black Currant & blackberry). The wine was balanced and the alcohol was well integrated on the palate. Tannins were medium and not “in your face” (like the better PS wines). Nice finish.
Initial rating was 89, but after an hour, upgraded to 90. Looking forward to trying it again tomorrow to see how it evolves! And how it does with meat!
At $15 a bottle, this has great QPR, yet I believe it can be cellared thru the 2025 date in CT. If you can hold out, that is!
Front
Back
@MarkDaSpark Great write up! I’m a Merlot lover, do you think that the Merlot had enough ‘volume’ to it?
@apachebeaster. Will let you know later tonight. Haven’t opened it yet.
@apachebeaster
Quick answer, yes!
@MarkDaSpark Fingers crossed that you and I will agree on the CS. Because I am a Rhone Ranger, and I love the GSMs!
How is it that we have opposite palates???
How much more are you saving by buying a full case?
(Note: Tax & Shipping not included in savings calculations)
2015 Waterbrook 90+ Point Reserve Cabernet Sauvignon and Merlot - $20 = 11.10%
I’ll start out with thanks to one of my new best friends, Alice at WCC, for sending along two attractive bottles for me to sample, and (oddly enough for where I live) the logistics team in Brown for making it happen. I’d also like to thank my good friend @KitMarlot and Mrs. KitMarlot for hosting us in the first night of tasting. I’ll attempt more brevity than usual in this write-up, but here goes.
First up was the 2015 Waterbrook Reserve Cabernet Sauvignon. Our host provided a few cheeses and crackers since it was already after 8pm, so we gathered around the table talking and opened the bottle. Visually, nice characters to the wine with dark garnet, and clear; a swirl in the oversized glass showed long legs that crept slowly down. Initial aromas included blueberry, currants, and (forgive me) “rubber” that reminded me of the gas they used when I had my tonsils out. As weird as that sounds, it was actually pleasant. The palate presented flavors of barely-ripe blueberries, dusty cherries, and a smooth finish that left a tickle of key lime-like citrus for just a moment. I reflected that this wine felt less full than it smelled, and a little flat dimensionally. None of the cheeses produced especially interesting nuance to the wine except a Tillamook mild cheddar actually floated out hints of oranges.
Next we popped open the 2015 Waterbrook Reserve Merlot. In this glass, this had a very similar appearance to the CS, only a few mere shades less intensely garnet. The nose on this was surprisingly strong and I instantly said cinnamon and dark sweet cherries, but could pinpoint nothing further. The palate presented more cherries, a mild cocoa, umami earthiness, and even a hint of strawberries that seemed out of nowhere. Despite all of those flavors, there wasn’t a development of the flavor, it was just all there at once, and somehow felt a little thin. I walked away from this one on night one writing will be easy to forget, but it is also easy to drink.
Last night I took time to prepare a dinner as we are practicing social distancing and such here in Ohio. I pulled together Yukon potatoes, Vermont cheddar and balsamic Brussels sprouts, and a dry-aged ribeye steak (cooked sous vide) with salt and pepper, and a pinch of the same Vermont cheddar melted atop. I found that the time actually was favorable to both wines, but the food not as much for the Merlot.
The Merlot had mellowed its aromas a bit with the cinnamon turning into less distinct spices, and I got an earthy sense finding it to be pleasant. On the palate I now found plums, the same cherries, and tree bark alongside a finishing hint of vanilla and figs. However, it didn’t have enough oomph to stand up to the strong flavors on my plate (but that’s hardly a surprise). I set the Merlot aside to contemplate after the meal, happy with its development if not its match to dinner. I finished this after cleaning up from dinner without further note, only the thought of enjoyment.
Realizing this, the CS was on deck. Tonight the nose presented strong brown sugar, and ripe cherries. The taste was very similar to the night before, but it seemed to develop throughout the taste rather than be omnipresent, a much welcomed change. Tonight the oak finished appeared, alongside the tiniest hints of the key lime. This paired well with the stronger flavors.
Both of these wines had characteristics I found that I liked, especially once they opened up more. Based on only my initial tastes I was content to reserve space in my racks for other offers, but the second day had me rethink this, dependent on price. When I saw the case price this morning I was incredibly conflicted until I saw Ohio was not on the ship-to list. Drats, perhaps.
So to TL;DR this all: both of these are a bit lighter than I typically like for their varietals, and given some time to open both are tasty, my personal edge to the Merlot.
@drhellknow You think the higher pH may partially explain what seems to be your rather meh initial impressions?
@rjquillin I wouldn’t discount that as a possibility, although I’m not stranger to it. I’m hoping that @kitmerlot will throw his feedback out here as well although he didn’t benefit from the extra time or the steak.
@drhellknow @rjquillin I was surprised to find the pH so high as it tasted somewhat tart to my tongue. My usual experience with wines of such high pH is that they are flabby or overly fruity or sweet and this was none of those. Maybe the relatively high TA kept it in balance? Both wines tasted like they were well made, like they had the foundation to be great wines but forgot to finish the superstructure.
@drhellknow
Is that steak or a deep dish pizza?
@chipgreen @drhellknow
Thats funny, when I first looked at it on my phone I thought it was a slice of pie
@chipgreen @ScottW58 That wasn’t entirely unintentional given the date
@chipgreen @drhellknow
LOL nice!
@drhellknow Lol, good to have a friend in Ohio. Great looking dinner! Is that steak rare or medium rare?
@WCCWineGirl It was cooked medium rare, but I seared a touch too long and it ended up between the two. Delicious nevertheless!
@drhellknow @ScottW58
Well done! I mean, medium rare!
@chipgreen @drhellknow @ScottW58
You did of course note the use of π in the highlight?
Never heard of “tree bark” as a wine description before…
Do you have beavers in Ohio, that you help on your days off?
@winecaseaholic you’re not wrong, although that is what cinnamon is… not the most eloquent descriptor, but if you’ve spent time cutting fresh trees at any point there’s a difference between the smell of the tree’s flesh and its bark, and this was the best translation of that smell to taste I could find.
Even though I’m recently retired and thanks to the Coronavirus, my IRA is plummeting to the depths of hell, I can’t refuse an offering from Columbia Valley at this QPR. In for a case.
My buddy @DrHellKnow got a golden ticket, and not one but two Washington reds showed up at his door. He asked if I wanted to taste them on Thursday, but as of 9am I was double booked with kid activities that night while packing for a weekend trip. By the time I got home from work both kid activities were cancelled and we weren’t going anywhere. Thanks Mexican Beer Bug!
Waterbrook Reserve Cabernet Sauvignon 2015
On pop-n-pour, the wine is a deep burgundy with a red-violet edge, suggesting youth. Thin legs develop quickly and linger on the side of the glass. There is significant pepper and earth on the nose, but it is more like spicy pepper than white pepper. No discernible fruit, and a little bit of rubber or match strike aroma. It is rather light on the palate with no noticeable fruit. It is still spicy, a little hot. After a few sips there is some cherry and bramble fruit. There isn’t discernible tannin. The finish comes in waves. A minute after swallowing I get a touch of leather and dried fruit. There is some kind of prickle on the very end of the finish along with something tannic or tart or both. Man, the tannins come out over time. This wine has a lot of length, but it tastes a bit hot and closed, like something is missing. I can’t tell if it is young and dumb or formerly fruity but past its prime. My wife thought she tasted ‘dried cherries in the middle, like must, dusty cherries.’ I asked her if she could taste anything else, and she said ‘not really.’
Waterbrook Reserve Merlot 2015
On pop-n-pour it is burgundy with a garnet edge. It seems thick but thin legs develop quickly. Alcoholic heat on the nose with an earthy/brambly aroma mixed with herbs of indistinguishable provenance. Leather comes out after some introspection. It is a rather complex aroma, bouncing from note to note. Very approachable on the palate. It has some earthy/meaty funk along with some raspberry or cherry. I would almost call it juicy (which I know is a trigger word for some but I mean this in the most positive way possible.) It is light on the palate. After a while, I realize I’m sitting here thinking that this wine doesn’t give me much to think about. It is a good start, but it doesn’t tell much of a story. It’s a decent wine at a decent price.
me want to be a labrat before the summer heat comes.
thank you
Late night, long day, great tasting these with @TimothyB and Mrs. TimothyB.
Report tomorrow.
Quick synopsis: Nice wines, we all enjoyed them.
Nice notes everyone, very enticing.
@CorTot Except the one not yet posted.
But there’s still ~12- hours remaining…
/giphy tapping-fingers
@rjquillin I actually think I saw a 13 or 14 reserve cab or merlot 3L at GO for $40.
Waterbrook Reserve Cabernet Sauvignon 2015, part 2
Finally, the report you’ve all been waiting for!
@TimothyB and Mrs. TimothyB were kind enough to assist in the 2nd night tastings.
Steak dinner with all the accoutrements
Still good the second night, went well with the steak. We all enjoyed it. Mrs. TB tasted brown spice, and felt the tannins disappeared faster in the Merlot. TB felt it was more fruit forward now, although you could hold for several years.
Waterbrook Reserve Merlot 2015
2
Mrs. TB thought it light for a Merlot, but that it would go well with our steaks. She got a hint of tobacco and oak, with lingering tannins. More red fruit than dark fruit, with more pepperiness over time. TB agreed and felt it was more drink now. I agreed with both, and it was nicely smooth, but the tannins helping with giving it some body.
Didn’t get the funk that another labrat mentioned.
Forgot to ask them about their rating, but I rated it as a 90.
Of course, TB broke out an extra rich Sherry and a Madeira for dessert!
Overall, both to me were 90 points, but the Merlot is more drink now and less age-worthy than the Cab, which is still drink now, but can age til 2025 (maybe longer).
@MarkDaSpark Fantastic table!!
Thank you so much LR’s for the great reports. I always love to hear about the wines that I have the privilege of sending out our coveted LR’s. I have a feeling we all may be cherishing our on-line communities a little more for the next few weeks.
Cheers!
that dinner table pushed to double my order…
problematic-overrated-kiss
If any in SoCal want a set or two, I bought a case. Or one of either, let me know.
/giphy truthful-approachable-plantation
@MarkDaSpark One each, for science.
Opened a bottle of the Cab yesterday-this is a lovely wine
@dianefreda woohoo!