EVENTS

JOIN US FOR A RISING STARS OF WASHINGTON STATE WINE DINNER FEATURING GILBERT CELLARS, WILLIAM CHURCH WINERY AND ADAMS BENCH WINERY.

Daniel's Broiler - Bellevue

6:00pm Welcome
7:00pm Dinner seating

SEATED APPETIZERS
SEARED SCALLOPS
with scallop and mango ceviche

SEARED FOIE GRAS
with yuzu sauce

wine pairing: Gilbert Cellars Chardonnay 2007

SALAD
HEIRLOOM TOMATO AND BUFFALO CHEESE SALAD
with villa manadori balsamico and rivera ligure olive oil drizzle

wine pairing: William Church Syrah 2007

ENTREE COURSES

ACT 1
ROASTED PEKIN DUCK
sweet cherry demi, fava beans, jasmine and wild rice

wine pairing: William Church Winery "2 Spires" Red Wine 2007
Adams Bench Winery "Reckoning" Red Wine 2007

ACT 2
MAYTAG ENCRUSTED USDA PRIME RIBEYE OF BEEF
brown sugar roasted sweet potatoes, grilled figs

wine pairing: Gilbert Cellars Cabernet Sauvignon 2007
Adams Bench Winery "the V" Cabernet Sauvignon 2007

DESSERT
ORANGE SOUFFLE
orange-cream sauce

wine pairing: Gilbert Cellars Grenache Ice Wine 2008

6:00pm, Daniel's Broiler-Bellevue - Vintage Lounge
$85 per person (plus tax and service)
425.990.6310

ADAMS BENCH ANNOUNCES RELEASE OF ITS 2007 WINES

• Adams Bench is open weekends 12:00-4:00 by appointment only. Schedule a tasting on this site, or call the winery at 425-408-1969.

 

REVIEWS

How I Rated the Adams Bench 2007 Red Willow Cabernet Sauvignon 20 Points

When I finished tasting the 2007 Adams Bench Red Willow Cabernet Sauvignon at Erica and Tim Blue's winery in Woodinville, I knew that it was a wine that merited 20 out of a possible 20 points. It was flawless and highly complex. I use the U. C. Davis 20 Point System for rating wines (for more information about the 20 point system, see my 07 September blog). From my copious tasting notes, I filled out a score sheet with the system's criteria. Here's how the Red Willow Cabernet scored:

Clarity (2 points) - Brilliant, near sparkly, clear with no haze or particulates.

Color (2 points) - Appropriate color fort varietal/type and age.

Bouquet (4 points) - Distinct varietal characteristics, balanced bouquet.

Total Acidity (1 point) - Proper balance, appropriate for varietal/type.

Sweetness (1 point) - Appropriate sweetness, well enhanced/well balanced.

Body/Texture (2 points) - Appropriate body for varietal/type and age.

Flavor/Taste (2 points) - Complex flavors, appropriate for varietal/type and age.

Acescensy (Bitterness) (1 point) - Well balanced, no perceptible bitterness.

Astringency (1 point) - Appropriate levels of tannin for the varietal/type and age.

Overall Quality (4 points) - Wines of "noble" quality with distinct and distinguishing character.

This adds up to a perfect 20 points. It is with the "Overall Quality" that the Red Willow earns a perfect score. Not just technically flawless, it is a complex, highly nuanced wine, more than outstanding (which would get 19 or 19.5 points). Since I started the Review of Washington Wines, I have not seen a wine as complex and compelling as this one.

Will there be another 20 point wine in the Review? Most likely, yes. I believe Washington state has the potential to produce other perfect wines. I already has a couple of candidates in mind, but it is too early to tell; both are 2008's, and still young, underdeveloped wines. Time will tell.

In sum, the Adams Bench 2007 Red Willow Cabernet Sauvignon is, in my opinion, a "must buy" wine. More than half of the 70 cases made have already been sold (I have already reserved mine) and I am sure it will sell out quickly. It is being released at the winery on Saturday, March 6th. And be sure to buy some of the 2007 Reckoning (18.5+ points) and the 2007 Reserve Cabernet Sauvignon "the V" (19+) points, both reviewed in the February issue of the Review. Both are highly recommended.

Rand Sealey, How I Rated the 20 Point Wine , March, 2, 2010

Click to enlarge

Washington: Consistent Quality, New Stars

"What strikes me most about Washington State wines (as a visitor from afar) is how consistent Columbia Valley vintages are. The high desert climate, control of the water supply through irrigation, and the near absence of harvest rains are all factors in lack of vintage variation. This is not to say that vintages don’t matter; the principal variable from one year to the next is heat. The years 2003, 2004, and 2005 can be characterized as “warm” years, 2006 and 2007 less so. There seems to be a consensus that 2007 was an ideal vintage but it’s just a bit too soon to say. Certainly 2006 is an excellent to outstanding vintage (most of the red wines in this report are from that year). To Washington’s producers, these differences are significant. To an outsider not so much. I cover Oregon where no two years are alike, each having its own distinctive personality and personality quirks. Those are variations that truly make a difference. In Washington I occasionally have the opportunity to participate in vertical tastings. I am almost always struck by the consistency from year to year and the absence of truly bad years. Over a period of 20+ years one can see how styles have gradually changed, farming has improved, and how certain grapes have come into favor at the expense of others but, to me, Washington’s story is about consistency. The obvious lesson for consumers is to learn who the top producers are. With this knowledge, you can buy a wine from a favorite winery from almost any vintage with a very high expectation that it will be to your liking year after year after year.

Based on what I’ve just said, you might think that covering Washington is boring. Not so, because the region is bustling with newcomers. Washington just registered its 600th winery. There are 42 wineries in the town of Woodinville alone. When I made my first wine tour of Washington in 1990, I visited all 42 wineries that were operating in the entire state. Walla Walla had four wineries in 1990, now there are over 100. In short, the fun part of covering Washington is discovering the new stars (and there are plenty). Here are some names worthy of consideration: Adams Bench, Cadence, Corliss Estate, Efeste, Gorman, Gramercy Cellars, Grand Rêve, Mark Ryan Winery, Maryhill, Rasa Vineyards, Sheridan Vineyard, Sparkman Cellars, Syncline, and Waters. When talented, motivated people get to work with high quality Washington fruit, amazing things can happen."

2006 “Reckoning”                              93 Points

2006 Cabernet Sauvignon the “V”   91 Point

Issue 185, Robert Parker’s Wine Advocate –Oct 31, 2009

2007 Adams Bench Reckoning, Columbia Valley ($34)
This blend of 48% Merlot, 38% Cabernet Sauvignon and 14% Cabernet Franc displays a deep ruby color and an intense raspberry and plum nose with tobacco, sage and crushed rose scents. The plumy flavors are deliciously full and supple, underlain with bittersweet chocolate, dried fruits and roast coffee, and followed with squeezed pomegranate juice and vanilla bean in the fine-grained tannin finish. 18.5+/20 points.

2007 Adams Bench Reserve Cabernet Sauvignon,
“the V,” Columbia Valley ($42)
Here, Erica and Tim Blue have turned out a very impressive Cabernet. It exhibits a deep ruby color and a sultry nose of blackberries, cassis, violets and incense. The flavors are thick and well delineated, with layers of dark fruits (black currant and black cherries) and a plush, chewy texture. On the back palate, the flavors show intermixtures of spices, minerals, forest carpet, volcanic soil, pencil lead, chocolate and licorice. The wine is so velvety that it seems approachable, but the tannins suggest 1-2 years aging, and it could go to 19.5 points Overall, it presents admirable elegance and harmony. 19+/20 points.

Rand Sealey, Review of Washington Wines, February 2010

Adams Bench 2007 "the V"
  [97/100]  

Cabernet Sauvignon 75%, Merlot 17%, Cabernet Franc 8%. Alcohol: 14.9%.
Color: black with royal purple edges. Nose: ripe black cherry, blackberry, cedar. Mouthfeel: full metal jacket. Tail trail: 10 seconds. Flavors: dark plums, black fruits, black pepper, black violet flower, espresso, Theo chocolate, band-aid, Puerto Rico cigar, asphalt on a summer day. Phreakin' bliss in a bottle. Value: $70.

WaWineMan posted 1/9/2010

WineCHATr.Com

Seattle Wine Blog

Adam's Bench, last year's next new thing, is still going strong thanks to the winemaking skills of owners Tim and Erica Blue. You had better get on their list before they are discovered. It is no myth that the 2007 Myth is an excellent wine. The barrel sample of this 50/50 Cab Franc & Merlot that we tasted was loaded with fruit, but had a slightly hot finish that should go away with bottling and a little age. I preferred the 2007 Reckoning, a blend of 48% Merlot, 38% Cabernet Sauvignon, 14% Cabernet Franc, in other words, a Bordeaux style blend. Beautiful black berry fruit. The 2006, being a year older is rounder and softer. Love them both! The 2006 Reserve Cab, aka, "The V", is another beautifully balanced Bordeaux style blend predominantly Cab Sauv(75%) with 23% Merlot and 2% Cab Franc blended in, more in the style of a left bank Paulliac. There also are a 2007 100% Red Willow Cab and an '07 "V" still in barrel. The '07 "V" has an incredible pedigree with fruit from Stillwater Vineyard and Discovery Vineyard. Discovery provides fruit to some of the best wineries in the state - Quilceda Creek and Andrew Will. Did you miss the Leonetti and Quilceda mailing lists? Here's an opportunity to get great wine at reasonable prices. You would pay twice as much for comparable Napa wine and moreyhan three times as much for Bordeaux"

Gene Stein, PhD-Seattle Wine Blog April 27, 2009

Top Wines of 2009

In compiling my list, I have used the following criteria:
All wines scoring 19.5 points are included in the Top Twenty plus some particularly memorable 19 point ones. The next list, The Best of the Rest are outstanding wines that are highly recommended. The Best Buys for $25 or Less consist of wines scoring 18.5 points or close to that, making them outstanding values. Some wines may be sold out at the winery, but are worth looking for at retail stores. Wines in each category are listed alphabetically since judgments as to individual rankings are too subjective to warrant placement in order of preference. The month each wine was reviewed is given in parentheses. Omissions from this list do not necessarily mean that certain wines lack merit. There is not enough space to list all of them here or in my Review. Also, with the hundreds of wineries now operating in the stage, it is impossible to cover all of them. And I have intentionally left out wines, which are allocated or unavailable in the market.
The Top Twenty

2006 Adams Bench Reserve Cabernet Sauvignon "the V," Columbia Valley (April) $42 - sold out…….

Top New Wineries of 2009 Adams Bench, Woodinville - Tim & Erica Blue

Written by Rand Sealey , Review of Washington Wines Blog – 02 January 2010

Women of Washington Wine: Erica Blue of Adams Bench Winery

Today’s post is part of a series featuring the Women of Washington Wine. In an industry once dominated by men, more and more women are joining the ranks as winery owners, vineyard owners, and winemakers. Being a woman myself, I am fascinated by these women and what they have done and continue to do. Through this series, I hope to introduce you to some of the brightest female faces in the Washington wine industry.

Adams Bench Winery is a small, family-owned winery located in Woodinville, Washington. Founded in 2005 by owners and co-winemakers Tim and Erica Blue, Adams Bench produces Cabernet Sauvignon and Cab blends exclusively. After being bitten by the wine bug, Tim and Erica took enology courses at the famed UC Davis and began making home wine in 2004. They have produced some excellent wines in their short history; their current releases are only their third vintage. They produce 1,000 cases per year. We had the pleasure to meet Tim and Erica and visit their winery last year. The winery is located in a converted horse barn just down the hill from the Blue’s home. It is a gorgeous setting on a few acres overlooking horse pastures with a view of the Olympic Mountains on a clear day. Tim and Erica are both very friendly, welcoming, and extremely enthusiastic about what they are doing.

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

Highlights from Q&A with Erica Blue:

How did you first get involved in the wine business?

Isn’t wine endlessly interesting? I was first captivated as a learner, a taster, and a traveler—but eventually became drawn into the experience of making wine at home, then decided to create Adams Bench with my husband Tim.

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

It’s always hard to identify all the steps. In retrospect I think there were foundations laid as far back as college—I was a chemistry major and loved it. My father, Vance Peavy, was an advocate, who believed wine was part of a good life. He influenced Tim to open his life to wine, and the rest is history. I was an Ob/GYN physician for many years, where I learned the value of patience, and developed a deep respect for the natural rhythms of life. I worked many years in a world of ideas, and at some point developed a longing to create something quite tangible, something I could hold in my hands, which represents the rhythm of the season, and speaks of a time and place, unique, never to be repeated, yet captured in a bottle.

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

I think my feminine traits are a natural fit for winemaking—I know what tastes good to me, and others seem to like it too. I am also adventuresome, so I have enjoyed learning many new skills, such as understanding gas fittings, metric wrenches, how to assemble and customize a labeling machine, drive a forklift (though my husband hates to watch me do this), troubleshoot our bottling machine, and work with fermentations to get the results we want.

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

Go to school. Study, learn all you can, and then apprentice yourself to a good mentor. I greatly valued Chris Camarda (Andrew Will Winery), who was our consultant, for his patient mentoring. Understand your goals. Be prepared to work hard.

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

Infinite potential. The best climate for wine in the U.S. Washington is evolving and finding its place in the world. We have a great Wine Commission here and great people involved in the industry.

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

Yes, and more importantly, an increase in recognition for Washington’s place in the world of wine.

How do you and your husband, Tim, divide the duties at the winery?

We both do everything, but I am primarily responsible for harvest picking decisions and fermentations. I love this aspect particularly. The long, solitary trips to the vineyard during harvest, punctuated by fragrant walks down the vineyard rows, tasting and testing, color, flavor, seed and skin make me feel alive. I love it.

I understand that Tim continues to practice law full-time and you work part-time as a medical clinic administrator. How do you balance your day jobs with your work at the winery?

Yes, Tim is a trial lawyer and loves his work. And actually, I work full-time for The Everett Clinic. We are both very energetic, and committed to our first professions, and bring the same energy and dedication to Adams Bench. We make it work—during harvest we do work 7 days a week, and we have family who have come to play important roles.

What is your vision for the future of Adams Bench Winery?

Our vision is to continue producing 1,000 cases each year—creating Cabernet Sauvignon and Cab blends which continue to evolve as something truly special, consistently special—making just a little, and working very hard to make the best. We’ll develop our 3.25 acres over time, in a manner which complements the rural environment, maintaining peace and ambience as we improve our buildings, add a small vineyard, gardens, and more lavender. We will remain open only by appointment, as small groups allow us to enjoy getting to know our customers, many of whom are just as interested and devoted to Cabernet as Tim and I are!

– Many thanks to Erica for sharing her story and thoughts with us. I wish her and Tim all the best and will be following their work and Adams Bench Winery with great interest, and I hope that you will too.

Written by Kori , Wine Peeps – December 28, 2009

Originally published on Wine Peeps. Theme derived from Bytetips, powered by WordPress

Passport to Woodinville, 2008

"Once again, the day of Reckoning was here for winemakers and owners of Adams Bench, Erica and Tim Blue. Like last year, they were pouring two pre-release wines(2006 Reckoning and 2006 Reserve Cab "V"), and one available for immediate purchase(2005 Horse Heaven Hills Red). The wines can be purchased at their website: http://www.adamsbench.com/ These three wines were amazing. My notes include "awesome", "yum", purple, beautiful, chocolate, mushroom and black fruit.

This year Tim told me five of their secrets:

1) Erica switched from medicine to winemaking and thus, from bringing human babies into the world, to bringing wine into the world. I've often contended that raising vines and wines is very similar to raising children;

2) they studied enology at U.C. Davis and thus have a thorough understanding of the chemistry of wine;

3) they have a great winemaking consultant - Chris Camarda over at Andrew Will;

4) they look for physiological ripeness in the grapes;

5) Tim seemed to imply that they are covert, or maybe overt, Robert Parker fans. We brought a bottle the 2005 Horse Heaven Hills Red home for dinner. It was followed by a 1991 Phillip Togni Napa Valley Cabernet Sauvignon. Carol loved the Adams Bench, Diane loved the Phillip Togni. I liked them both. They are made in entirely different styles. The Adams Bench , while not jammy, was very fruit forward, exploding in your mouth with a hint of sweet feel at the end. The Togni was more linear and serious, kind of like Phillip himself. Different strokes for different folks. In any event, if Tim and Erica sent their wines off to Robert Parker, I have no doubt that he would rate them in the "90s". It would be a mutual admiration society."

Gene Stein, PhD-Seattle Wine Blog April 14, 2008

October 20, 2008 Wine Peeps: Spotlight on Adams Bench

2006 Adams Bench Reserve Cabernet Sauvignon “V” (Columbia Valley, Washington): 75% Cabernet Sauvignon, 23% Merlot, 2% Cabernet Franc. Beautiful, deep, dark color. Exhibits floral and smoky aromas. Flavors of blackberry, black cherry, and a hint of pepper. Smooth and well-balanced with a long finish.
Quality: 4 stars (out of 5)
QPR (quality price rating): 5 bangs for your buck (out of 5)

Kori Voorhees, Wine Peeps

Adams Bench
2006 Cabernet Sauvignon, Reserve "V"

Tim and Erica Blue make Cabernet and Cabernet blends in their small Woodinville winery under the eye of consultant Chris Camarda (Andrew Will Winery). Their use of 100% new French oak is evident in this powerful wine, but the wood is balanced with intense fruit showing spicy blueberry and cassis aromas mingling with lots of oak nuances. The palate is rich with blueberry, herb and vanilla flavors with a finish of spicy oak and baking spice. New York steaks from the grill will stand up to this exciting and mouthfilling wine.

December 18: Wines Northwest Chuck Hill, Wines Northwest