2012
Quilceda Creek
“Galitzine” Cabernet Sauvignon
As in 2011, the 2012 release is distinguished with incredible depth with aromas and flavors of dark black fruits, ginger, soy, smoke, vanilla bean, and an underlying minerality that’s a hallmark of the Galitzine Vineyard. Aged in 100 percent new French Oak for 20 months, it is 97 percent Cabernet Sauvignon from Galitzine Vineyard and 3 percent Cabernet Sauvignon from Wallula Vineyard, bringing additional complexity and dimension to the wine.
Perfect weather conditions resulted in an extraordinary wine. A cool spring was followed by average to above-average temperatures for the remainder of the season. The result was even ripening and full phenolic maturity when we harvested both Galitzine and Wallula. This is drinking well now but will continue its evolution through at least 2030.
Paul Golitzin, Director of Winemaking
98 points
"Another stellar showing from Quilceda Creek in 2012 is the Galitzine Vineyard Cabernet Sauvignon. The 2012 is 100% Cabernet Sauvignon from the gravel soils and one of the hottest micro-climates in Red Mountain. As this opens in the glass it releases beautifully perfumed aromas and flavors of dark cherries, cassis, raspberry compote along with mocha, graphite, anise and pretty floral accents of rose petals. The viscous mouthfeel is rich and concentrated, backed by moderate tannins, ending with a long, mouth coating finish. This is an absolutely incredible Cabernet that is already absolutely delicious and also show wonderful aging potential. (Best 2017-2030)"
97 points
"Another classic Cabernet Sauvignon from the Golitzin's, the 2012 Cabernet Sauvignon Galitzine Vineyard comes from the dry, windswept Red Mountain AVA and is 100% Cabernet Sauvignon. It's a big, structured effort that offers lots of minerality and dusty earth in its blackcurrants, black cherry liqueur, smoked earth, licorice and charred-meat-driven bouquet. Firm, focused and tight, this has closed down substantially since I tasted it from barrel, yet has serious concentration, lots of tannin and a great finish. It needs 4-5 years to integrate all its components, and should evolve gracefully through 2035."