2008 Brian Carter Cellars Abracadabra

DATE CONSUMED

Saturday, September 7, 2013

VINTAGE

2008

WINERY/PRODUCER

Brian Carter Cellars

WINE NAME

Abracadabra

TYPE OF WINE

Red Blend

COMPOSITION

20% Merlot, 15% Syrah, 15% Sangiovese, 12% Grenache, 11% Cabernet Sauvignon, 8% Cabernet Franc, 7% Mourvedre, 5% Malbec, 5% Petit Verdot, 2% Cinsault

SUBNAME/NICKNAME

N/A

VINEYARD DESIGNATION

N/A

REGION/APPELLATION/A.V.A. (American Viticultural Area)

Columbia Valley, Washington

ALCOHOL CONTENT

13.8%

PRICE PAID

$21.99

WHERE/WHEN BOUGHT AND/OR HOW PROCURED

Be exchanged a couple of over-priced, under-performing Napa Valley Cabs for a nice variety of other wines from around the world this past February at Total Wine & More.  We did the same thing a short while ago and discovered a bottle of Brian Carter’s 2007 Byzance, a Southern Rhone-styled red blend that was FANTASTIC.  While perusing the aisles at Total Wine & More, we came across this wine and having fallen in love with Byzance, we just HAD to try this one as well, especially considering the unbelievable variety of varietals used in the blend (49% Bordeaux, 36% Rhone, and 17% other).

BOUQUET

At almost half of the grapes used in this blend consisting of Bordeaux varietals, it’s not surprising that this wine conveys that classic Washington bouquet of earthy, creamy, oaky, spicy, red and black fruit aromas.  Bouquet-wise, this wine could easily be mistaken for a Columbia Crest or Chateau St. Michelle blend consisting of Cab Sav, Merlot, and Syrah.  But based on the ten varietals from all over the planet, I’m assuming the flavor profile will be quite a bit different from your typical Washington Bordeaux-ish blend.

TASTING NOTES

Sure enough, this wine does taste mostly like a Washington Bordeaux-esque blend, but there’s definitely something else going on in this wine (thanks, no doubt, to the Rhone and Italian varietals also used in the blend).

There is indeed plenty of earthy, oaky, and red- and black-fruited elements quite prominent up front, especially that fantastic Washington earth/dirt/terrior, along with dark fruits like plums, sour/black cherries, and blackberries, along with some red fruits like raspberries, not to mention the mountains of black pepper and savory herbs.  In addition to the earthiness, fruit, spices, and sublime oak, there’s also an abundance of richness and creaminess, followed by sweet, soft, silky tannins. 

It’s real obvious that half the grapes used in this blend are Washington Bordeaux varietals (Merlot, Cab Sav, Cab Franc, Malbec, Petit Verdot), but those varietals from the Rhone (Syrah, Grenache, and Mourvedre), Languedoc-Roussillon (Cinsault), and Italy (Sangiovese) add such interesting depth-of-flavors and complexity that they make this wine MUCH more interesting than your typical Washington Bordeaux-esque blend.  Up front is the usual earth, cream, oak, fruit, and spices (from the Bordeaux varietals), but running a close 2^nd place is this wine’s zippy minerality (thank you Syrah and Sangiovese!), meaty heft and acidity (thank you Mourvedre), along with a myriad of interesting 2^nd, 3^rd, 4^th, 5^th, and 6^th levels of flavors, acidity, tannins, along with a smooth, soft, elegant finish.

I fell in love with Brian Carter Cellars’ wines by accident/chance almost a year ago, and every single wine we’ve ever tried since then has been fabulous.  I never knew Washington could be home to fantastic Southern Rhone blends (Byzance), and once I saw this bottle at Total Wine & More, I thought it was MORE than worth a gamble.  Once I saw all the varietals that were used in this blend (from the winery’s website), I was actually quite skeptical of the wine’s potential.  I’m pretty much always leery of blends that constitute varietals from all over the world (I’m petrified of any/all blends that use Pinot Noir; that’s just WRONG!!!).  But this blend bucks any/all trends; the proof is in the bottle that real, quality, delicious, fantastic blends can indeed consist of grape varietals from all over the world.

Arthur and I will be semi-retiring in about ten years (when our townhouse in Southern California is paid-off) and I would LOVE to semi-retire in the Columbia Valley along the Washington and Oregon borders.  With all those wonderful Pinots, Chardonnays, and Pinot Gris in the Willamette Valley and all those fantastic red ands whites in Washington, I would LOVE to live driving distance from Brian Carter Cellars.  How dangerous would that be?!?!

PAIRING SUGGESTIONS

We paired this fabulous/delicious blend with rib eye steaks spiced with my usual spices (Kosher salt, black pepper, and Herbs de Provence).  This wine was a PERFECT match with a well-spiced and perfectly-cooked rib eye.  It would also pair well with lamb chops, rack of lamb, meat loaf, pot roast, and just about any other red beef dish.

AGING POTENTIAL

This wine is drinking gorgeously right now and thanks to its acidity and tannins, I would imagine this wine would cellar fantastically for another ten years or so. 

SCORE (on a 100-point scale)

90

Q.P.R. (QUALITY-TO-PRICE RATIO) (POOR, FAIR, GOOD, EXCELLENT)

GOOD – EXCELLENT

WINERY WEBSITE

http://www.briancartercellars.com/