Basalt Cellars is currently the only winery located on the Washington side of the newly official Lewis-Clark Valley AVA. Winemaker Rick Wasem, a pharmacist, has been crafting wine for three decades and commercially since 2004. His commitment to excellence shows up in every bottle, at least the ones submitted to the magazine for our review. The wines we sampled were serious efforts, clearly produced in small lots and carefully tended from harvest to barrel to bottle. Wasem uses grapes from top vineyard sites and between meticulous growers and Rick’s deft touch, the results are impressive. It’s definitely worth a trip to the tasting room located at 906 Port Dr, Clarkston, WA or you can visit them online at www.basaltcellars.com
Basalt Cellars 2014 Merlot, $30
Editor’s Choice – Outstanding (91-95 pts.)
Sourced from Dwelley Vineyard in the Walla Walla Valley, this Merlot will inspire Cabernet lovers. Powerful and finely sculpted with elegant appeal, this dry red wine delivers deep flavors of dark cherry, black plum and cassis wrapped around delicate accents of violet and pencil. An undertow of balanced acidity melds with pillowy, fine-cut tannins that keep the finish rolling on and on. Production: 148 cases
Basalt Cellars 2015 GSM, $36
Editor’s Choice – Outstanding (91-95 pts.)
This enticing blend of Syrah (44%), Grenache (39%) and Mourvèdre (17%) offers a luscious mouthfeel and is built to age well with proper cellaring. It’s packed with jammy red berries, cherry and red currant flavors swirling with spice notes of white pepper, stony minerality and vibrant acidity. The complex layers mesh with well-integrated tannins and hints of loamy earth on the long finish. Production: 280 cases
Basalt Cellars 2014 “Francine” Cabernet Sauvignon, $48
Editor’s Choice – Outstanding (91-95 pts.)
Fermented and aged in a 700 liter rotary micro-fermenter, one of only two wineries in the state using this specialty type of barrel, and the results are remarkable. There’s striking purity and depth of fruit behind this Cabernet that triggers all the senses. Towering structure and mouthcoating flavors add complexity to the rich profile of mascerated blackberry and black raspberry coulis tempered with bittersweet chocolate, tobacco leaf and mineral notes that combine with the powdery tannins on the extended finish. Production: 72 cases
Basalt Cellars 2015 Wasem “Family”, $22
Editor’s Choice – Excellent (86-90 pts.)
Crafted in a super-Rioja style, this appealing red wine is sourced from Wasem Estate Vineyard in the Lewis-Clark Valley AVA. It’s a complex, finely tuned red wine built around Tempranillo (blended with Grenache and Syrah) offering enticing aromas of juicy black fruit and tobacco notes. Rich and well structured, with a concentrated core of blackberry, dark cherry and black licorice flavors layered with nuances of rose petal, violet, earthy bits of tar and a slight kiss of strawberry rhubarb citrus. There’s good weight behind the medium-bodied structure that holds its own on the satisfying finish. Production: 54 cases
Basalt Cellars 2013 Barbera, $20
Editor’s Choice – Outstanding (91-95 pts.)
Sleek and polished, this is one of the finer versions of a Washington grown Barbera, brimming with rich, smooth flavors of cherry and blueberry that weave through a well-integrated underlay of crushed pebbles, sage and gentle spice. Fine tannins and balanced acidity add an extra layer of depth to the finish. Production: 98 cases
Basalt Cellars 2012 Red Dessert Wine, $24
Editor’s Choice – Outstanding (91-95 pts.)
Velvety, rich and creamy in the mouth, this fortified blend of Syrah and Petite Verdot (50/50 mix) displays abundant flavors of fresh blackberry preserves, plump black currant, plum sauce, vanilla bean and creme fraiche that combine seamlessly with accents of hazelnut and spice on the smooth, balanced finish. An enchanting version. Production: 120 cases