Tag Archives: Riesling

26 Feb

Drink Washington State First Releases by Winemaker Brad Binko

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There’s a new winemaker in Walla Walla, Washington, by the name of Brad Binko. Write that name down. Now go look for his wines.

“Life is about stories so let’s go make one!” Brad Binko

Brad is a big guy, with a friendly smile and warm personality. He’s quick to shake your hand and ready to talk wine. I enjoyed meeting Brad and enjoyed tasting his first releases. First releases? Yep, Brad has done a wonderful job crafting white, rose’ and red wines. I’m quite impressed at the quality, depth of flavor, maturity of style and his cool label designs. Have you written down his name yet?

Originally from Buffalo, New York, Brad Binko is a Certified Sommelier and today is making small lots of terroir driven Washington wines. He focuses on Rhone Varietals and single vineyard wines using native fermentation, extended maceration, and non-intrusive wine-making techniques. Eternal Wines only uses hand harvested fruit from premium vineyards. Production is at 400 cases.

Brad Binko studied winemaking at the Center for Enology and Viticulture on the campus of Walla Walla Community College. Formerly the assistant winemaker at Walla Faces Winery, today Brad is the owner/winemaker for his own Eternal Wines. Established in 2014, Eternal Wines is located at 1460 F Street in Walla Walla, Washington at the airport district.

Follow along with my tasting notes. I encourage you to ask for, seek out and drink Eternal Wines. If you would like to meet Mr. Binko in person, outside of Walla Walla, he will be pouring his wines on Saturday 9 July at the Walter Clore Wine and Culinary Center in Prosser, Washington.

Tasting Notes – First Releases

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1. Visit Columbia Valley 2015 Northern White Blend 

Color:  Straw, some effervescence at open.
Nose: Honeyed pear/melon, floral aroma blown in with fresh rain on an early morning breeze. Big like.
Palate: Weighty, tropical, salinity, orange zest, focused to the middle, pineapple, savory into the dry, crisp, slightly tart finish. Like. Ready to drink and for food.

15 Minutes: Toast, pear, honey, marmalade on the nose. Pear with honeyed brioche, lightly spiced, medium body, with Braeburn apple and apple tannin into the crisp finish. Like. Would be wonderful with fried chicken, grilled trout or Halibut fish and chips.

30 Minutes: Toasty, honeyed pear, almost tropical on the nose. Fresh, juicy, apple, pear, kiwi, pineapple, party in the mouth! Would be wonderful with Tilapia, grilled shrimp, and mango salsa. Like.

1 Hour: Toasty minerality, stone fruit, lemon honey on the nose. Fresh, pear to lemon, nuttiness on the medium finish. Like. Broiled Halibut would be lovely with this wine. Or chicken wings.

Day Two: Yum, mango-peach on the attack, floral quality to the nose with banana, pleasant weight, mango-peach into the dry finish. Craved duck tacos. A perfect summer patio sipper.

Thoughts: Stylish, friendly wine, definitely a wine for summer fare and seafood. While suitable for white linen meals, Tilapia, Halibut and Trout, this wine could equally chill with finger food, fried chicken and fish and chips. Mango Salsa optional. My speed.
Recommended + Great Value.

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Blend: 90% Roussanne, 8% Marsanne, 2% Viognier
Vineyards: Art Den Hoed(YV), Blue Mountain(WW), M. Anderson(WW)
Closure: Natural Cork
ABV: 13.7%
Sample provided by winery
Production 42 Cases
SRP: $19

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2. Welcome to Columbia Valley 2014 Chardonnay 

Color: Gold.
Nose: Vanilla, lemon taffy.
Palate: Vanilla, taffy, lemon, dry on the gums, crisp, dried pear, light spice, medium-light body, light stone fruit on the dry finish.

15 Minutes: Light yeast and nuttiness, vanilla with melon on the nose. Melon, spiced pear, focused to back, melon and spiced pear followed into the enjoyable medium finish.

30 Minutes: Toasty nose, savory with light melon, nutty. Focused, vanilla, melon, hint of sweet fruit, spice, pear skin, dry finish, tingle back palate.

1 Hour: Spicy, nutty, toasty nose. Lemon, bright on tongue, baked pear, focused to middle, integrated, more my speed at this point. Like.

Day Two: Fluid, spicy, peach, hazelnut shell, focused to middle, touch of melon and lime skin, crisp and dry mid-palate, quite tasty into the medium finish. Like. Sauteed lobster, bowl of steamed mussels, crusty bread and melted butter for dipping would be good companions with this wine. Like.

Thoughts: Took an hour for this wine to hit my button. I should have decanted a little. Day two this wine hit my sweet spot. Expect this wine to evolve in bottle and will only get better with a little time. The cool post card inspired label would make a wonderful memento/gift from Washington wine country.
Recommended.

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Blend: 100% Chardonnay
AVA: Columbia Valley
Vineyard: White Bluffs
Closure: Natural Cork
ABV: 13.9%
Sample provided by winery
Production 60 Cases
SRP: $19
www.DrinkWashington.wine

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3. Welcome to Yakima Valley Semi-Sweet Sparkling Riesling

Color: Pale straw to yellow.
Nose: Toasted nose with minerality and pear skin.
Palate: Slightly sweet, honeyed, crisp on the tongue, focused to mid-palate, pear juice and yeast with lemon and a savory note on the finish. Wants spicy food.

Thoughts: Too sweet for me to enjoy by itself. Best with spicy food, I had a bottle of hot sauce on hand and it matched well with savory foods. A tentative recommendation for those who like their sparkling wine sweeter than I do. I can’t do sweet bubbles.

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Blend: 100% Riesling
Vineyard: Selenium Vineyard, Yakima Valley
ABV: 12%
Residual Sugar 9 g/l
Sample provided by winery
Production 88 Cases
SRP: $19

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4. Eternal Beauty 2015 Rose’

Color: Pretty pale pink, orange highlights, clear and clean.
Nose: Light fruit, cherry, perfumed, minerality.
Palate: Crisp, medium weight, pow with the cherry, ripe strawberry, nice grip on gums and cheeks, almost savory, satisfying, my style of dry rose’. Not a wimpy pink wine. Big Like.

At 15 minutes: Round, less fruit, cherry to strawberry-rhubarb, spiciness, cinnamon, textured, apple cinnamon on finish with a tingle on the lips. Sexy.

At 30 minutes: Big hit of minerality, strawberry, rhubarb, spiciness, textured, acid zip, focused down the palate, apple into the zesty finish. This wine danced on the palate. Big like.

At One Hour: Minerality on the nose, toasted, strawberry, watermelon, spicy, dry, tannic, crisp.

Day Two: Strawberry, brioche, light creaminess, dusting of grated orange, vanilla custard, fresh, satisfying medium finish. Big like, my speed.

Thoughts: Serve cold and watch the bottle disappear. Not a wimpy pink wine. Sexy. Good luck tracking down this first vintage. Sold out at the winery. Some bottles still available at the Walter Clore Wine and Culinary Center in Prosser, Washington at time of posting.
Strongly Recommended
.

Blend: 75% Syrah, 10% Grenache, 10% Mourvedre, 5% Roussanne
AVA: Walla Walla
Vineyards: Morrison Lane(WW), Gamache(CV), Blue Mountain(WW)
Winemaker, Brad Binko
Closure, natural cork
ABV: 12%
Sample provided by winery
Production 30 Cases
SRP: $19

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5. Eternal Wine Rocket Man Red 2014 Columbia Valley

“Warning: drinking this will not make you fly!”

Color: Red plum with dark plum core.
Nose: Smoky cherry, mineral, mint.
Palate: Broad, soft cherry, spike of acid mid-palate, cherry, mint and chocolate, light tannin, bright note on medium-light finish. Enjoyable at open.

15 Minutes: Dark cherry, apple skin, soft spice, white pepper, milk chocolate, mint on nose. Fine tannin, friendly greeting, cherry, chocolate, mint, integrated and tasty on palate, almost restrained, focused to middle of palate, pleasant chocolate and mint on the medium-light finish. Balanced and tasty, medium body right in the sweet spot. Ready for food or just to drink.

30 Minutes: Cherry cola, light spice, mint to rose petal, almost candied vanilla on the nose. Cherry, cola, chocolate, focused to front, fine tannin, medium body, grip on lower gums, medium-light finish.

1 Hour: Cherry cola, candy, light spice with perfume on nose. Yum on palate, nice texture, fine tannin, dark cherry, chocolate, medium-light body, chocolate mint with apple tannin and that texture followed through into the medium finish. Big like.

Decanted 1 Hour: Nice dark color. Earthiness with cherry/plum, slate and cola on the nose. Touch creamy, candied cherry cola, smooth medium body, freshness, light grip on the gums and tongue, focus to mid palate, medium finish with mint. Like.

Day Two: Juicy dark fruit, smooth, edged with violets, tar and cola, light tannin and blueberry into the medium finish.

Day Three: Juicy cherry, blueberry, with coffee, bright and round mid-palate, modest tannin on the medium cherry finish. Like.

Thoughts: I like that this is not a “huge” wine. It is approachable, medium-light bodied, tasty and delivered satisfaction at open and until the bottle was empty. Well done. Ready to drink alone or with food. Should continue to evolve in bottle over the next few years. Pretty darn good, plus that cool label closes the deal.
Recommended
.

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Aged 1 year in barrel, then 1 year in bottle before release.
Blend: 45% Merlot, 40% Cabernet Sauvignon, 10% Petit Verdot, 5% Cabernet Franc.
Closure: Natural Cork.
ABV: 14.5%
Sample provided by winery
Production 42 Cases
SRP: $25

* 11/18/16 Update – Eternal wines has moved out of the Incubators and is now located in downtown Walla Walla. That was fast. All the best Brad.
Eternal Wines
Open for tastings Thurs-Sun 12-8pm and by appointment Mon-Weds
 9 S. 1st Ave (New location downtown)
1460 F Street
Walla Walla, Washington 99362
www.eternalwine.com
509-240-6258

Well done Mr. Brad Binko. Excellent showing for a first release. I look forward to your future releases and continued success. Write that name down. Now go look for his wines.

Cheers!

Full article and others from Wild 4 Washington Wine here

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11 Dec

Eternal Wines, Drink Washington State to open downtown tasting room

With two brands from one new winery, it didn’t take long for Brad Binko to outgrow his space at the Airport District.

Just in time for Fall Release, he’s launching his new tasting room downtown.

Eternal Wines and Drink Washington State have moved to 9 S. First Ave., the former spot for Palencia Winery’s tasting room.

Thursday through Sunday the spot will open for the release of five new wines, including a fortified syrah and a 2-year-old barrel-aged Roussanne, Binko said in an announcement.

A certified sommelier, Binko graduated from the Enology & Viticulture program at Walla Walla Community College last June then launched his own winery with two new labels.

Eternal Wines focuses on single-vineyard Rhone varietals, while Drink Washington State is designed to raise awareness of Washington wines and the state’s American Viticultural Areas.

For more information visit EternalWine.com or DrinkWashington.wine or call 240-6258.

Vicki Hillhouse can be reached at 509-526-8321, vickihillhouse@wwub.com or on Twitter at https://twitter.com/VickiHillhouse.

To see the original article click here

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Bubbles 21 Sep

Drink Washington State Winery NV Sparkling Riesling, Yakima Valley, $19

By on August 3, 2016

Certified sommelier Brad Binko grew up in upstate New York and lorded over wine lists in Charleston, S.C., before moving cross-country to make wine in Washington state.

This earned best sparkling wine at the 2016 Walla Walla Valley Wine Competition, a scholarship fundraiser for what is now Binko’s alma mater.

 

See the full and original review here

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20 Jun

Drink Washington State/ Eternal Wines win big at Walla Walla Wine Awards

By on June 20, 2016

WALLA WALLA, Wash. – A winery that has experienced incredible challenges the past four years won best of show at the fourth annual Walla Walla Valley Wine Competition.

 

Drink Washington State, a small new winery run by Brad Binko, won three gold medals – not bad for a guy who graduated from the Walla Walla Community College winemaking program two weeks ago. He won best bubbly for his sparkling Riesling, as well as golds for his Northern White and Rocket Man Red.

 

The competition was staged at Walla Walla Community College. A portion of the proceeds from the Walla Walla Valley Wine Competition help fund scholarships at the college’s viticulture and enology program.

Read the full original article here

 

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10 Mar

Washington Wine Month: Explore Accordingly

-From Great Wine News

Washington State is most known for their apples, cherries, Walla Walla onions and evergreen trees. But during the month of March, their wine takes the stage.

Currently, the 2nd largest premium wine producer in the United States, Washington is making is their mark on palates around the world.

Celebrate this year’s Washington Wine Month by learning their history, understanding their terroir and of course, tasting their wine.

History:

Washington’s first wine grapes were planted at Fort Vancouver by the Hudson’s Bay Company in 1825. By 1910, wine grapes were growing in many areas of the state, following the path of early settlers. French, German and Italian immigrants pioneered the earliest plantings.

The arrival of Prohibition in 1920 put a damper on wine grape production, but ironically may have helped spawn early interest in home winemaking. At the end of Prohibition the first bonded winery in the Northwest was founded on Puget Sound’s Stretch Island. By 1938 there were 42 wineries located throughout the state.

The first commercial-scale plantings began in the 1960s. The efforts of the earliest producers, predecessors to today’s Columbia Winery and Chateau Ste. Michelle, attracted the attention of wine historian Leon Adams. Adams in turn introduced pioneering enologist Andre Tchelistcheff to Chateau Ste. Michelle. It was Tchelistcheff who helped guide Chateau Ste. Michelle’s early efforts and mentored modern winemaking in this state. The resulting rapid expansion of the industry in the mid 70s is now rivaled by today’s breakneck pace, where a new winery opens nearly every 15 days.

Significant developments in Washington State include the formation of the Washington State Wine Commission, a unified marketing and trade association, in 1987. In 1999, the Washington Wine Quality Alliance (WWQA) was established to spearhead development of industry standards in winemaking and labeling. In 2003, the Washington Wine Institute and its educational partners celebrated the state’s $2.3 million investment (per biennium) to create new 2-year and 4-year degree programs supporting Washington’s growing wine industry. The program provides an educated work force to satisfy the needs of the growing industry. A degree program, ongoing education and research enhance the state’s reputation as a quality wine producing region.

The trend for quality wine production started by a few home winemakers and visionary farmers has become a respected and influential $3 billion plus industry. From Italy to Australia, winemakers from all over the world have chosen to establish themselves in Washington, where they can create wines reflecting this region’s unique characteristics.

Fun Facts:

National rank:
2nd largest premium wine producer in the United States.

Number of wineries:
750+

Number of wine grape growers:
350+

Appellations:
Thirteen American Viticultural Areas (AVAs), as recognized and defined by the United States Treasury Department; Alcohol & Tobacco Taxes &Trade Bureau.

Varieties produced:
30+ varietals

Leading white varietal:
Riesling

Leading red varietal:
Cabernet Sauvignon

Wine production:
12 million cases

Record harvest:
2010 with 160,000 tons

Total economic impact on Washington State:
$3 billion*

Total economic impact on U.S. economy:
$4.7 billion*
*figures from the 2006 Economic Impact Study by MKF Research, LLC

Average hours of summer sunlight:
17.4 hours per day, about 2 hours more than California’s prime growing region.

There is sun 300 days a year.

Annual rainfall:
Eight inches (20.32 cm) in Eastern Washington (the major grape growing region) 48 inches (121.92 cm) in Western Washington

Eastern Washington is one of the highest latitude wine regions in the world.

There is up to 40º F difference between high day and low night time temps.

arious Soil Types:
A combination of mostly sandy, rocky based alluvial, some windblown over periodic volcanic basalt lift and patches of clay.  Types include loess, basalt, clay, silt, loam, sandy loam.

The Seasons of Wine
Planting……………………January – March

Fermenting…………………..August – January

Growing…………………..March – September

Bottling……………………….February – May

Pruning……………………June – September

Harvesting………………..August – November

Celebrating………………….All Year Long

See the original article here

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10 Mar

Washington Wine Month: Explore Accordingly

-From Great Wine News

Washington State is most known for their apples, cherries, Walla Walla onions and evergreen trees. But during the month of March, their wine takes the stage.

Currently, the 2nd largest premium wine producer in the United States, Washington is making is their mark on palates around the world.

Celebrate this year’s Washington Wine Month by learning their history, understanding their terroir and of course, tasting their wine.

History:

Washington’s first wine grapes were planted at Fort Vancouver by the Hudson’s Bay Company in 1825. By 1910, wine grapes were growing in many areas of the state, following the path of early settlers. French, German and Italian immigrants pioneered the earliest plantings.

The arrival of Prohibition in 1920 put a damper on wine grape production, but ironically may have helped spawn early interest in home winemaking. At the end of Prohibition the first bonded winery in the Northwest was founded on Puget Sound’s Stretch Island. By 1938 there were 42 wineries located throughout the state.

The first commercial-scale plantings began in the 1960s. The efforts of the earliest producers, predecessors to today’s Columbia Winery and Chateau Ste. Michelle, attracted the attention of wine historian Leon Adams. Adams in turn introduced pioneering enologist Andre Tchelistcheff to Chateau Ste. Michelle. It was Tchelistcheff who helped guide Chateau Ste. Michelle’s early efforts and mentored modern winemaking in this state. The resulting rapid expansion of the industry in the mid 70s is now rivaled by today’s breakneck pace, where a new winery opens nearly every 15 days.

Significant developments in Washington State include the formation of the Washington State Wine Commission, a unified marketing and trade association, in 1987. In 1999, the Washington Wine Quality Alliance (WWQA) was established to spearhead development of industry standards in winemaking and labeling. In 2003, the Washington Wine Institute and its educational partners celebrated the state’s $2.3 million investment (per biennium) to create new 2-year and 4-year degree programs supporting Washington’s growing wine industry. The program provides an educated work force to satisfy the needs of the growing industry. A degree program, ongoing education and research enhance the state’s reputation as a quality wine producing region.

The trend for quality wine production started by a few home winemakers and visionary farmers has become a respected and influential $3 billion plus industry. From Italy to Australia, winemakers from all over the world have chosen to establish themselves in Washington, where they can create wines reflecting this region’s unique characteristics.

Fun Facts:

National rank:
2nd largest premium wine producer in the United States.

Number of wineries:
750+

Number of wine grape growers:
350+

Appellations:
Thirteen American Viticultural Areas (AVAs), as recognized and defined by the United States Treasury Department; Alcohol & Tobacco Taxes &Trade Bureau.

Varieties produced:
30+ varietals

Leading white varietal:
Riesling

Leading red varietal:
Cabernet Sauvignon

Wine production:
12 million cases

Record harvest:
2010 with 160,000 tons

Total economic impact on Washington State:
$3 billion*

Total economic impact on U.S. economy:
$4.7 billion*
*figures from the 2006 Economic Impact Study by MKF Research, LLC

Average hours of summer sunlight:
17.4 hours per day, about 2 hours more than California’s prime growing region.

There is sun 300 days a year.

Annual rainfall:
Eight inches (20.32 cm) in Eastern Washington (the major grape growing region) 48 inches (121.92 cm) in Western Washington

Eastern Washington is one of the highest latitude wine regions in the world.

There is up to 40º F difference between high day and low night time temps.

arious Soil Types:
A combination of mostly sandy, rocky based alluvial, some windblown over periodic volcanic basalt lift and patches of clay.  Types include loess, basalt, clay, silt, loam, sandy loam.

The Seasons of Wine
Planting……………………January – March

Fermenting…………………..August – January

Growing…………………..March – September

Bottling……………………….February – May

Pruning……………………June – September

Harvesting………………..August – November

Celebrating………………….All Year Long

See the original article here

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