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2014 Occam's Razor

2014 Occam's Razor
2014 Occam's Razor

Winemaker Notes: This wine has explosive raspberry and blackberry aromatics with touches of spice, vanilla, and cacao. The silky textured palate has well delineated notes of blackberry, black cherry, cassis, black plum, vanilla, dark chocolate, cedar, and spice. The vibrant acidity lifts the palate and the wine finishes with lovely notes of cassis and raspberry. This is a compelling beverage at a modest price point. Drinks well now but will improve over the next 5-7 years.

Fermentation: The wine had a pre-fermentation maceration average of 140 hours and a post-fermentation maceration average of 98 hours. Native fermentation was used on 75% of the lots. 25% whole clusters were used to give added structure. The wine was punched down by hand 3 times each day during macerations and fermentation. All individual wine components, including free run and press fractions, were kept separate until final blending. 

Cooperage: The oak profile is 25% new French oak, 25% new American oak, and 50% neutral French oak.

Cases Produced: 2515

Vintage2014
VarietalRed Blend
AppellationYakima Valley, Red Mountain, Walla Walla Valley, and Columbia Valley
Acid6.0 g/L
PH3.74
Aging5-7 years
Alcohol14.20%
Volume750 ml

Ratings

Comments

91 Points

06/30/2017

Forward, seductive and plush, this great value wine opens with a bouquet of blackberry jam, black tea, mint and boysenberry jam. This leads to ripe flavors of black cherry, eucalyptus, red raspberry and coffee grounds. This has the stuffing and structure to cellar well into the next decade as this is a truly outstanding value buy at this price point. Drink 2017-2026.

Owen Bargreen, International Wine Report

89 Points

06/30/2017

What was previously released as a single vineyard Syrah, the 2014 Occam's Razor is now a red blend (they don't publish the varieties) from different sites in the Columbia Valley. It's a delicious, charming and well made red that offers lots of raspberry, spice and dried flower aromas and flavors, medium-bodied richness, nicely integrated acidity and a clean finish. It's a steal at the price and ideal for drinking over the coming 2-3 years.

Jeb Dunnuck, Wine Advocate

89  Points

Oct. 2017

(This is Naravane's "least expensive but most time-consuming wine to make," as it includes nine varieties from seven vineyards; 20% new French oak): Medium red. Aromas of plum, cherry, brown spices, tree bark, tobacco and earth; there's something Pinot-like about this wine. Then juicy and rather tight in the mouth, with strong acidity framing the sour cherry, pepper and spice flavors. Offers lovely red fruit definition and peppery lift and finishes with good length and a repeating note of sour cherry. Naravane told me he acidified the Tempranillo and the Grenache but not the other varieties, noting that the Sangiovese was naturally high in acidity. There are 2,400 cases of this superb value.Drinking Window: 2017 – 2019.

Stephen Tanzer , Vinous Media


 
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