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2016 Brian Carter Cellars Byzance

Removed from a temperature and humidity controlled wine cellar; Purchased direct from winery; Consignor is original owner

2 available
Bid *
Ends Sunday, 7pm Pacific

RATINGS

92James Suckling

Dried flowers, rosemary, bramble fruit, lemon zest and potpourri on the nose. It’s full-bodied with firm, fine tannins. Juicy, spicy and fragrant.

92Wine Enthusiast

The aromas start out a little funky but quickly resolve to show appealing notes of freshly cracked black pepper, dark raspberry and flower. Plush, plump, palate-coating flavors follow.

90The Wine Advocate

...delightful red-fruited nose with dusty floral components and black and red spice. Opening with aromas of red cherry skin, black plum and black raspberry with hints of red and black peppercorn and potpourri spice, the medium to full-bodied wine delivers a thoughtful and balanced expression across the mid-palate with a pleasing mouthfeel. A thoughtful and pleasurable wine, it ends with a fresh, mineral finish that is food-friendly.

REGION

United States, Washington, Columbia Valley

Columbia Valley AVA is larger than some states. At 18,000 square miles, or 11 million acres, the appellation covers almost half of Washington State and a small part of Oregon on the south side of the Columbia River. Established in 1984, Columbia Valley contains numerous sub appellations within its boundaries, including Yakima Valley AVA and Walla Walla AVA, both large and important wine districts. Columbia Valley AVA, generally called the Columbia Basin by Pacific Northwesterners, is in the Columbia River Plateau, and the AVA also includes a section of northeastern Oregon. There are dozens of microclimates within this appellation of about 7,000 vineyard acres. Many kinds of grapes are grown in the Columbia Valley, though the principal grapes planted are Cabernet Sauvignon, Merlot, Chardonnay, Riesling, Syrah, Pinot Gris and Sauvignon Blanc. Eastern Washington experiences very hot summers and cold winters, and the northern latitude means that Washington vineyards receive several more hours of sun in the summer than California vineyards. Grapes in Washington therefore have time to develop significant tannins and overall ripeness.