Vin du Lac Barrel Select Sampler 3-Pack
$75.99 (Normally $110.00) 31% off List Price
2007 "Barrel Select" Cabernet Sauvignon
2007 "Barrel Select" Merlot
2008 "Barrel Select" Cabernet Franc
CT links above

Winery website

Interesting selection trio today. Any word on why the 2008 cab franc instead of going for the 2007 trifecta?

Any rats out there? pH and alc numbers look reasonable. Only vineyard I have heard of before is upland.

Can the winery provide some insight as to the selection of the vineyard sources? What other Washington producers is your style similar to?

This is pricey juice.

btphillips wrote:Interesting selection trio today. Any word on why the 2008 cab franc instead of going for the 2007 trifecta?

Using my name in vain?.... Wait. Never mind.

"Licorice-lined" was all I needed to read, really. And who could resist the chance to taste spicy violets? Although, the "pencil shavings" do give me pause.

Okay, my interest is definitely piqued.

The only one that looks appealing is the merlot, and at this price point, I'm not up for taking the chance. Maybe three merlots and I might bite. But the price point woot has been offering lately is really allowing me to pass. Loved seeing a six pack, two of each, reasonably priced. Or a trio. This might be reasonably priced, but I know nothing of the area or the wines. But then again, that doesnt mean much.

Winery, what was the oak treatment on these? I see you only use real barrel aging, no oak balls.

I hear crickets.

true559 wrote:I hear crickets.

That was me. I can make a cricket sound by way of whistle.

true559 wrote:I hear crickets.

That's my phone's ringer...drives the dog insane.

This is some pricey juice. Anyone know anything about it to justify the cost?

We sold out of the 2007 already! But don't worry, that 2008 scored a 90!

-Todd Bunker, Asst. Winemaker

jhkey wrote:Winery, what was the oak treatment on these? I see you only use real barrel aging, no oak balls.

Cab Sauv = 67% new oak, all French (Vicard Cooperage)
Merlot = 55% new oak, French, mix of Vicard and Radoux
Cab Franc = 30% new oak, 50/50 French/American. Damy, Billon, Canton.

vindulac wrote:We sold out of the 2007 already! But don't worry, that 2008 scored a 90!

-Todd Bunker, Asst. Winemaker

Todd, Since you are here can you answer my question from earlier? Thanks.

trifecta wrote:
Can the winery provide some insight as to the selection of the vineyard sources? What other Washington producers is your style similar to?

trifecta wrote:

I will try to answer both questions at once. Our philosophy is to have balance in the wines, specifically so that they pair well with food. Bistro Wines, we like to call them. (We also have a Bistro at our tasting room.) We get about half of our grapes from the Chelan Valley (which is relatively cool climate for eastern Washington), and half from the Columbia Valley, so we end up with reds such as these three that are not overwhelming as far as fruit, gigantic mouthfeel/palate, etc.

As well, since it is cooler in Chelan we sourced these Cab, Merlot, Cab Franc from Yakima Valley vineyards such as Upland, Stillwater Creek, Klingele, and even Weinbau on the Wahluke Slope, where they have the heat to ripen big red grapes so nicely.

My standard question for all Washington wineries: Are you Mariners fans?

North316 wrote:My standard question for all Washington wineries: Are you Mariners fans?

Lifelong, but they keep making it harder and harder to love them.

vindulac wrote:We sold out of the 2007 already! But don't worry, that 2008 scored a 90!

-Todd Bunker, Asst. Winemaker

Gotcha, thanks Todd! I was just wondering if the cab franc was ready earlier than the other varietals.

I don't know much about the winery, other than through word of mouth but I do know some of the vineyards listed here produce exceptional fruit. Many producers here in Walla Walla who have used Stillwater Creek Merlot love it and have produced award winning wines. If anything, I'd say Stillwater is known for their Merlot. Weinbau is an exceptional vineyard and part of the Sagemoor group of vineyards. All of the vineyards in that group produce quality fruit (Dionysus, Bacchus & Sagemoor Farms being the others). Upland Vineyards has been garnering some great press lately due to some recently highly rated wines from Maison Bleue winery.

I don't know as much about the other vineyards in their lineup but the wines produced and/or fruit I've sampled from these vineyards have been top notch.

Thanks for the additional vineyard info.

As for the winery, we were the Wine Press NW Pacific Northest Winery of the Year in 2010:

http://winepressnw.com/2010/03/12/1936319/pacific-northwest-winery-of-the.html#storylink=misearch

Expensive juice, low community participation. Is this a trend?

This is the kind of thing that could be right in my wheelhouse. Need more info, preferably tasting notes, before really considering pressing the button. I guess there were no lab rats from the WCC gathering, and unfortunately 90 point scores are less than meaningless to me. So let's hear some more!

klezman wrote:This is the kind of thing that could be right in my wheelhouse. Need more info, preferably tasting notes, before really considering pressing the button. I guess there were no lab rats from the WCC gathering, and unfortunately 90 point scores are less than meaningless to me. So let's hear some more!

You can find tech sheets/tasting notes on our website for these wines here: (sorry, I'm too lazy to html them into hyperlinks. It's Friday afternoon)

http://www.vindulac.com/?method=pages.showpage&PageID=98aa2ba1-ecad-9b68-7cb5-6598aa900930

vindulac wrote:Lifelong, but they keep making it harder and harder to love them.

Good for you! I've been a New Orleans Saints fan for 20 years...and boy has it been tough! Seattle will pull through for baseball.

OK, very late lab rat report (not my fault!). I got this after the sale closed, but I still need to fulfill my labrat obligation.

Color: dark but semi-translucent garnet, similar to a Cali pinot.

Initial nose of vegital funk, some might say compost, with a touch of dirty strawberry and leather. Not my favorite part. It mellowed a lot on day 2.

Medium bodied, with dried cranberries, cherries, white pepper, dusty tannins, grilled asparagus, powdered tea, a touch of heat, and a slightly sweet medium length finish. Again, it was better on day 2.

To be more specific, I opened it late in the evening, sniffed it and poured one glass. It did not make a favorable first impression. I then vacu-vined it and set it on the counter. The next night the off-smells were gone and the wine as a whole was better integrated and more enjoyable.

Cab Franc is known for its funk and green-ness, and if that's what you like, drink it when you open it. If you like a more agreeable (if less challenging) wine, you'll drink most of it long after its been opened. Overall I'd give it a "thumbs up" - it's interesting and in the end it was pretty good too.

Thanks woot!