Introducing Overbluff Cellars Wine

On Memorial Day weekend Spokane will officially welcome its 17th winery, Overbluff Cellars. I recently stopped and talked with John Caudill and Jerry Gibson about their opening and upcoming release in preparation for Spring Barrel tasting weekend. While some logistics keep them from having a fully operational tasting room for the weekend of May 7-9, you can get a sneak peek of their wine at Hotel Lusso.

In the mean time get connected with them on Twitter @overbluffcellar and on Facebook

Overbluff Cellars will be pouring their four releases at Hotel Lusso (on Post) from 11AM – 5PM, Friday through Sunday. In a previous post I outlined how you can attempt to hit ALL sixteen participating wineries over the weekend. Check out the post which includes a map you can download and print.

Now sit back, relax and enjoy the world’s first review of Overbluff Cellars wine (I think)!

2009 Overbluff Viognier

  • The Stuff: 100% Viognier, 16.5%abv, about 90 cases made, vineyards are Spofford and Les Collines
  • The Swirl: A walk down the yellow brick road. This wine shines pure yellow gold with hints of viscosity and some wicked legs (attributed to the high ABV); enclosed with a glass closure.
  • The Sniff: Ripe cantaloupes, tubarose flower and that baked sugar cinnamon smell from an apple pie. Take a deep sniff and you’ll pick up on the strong alcohol aroma
  • The Sip: Beautiful flavor profile with very nice mouth feel and tropical fruit flavors. A rippin’ acidity and overwhelming heat (from the alcohol) unfortunately throw off the initial flavors.
  • The Score: At $19, I can only score this wine a 3 minus out of 5. The effort and fruit are spectacular but the misfortune of elevated sugar levels during harvest have resulted in too much alcohol during fermentation for my tastes. If you like your whites to have a sense of elegance and sophistication, then you may be surprised by the alcohol level.

 

2007 Overbluff Duality

  • The Stuff: A blend of 50% Cabernet from two Walla Walla vineyards (LaTour and Windrow) The wine spent a full two years in oak (not specified) and is enclosed with a glass closure; 13.8%abv, 50 cases made
  • The Swirl: Deep purple with excellent coloration at the edges that shine like jewels. The wine is about 70% opaque
  • The Sniff: The immediate aroma on this wine is a beautiful cherry and blackberry. A rich fruit forward nose that lightens to subtle notes of dark chocolate. Lacks a definitive spice on the smell.
  • The Sip: The fruit gently jumps across your tongue but is almost immediately encroached by some sharp tartness and tannin on the mid-palate. The acidity and finish are both nicely balanced. My general take is that this is still a very young wine that could see another five years before being opened. If opening early, decant for at least 30 minutes to allow the wine to breathe.
  • The Score: At $31 retail, I score this wine a solid 3+ out of 5 for having good fruit presence and strength on the back end. My recommendation would be to buy and hold. If you want to open a bottle make sure that it is being accompanied by food and friends (as all good wine should be).

As a side note, I tasted the Duality Cabernet with a dinner that included strong garlic pasta with red sauce and a tomato basil garlic bread. The wine made the dinner better!

drinknectar

Owner of Nectar Tasting Room in Spokane, WA. (@nectarwine) Publisher of Spokane Wine Magazine (@spowinemag), author, speaker, consultant and internet marketer with Nectar Media (@nectarmedia)

4 comments on “Introducing Overbluff Cellars Wine

  1. Joshua S Sweeney

    16.5% abv. Oh wow. That’s intense. I don’t believe I’ve had many whites even approaching that level. It’s a credit to the winemaker that that wine doesn’t simply fall apart with that much heat.

    Reply
    1. drinknectar

      Definitely the highest abv I’ve seen in a white. The aroma and 2/3 flavor saved this wine from being abysmal

      Reply
  2. Mike Supple

    Agree with Josh (well, I guess both of you…) – 16.5% for a Viognier? Ouch! I love good Viognier, but finding one in the US that doesn’t get flabby and hot seems to prove difficult regularly. I’ll be interested to see what they do with it over the next few vintages!

    Cheers,
    Mike (@supplewine)

    Reply
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