Oregon & Washington Wine Specialists Since 1988
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Boudreaux Cellars
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MORE INFORMATION
Boudreaux Cellars is located next to Eight mile Creek in Icicle Canyon, a ten mile or so drive on a gravel road from the nearest road, near Leavenworth, Washington. In keeping with the agrarian traditions of the Taliaferro and Newsom families of Louisiana, winemaker Rob Newsom makes small amounts of Cabernet and Merlot with grapes sourced from the best Washington State vineyards: Bishop's, Champoux, Homestead, Pepper Bridge, Sagemoor, Seven Hills, Wallula, Celilo, Loess, Klipsun and Weinbau. A visit to Boudreaux Cellars is bound to be unforgettable. Whether it’s the Southern hospitality of Rob and Tamara Newsom, the stunningly beautiful location, or the unique “off the grid“ remoteness of the location, Boudreaux is pretty amazing even before you try the wines. Rob Newsom is an old friend and river rafting buddy of Gary Figgins, and his wines reflect the Leonetti style he learned from Gary. If the wines echo the Leonetti provenance, it might be because he gets grapes from the Leonetti Estate vineyard and uses the Figgin’s original grape press, loaned to Boudreaux by the winery. Boudreaux's Rob Newsom focuses on smooth, deeply complex Cabernet Sauvignon with forays into Merlot, Syrah, Sangiovese, Chardonnay and Semillon. The winery is named in honor of Boudreaux, the infamous Cajun folklore character known for his brilliant sense of humor and his pursuit of, yes sir, high adventure. The 2007 Washington Wine Awards published in the April 2007 Seattle Magazine named Boudreaux Cellars the Best New Winery of the Year and Rob Newsom as the Best New Winemaker of the Year.
Tasting Notes 2004 Vintage 2004 Cabernet Sauvignon: This is a luscious fruit bomb, with hints of chocolate,
lots of black cherries, violets and cassis. It
isn’t the overly-extracted Cabernet from California—this
is elegant, classy and very food friendly. It has
balance and a heft from the tannins, but not an
in-your-face, overly oaked drink. The wine spent
24 months in barrel and three extra months in the
oak blending tank. The
Vineyards: Bacchus (Sagemoor Farms), Block 9 Cab
Sauvignon. 40 % Merlot 4%; Champoux, Block
2 Cab Sauvignon. 11 %; Katherine Leone (Milbrandt),
Cab Sauvignon. 30 %; Wallula, Block
10 Cab Sauvignon. 10 %; Weinbau (Sagemoor Farms)
Block 13 Cab Franc 5 %. 2004 Merlot: The usual fruit sources for this Merlot were lost in the 2004 freeze in the Walla Walla region. Newsom sourced fruit from the Columbia Valley and ended up with Bacchus Vineyard and Desert Hills Vineyards near Grandview. The first hit of this Merlot is deep chocolate, followed in the mouth by dark fruit and hints of cinnamon and pepper (from topping of the barrels with a bit of Syrah), mocha and violets. A lovely wine to sip and contemplate a sunset, or serve with barbequed rips. Newsom has made a classic Merlot that should be snatched up and consumed over the next four or five years. |
