Intrinsic Red Blend 2020
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James
Suckling -
Wilfred
Wong
Product Details
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Somm Note
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James Suckling
Aromas of ripe dark and purple fruit with vanilla, licorice, mocha and pine wood. Its big and wide on the palate with plush, velvet-like tannins. Very textural, with a dusty and velvety mouth-feel and a lingering finish. Attractive fruit underneath. 52% cabernet sauvignon and 48% malbec. Drink.
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Wilfred Wong of Wine.com
COMMENTARY: The 2020 INTRINSIC Red Blend is a well-designed and appealing mix of Cabernet Sauvignon and Malbec. TASTING NOTES: This wine offers aromas and flavors of fragrant spices, dried earth, and compelling black fruits. Pair it with a prime rib roast. (Tasted: May 20, 2023, San Francisco, CA)
Other Vintages
2021-
James
Suckling
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James
Suckling -
Jeb
Dunnuck
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Wine
Enthusiast
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James
Suckling
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James
Suckling -
Wine &
Spirits -
Jeb
Dunnuck
INTRINSIC emerges as a new kind of wine. One born of the city, steeped in anything but tradition. A challenger to the industry that is willing to challenge everything – how a wine is made. How it looks. How it is enjoyed. If you want to change something, you must challenge everything.
INTRINSIC was created to help bridge the gap between the agricultural settings where wine grapes are grown and the urban setting where wine in enjoyed. The inspiration behind the INTRINSIC label came from urban culture and the similarities between street art and winemaking. Both are reflective of the environment around it and are a collaboration between artist and landscape. This insight was used and married with the incredible quality of tannins in Washington state to push the traditional boundaries of winemaking in the same way street art pushes boundaries of urban aesthetics. After years of experimentation and trial and error involving extreme extended maceration, INTRINSIC was born.
One of the world’s most classic and popular styles of red wine, Bordeaux-inspired blends have spread from their homeland in France to nearly every corner of the New World. Typically based on either Cabernet Sauvignon or Merlot and supported by Cabernet Franc, Malbec and Petit Verdot, the best of these are densely hued, fragrant, full of fruit and boast a structure that begs for cellar time. Somm Secret—Blends from Bordeaux are generally earthier compared to those from the New World, which tend to be fruit-dominant.
A large and geographically diverse AVA capable of producing a wide variety of wine styles, the Columbia Valley AVA is home to 99% of Washington state’s total vineyard area. A small section of the AVA even extends into northern Oregon!
Because of its size, it is necessarily divided into several distinctive sub-AVAs, including Walla Walla Valley and Yakima Valley—which are both further split into smaller, noteworthy appellations. A region this size will of course have varied microclimates, but on the whole it experiences extreme winters and long, hot, dry summers. Frost is a common risk during winter and spring. The towering Cascade mountain range creates a rain shadow, keeping the valley relatively rain-free throughout the entire year, necessitating irrigation from the Columbia River. The lack of humidity combined with sandy soils allows for vines to be grown on their own rootstock, as phylloxera is not a serious concern.
Red wines make up the majority of production in the Columbia Valley. Cabernet Sauvignon is the dominant variety here, where it produces wines with a pleasant balance of dark fruit and herbs. Wines made from Merlot are typically supple, with sweet red fruit and sometimes a hint of chocolate or mint. Syrah tends to be savory and Old-World-leaning, with a wide range of possible fruit flavors and plenty of spice. The most planted white varieties are Chardonnay and Riesling. These range in style from citrus and green apple dominant in cooler sites, to riper, fleshier wines with stone fruit flavors coming from the warmer vineyards.