Quilceda Creek Columbia Valley Red 2016

Quilceda Creek Columbia Valley Red 2016 is a full-bodied Bordeaux-style red blend from Washington State's Columbia Valley AVA, bottled at approximately 15% ABV in a standard 750ml format. Awarded 93 points by Jeb Dunnuck, this wine draws from the same elite vineyard sources as the winery's celebrated flagship Cabernet Sauvignon, making it one of the most compelling values in Washington red wine.

Quick Facts: ABV: ~15%  |  Origin: Columbia Valley AVA, Washington State  |  Vintage: 2016  |  Winery: Quilceda Creek

Production & Heritage

Quilceda Creek was founded in 1978 by Alex Golitzin, nephew of legendary Napa winemaker André Tchelistcheff, and is now led by Alex's son Paul Golitzin. The Columbia Valley Red is assembled from declassified barrels of fruit sourced from top-tier estate and contracted vineyards — Champoux, Galitzine, Palengat, and Wallula — lots that didn't ultimately fit the winery's flagship Cabernet Sauvignon blends but represent exceptional quality in their own right. The 2016 vintage is composed of 87% Cabernet Sauvignon, 7% Merlot, 3% Cabernet Franc, and 3% Petit Verdot, aged in 100% French oak with 60% new barrels. Production totaled 6,675 cases, making it the winery's most accessible release in terms of volume.

Tasting Notes

Aroma: The nose opens with ripe, concentrated black and blue fruits — kirsch and black cherry liqueur at the forefront — layered with lead pencil shavings, graphite, and subtle cedar spice. Beneath those primary aromas, secondary notes of anise, forest floor, smoke, and mineral tones emerge with air.

Taste: On the palate, the wine enters rich and full-bodied, carrying a core of dark berry fruit accented by currant and plum. The mid-palate broadens with sweet oak spice and a soft underlying tartness that keeps the generous fruit in check. The ripe tannic structure is substantial but never aggressive, framing the wine with precision.

Finish: Long and polished, the finish unfolds gradually with lingering dark cherry, licorice, smoky herbs, and tobacco leaf. The tannins resolve into a silky, supple texture that invites another sip.

How to Drink the Columbia Valley Red

Decant for 30 to 60 minutes before serving at 60–65°F to allow the layered aromatics to fully open. This wine is at its best served alongside a meal — the concentration and tannic structure pair naturally with grilled ribeye, braised short ribs, or roasted lamb with rosemary. Its graphite-mineral backbone also complements aged hard cheeses like Comté or Manchego.

Best For

• Gifting a serious Washington wine collector
• Pairing with a celebratory steak dinner
• Cellaring alongside other premium 2016 vintage reds
• Introducing someone to Quilceda Creek at a more approachable entry point

Frequently Asked Questions

What does Quilceda Creek Columbia Valley Red taste like? It delivers a rich, full-bodied profile dominated by dark cherry, kirsch, and black fruit, supported by graphite, cedar spice, and smooth, silky tannins. The overall impression is one of power balanced by refinement.

How does the Columbia Valley Red compare to Quilceda Creek's flagship Cabernet Sauvignon? The Columbia Valley Red is assembled from declassified lots of the same premium vineyard fruit used for the flagship Cabernet, so the pedigree is closely shared. However, it typically shows a slightly more approachable, fruit-forward character with somewhat less concentration and shorter aging potential than the flagship bottling.

Is the Columbia Valley Red good for cellaring? The 2016 vintage has a firm tannic backbone and balanced acidity that support medium-term aging, and it is drinking well now through the mid-to-late 2020s. Decanting is recommended if opening in its youth to soften the tannins and reveal its full aromatic range.

Where is the Columbia Valley Red made? Quilceda Creek is based in Snohomish, Washington, with fruit sourced from prestigious vineyards across the Columbia Valley AVA, including Champoux, Galitzine, Palengat, and Wallula Vineyards.

What foods pair well with the Columbia Valley Red? Grilled ribeye steak matches the wine's tannic weight and smoky undertones. Braised short ribs echo its dark fruit richness. Roasted lamb with herbs complements the cedar and anise notes. Aged Comté or Manchego cheeses mirror the wine's graphite-mineral thread. Dark chocolate desserts harmonize with the kirsch and oak spice on the finish.

What sizes does the Columbia Valley Red come in? The standard release is a 750ml bottle.

Is the Columbia Valley Red worth the price? It positions as a premium Washington red that punches above its tier, sourced from the same elite vineyards as Quilceda Creek's flagship Cabernet Sauvignon — a wine that commands significantly higher prices. Critics have responded accordingly, with Jeb Dunnuck awarding 93 points, Wine Advocate 92 points, and Stephen Tanzer of Vinous 90 points.

Why the Columbia Valley Red?

The defining story of this wine is provenance: every barrel in the blend traces back to the same vineyard sources — Champoux, Galitzine, Palengat, and Wallula — that supply one of Washington State's most decorated Cabernet Sauvignon programs. These are declassified lots, not lesser fruit, meaning the 2016 Columbia Valley Red carries genuine estate-level quality at a fraction of the flagship price. A 93-point rating from Jeb Dunnuck reinforces that the quality gap between this bottling and its more famous sibling is narrower than the price difference suggests. For collectors and enthusiasts seeking a window into Quilceda Creek's winemaking philosophy without the allocation challenge, this is the bottle to secure.