| Vintage | 2019 |
| Appellation | Royal Slope |
| Vineyard | Stillwater Creek |
| Harvest Date | 09/27/2019 |
| Alcohol | 14.60% |
| Volume | 750 ml |
| Bottling Date | 07/29/2021 |
| Cases Produced | 630 |
|
VINTAGE |
WINE |
RATING |
REVIEWER |
QUOTED REVIEW |
|
2019 |
URSA Red Wine |
94 |
Tim Fish, Wine Spectator |
Polished and richly structured, with vibrant black cherry and red currant flavors. Accented by toasty mocha and espresso notes that bloom toward refined tannins. Merlot, Cabernet Franc, Cabernet Sauvignon and Petit Verdot. Drink now through 2031. —T.F. |
|
2019 |
URSA Red Wine |
93 - Cellar Stocker |
Sean P. Sullivan, Northwest Wine Report |
Merlot (43%) takes the lead, followed by Cabernet Franc (41%), Cabernet Sauvignon (10%), and Petit Verdot. The aromas offer notes of freshly brewed coffee, high cacao chocolate, black raspberry, herb, and spice. The flavors are rich and broad in feel, bringing pleasing definition and detail, lingering on the finish. There’s a whole lot of structure around it all. It flat out impresses. Best from 2025 to 2032. 14.7% alcohol. Natural cork. 650 cases produced. |
|
2019 |
URSA Red Wine |
92 |
Dr. Owen Bargreen, WA Wine Blog |
An outstanding wine from this cooler vintage, the 2019 ‘Ursa’ melds near equal portions Merlot and Cabernet Franc with 19% Cabernet Sauvignon. Stored in 49% new French oak barrels prior to bottling, this opens with pretty red rose petal aromas alongside black tea, menthol and dense dark fruits with chocolate fudge undertones. The palate is soft and lithe with a silky texture and excellent length. Very polished, and while this might not bear the concentration of the 2018 ‘Ursa’ it is absolutely a joy to drink right now. Drink 2023-2035 |
Consulting Winemaker
Erica Orr has worked in the wine industry since 1998. Her first harvest was with Cathy Corison in the Napa Valley. That experience prompted Erica to enroll in the enology master’s degree program at UC Davis where she researched the indigenous yeast microflora in native chardonnay barrel fermentations. She completed her master’s degree in 2003.
In addition to her master’s degree from UC Davis, Erica’s scientific training includes a bachelor’s degree in biochemistry from UC Berkeley and three years of research experience as a biochemistry lab technician for 2009 Nobel Laureate Dr. Elizabeth Blackburn at UC San Francisco.
As a San Francisco Bay Area native, she is passionate about food and wine, and dedicated to quality-oriented, thoughtful winemaking.
