Last week we finally had dinner with friends at Mancy’s Blue Water Grille. I say finally because we had to cancel our reservations the previous week due to wintery weather and Green Dragon being called away on a Red Cross assignment.
This wine helped make it worth the wait. Owen Roe is favorite winery producing great bottles from both Oregon and Washington. Their Abbot’s Table is a luscious Sangiovese blend that we particularly like.
Although our group of four was focused mainly on seafood, the cry went out for red wine. Seeing Owen Roe on the wine list made for a quick decision.
A friend had told us that they had problems more than once at the restaurant when the wine brought to the table was the wrong vintage. We were alert to this issue and, in fact, our server told us when she presented the bottle that the 2011 vintage was unavailable. Alarm bells went off – but she quickly produced a bottle of 2010 Yakima Red. So much the better! (Our service and the food were excellent, by the way.)
Yakima Red is a signature wine of Owen Roe. It is a blend of 52% Cabernet Franc, 30% Merlot and 18% Cabernet Sauvignon. It is a bold wine with a bit a mystery. It has deep dark cherry flavor with mocha and blueberries.
The wine is aged in oak for 19 months resulting in a rich and supple texture. This was an ideal wine for my Mancy’s filet mignon but also elicited “ahs” from the fish-lovers.
Owen Roe Yakima Red is a tasty pour of Washington State goodness, showcasing great vineyards and winemaking artistry. On the restaurant wine list it was $66, but it retails for $36 to $42. Any of those prices is a tasty value.
Rating: 4 of 5 Value: 4 of 5