Spring Release 2017
May 5-7, 2017
Balboa Winery, 10 AM – 4 PM
Stop by the winery this Spring Release Weekend to taste this year’s whites and rosé – the 2016 White Mith, 2016 Grüner Veltliner, and 2016 Rosé of Grenache!
Don’t miss out on the loads of new Balboa swag that will be arriving just in time!
We hope you’ve made plans to join us!
Taste Washington 2017
March 25-26, 2017
CenturyLink Event Center, 1:00 – 5:30 PM
Join us in Seattle at the 20th Annual Taste Washington Grand Tasting and try some of Balboa’s new releases. The event brings together nearly 300 wineries, over 70 restaurants and top national chefs.
REVIEW: 2007 Sayulita, Wine Advocate
“The 2007 Sayvlita is made up of 62% Cabernet Sauvignon and 38% Syrah. It, too, is a forward, pleasure-bent, succulent offering with a smooth texture, ripe flavors, good balance, and a lengthy, pure finish. Enjoy it over the next 6-8 years.” –Jay Miller, eRobertParker.com
REVIEW: 2008 Pandemonium, Wine Advocate
“The proprietary wines begin with the 2008 Pandemonium. It is a cuvee of 100% Syrah sourced from the Pepper Bridge Vineyard. Spicy blueberries, balsam wood, lavender, and underbrush are followed by a velvety-textured, meaty Syrah with ripe, succulent flavors and a lengthy finish. Drink it over the next 6-8 years.” –Jay Miller, eRobertParker.com
REVIEW: 2007 Mith, Wine Advocate
“The 2007 MITH is made up of 55% Syrah and 45% Cabernet Sauvignon. Purple/black in color, it has loads of up-front, spicy blue and black fruit, lots of spice, floral notes, and a lengthy, seamless finish. It will deliver enjoyment for another 6-7 years.” –Jay Miller, eRobertParker.com
REVIEW: 2009 Cabernet Sauvignon, Wine Advocate
“The 2009 Cabernet Sauvignon Estate sports aromas of spice box, incense, violets, cassis, and black currant. Forward on the palate and made in a friendly, fruit-forward style, this pleasure-bent wine is an outstanding value meant for drinking over the next 5-6 years.” –Jay Miller, eRobertParker.com
ARTICLE: 2009 Syrah, Cellar Tracker
“In 2009, an important vineyard changed hands in the Walla Walla Valley, and we’re just now beginning to see the dividends of that sale: 2009 Balboa Estate Syrah (Walla Walla Valley). The first Cayuse Vineyard (Cailloux) was planted in 1997, so when LeFore went into the ground, no one had an inkling of the magic that would come from this cobblestony area of the valley.” –Cellar Tracker
REVIEW: 2006 Sayulita, Wine Enthusiast
“Named for a favored surf spot in Mexico, Sayulita is a new project from Balboa. This first release, from the Lefore vineyard, is 58% Cabernet Sauvignon and 42% Syrah, a perfect mix and showcase for the strengths of both. Soft and smooth, it’s tightly woven with veins of earth, pepper, black olive, coffee, black fruits and licorice. 93 points.” –Paul Gregutt, Wine Enthusiast
ARTICLE: Sayulita, Paul Gregutt
“The Balboa wines, Glase explains, are meant to be affordable, not full of alcohol, and representative of the varietals and the vineyards where they were grown. Simple, yes? And yet how few wineries succeed in reaching those worthy goals.” –Paul Gregutt, PaulGregutt.com
REVIEW: Walla Walla Roundup, Washington Wine Report
“Tasting through the lineup at Balboa Winery is always a unique experience. Most of the wines come from Walla Walla Valley fruit, and Balboa is moving increasingly in this direction. Additionally, many of the wines are aged in a low percentage of new oak and sometimes even in neutral barrels – a rarity in Washington.” –Sean Sullivan, Washington Wine Report
REVIEW: 2005 Mith, Wine Enthusiast
“The third vintage of Mith is the best yet, composed of fruit from three top-notch Walla Walla vineyards. It’s two thirds Cabernet Sauvignon and one third Syrah. The wine opens seductively with luscious blueberry, blackberry and black cherry fruit, wrapped in sexy layers of earth and herb. Whiffs of smoke lead into a silky smooth, chocolaty finish. 91 points.” –Paul Gregutt, Wine Enthusiast
ARTICLE: Harvest 2007, Seattle Times
“Now in his ninth year of winemaking, Glase loves the work but doesn’t try to glamorize the long, hard hours, especially during crush. ‘It’s still extremely difficult for my wife to accept that I’ll leave the house at 6 a.m. and not be home till after 9 at night,’ he says.” –Paul Gregutt, Seattle Times