Full Pull Glaze

Hello friends. We have the new vintage today of one of the most popular value Cabernets we’ve offered over the years: Ross Mickel’s Glaze.

2013 Ross Andrew Glaze Cabernet Sauvignon 

A brief history of Full Pull and Glaze: I tasted the first vintage of Glaze (2006) in the very early days of Full Pull and was all ready to offer it, only to have a restaurant swoop in and grab the entire remaining parcel. Moderately epic fail. The 2008 vintage we jumped on nice and early, and it became a hit, a low-weight/high-intensity Cabernet perfect for mid-week drinking. Then Glaze returned for the cool 2010 vintage, and much to my surprise (I didn’t realize Ross even submitted Glaze for review), Harvey Steiman of Wine Spectator released a positive (90pt) review towards the end of 2013. That made the 2010 a one-and-done offer. Continuing the even-number-vintage theme, the next release was the 2012, which we offered in September 2014. That was also a one-and-done offer, no surprise given the overall interest in value 2012s from Washington.

Now Ross has finally bucked the trend and is offering an odd-number vintage, and it’s a beauty. I’ve felt for some time now that the 2013 vintage in Washington will be remembered more for youthful charm and early-drinking pleasure than age-worthy profundity, and this is a fine example. It comes from vineyards in the Horse Heaven Hills and the greater Columbia Valley, and that’s all I know. Purposely vague, I suspect (usually because the vineyards are either really nice or really unremarkable; let’s hope for the former). That’s okay anyway. For a midweek glugger like Glaze, I try not to get too wound up in research knots and instead enjoy the wine for its simple pleasures.

The 2013 kicks off with a nose of blackberry and beet, complicated by tarry mineral streaks and herbal eucalyptus topnotes. It’s a lovely mid-weight Cabernet (13.3% listed alc) that starts off fresh and airy, but seems to put on weight and density with time in the glass. Many Cabernets at this price point are bludgeoned with oak chips and oak powder. Glaze always takes the opposite path, eschewing oak notes in favor of the fruit/earth/leaf combo that Cabernet provides so beautifully. The winery notes contain a line I love: “Just enough structure to let you know this is Cabernet Sauvignon, but not so much that it needs time in the cellar.” Very true. Soft tannins sneak in on the finish, but ultimately this is an easy-drinking chugger. Cabernet as a vin de soif. A perfect winter-into-spring house red.

First come first served up to 48 bottles, and the wine should arrive in the next week or two, at which point it will be ready for pickup or shipping during the next temperature-appropriate shipping window.

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