Hello friends. It remains one of my great professional thrills to get to work with the wines of Betz Family Winery. I’ll repeat what I’ve said before: Bob Betz’s face would doubtless be chiseled on a Mt. Rushmore of Washington winemakers. He is the only Master of Wine making wine in Washington, having achieved that honor back in 1998. After a 28-year career at Chateau Ste Michelle he launched his eponymous winery in 1997, crushing 150 cases worth of wine in the Woodinville warehouse district.
Since then, production has grown to 5000 cases total, but acclaim has grown more quickly than that, forcing the family to close their mailing list in 2008 and establishing them as one of Washington’s cult wineries. The winery is open to its list members on just two weekends each year: once in the fall, for the release of its Rhone portfolio, and once in the spring, for the release of these Bordeaux-styled wines (that spring release just happened this weekend).
Here is the winery’s introduction to the 2013 vintage: [TEXT WITHHELD].
I tasted these wines at a trade tasting last week. While it wasn’t the kind of tasting that supported detailed note-taking, I did record general impressions, which were universally positive. The only challenge, as usual, is allocations. (As a reminder, our allocation scheme favors breadth over depth, so that everyone gets one bottle before anyone gets two. And our formula for prioritizing allocations includes overall orders, frequency of orders, recency of orders, and list tenure, among other factors.)
Here is what Bob Betz had to say about this vintage of Clos, first via video, and here via text: [TEXT WITHHELD].
Here is what Bob Betz had to say about this vintage of Pere, first via video, and here via text: [TEXT WITHHELD].
As expected, our allocations are quite limited on both wines. Please limit order requests to 4 bottles of each, and we’ll do our best to fulfill all requests (I wouldn’t be surprised if allocations end up closer to 1-2 bottles). The wines should arrive in a week or two, at which point they will be ready for pickup or shipping during the next temperature-appropriate shipping window.