Adams Bench

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The word “bench” has many different meanings. Usually, in the wine world, a bench refers to a ridge formed in a terrace-like landscape. However, it could also refer to the judicial courts bench, a place where athletes sit, a laboratory’s bench (as in a bench test) or a long seat for two or more people. In this case however the “bench” refers to a disciplinary bench which sat outside the principal’s office in the Indiana town where Tim Blue (co-owner along with spouse Erica Blue) grew up. That bench today sits in their Woodinville home not far from the winery.

Located off the beaten WineTrail path in area where homeowner’s property is described in terms of acres and horse stables, this Woodinville-based winery is only open select Saturday’s during the year (or during event weekends). Of course, would-be visitors can check out their Facebook page for dates they are open but I prefer a more traditional method – I look for the Adams Bench sandwich board they place near the Hollywood Schoolhouse traffic circle when they’re open. Given that Adams Bench is not often open, follow the road up the hill to their white fenced property when you see the sign.

They make only a 1,000 cases a year with a focus on cabernet sauvignon-based wines and yet work with a half dozen vineyards throughout the Columbia Valley. That’s a lot of driving around to gather the fruit during harvest but it’s a testimony to the art of blending and the reality that cabernet’s flavor profile differs depending upon what part of the viticulture area the vineyard grows. Then too, it helps to work with a select group of “who’s-who” in the grape growing world with the likes of Artz and Shaw Vineyards in Red Mountain; Red Willow and Two Blondes Vineyards in Yakima Valley; Double Canyon and Mays Discovery Vineyards in Horse Heaven Hills; and Stillwater Creek Vineyard in the Frenchman Hills of the Columbia Valley.

Given this smorgasbord of vineyards, I need to ask Tim and Erica about the blending process. Whose palate do they trust? Is it a committee’s decision? Do they involve their wine club in the blending as do many other wineries? How much did consultant winemaker Chris Camarda of Andrew Will Winery influence their winemaking style? To what extent does Erica’s science background influence the product? Ah, so many questions; so little time.