This polished red wine offers aromas of cherry, red currant andtea. Flavors of cherries, ripe berries and plums, supported bya frame of refined tannins, give way to subtle notes of bakingspice on a persistent finish. Keith Kenison, WinemakerVINTAGE• After warmer than average 2012 and 2013 vintages, 2014in Eastern Washington was one of the warmest seasons indecades with favorable temperature conditions extendinginto fall.• Overall, 2014 was a pleasant growing season; ripening wasexcellent for all varieties in all locations.WINEMAKING• Red varieties including Merlot and Syrah were gentlydestemmed into traditional upright fermenters wherefermentations took place for 5-7 days on the skins.• Pumpovers occurred twice daily to extract color and flavors.• Aging took place in a combination of stainless steel tanksand neutral French and American oak for over ten months topreserve fresh fruit flavors and further soften the wine.• The final blend was assembled just weeks prior to bottling.RECOMMENDED FOOD PAIRINGSBBQ Pork, Grilled Portabella Mushrooms, Gourmet Cheeses,Lasagna FlorentineTECHNICAL DATAAppellation: Columbia ValleyAlcohol: 13.5%Total Acidity: 0.53 g/100 mLpH: 3.73Blend: Predominantly Merlot and Syrah with other varietiesincluding Petit Verdot and Petite Syrah.
Region Description
Most of the wineries in this state are located east of the Cascade Range, where the climate is desert-like, with hot days and cool nights. The irrigated vineyards produce high yield, but the flavor is nevertheless very good. Traditionally Rieslings have been the most successful here, but currently Sauvignon Blanc and Chenin Blanc are doing well. Chardonnay is successfully fermented in new oak barrels, yielding distinctively crisp and delicate flavors, like fresh apples. Washington Merlot, with its cherry flavors and aroma, tends to be more full-bodied, moderately tannic and slightly higher in alcohol than its Bordeaux cousins and higher in acidity than those from California. Acreage for the Syrah grape has increased substantially in the past few years, and in Washington it turns into big, dark, intensely concentrated wines with aromas and flavors of blackberries, black currants, roasted coffee and leather. A little-known German grape, Lemberger, does very well here. It produces a fruity but dry red wine in the Beaujolais or Dolcetto style.
