Merlot
2003 Columbia Valley Merlot
Columbia Valley Appellation
Released: May 2005 Variety: 82% Merlot, 13% Cabernet Franc, 4% Cabernet Sauvignon, 1% Carmenere.
Vineyard: The Merlot in this blend is from several premium vineyards including: our Estate Seven Hills Vineyard; Klipsun Vineyard; Pepper Bridge Vineyard; Sagemoor; Wahluke Slope Vineyards; Milbrandt Vineyards; Portteus Vineyards; and Willard Family Farms. Small quantities of Cabernet Franc, Cabernet Sauvignon and Carmenere were added to the blend for complexity.
Harvest: 2003 will be recorded as the warmest vintage on record in the last 20 years and, for quality, this was good news! A mild, cool spring helped the vines recover from some slight winter injury in October of 2002. July and August were extremely warm, keeping berry size and cluster weights down, which produced lower yields. These conditions resulted in vibrantly fruity whites, and deep, rich extraction in the reds. A one-day rain in early September brought with it cooler weather, extending harvest and hangtime for improved fruit flavors and intensity.
Technical: Harvest commenced in the second week of September and continued for the next ten days. Average Merlot ripeness was 24.9% Brix, with slightly lower acidity contributing to full-bodied and fruity flavors. Average acidity at harvest was 0.54 grams/100 ml and 3.50 pH. Bottled 5,887 cases on February 21-23, 2005; pH 3.58, acid 0.63 grams/100ml, 14.2% alcohol by volume, <0.2% residual sugar Description: Rich with spicy, aromatic aromas of nutmeg, clove and cinnamon, this Merlot shows ripe black plum, blackberry and dark cocoa flavors, with notes of leather and sweet tobacco encased in a toasty, ripe black cherry finish.
Vinification: Each lot was harvested ripe and gently crushed into one-ton stainless steel fermenters. The must was inoculated with yeast and punched down by hand during fermentation to maximize fruit extraction. When the fermentation was complete or we were otherwise satisfied with the level of tannin and flavor extract, the must was gravity fed into the press. After a gentle pressing, the wine was racked to tank and allowed to settle. The wine was then racked to 100% small oak barrels, with approximately 40% new, and was barrel aged 18 months with four rackings. The final blend was bottled unfined and unfiltered to preserve its natural flavors.
Craig's Comments
"Bright red-ruby. Tarry aromas of plum, dried flowers and tobacco. Juicy and tightly flavors of maraschino cherry, currant and cedar. Conveys an impression of rather firm Finishes with very good grip. Needs a good year or two of additional time in bottle."-Stephen Tanzer's International Wine Cellar Date Reviewed: November/December 2005