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Tasting Notes
"Classic Merlot aromas of spice, blackberry and cocoa carry through the palate of this complex artisanally crafted wine. The balance of oak and black fruits creates a velvety, seductive finish."
Growing Season
The 2006 growing season was marked by weather extremes, with near record rainfall in the Columbia Valley during the early spring and record high temperatures in the early and midsummer.
Although a challenging season weather-wise, exceptional sites including the warmer parts of the Horse Heaven Hills and Wahluke Slope saw early ripening and bold tannins from the high temperatures.
In the cooler growing areas, later ripening prompted good acidity and flavor in white varietals, as well as good color, pronounced fruit flavors and less aggressive tannins in reds.
Vineyards
Grand Estates Merlot is harvested from vineyards located predominantly on the Horse Heaven Hills (which contributes texture and body) and the Wahluke Slope (for aromatics and complexity.)
Columbia Valley vineyards are seated east of the Cascade Mountain range. Up to 14,000 fee high, the mountains effectively block eastward-moving wet weather systems from the Pacific Ocean.
Just 6 to 8 inches of rainfall reach the growing region annually. Vineyards are 100% drip irrigated.
The soils have low fertility and low water-holding capacity, allowing precise control of vine growth.
Vines are planted north to south on south and southeast-facing slopes.
Vinification
Grapes were crushed with 20% whole berries remaining.
Grapes fermented on skins for 6-7 days with stainless steel and open top, rotary, and standard fermenters used to extract softness, complexity, and color.
Malolactic fermentation occurred in the barrels and tanks.
Wine aged 14-16 months.
The oak regime featured 25% new French and American oak barrels.
Syrah, Cabernet Franc and Cabernet Sauvignon contributed softness and further fruit dimension to the final blend.
Technical Data
Vineyards: 100% Columbia Valley Blend: 85% Merlot, 7% Syrah, 5% Cabernet Franc, 3% Cabernet Sauvignon
Fermentation: 7-10 days on skins, Premier Cuvée, Pasteur Red and D254 yeasts.
Alcohol: 13.5%
Total Acidity: 0.50g/100ml
pH: 3.74
"Classic Merlot aromas of spice, blackberry and cocoa carry through the palate of this complex artisanally crafted wine. The balance of oak and black fruits creates a velvety, seductive finish."
Growing Season
The 2006 growing season was marked by weather extremes, with near record rainfall in the Columbia Valley during the early spring and record high temperatures in the early and midsummer.
Although a challenging season weather-wise, exceptional sites including the warmer parts of the Horse Heaven Hills and Wahluke Slope saw early ripening and bold tannins from the high temperatures.
In the cooler growing areas, later ripening prompted good acidity and flavor in white varietals, as well as good color, pronounced fruit flavors and less aggressive tannins in reds.
Vineyards
Grand Estates Merlot is harvested from vineyards located predominantly on the Horse Heaven Hills (which contributes texture and body) and the Wahluke Slope (for aromatics and complexity.)
Columbia Valley vineyards are seated east of the Cascade Mountain range. Up to 14,000 fee high, the mountains effectively block eastward-moving wet weather systems from the Pacific Ocean.
Just 6 to 8 inches of rainfall reach the growing region annually. Vineyards are 100% drip irrigated.
The soils have low fertility and low water-holding capacity, allowing precise control of vine growth.
Vines are planted north to south on south and southeast-facing slopes.
Vinification
Grapes were crushed with 20% whole berries remaining.
Grapes fermented on skins for 6-7 days with stainless steel and open top, rotary, and standard fermenters used to extract softness, complexity, and color.
Malolactic fermentation occurred in the barrels and tanks.
Wine aged 14-16 months.
The oak regime featured 25% new French and American oak barrels.
Syrah, Cabernet Franc and Cabernet Sauvignon contributed softness and further fruit dimension to the final blend.
Technical Data
Vineyards: 100% Columbia Valley Blend: 85% Merlot, 7% Syrah, 5% Cabernet Franc, 3% Cabernet Sauvignon
Fermentation: 7-10 days on skins, Premier Cuvée, Pasteur Red and D254 yeasts.
Alcohol: 13.5%
Total Acidity: 0.50g/100ml
pH: 3.74