ESTATE GROWN — Columbia Valley
• COMPOSITION: 52% Cabernet Sauvignon, 43% Merlot, 5% Syrah
• pH: 3.80
• TA: 0.63g / 100 ml
• ALCOHOL: 13.5%
• PRODUCTION: 922 six-paks
Our moderate microclimate on the Snake River gave us some great fruit to work with in 2004. Harvest was early for the season as our crop load for this vintage was very small due to the harsh winter of 2003. Nevertheless, the quality of the fruit was superior and flavors were very concentrated.
After picking, the Estate Grown Cabernet Sauvignon, Merlot and Syrah grapes were gently crushed into stainless steel fermenting tanks. The skins and juice were allowed to “cold soak” for a number of days prior to the addition of cultured yeast. This process creates darker colors and enhances the ripeness of the flavors.
After fermentation was completed, the finished wine was drawn off and the skins were pressed. All of the wine was aged in small oak barrels, the majority from French forests, for 18 months. At this time, the best wines of the vintage were blended and placed back into French oak barrels for an additional 23 months of aging.
Dark Ruby in color, this wine displays multiple aromas of cassis, spice, cocoa powder, dark berries, coffee and a touch of Worcestershire sauce. Lush, jammy, blackberry fruitiness is noticed immediately. This combines with vanilla, cranberry and cherry flavors. The tannins are fine grained, giving this wine a supple, elegant mouth-feel. A lingering finish of black cherry, toasted, sweet oak and a hint of coconut make this wine refined and generous.