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The vintage was exceptional with a fairly cool summer and then a glorious Indian summer in September, October and November. These conditions led to both a longer than usual hang time and very ripe fruit. The fruit was crushed gently and dropped by gravity into 1.5 ton or smaller bins, cold soaked a minimum of 48 hours, then inoculated with a variety of yeasts, hand-punched and pressed directly to barrel where the wine finishes both primary and secondary fermentations.
""Rich in texture, with ripe plum and currant flavors shaded with exotic spice from just the right touch of oak, all of it weaving together beautifully on the long, elegant finish."-Wine Spectator
Founded in 1998 by Ron and Jamie Coleman, Tamarack Cellars is dedicated to the production of small lot, hand-crafted wines from select vineyards in the Walla Walla, Yakima, and Columbia Valley appellations. The winery is located in a restored WW II fire station and barracks at the Walla Walla Airport.
Columbia Valley is the largest of Washington State's wine growing regions, with almost 11 million acres. It encompasses a number of smaller regions, including Yakima Valley, Walla Walla Valley, Red Mountain and more. The vast area consists of a range of climates, allowing viticulturists to plant a diverse selection of grape varieties. Most wineries plant rows sparsely, which...Read More About Columbia Valley
(cab-uhr-NAY sow-veeh-yawn) King of Red Many refer to Cabernet Sauvignon as the king of red grapes. Perhaps that title is due to its ability to grow worldwide in a number of climates, or to the fact that it produces wine with such character yet such diversity. Either way, this grape is responsible, as a whole or a partner, for some of the greatest wines in the world. In Bordeaux,...Read More About Cabernet Sauvignon
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