Bergevin Lane Calico Red 2006

  • 90 Robert
    Parker
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Bergevin Lane Calico Red 2006 Front Label
Bergevin Lane Calico Red 2006 Front Label

Product Details


Varietal

Region

Producer

Vintage
2006

Size
750ML

Your Rating

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Somm Note

Winemaker Notes

Dark berries, spice, minerality, and earth combined with violets, some liquorish and pleasant hints of vanilla and oak marks the beginning of this wine. Fresh young smooth tannins and integrated acidity bind fruit and structure together implying great potential of further complexity development with some extended bottle aging or if preferred now decanting for at least an hour.

Professional Ratings

  • 90
    The deep crimson-colored 2006 Calico Red is a blend of 36% Merlot, 30% Cabernet Sauvignon, 25% Syrah, and the balance Zinfandel and Cabernet Franc aged for 10 months in French and American oak. It exhibits an excellent nose of cedar, spice box, black cherry, and blueberry leading to a medium-bodied, ripe, flavorful wine with plenty of up-front appeal. This tasty effort will provide pleasure over the next 3-4 years.

Other Vintages

2005
  • 88 Wine
    Enthusiast
2003
  • 90 Wine
    Enthusiast
Bergevin Lane

Bergevin Lane

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Bergevin Lane, Washington
We created Bergevin Lane Vineyards because of our passion for wine and the camaraderie we share with fellow wine enthusiasts. Winemaker Virginie Bourgue continues to dazzle palates with intense, fruit-forward wines. We are dedicated to the art of producing and enjoying great wines. We produce Cabernet Sauvignon, Merlot, Syrah, Viognier, Semillon, and a red varietal blend called Calico Red. Come visit us to experience our latest releases.
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With hundreds of red grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended red wines. In many European regions, strict laws are in place determining the set of varieties that may be used, but in the New World, experimentation is permitted and encouraged resulting in a wide variety of red wine styles. Blending can be utilized to enhance balance or create complexity, lending different layers of flavors and aromas. For example, a red wine blend variety that creates a fruity and full-bodied wine would do well combined with one that is naturally high in acidity and tannins. Sometimes small amounts of a particular variety are added to boost color or aromatics. Blending can take place before or after fermentation, with the latter, more popular option giving more control to the winemaker over the final qualities of the wine.

How to Serve Red Wine

A common piece of advice is to serve red wine at “room temperature,” but this suggestion is imprecise. After all, room temperature in January is likely to be quite different than in August, even considering the possible effect of central heating and air conditioning systems. The proper temperature to aim for is 55° F to 60° F for lighter-bodied reds and 60° F to 65° F for fuller-bodied wines.

How Long Does Red Wine Last?

Once opened and re-corked, a bottle stored in a cool, dark environment (like your fridge) will stay fresh and nicely drinkable for a day or two. There are products available that can extend that period by a couple of days. As for unopened bottles, optimal storage means keeping them on their sides in a moderately humid environment at about 57° F. Red wines stored in this manner will stay good – and possibly improve – for anywhere from one year to multiple decades. Assessing how long to hold on to a bottle is a complicated science. If you are planning long-term storage of your reds, seek the advice of a wine professional.

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A large and geographically diverse AVA capable of producing a wide variety of wine styles, the Columbia Valley AVA is home to 99% of Washington state’s total vineyard area. A small section of the AVA even extends into northern Oregon!

Because of its size, it is necessarily divided into several distinctive sub-AVAs, including Walla Walla Valley and Yakima Valley—which are both further split into smaller, noteworthy appellations. A region this size will of course have varied microclimates, but on the whole it experiences extreme winters and long, hot, dry summers. Frost is a common risk during winter and spring. The towering Cascade mountain range creates a rain shadow, keeping the valley relatively rain-free throughout the entire year, necessitating irrigation from the Columbia River. The lack of humidity combined with sandy soils allows for vines to be grown on their own rootstock, as phylloxera is not a serious concern.

Red wines make up the majority of production in the Columbia Valley. Cabernet Sauvignon is the dominant variety here, where it produces wines with a pleasant balance of dark fruit and herbs. Wines made from Merlot are typically supple, with sweet red fruit and sometimes a hint of chocolate or mint. Syrah tends to be savory and Old-World-leaning, with a wide range of possible fruit flavors and plenty of spice. The most planted white varieties are Chardonnay and Riesling. These range in style from citrus and green apple dominant in cooler sites, to riper, fleshier wines with stone fruit flavors coming from the warmer vineyards.

BWLBLCR_2006 Item# 103115

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