Gorman Zachary's Ladder 2008
Other Red Blends from Columbia Valley, Washington
Zachary's Ladder is an opaque, purple-red violet color. It has a big nose of earth, lavender, and herbs. Firm in texture, with a swarm of tannins around a rich core of coffee- and cream-accented black cherry and spice flavors. Finishes with oomph.
Blend: 58% Cabernet Sauvignon, 38% Syrah and 4% Petit Verdot
Wine Enthusiast - "Exceptionally ripe and yet beautifully proportioned, this has a gravelly base under bright red currant and raspberry fruit. Tight and tart initially, it opens into a lush, superripe wine that finishes a bit hard and green but with bright, intense baking spice highlights."
Wine Spectator - "Firm in texture, with a swarm of tannins around a rich core of coffee- and cream-accented black cherry and spice flavors. Finishes with oomph. Cabernet Sauvignon, Syrah and Petit Verdot. Best from 2013 through 2018. 700 cases made."
Gorman Winery was established in 2002 in Woodinville, Washington and currently produces 3000 cases annually. Gorman specializes in luscious Red Mountain Cabernet Sauvignon and Syrah. With a pioneering spirit, they have utilized techniques in Washington state including barrel fermentation of all of their reds to produce stylistic and grand wines from a very powerful grape growing region. Their focus has been on capturing the beauty, finesse and complexity of this intense growing region without sacrificing its unique terroir and sense of place. Winemaker and owner, Chris Gorman, has been a one-man-show winery since the fall of 2011, until he brought on his first assistant winemaker. View all Gorman Winery Wines
About Columbia Valley
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 helps the vines survive the harsh winters.
Notable FactsMerlot is the most popular and most planted grape of the area, followed by Cabernet Sauvignon and Chardonnay. Syrah and Riesling are also popular and continue to grow in acreage.
About WashingtonRelated Links:Now the number two producer in the United States, Washington State has also grown in quality.
So how does a state known for rain and coffee produce high quality wines? They plant their grapes on the east side of the Cascade mountains, away from that ever-present rain cloud that sits along the coast. Perhaps wine grapes do well since the sandy loam soils east of the Cascade range give way to an almost desert-like land, saved from drought only by the helpful rivers that run through the area – and the good irrigation systems.
Thinking that the state would do best with typical northern growing grapes like Riesling and Gewurtztraminer, turns out the apple state is well-suited for reds, namely Merlot, Cabernet Sauvignon and, more recently, Syrah. Of course, whites have not been forgotten - Washington State Rieslings range from bone-dry to sweet, are well-structured and high quality, and Chardonnay dominates most of the other white plantings, making a range of wines. But the reds of the region, Merlot in particular, have made Washington State a quality force to be reckoned with.
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Alcohol By Volume GuideMost wine ranges from 10-16% alcohol by volume. Some varietals tend to have higher (for example Zinfandel and Cabernet Sauvignon) or lower alcohol levels (Pinot Noir and many white varietals), but there is always some variation from producer to producer. Some wine falls outside of this range, for instance Port weighs in closer to 20%, while Muscat and Riesling are usually a bit below 10%.
Wine Style Guide
Light & Crisp
- Light to medium bodied wines that are high in acid and light to medium fruit. Typically no oak.
Fruity & Smooth
- Light to medium bodied wines with lots of juicy fruit, typically medium acid and medium oak.
Rich & Creamy
- Full bodied wines that have typically undergone malo-lactic fermentation and/or spent time in oak.