Three Rivers Columbia Valley Chardonnay 2008
Chardonnay from Columbia Valley, Washington
The 2008 growing season started out slow with cool temperatures in the spring. The summer was consistent and warm. Hot August weather provided great ripening conditions getting the fruit ready to harvest. Due to the slow start to the vintage, harvest was on average 10 days later than in recent years. Fermented entirely in French oak barrels, our 2008 Columbia valley Chardonnay balances the richness of barrel aging with the crisp acidity of Columbia Valley vineyards.
Food Pairing: Try pairing our Chardonnay with seared halibut, roasted chicken or creamy pasta dishes.
Wine Spectator - "Bright and lively, with pretty pear, passion fruit and floral flavors, lingering easily. Drink now."
Wine Enthusiast - "Very soft, it feels like the vinous equivalent of a creampuff. The fruit is lightly tropical, with notes of caramel and banana, cut through with a streak of citrus and apple."
Three Rivers Winery
Three Rivers Winery is a destination winery located just west of Walla Walla, Washington in the Columbia Valley wine country. Founded in 1999, Three Rivers Winery continues the tradition of acclaimed Walla Walla winemaking, handcrafting premium wines under the direction of Washington winemaking veteran Holly Turner. The winery is recognized for its quality and value driven wines, which are sourced from established vineyards and famed appellations from across Washington State. The 18,000 sq. ft. facility is set atop a small knoll overlooking the surrounding vineyards and includes a tasting room, meeting room and three short holes of golf for winery guests. Three Rivers Winery is a favorite destination for enthusiasts seeking a unique wine country experience. View all Three Rivers Winery Wines
About Columbia ValleyView a map of Columbia Valley wineries
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.
Customer ReviewsSign In to Add Your Review0 }div>Related ProductsThis is a bright, mineral driven Chardonnay similar to Chablis. It is fermented and aged in stainless steel to retain ...
Alcohol By Volume Guide
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.