Chester-Kidder  2004 Front Label
Chester-Kidder  2004 Front Label

Chester-Kidder 2004

  • RP93
750ML / 0% ABV
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Winemaker Notes

Chester-Kidder is a blended red wine styled to showcase Cabernet Sauvignon and Syrah, two outstanding blending partners that represent the best of the Columbia Valley. Aged for 28 months in ninety-percent tight-grain French oak allows the fruit and oak to integrate completely and gives the wine time to develop round tannins and richness; ten percent Eastern European oak adds complexity and spice.

Deep and concentrated, the 2004 Chester-Kidder is a wine with pure, ripe blackberry and dark chocolate aromas and flavors. Rich, lingering tannins coat the palate, giving the wine its vibrant mouth feel and long, satisfying finish.

Critical Acclaim

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RP 93
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Chester-Kidder

Chester-Kidder

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Chester-Kidder, Washington
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Gilles Nicault brings his French winemaking talents to this New World blend of Cabernet Sauvignon, Syrah and other classic red Bordeaux varieties. Chester-Kidder is one of six distinct red wines from the Long Shadows Vintners collection.

Aromas of dried figs and cocoa powder, along with hints of tamarind and toasty oak are followed by intense violet and blueberry jam flavors beautifully integrated around a spicy core.

French-born and trained winemaker Gilles Nicault has been making wine in the Columbia Valley since 1994. He continues to marvel at the growing region’s remarkable ability to produce wines that are both approachable and beautifully age-worthy due to the fruit’s balance and intensity. Styled to capture the complexity of the growing region, Chester-Kidder is aged for an average of 30 months in tight-grained French oak which allows the fruit to fully integrate prior to bottling.

The back bone of this wine is Cabernet Sauvignon from Red Mountain and nearby Candy Mountain. Its deepness and darkness is Syrah from our estate’s Benches Vineyards at Wallula in Horse Heaven Hills.

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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.

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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 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. Blending can be utilized to enhance balance or create complexity, lending different layers of flavors and aromas. For example, a 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.

RRM62524_2004 Item# 94487

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