Chester-Kidder  2006 Front Label
Chester-Kidder  2006 Front Label

Chester-Kidder 2006

  • RP93
  • WE92
750ML / 14.9% ABV
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750ML / 14.9% ABV

Winemaker Notes

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.

Allen Shoup named this wine in honor of his grandfather, Charles Chester, and his grandmother, Maggie Kidder. He has a purpose in mind; a vision really, and that is to make a wine that says, "this is how good Washington wine can be." Allen selected Gilles Nicault, former winemaker for Woodward Canyon, to bring the vision to fruition.

Critical Acclaim

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RP 93
Robert Parker's Wine Advocate
The 2006 Chester-Kidder Red Wine is produced by Gilles Nicault, resident winemaker who also oversees the daily upbringing of all the Long Shadows wines. The latest Chester-Kidder is composed of 45% Cabernet Sauvignon, 36% Syrah, 10% Petit Verdot, and 9% Cabernet Franc sourced from multiple AVAs. Medium purple-colored, it sports an inviting perfume of sandalwood, smoke, spice box, lavender, blueberry, and blackberry. The Syrah component gives it a forward personality but there is enough structure for several years of further development. Layered, savory, and concentrated, this lengthy effort will offer a drinking window extending from 2013 to 2027.
WE 92
Wine Enthusiast
The blend in 2006 is 45% Cabernet Sauvignon, 36% Syrah, 10% Petit Verdot and 9% Cabernet Franc. It spent 30 months in 90% new oak. Released a year ago, it has a feminine grace and softness in the aromas, a lovely mix of flowers and spice. The Syrah brightens up the fruit, accenting berry flavors with a hint of pepper, while the Petit Verdot adds clover and violet aromas and density to the tannins.
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Chester-Kidder

Chester-Kidder

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Chester-Kidder, Washington
Chester-Kidder Virtual Winery Tour Winery Video

Allen Shoup named this wine in honor of his mother, Elizabeth Chester, and his grandmother, Maggie Kidder. He selected Long Shadows' Director of Winemaking and Viticulture, Gilles Nicault, to craft this New World blend of Cabernet Sauvignon, Syrah and other classic Bordeaux varieties.

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. 

Chester-Kidder is one of six distinct red wines from Long Shadows Vintners - a collection of seven ultra-premium wines, each built on the unique expertise of some of the world’s most knowledgeable winemakers to showcase the quality and caliber of Washington State’s Columbia Valley.

Since the beginning, Long Shadows' Director of Winemaking and Viticulture Gilles Nicault, has overseen the operations of the winery and worked closely with the vintners to bring each winemaker’s vision to completion. Internationally renowned winemakers Randy Dunn (Feather Cabernet Sauvignon); John Duval (Sequel Syrah); Philippe Melka (Pirouette Red Wine); and Michel Rolland (Pedestal Merlot) are active partners in their respective wines. Gilles now crafts Poet’s Leap Riesling and Saggi, a Sangiovese/Cabernet Sauvignon blend, in styles that remain true to their original winemakers, Armin Diel and Giovanni Folonari respectively. Gilles crafts Chester-Kidder, a Cabernet Sauvignon/Syrah blend, independently.

Gilles works closely with the state’s top growers to execute a diverse winemaking protocol at Long Shadows’ state-of-the-art facility in Walla Walla to produce wines of exceptional quality, true to the Columbia Valley’s terroir.


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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.

PBC9103830_2006 Item# 109075

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