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Flat front label of wine
Flat front label of wine

Col Solare 1996

Bordeaux Red Blends from Columbia Valley, Washington
  • WS92
0% ABV
  • RP94
  • W&S94
  • JS93
  • WE90
  • RP94
  • WE92
  • W&S91
  • WS90
  • RP94
  • WE93
  • WW90
  • RP92
  • WS91
  • RP94
  • RP93
  • W&S92
  • WS91
  • W&S93
  • RP93
  • WE91
  • WS90
  • D95
  • WE94
  • W&S94
  • RP94
  • WS91
  • W&S94
  • RP93
  • WS92
  • WE91
  • RP94
  • WS93
  • WE92
  • WS91
  • RP94
  • RP91
  • WS91
  • WE92
  • RP91
  • WS92
  • WS90
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Winemaker Notes

Plump black stone fruits combine with intense aromas of black currant and blackberry and are repeated on the palate, along with rich coffee, mocha, vanilla and tobacco. An elegantly structured wine with great depth and a generous finish.

Critical Acclaim

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WS 92
Wine Spectator
This red blend from Washington displays remarkable density of flavor on a sleek frame. A smooth and generous wine, its black raspberry, cherry, currant and coffee flavors wrap themselves seductively in a blanket of fine-grained tannins. Lasts and lasts on the finish. From the partnership between Chateau Ste. Michelle and Italy's Marchesi Antinori. Contains 85 percent Cabernet Sauvignon, 15 percent Merlot.
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Col Solare

Col Solare

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Col Solare, Columbia Valley, Washington
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Col Solare is the partnership between two influential wine producers who are recognized leaders in their respective regions: Tuscany's Marchesi Antinori and Washington state's Chateau Ste. Michelle. Col Solare unites these who unique viticultural and winemaking cultures to produce and ultra-luxury Cabernet Sauvignon-based wine from their winery and estate vineyard on Washington's Red Mountain.

Columbia Valley

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A large and geographically diverse AVA responsible for 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 extends into northern Oregon as well. Because of its vast size, it is necessarily divided into several distinctive sub-AVAs, including Walla Walla Valley and Yakima Valley—which is further split into three more even smaller AVAs. A region this size will of course have varied microclimates, but on the whole it experiences cold winters and long, dry growing seasons. 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 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, the styles of which depend on the warmth of the site. Citrus and green apple are common to both in cooler sites, while warmer vineyards will produce riper, fleshier stone fruit flavors.

Bordeaux Blends

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One of the world’s most classic and popular styles of red wine, Bordeaux-inspired blends have spread from their homeland in France to nearly every corner of the New World, especially in California, Washington, and Australia. Typically based on either Cabernet Sauvignon or Merlot and supported by Cabernet Franc, Malbec, and/or Petit Verdot, these are sometimes referred to in the US as “Meritage” blends. In Bordeaux itself, Cabernet Sauvignon dominates in wines from the Left Bank of the Gironde river, while the Right Bank focuses on Merlot. Often, blends from outside the region are classified as being inspired by one or the other.

In the Glass

Cabernet-based, Left-Bank-styled wines are typically more tannic and structured, while Merlot-based wines modeled after the Right Bank are softer and suppler. Cabernet Franc can add herbal notes, while Malbec and Petit Verdot contribute color and structure. Wines from Bordeaux can be bold and fruit-forward or restrained and earthy, while New World facsimiles tend to emulate the former style. In general, Bordeaux red blends can have aromas and flavors of black currant, cedar, plum, graphite, and violet, with more red fruit flavors when Merlot makes up a high proportion of the blend.

Perfect Pairings

Since Bordeaux red blends are often quite structured and tannic, they pair best with hearty, flavorful, and fatty meat dishes. Any type of steak makes for a classic pairing. Equally welcome with these wines would be beef brisket, pot roast, braised lamb, or smoked duck.

Sommelier Secret

While the region of Bordeaux is limited to a select few approved grape varieties, the New World is free to experiment. Bordeaux blends in California may include Syrah, Petite Sirah, Zinfandel, or virtually any other grape deemed worthy by the winemaker. In Australia, Shiraz is a common component.

POE38582_1996 Item# 38582