Dunham Cellars Three Legged Red 2006 Front Label
Dunham Cellars Three Legged Red 2006 Front Label

Dunham Cellars Three Legged Red 2006

    750ML / 0% ABV
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    750ML / 0% ABV

    Winemaker Notes

    Each year, Dunham Cellars blends a portion of its wines into this red table wine. Using fruit from all of their estate vineyards and using the same barrels in which their finest Cabernet, Merlots and Syrahs are aged, they are able to maintain the consistent high quality of their top wine, as well as create a great everyday wine that is price-friendly.

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    Dunham Cellars

    Dunham Cellars

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    Dunham Cellars, Washington
    Dunham Cellars Winery Image
    A family-owned winery located in Walla Walla, Washington. We established our winery in 1995 and have been producing ultra-premium, handcrafted wines since that time.

    Dunham Cellars strives to source the finest grapes from renowned vineyards in the state of Washington. We partner with our growers to ensure the fruit is of the highest quality. It is our commitment and the combination of climate, soil and geography that allows us to create ultra-premium wines for our customers.

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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.

    NXICSEDCTLD_2006 Item# 94486

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