Winemaker Notes
Special irrigation and canopy management reflect in the final quality of the wine. We controlled the amount of water applied, especially during hot and dry weather, in order to achieve the ripeness and maturity desired in the variety. Vine exposure to sunlight was improved by opening the canopy along the rows. At harvest, the grapes were distinctive in color intensity, acid balance and sugar content.
WINEMAKING
Alcoholic fermentation was conducted for almost 40 days in stainless steel tanks where we allowed the juice to be slowly transformed into wine. Low temperatures and an extended post-maceration period with the yeast was key in building complexity, maximizing the aromas and providing sound structure. A small portion of the lot was separately aged for about 4 month in new French oak before blending.
WINEMAKER COMMENTS
Light gold in appearance with aromas of ripe fruit, melon, pineapple and herbs. On the palate, it is succulent, with a candy-like taste, accompanied by hints of peach. It finishes dry and warm, yet fruity, showing vanilla, caramel and toasty character. Well balanced, with sufficient richness and acidity to carry through the finish, this wine will pair with smoked foods, lobster, fish and creamy salads.
Capable of a vast array of styles, Sauvignon Blanc is a crisp, refreshing variety that equally reflects both terroir and varietal character. Though it can vary depending on where it is grown, a couple of commonalities always exist—namely, zesty acidity and intense aromatics. This variety is of French provenance. Somm Secret—Along with Cabernet Franc, Sauvignon Blanc is a proud parent of Cabernet Sauvignon. That green bell pepper aroma that all three varieties share is no coincidence—it comes from a high concentration of pyrazines (herbaceous aromatic compounds) inherent to each member of the family.
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.