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J. Bookwalter Foreshadow Merlot 2008

Merlot from Columbia Valley, Washington
  • WE92
15.2% ABV
  • RP90
  • WE90
  • WE90
  • WE91
  • WS90
  • RP90
  • WE92
  • WE93
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15.2% ABV

Winemaker Notes

Our Foreshadow Merlot showcases our best Merlot vineyards in the Columbia Valley and Red Mountain appellations. If color is any indication of a wine's concentration, this wine is as hedonistic as a Merlot you will find. The wine shows dark, sweet aromas of plums, blueberries and boysenberries wrapped in sandalwood, wet stone and resin. The wine enters the palate sweet, shows considerable weight on the mid palate and stays on course showing a variety of fruits from the dark skinned fruit family, fruits like blackberry, blueberry, and black currants. These fruits are accented by flavors of roasted meats, baking spices and hints of graphite and slate. Given the nature of this wine's concentrated dark fruit core, I would recommend cellaring before consumption. Optimal cellaring for this merlot is in the 5 – 8 year range however it will certainly age longer with proper care.

Critical Acclaim

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WE 92
Wine Enthusiast
In this cooler vintage, winemaker John Bookwalter has introduced Syrah into his Merlot blend, along with smaller portions of Bordeaux varietals. A complex, satiny wine, spiced with herb and eucalyptus highlights, lush black fruits, and toasty espresso in the finish.
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J. Bookwalter

J. Bookwalter

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J. Bookwalter, Columbia Valley, Washington
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The story of J. Bookwalter Winery is a story of family heritage, deep roots and a centuries-old commitment to the land. Ten generations of the Bookwalter family have been involved in American agriculture. But it was Jerry Bookwalter, generation nine and father of current company president John Bookwalter, who led the family into viticulture. After graduating from UC-Davis in 1963, Jerry spent 13 years farming in California’s San Joaquin Valley before moving his family in 1976 to the Tri-Cities in Washington State.

Once there, he firmly stamped the Bookwalter name on the state’s nascent wine industry. From 1976 through 1982, Jerry helped manage the plantings of three iconic vineyards – Sagemoor, Bacchus and Dionysus.

Columbia Valley

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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.

An easy-going red variety with generous fruit and a supple texture, Merlot’s subtle tannins make it perfect for early drinking and allow it to pair with a wide range of foods. But the grape also has enough stuffing to make serious, world-renowned wines. One simply needs to look to Bordeaux to understand Merlot's status as a noble variety. On the region’s Right Bank, in St. Emilion and Pomerol, it dominates in blends with Cabernet Franc. On the Left Bank in the Medoc, it plays a supporting role to (and helps soften) Cabernet Sauvignon—in both cases resulting in some of the longest-lived and highest-quality wines in the world. They are often emulated elsewhere in Bordeaux-style blends, particularly in California’s Napa Valley, where Merlot also frequently shines on its own.

In the Glass

Merlot is known for its soft, silky texture and approachable flavors of ripe plum, red and black cherry and raspberry. In a cool climate, you may find earthier notes alongside dried herbs, tobacco and tar, while Merlot from warmer regions is generally more straightforward and fruit-focused.

Perfect Pairings

Lamb with Merlot is an ideal match—the sweetness of the meat picks up on the sweet fruit flavors of the wine to create a harmonious balance. Merlot’s gentle tannins allow for a hint of spice and its medium weight and bright acidity permit the possibilities of simple pizza or pasta with red sauce—overall, an extremely versatile food wine.

Sommelier Secret

Since the release of the 2004 film Sideways, Merlot's repuation has taken a big hit, and more than a decade later has yet to fully recover, though it is on its way. What many viewers didn't realize was that as much as Miles derided the variety, the prized wine of his collection—a 1961 Château Cheval Blanc—is made from a blend of Merlot with Cabernet Franc.

GZT850815_2008 Item# 109338