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Powers Parrallel 46 1998

Other Red Blends from Columbia Valley, Washington
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    Winemaker Notes

    Tasting Notes: Impressive depth, complexity, and richness in the nose of black cherry, plum, and vanilla. Layers of flavors echo the aromas, with length and depth added by new French oak. An impeccable package of power and balance. Winemaker's Notes: When we first set out to create a showcase Red Table Wine from Powers, we knew we had the elements in place to do it. How to combine those elements was the challenge. With so many different lots of Bordeaux varietals to choose from, we narrowed it down to the very best wines available, and sat down with the entire staff to blend the components. As usual, the Mercer Ranch Cabernet (40%) was a clear winner, with depth and power. Many lots of Merlot were scrutinized, but the one that contributed the most style, finesse and finishing balance to the blend was from the Taggares Vineyard (50%). Perhaps the toughest decision was the Cabernet Franc lot that best complimented the base blend of Cabernet Sauvignon and Merlot.

    Critical Acclaim

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    Powers

    Powers

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    Powers, Columbia Valley, Washington
    In 1992, we at Badger Mountain Vineyard introduced the Powers wine label to allow us to produce high quality wines made from varietals not growing in our organic vineyard. Each year, Bill works closely with the grape growers to ensure we will receive the highest quality fruit with the best potential to make wine worthy of the consistent excellence we have come to expect from Powers Winery.

    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.

    Other Red Blends

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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.

    NWL854475_1998 Item# 51461