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Robert Karl Horse Heaven Hills Claret 2007

Bordeaux Red Blends from Columbia Valley, Washington
  • WE91
  • RP91
13.5% ABV
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13.5% ABV

Winemaker Notes

2007 was a warm, dry vintage in Washington. Plenty of summer heat produced grapes with wonderful intensity, deep, dark color and great balance.

The 2007 Horse Heaven Hills Claret (red wine) is a blend of 40% Cabernet Sauvignon, 20% Merlot, 20% Cabernet Franc, 14% Petit Verdot, and 6% Malbec. The fruit was sourced from our estate vines at Gunselman Bench, Andrews Horse Heaven Ranch, McKinley Springs and Phinny Hill vineyards. It was aged in 70% French oak and 30% American oak for 21 months, 50% of the oak was new. The ideal consumption is 2 to 5 years from release date, but this wine will develop for another 5-7 years. The alcohol by volume is 13.5%. This wine was bottled August 4, 2009.

Critical Acclaim

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WE 91
Wine Enthusiast
RP 91
Robert Parker's Wine Advocate
The inky purple 2007 Claret is a blend of 40% Cabernet Sauvignon, 20% Merlot, 20% Cabernet Franc, with the balance Petit Verdot and Malbec aged for 21 months in 50% new French oak. It offers up an already complex bouquet of cigar box, violets, incense, herbal notes, and blackberry. On the palate it has layered fruit, plenty of spice, excellent depth and concentration, and enough structure to evolve for 2-3 years. This lengthy wine will be at its best from 2012 to 2022.
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Robert Karl

Robert Karl

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Robert Karl, , Washington
Robert Karl
Robert Karl Cellars is a boutique, Spokane winery producing handcrafted, premium, Cabernet Sauvignon, Claret, Merlot, Sauvignon Blanc, Syrah, and a dry Cabernet Franc Rosé. The grapes are from Horse Heaven Hills, an American Viticultural Area (AVA) of the Columbia Valley in Washington State by physician winemaker, Joseph Gunselman.

Pouilly-Fume

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Sauvignon Blanc

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A crisp, refreshing variety that equally reflects both terroir and varietal character, Sauvignon Blanc is responsible for a vast array of wine styles. A couple of commonalities always exist, however—namely, zesty acidity and intense aromatics. The variety is of French provenance, and is important in Bordeaux and the Loire Valley. It also shines in New Zealand and California, while Chile and South Africa are excellent sources of high-quality, value-priced Sauvignon Blanc. High-quality Sauvignon Blanc is also produced in Washington State, Australia, and parts of northern Italy.

In the Glass

From its homeland in the Loire Valley, where citrus, flinty, and smoky flavors shine through in Sancerre and Pouilly-Fume, to Marlborough, New Zealand, where it is pungent, racy, and “green” (think grass, leaves, gooseberries, and bell peppers) and tastes of grapefruit and passionfruit, Sauvignon Blanc has something to offer every wine drinker. In Bordeaux, it is typically blended with Sémillon and Muscadelle to produce a softer, richer style. In California, any of the aforementioned styles can be emulated.

Perfect Pairings

The freshness of Sauvignon Blanc’s flavor—from bell pepper and cut grass to passionfruit, gooseberry, and ripe kiwi lend it to a range of light, summery dishes including salad, seafood, and mild Asian dishes. Sauvignon Blanc settles in comfortably at the table with notoriously difficult foods like goat cheese and asparagus. When combined with Sémillon (and perhaps some oak), it can be paired with more complex seafood and chicken dishes.

Sommelier Secret

Along with Cabernet Franc, Sauvignon Blanc is the 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 (an herbaceous aromatic compound) inherent to each member of the family.

AVTRKCLARET_2007 Item# 103425

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