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Three Rivers River's Red Blend 2008

Other Red Blends from Columbia Valley, Washington
  • WS87
13.8% ABV
  • WE89
  • WS90
  • WE89
  • WS89
  • WE90
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13.8% ABV

Winemaker Notes

This noble red blend is comprised primarily of Cabernet Sauvignon and Malbec, with Merlot, Tempranillo, Cabernet Franc and Petit Verdot rounding out the vibrant and complex profile. The nose absolutely delights with unmistakable notes of juicy red plum, bramble berries, cranberries and sweet baking spices. Flavors of ripe berry, cherry and plum are balanced by soft, supple tannins and a generous, yet approachable mouth feel. This bottling is wonderful with a wide array of rich dishes, though velvety and silken enough on its own to be a sipping wine.

Critical Acclaim

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WS 87
Wine Spectator
Bright and lively, this offers pretty plum and floral aromas and flavors, echoing nicely on the lighter-style finish. Cabernet Sauvignon, Malbec, Merlot, Tempranillo, Cabernet Franc and Petit Verdot. Drink now through 2013.
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Three Rivers

Three Rivers Winery

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Three Rivers Winery, Columbia Valley, Washington
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Three Rivers Winery is a destination winery located just west of Walla Walla, Washington in the Columbia Valley wine country. Founded in 1999, Three Rivers Winery continues the tradition of acclaimed Walla Walla winemaking, handcrafting premium wines under the direction of Washington winemaking veteran Holly Turner. The winery is recognized for its quality and value driven wines, which are sourced from established vineyards and famed appellations from across Washington State. The 18,000 sq. ft. facility is set atop a small knoll overlooking the surrounding vineyards and includes a tasting room, meeting room and three short holes of golf for winery guests. Three Rivers Winery is a favorite destination for enthusiasts seeking a unique wine country experience.

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 create complex wines with many different layers of flavors and aromas, or to create more balanced wines. For example, a variety that is soft and full-bodied may be combined with one that is lighter with naturally high acidity. 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.

FED86184_2008 Item# 113959