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Flat front label of wine

Waitsburg Cellars Three White Blend 2013

Other White Blends from Columbia Valley, Washington
  • RP90
  • WS90
12% ABV
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12% ABV

Winemaker Notes

This wine is aromatic, dry and detailed. The first impression in both nose and mouth is of lemon cream, perhaps due to a small percentage being aged in new barrels for a short period of time. White peach, pink grapefruit and Meyer lemon fruit flavors continue, with that same lovely creaminess in the mouth. The finish is long, crisp and persistent, with a light vein of mineral and metal. All in all this is a very fine addition to the Aromatics lineup, drinking well immediately but also suitable for aging over the next several years. It has the grip and structure of a fine French wine.

Critical Acclaim

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RP 90
Robert Parker's Wine Advocate
My favorite of the lineup, the 2013 Three White is an outstanding blend of 53% Grenache Blanc, 40% Marsanne and the rest Picpoul. It's medium-bodied, pure, clean and lively, with lots of apple blossom, buttered citrus and hints of tangerine all showing on the nose. Possessing both richness and freshness, with some Marsanne bitterness on the finish, enjoy this beauty over the coming year or two.
WS 90
Wine Spectator
Soft, generous and distinctive, with orange melon, green pear, Meyer lemon peel and spice flavors that come together on the open-textured finish. Grenache Blanc, Marsanne and Picpoul. Drink now through 2017. 450 cases made.
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Waitsburg Cellars

Waitsburg Cellars

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Waitsburg Cellars, Columbia Valley, Washington
Introducing the newest wine adventure of Washington State’s foremost wine authority, Paul Gregutt: the release of Waitsburg Cellars wines. The goal: make wines that were authentic expressions of their grape varieties (or blends), that are crisply defined, impeccably balanced, immediately appealing and yet also age-worthy. The wines are meant to be focused examples of things that Washington state vintners do better than anyone in the country. The collection explores new and untraveled paths, as well as reinvigorates certain varietal wines that had fallen out of favor in recent times. Paul teamed up with V&E’s winemaking team, vineyard resources and beyond to curate grapes with a focus on old vine fruit.

Columbia Valley

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A large and geographically diverse AVA responsible for 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 extends into northern Oregon as well. Because of its vast size, it is necessarily divided into several distinctive sub-AVAs, including Walla Walla Valley and Yakima Valley—which is further split into three more even smaller AVAs. A region this size will of course have varied microclimates, but on the whole it experiences cold winters and long, dry growing seasons. 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 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, the styles of which depend on the warmth of the site. Citrus and green apple are common to both in cooler sites, while warmer vineyards will produce riper, fleshier stone fruit flavors.

Other White Blends

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With hundreds of white 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.

WBW30146564_2013 Item# 145081