Winemaker Notes
Professional Ratings
-
Wine Spectator
Vibrant, with flickers of lemon curd and guava glistening around the core of pear and pineapple fruit, coming together seamlessly on the expressive finish. Drink now through 2020.
-
Robert Parker's Wine Advocate
The only white presented, Woodward Canyon’s 2013 Columbia Valley Chardonnay offers lots of ripe white peach, citrus blossom, white flowers, toasted bread and hints of brioche in a medium-bodied, elegant, pure and beautifully balanced package. Fermented and aged in 20% new French oak, this is downright classy, and will offer plenty of pleasure over the coming 2-3 years.
-
Wine Enthusiast
For Washington whites 2013 was a challenging vintage, but you would never notice on this blend of Celilo (70%) and Woodward Canyon Estate vineyards. It’s immediately attractive, with notes of mineral, lemon curd, spice, toast and pear. The style is creamy yet reserved, showing good depth of flavors and pleasing subtleties with the finish lingering.
One of the most popular and versatile white wine grapes, Chardonnay offers a wide range of flavors and styles depending on where it is grown and how it is made. While it tends to flourish in most environments, Chardonnay from its Burgundian homeland produces some of the most remarkable and longest lived examples. California produces both oaky, buttery styles and leaner, European-inspired wines. Somm Secret—The Burgundian subregion of Chablis, while typically using older oak barrels, produces a bright style similar to the unoaked style. Anyone who doesn't like oaky Chardonnay would likely enjoy Chablis.
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.