VINTAGE The 2006 growing
season started with a mild spring followed by a dry, hot summer and
very cool fall, which combined to extend hang time, particularly
for Cabernet Sauvignon. The patience and careful selection of the
winemaking team when deciding when to harvest was rewarded by fruit
with fully ripened flavors, leading to elegant tannins and dark
fruit flavors.
VINIFICATION The 2006 Col
Solare marks the first vintage to be produced at the
state-of-the-art estate winery on Red Mountain. Grapes were
hand-picked and gently destemmed and sorted to remove shot berries,
raisins, and green material. The fruit was gently crushed and
fermented on the skins for an average of seven to 12 days. During
this time, the cap was gently punched down or pumped over to infuse
the fermenting juice with flavor, soft tannins and color. The wine
was removed from the skins and placed into 75% French and 25%
American new oak barrels for malolactic fermentation.
The new facility offered winemaker Marcus Notaro many tools to make
the best wine possible. In addition to an innovative sorting table,
the flexibility of the new cellar allowed Notaro to pick every
vineyard block at the optimum time, when the grapes were in the
desired “ripeness zone.” The new cellar also allows Notaro to use a
variety of techniques to create wines with the elegant style he is
looking for in the final blend.
Racking occurred every three months during the first 12 months of
aging, and every four months for the balance of the 21-month aging
period, to soften tannins. The 2006 vintage exhibited softer
tannins than past vintages, in part due to the gentle crushing and
fermentation techniques employed at the new winery.
VINEYARDS Cabernet
Sauvignon from Klipsun (Red Mountain) and Cold Creek (Columbia
Valley) provided great ripeness and power, while Cab fruit from
Hedges (Red Mountain), Four Feathers (Columbia Valley), and Wautoma
Springs (Columbia Valley) was more fruit-centered and helped soften
the blend. Merlot from Four Feathers, Coyote Canyon (Horse Heaven
Hills), and Kiona (Red Mountain) added power, while Cabernet Franc
from Cold Creek was delicious and added complexity to the final
blend. Petit Verdot from Stone Tree (Wahluke Slope) was the best
that winemaker Marcus Notaro has ever worked with, featuring a nice
balance of power and fruit and a full floral nose that elevated the
blend’s aromatics. A small amount of Syrah from Williams (Red
Mountain) added a silky richness to the blend.
WINEMAKER'S NOTES “Aromas
of black cherry, currants, and blackberry blend with subtle notes
of vanilla and milk chocolate. Tannins are rich and refined on the
finish, a characteristic of Red Mountain fruit, with flavors of
berries, black fruit, and cocoa.”
– Marcus Notaro, Winemaker
VINTERS Col Solare is the
partnership between two influential wine producers who are
recognized leaders in their respective regions: Tuscany’s Marchesi
Antinori and Washington State’s Chateau Ste. Michelle. Col Solare,
Italian for “shining hill,” realizes the partners’ mission to unite
two unique viticultural and winemaking cultures to produce an
ultra-luxury Cabernet Sauvignon-based wine.
THE BLEND
72% Cabernet Sauvignon 19% Merlot
4% Cabernet Franc
3% Petit Verdot
2% Syrah
TECHNICAL DATA
Appellation: Columbia Valley
Sourcing: Red Mountain (27%), Columbia Valley (35%), Wahluke Slope
(19%), Horse Heaven Hills (14%
Alcohol: 14.5%
Total Acidity: 0.58 gms/100ml
pH: 3.77