WINEMAKER'S NOTES
The 2007 Col Solare exhibits aromas of black cherry, currant and
ripe black berries, together with subtle notes of espresso and
vanilla in the nose. On the palate, this full bodied wine is rich
with flavors of dark chocolate, black fruits and a coconut spice
which leads to a lingering, silky finish.
VINTAGE
The 2007 growing season started with a warm spring, followed by a
week of high temperatures (100+ degrees) shortly before bloom in
May and average temperatures throughout most of the rest of the
season. The heat spike led to small canopy development and good
fruit exposure for the remainder of the growing season. Near
perfect ripening conditions followed with cool, but even August and
September temperatures contributing to grapes rich in ripe flavors
and tannins, particularly Cabernet Sauvignon and
Merlot.
VINIFICATION
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 7 to 12 days.
During this time, the cap was gently punched down or pumped over to
infuse the fermenting juice with flavor, tannins and color. The
wine was removed from the skins and placed into 85% French and 15%
American new oak barrels for malolactic
fermentation.
The state-of-the-art cellar at the Col Solare winery offers
winemaker Marcus Notaro many tools to make the best wine possible.
In addition to an innovative sorting table, the flexibility of the
cellar, completed in 2006, allows Notaro to pick every vineyard
block at the optimum time, when the grapes are in the desired
“ripeness zone.” The new cellar also allows Notaro to use a variety
of techniques to create wines rich in flavor, yet with a sense of
elegance on the finish, which is the style he is looking for in the
final blend. As the grapes in 2007 were extremely powerful, the
gentle crushing, handling during fermentation, and basket press
were key in extracting the desired flavors without excessive
tannins.
Racking for the 2007 blend 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 2007 vintage is
rich and full of flavor, a characteristic of the vintage, yet has a
lingering silky finish.
VINEYARDS
Cabernet Sauvignon from Klipsun (Red Mountain), Cold Creek
(Columbia Valley) and Andrews Horse Heaven (Horse Heaven Hills)
provided great ripeness and power, while Cabernet fruit from Hedges
(Red Mountain), Four Feathers (Columbia Valley) and Stone Tree
(Wahluke Slope) along with Merlot from Coyote Canyon (Horse Heaven
Hills) was more fruit-centered and helped soften the blend. Merlot
from Four Feathers and Klipsun, added both power and complexity,
while Cabernet Franc from Cold Creek was delicious and added
texture and spice to the final blend.
VINTNERS
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
75% Cabernet Sauvignon
20% Merlot
5% Cabernet Franc
TECHNICAL DATA
Alcohol: 14.5%
Total Acidity: 0.58 gms/100ml
pH: 3.78
Appellation: Columbia Valley
Sourcing: 31% Red Mountain, 36% Columbia Valley, 14% Wahluke Slope,
19% Horse Heaven Hills