WINEMAKER'S NOTES
Aromas of currant, plum, and dried fruits lead into a silky smooth
palate with lots of fruit, and a touch of spice and chocolate on
the long, seductive finish.
VINTAGE
The 2007 growing season started with a warm spring, followed by a
week of high temperatures (100°F) 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 sorted, then gently crushed, with lots fermented
separately on the skins for an average of 7 to 12 days. A variety
of fermentation techniques (both punchdown and pump-over) were used
to extract the best flavors. The wine was removed from the skins
and placed into 30% French and 70% American oak barrels, 45% new
for malolactic fermentation and aging. Racking occurred every three
months during the 16-month aging period, and Winemaker Marcus
Notaro tasted through the best wine lots to create the final
blend.
VINTNERS
A collaboration between Tuscany’s Marchesi Antinori and Washington
State’s Chateau Ste. Michelle.
THE
BLEND
64% Cabernet Sauvignon
16% Merlot
10% Syrah
5% Petit Verdot
4% Malbec
1% Carmenere
TECHNICAL DATA
Alcohol: 14.4%
Total Acidity: 0.57 gms/100ml
pH: 3.74
Appellation: Columbia Valley
Sourcing: 74% Red Mountain, 18% Horse Heaven Hills, 5% Wahluke
Slope, 3% Columbia Valley
Case Production 1000 cases