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The Vintage: The 2007 growing season found growers dealing with a warm – early spring followed by a hot and dry summer. All in all, it was a very good vintage with fruit being harvested fully ripened with excellent flavors and aromas. The harvest numbers for the Merlot were; Jones Vineyard: Brix 24.5, Acidity 5.5g/liter and pH: 3.37, DuLia Merlot: Brix 26.2, Acidity 5.7g/liter and pH 3.69. The Cabernet Sauvignon numbers were; Brix 26.0, Acidity 6.0g/liter and pH 3.25. The Malbec was sourced from the Bouy vineyard (Yakima Valley) with 24.6 Brix, 6.0g/liter acidity and a pH of 3.66.
The Grape Growing: Merlot for this wine was harvested from two vineyards. The Jones vineyard is located in the south facing Wahluke Slope appellation. This area’s terrior is the result of the basalt flows circa 20 million years prior and the mammoth flood which took place approximately 10,000 years ago which originated in Montana. The second site was the DuLia Vineyard located in the Lake Chelan appellation. This sites terrior is the result of 10,000 year old glacial deposits, south facing slope, proximity to Lake Chelan and an elevation of 1,100 feet above sea level. The renowned Rivers Bend vineyard is the source for the Cabernet Sauvignon which was blended into the Merlot. Located just west of the Yakima Valley appellation town of Benton City the Rivers Bend vineyard is one of the oldest continuously operated sites in eastern Washington State. Known for producing glorious Cabernet Sauvignon wines this site slopes due south. The soil is a stingy 18” – 24” above fractured basalt and bedrock. The Bouy vineyard neighbors the Rivers Bend vineyard.
The Winemaking: All grapes were as usual hand picked and sorted in the vineyard. Upon arrival at the winery, my crew and I set to sorting the fruit once again to ensure only the best clusters were destemmed and crushed into the fermentation tank. The yeast strain F15 was used to conduct the primary fermentation on the Merlot while the strain Premier Cuvee was used for the Cabernet Sauvignon. New and used French, Hungarian and American oak barrels were selected to age the wine in for 24 months. The wine completed malo – lactic fermentation in barrel. A tight filtration was conducted at bottling.
The Wine: The presently possesses a ruby - red color. Yummy toasty oak and vanilla bean notes wrap around a juicy core of black cherry, chocolate and raspberry flavors. The tannins are slight providing for a very soft wine. This is a wine which requires a little breathing time between opening and enjoying …. say a good half hour. The fare should match well with duck served with a black fruit sauce or game birds or……. grilled salmon.
% Alcohol: 14.1%
pH: 3.36
Acidity: 5.5g/liter
Residual Sugar: 0.5g/liter
Cases Produced: 200
Blend: 75% Merlot, 13% Estate Rivers Bend Cabernet Sauvignon & 12% Malbec.
Cellar Potential: 2013 - 2015
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