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The Blend 50% Cabernet Sauvignon | 30% Merlot 20% Syrah Vinification Grapes were gently crushed, and lots fermented ...Read more...
dark fruit, currants, cassis, some pepper. beautifully brightly balanced. needs more time and its already 10 years old! Read more
great red wine. love 2002, 2003, and 2004 vintages. needs to be served at 62 degrees to enjoy rich flavor of this full bodied wine, or else its n... Read more
A “Dream Team” of winemakers come together to produce what has been called Washington State’s best Cabernet-based wine. Marcus Notaro and Renzo Cot... Read more
Food Pairings for Col Solare Red Bordeaux Blend Columbia Valley
dark fruit, currants, cassis, some pepper. beautifully brightly balanced. needs more time and its already 10 years old!
great red wine. love 2002, 2003, and 2004 vintages. needs to be served at 62 degrees to enjoy rich flavor of this full bodied wine, or else its not that good and not worth the price.
External Reviews for Col Solare Red Bordeaux Blend Columbia Valley
A “Dream Team” of winemakers come together to produce what has been called Washington State’s best Cabernet-based wine. Marcus Notaro and Renzo Cotarella from Tenuta Antinori and Doug Gore of Ste, Michelle source grapes from a 30-acre estate vineyard in the Red Mountain appellation, planted to Cabernet Sauvignon, Merlot, Petit Verdot, Malbec, Cabernet Franc and Syrah. The 2002 scored 94 points from Robert Parker and is a blend of 60% Cabernet Sauvignon, 30% Merlot and 10% Syrah. The wine is aged 26 months in a mix of French and American oak, 92% new. It shows depth and concentration with layers of dark chocolate, black pepper, black plum and vanilla. Supple tannins linger on a lengthy finish. Very Limited! <small>not sponsored by or affiliated with The Wine Spectator or The Wine Advocate. <small>This item excluded from any other discounts or offers beyond the 15% case discount.
The Blend 50% Cabernet Sauvignon | 30% Merlot 20% Syrah Vinification Grapes were gently crushed, and lots fermented separately on the skins for an average of seven days. During this time, a twice-daily pump over regime infused the fermenting juice with flavor, soft tannins and color. The wine was pressed from the skins into 60% French and 40% American oak, with 92% new barrels. Racking occurred during the 26-months of aging, and winemakers Doug Gore and Renzo Cotarella tasted through the best wine lots to create the final blend of Cabernet Sauvignon, Merlot and Syrah. Egg white fining occurred just before bottling. Technical Data appellation: Columbia Valley Alcohol: 14.4% Total Acidity: 0.58 gms/100ml pH: 3.70 Case Production: 4500 winemakers’ notes Concentrated plum, blueberry and black raspberry aromatics are joined by hints of vanilla, spice and cedar. Equally evident on the palate are raspberry, black pepper and spice layered with dark chocolate and roasted nut. The tannins are supple and refined leading to a seductive, linger finish.
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