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Columbia Crest Cabernet Sauvignon Columbia Valley Reserve(2002)
Vinification
* Grapes were crushed with 25% whole berries remaining.
* Fermentation lasted 7-14 days on skins to extract optimum fruit and textural components.
* Blending occurred immediately after fermentation.
* Malolactic fermentation occurred in a combination of stainless steel tanks and oak barrels.
* The wine barrel-aged in 1/3 new oak for 16 months.
Technical Data
* Total acidity: 0.57 g/100ml
* pH: 3.70
* Alcohol: 13.5%
* Grapes were crushed with 25% whole berries remaining.
* Fermentation lasted 7-14 days on skins to extract optimum fruit and textural components.
* Blending occurred immediately after fermentation.
* Malolactic fermentation occurred in a combination of stainless steel tanks and oak barrels.
* The wine barrel-aged in 1/3 new oak for 16 months.
Technical Data
* Total acidity: 0.57 g/100ml
* pH: 3.70
* Alcohol: 13.5%
- HS
- Wine Spectator
- 10/15/05
- 89/100
-
October 2005
- Healy
- Brookline, MA
- November 2007
- Really opened up; showed like a much more expensive cab. Pretty serious cherry aromas and body, with a finish that improved with time in the glass. Good value for the money, would buy again and enjoy with steak.
- btomillo
- Yorkville, IL
- December 2007
-
No written review
- Wine & Spirits Magazine
- 90/100
-
May 2007
-
June 2007
- We barrel-aged the wine in separate lots using both French and American oak. We then blended from different vineyards to produce a toasty, smoky, and slightly spicy Cabernet that can be enjoyed now or aged another year or two for even greater enjoyment.
