Columbia Crest Grand Estates 2005

Winemaker's Notes:

Vinification * Whole berry Chardonnay was pressed, and the juice was held at 50 degrees in stainless steel tanks for two days. * The settled juice was placed into a combination of new and one- to three-year-old American and French oak barrels. * After initial fermentation, the wine was re-inoculated to begin malolactic fermentation. * All barrels were hand stirred every week for nine months. * Blending occurred after a total of nine months in the barrel. Technical Data * Total acidity: 0.53 g/100ml * pH: 3.57 * Alcohol: 13.8%

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Columbia Crest:
At Columbia Crest we pride ourselves on delivering handcrafted, superior-quality small-lot wines, as well as affordable everyday Washington wines. Our first release in 1984 started a tradition that has established us as one of America’s most popular and fast-growing wineries.

Member Reviews for Columbia Crest Grand Estates

Add your review
Snooth User: Carrie Crespo
11047424
1.50 5
12/23/2008

A little too synthetic tasting from the ML process. Not a crazy buttery oaky California wine but not subtle enough.


Snooth User: reynolds239
13627411
5.00 5
02/14/2009

Five glasses


External Reviews for Columbia Crest Grand Estates

External Review
Source: Astor Wines & Spirits
04/09/2008

Terrific fruit character in a straightforward Chardonnay. An easy-drinking white wine you'll want to keep around by the case.


External Review
Source: The Wine Buyer
01/15/2009

From the winery, 'The Two Vines Chardonnay offers fruit-forward apple and pear aromas with a hint of lemon citrus leading into a balanced crispness and creaminess on the palate. The lingering finish is of lush fruit. A lighter style designed for immediate enjoyment, this Chardonnay perfectly captures the varietal intensity indicative of Columbia Valley wines.'



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Vinification * Whole berry Chardonnay was pressed, and the juice was held at 50 degrees in stainless steel tanks for two days. * The settled juice was placed into a combination of new and one- to three-year-old American and French oak barrels. * After initial fermentation, the wine was re-inoculated to begin malolactic fermentation. * All barrels were hand stirred every week for nine months. * Blending occurred after a total of nine months in the barrel. Technical Data * Total acidity: 0.53 g/100ml * pH: 3.57 * Alcohol: 13.8%

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