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Tasting Notes “Our Reserve Red is now designated Walter Clore Private Reserve to recognize the pioneer who did the un...Read more...
Food Pairings for Columbia Crest Red Bordeaux Blend Columbia Valley Walter Clore Private Reserve
We had this is October 2009, at which point the wine was just starting to go downhill. The beauty of the wine was still evident, and the complexity was there. Drink now.
Tasting Notes “Our Reserve Red is now designated Walter Clore Private Reserve to recognize the pioneer who did the unexpected in Washington State: prove that premium vinifera grapes could flourish in the Columbia Valley. We honor his legacy with our tradition-bound Bordeaux blend produced from vineyards among the oldest in the state. Small lot, artisan-style winemaking has produced a refined yet powerful wine that will reach maturity well into the next decade. The aromatics feature ripe cherry, raspberry, blueberry with oak influenced mocha and roasted coffee. The soft, supple tannin profile balances the concentrated fruit and oak, leading to a balanced, lingering finish.” -Doug Gore, Winemaker Growing Season * Mild winter temperatures preceded a typical mid-March bud break. * An atypical cool, cloudy weather pattern held from mid-April through July resulting in lighter fruit set and lower grape cluster weights. * Mid-August temperatures warmed and a pattern of warm, cloud-free days continued through October. The disparity between daytime and nighttime temperatures during this time-as much as 40º F-delayed harvest by a couple of weeks and allowed additional time for flavors to mature. Vineyards * Premier 20-year-old Cabernet Sauvignon vineyards located on the Wahluke Slope, offering balance and structure for aging, and on the Horse Heaven Hills, introducing ripe fruit and fine tannins, are selected for the Reserve program. * Warm daytime temperature during summer months and cooler temperatures during the ripening season concentrate aromatics and enhance complexity. * Low rainfall stresses the vines, and irrigation is applied judiciously to create concentrated varietal expression. Winemaking * Small lots were individually destemmed, crushed and fermented on the skins for seven days. * A gentle, twice-daily pumpover regime amplified extraction of color and flavor components. * All wine underwent malolactic fermentation in the barrel, Merlot in new (65%) and one-year-old French (35%) oak and Cabernet Sauvignon in new American oak. * Egg white fining occurred after one year in the barrel. * The wine aged in the barrel for 24 months, and the master blend represents 5% of the Merlot and Cabernet Sauvignon harvested during the vintage. Technical Data * Total acidity: 0.65 g/100ml * pH: 3.54 * Alcohol: 13.80% Food Pairings Prime rib, rack of lamb
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