Columbia Crest Red Bordeaux Blend Columbia Valley Walter Clore Private Reserve 2002

Previously available for: $39.99
3.87 5 0.5
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Winemaker's Notes:

Growing Season A hot, dry growing season created ideal flavor maturity and promoted an early harvest start. Coo...

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  • WS: 93

    Wine Spectator Score

    93

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  • WA: 91

    Wine Advocate Score

    91

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  • RP: 91

    Robert Parker Score

    91

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I big disappointment. No flavor. Read more

Had a bottle with Thanksgiving 2007 dinner. Was a bit thinner and more acidic than I remember my last bottle being (consumed late 2005) though stil... Read more

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User Reviews for Columbia Crest Red Bordeaux Blend Columbia Valley Walter Clore Private Reserve

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Snooth User: Clay JW
7428837
1.00 5
06/19/2008

I big disappointment. No flavor.


Snooth User: Pythonite
363105
4.00 5
11/28/2007

Had a bottle with Thanksgiving 2007 dinner. Was a bit thinner and more acidic than I remember my last bottle being (consumed late 2005) though still a very nice bottle. Based on this bottle I wouldn't recommed much more aging.


Ratings & Tags for Columbia Crest Red Bordeaux Blend Columbia Valley Walter Clore Private Reserve

rated this wine
5.00 5
11/29/2007

Winemaker's Notes:

Growing Season A hot, dry growing season created ideal flavor maturity and promoted an early harvest start. Cool temperatures and intermittent rain in mid-September prompted extended hang time, which allowed the grapes to reach ideal physiologic maturing. The 2004 harvest is characterized by smaller berry and cluster size, with intense flavors, good sugar development and high natural acidity. Vineyards The fruit for the Walter Clore Private Reserve was picked from Columbia Crest’s premier vineyard sites. Vineyards located on the Wahluke Slope offer aromatics, texture, and complexity; Cold Creek sites contribute flavor and fruitiness; and Horse Heaven Hills fruit introduces balance and body. The balance between warm daytime temperatures and cooler evenings concentrated aromatics and enhanced com- plexity. The appellation’s low rainfall stressed the vines, yielding concentrated fruit with depth and varietal expression. Hand-picked grapes were crushed with 20% to 30% whole berries remaining. Cold soaking on the skins for two days extracted soft tannins and intense color. After the seven-day primary fermentation, lots were pressed, blended and placed into new French oak barrels for malolactic fermentation. The traditional Bordeaux winemaking protocol included barrel aging for two years with barrel-to-barrel racking at three month intervals. Barrels were topped weekly dur ing the first six months, and egg white fining occurred after 18 months. Alcohol: 14.2% Acidity: 0.58g/100mL pH: 3.68

Growing Season A hot, dry growing season created ideal flavor maturity and promoted an early harvest start. Cool temperatures and intermittent rain in mid-September prompted extended hang time, which allowed the grapes to reach ideal physiologic maturing. The 2004 harvest is characterized by smaller berry and cluster size, with intense flavors, good sugar development and high natural acidity. Vineyards The fruit for the Walter Clore Private Reserve was picked from Columbia Crest’s premier vineyard sites. Vineyards located on the Wahluke Slope offer aromatics, texture, and complexity; Cold Creek sites contribute flavor and fruitiness; and Horse Heaven Hills fruit introduces balance and body. The balance between warm daytime temperatures and cooler evenings concentrated aromatics and enhanced com- plexity. The appellation’s low rainfall stressed the vines, yielding concentrated fruit with depth and varietal expression. Hand-picked grapes were crushed with 20% to 30% whole berries remaining. Cold soaking on the skins for two days extracted soft tannins and intense color. After the seven-day primary fermentation, lots were pressed, blended and placed into new French oak barrels for malolactic fermentation. The traditional Bordeaux winemaking protocol included barrel aging for two years with barrel-to-barrel racking at three month intervals. Barrels were topped weekly dur ing the first six months, and egg white fining occurred after 18 months. Alcohol: 14.2% Acidity: 0.58g/100mL pH: 3.68

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