Columbia Crest Red Bordeaux Blend Columbia Valley Walter Clore Private Reserve 2003
Vinification * 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. Technical Data * Blend: 54% Cabernet Sauvignon, 46% Merlot * Alcohol: 14.2% * Acidity: 0.58g/100mL * pH: 3.68
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.
External Reviews for Columbia Crest Red Bordeaux Blend Columbia Valley Walter Clore Private Reserve
This is a great example of the fine wines coming from Washington State. If you didn’t know it you would swear you were drinking a French Bordeaux! The nose has alluring dark fruit and Asian spices. The same flavors continue on the palate along with a nice balance of oak and tannins. Great wine to enjoy with a blackened Delmonico steak.
Just delicious. Round and generous, this is a plush mouthful of pepper- and mocha-scented black cherry, blackberry and smoky flavors, which echo on the fine-grained finish. Cabernet Sauvignon, Cabernet Franc and Merlot. Drink now through 2007.
Firm in texture, but remarkably graceful and harmonious, on the lighter side for a Cabernet-based wine, offering peppery blackberry and currant flavors that persist impressively on the graceful finish. Cabernet Sauvignon and Merlot. Drink now through 2010.
Named after a Washington State University researcher who was instrumental in the success of Washington' swine industry, the 1999 Walter Clore Private Reserve (Cabernet Sauvignon 51%, Merlot 49%) reveals blackberry and fresh herb aromas. It has lovely depth to its medium-bodied, dense, black cherry and blackberry-packed personality. Well-focused, it is a flavorful, expressive wine for drinking over the next 7-8 years.
Though the Wine Advocate has been bellowing it for years, it is worth repeating: Columbia Crest is the source of some of the finest values in the world. I am awestruck that winemaker Ray Einberger and his team can produce such quality in industrial-size quantities. Named after a Washington State University researcher considered to be one of the pioneers of the statersquo;s wine industry, the 2002 Walter Clore Private Reserve Red (5,250 cases) is the finest to date. This outstanding wine reveals demure aromas of blackberries, sage, vanilla, and rosemary. A blend of 63% Cabernet Sauvignon and 37% Merlot, it bursts on the palate, wowing the taster with its concentration and depth of fruit. Medium to full-bodied, it coats the palate with a myriad of spices, dark berries, and tar. Its extensive, seamless finish reveals additional fruit as well as a slight hint of menthol. Drink this wonderful offering between 2008 and 2016.
Named after a Washington State University researcher who was instrumental in the success of Washingtonrsquo; swine industry, the 1999 Walter Clore Private Reserve (Cabernet Sauvignon 51%, Merlot 49%) reveals blackberry and fresh herb aromas. It has lovely depth to its medium-bodied, dense, black cherry and blackberry-packed personality. Well-focused, it is a flavorful, expressive wine for drinking over the next 7ndash;8 years.
The 2003 Walter Clore Private Reserve is even better. It is composed of 57% Cabernet Sauvignon 36% Merlot and 7% Cabernet Franc aged for 28 months in new French oak. A classy nose of smoky oak vanilla lead pencil plum black currant and blackberry leads to a rich still youthful wine with loads of extract thick fruit superb integration of oak tannin and acidity and a very long finish. This wine demands 6-8 years of cellaring and should drink well through 2025. Robert Parkers Wine Advo
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