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.
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.
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
Ripe and spicy with an earthy edge to the blackberry and cherry flavors finishing with distinction. The crisp tannins could use some time to soften. Cabernet Sauvignon Merlot and Cabernet Franc. Best from 2008 through 2011. 6 000 cases made. HS Wine Spectator.
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.
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.