Columbia Crest Red Bordeaux Blend Columbia Valley Walter Clore Private Reserve 2003

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Winemaker's Notes:

Vinification * Hand-picked grapes were crushed with 20% to 30% whole berries remaining. * Cold soaking on th...

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  • WS: 90

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  • WA: 93

    Wine Advocate Score

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  • RP: 93

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Premier Wine & Spirits
Buffalo, NY (2,200 mi)
USD 41.99
750ml
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Pairings Wine & Flowers
Tacoma, WA (27 mi)
USD 46.00
750ml
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A wonderful wine...have not been able to find for a while. There are many fabulous wines coming out of the Columbia Valley. Enjoy! Read more

Ripe and spicy, with an earthy edge to the blackberry and cherry flavors, finishing with distinction. The crisp tannins could use some time to soft... Read more

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 month... 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: kbowser105
695746208
4.00 5
03/26/2011

A wonderful wine...have not been able to find for a while. There are many fabulous wines coming out of the Columbia Valley. Enjoy!


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

External Review
Source: Prestige Wine & Spirits
05/19/2011

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.


External Review
Source: Prestige Wine & Spirits
05/19/2011

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.


External Review
Source: Prestige Wine & Spirits
05/19/2011

Named for Walter Clore, a university researcher and a pioneer of the Washington wine industry, this is a blend of 63 percent Cabernet Sauvignon and 37 percent Merlot. Half of the grapes come from Horse Heaven Hills and the rest from the Wahluke Slope, both in Columbia Valley. The 2002 growing season got off to a late start, but warm days got the fruit ripe and cold nights kept it balanced. Winemaker Ray Einberger aged the wine for two years in French oak.


External Review
Source: Prestige Wine & Spirits
05/19/2011

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 state'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.


External Review
01/09/2013

This is a great example of the fine wines coming from Washington State. If you didnandrsquo;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.


External Review
01/09/2013

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 6andndash;8 years of cellaring and should drink well through 2025.


External Review
Source: Prestige Wine & Spirits
05/19/2011

Polished, lithe and seductive, its ripe currant and blueberry fruit shaded nicely with peppery, creamy oak notes that still let the fruit persist beautifully through the long, silky finish. Cabernet Sauvignon and Merlot. Drink now through 2012.


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

rated this wine
4.00 5
08/14/2010

rated this wine
4.00 5
08/19/2008

117952 Snooth User: Moedog
rated this wine
4.00 5
02/24/2009

Winemaker's Notes:

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

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

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