Columbia Crest Red Bordeaux Blend Columbia Valley Walter Clore Private Reserve 2009
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 6 to 10 day fermentation on the skins, lots were pressed, blended and placed into new French oak barrels to finish primary fermentation. Malolactic fermentation followed in oak, wines were racked off solids before the end of the year.
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.
RiceSelect's fragrant Jasmati® is blended with eggs, milk and fall's favorite spices, cinnamon and nutmeg, to create a delicious rice pudding, which is layered on top of fluffy cream cheese and abuttery pecan crust. Pairs well with a bold, tawny port with flavors of dried fruits, nuts, and spices.
Food Pairings for Columbia Crest Red Bordeaux Blend Columbia Valley Walter Clore Private Reserve
This classic Bordeaux-style wine opens with intense aromatics of vanilla, caramel, dark fruits and a hint of graphite. Wonderful blackberry and dark chocolate flavors on the palate grow into a soft but powerful and complex finish lingering with notes of exotic spices. This wine is sheer elegance.
Notes: The traditional Bordeaux winemaking protocol included barrel aging for 26 months with barrel-to-barrel racking at three month intervals. Barrels were topped weekly during the first six weeks, and egg white fining occurred after 18 months.
|Total Acidity: 0.61 grams per liter|
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