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Columbia Winery Gewürztraminer Columbia Valley 2006

Winemaker's Notes:

* The 2006 growing season was marked by weather extremes, with near record rainfall in the Columbia Valley during the early spring and record high temperatures in early and mid-summer. * Although a challenging season weather-wise, exceptional sites including the warmer parts of the Horse Heaven Hills and Wahluke Slope saw early ripening and bold flavors from the high temperatures. * In the cooler growing areas, later ripening prompted good acidity and flavor in white varietals, as well as good color, pronounced fruit flavors and less aggressive tannins in reds. * uice cold-settled then fermented for 20-30 days in temperature-controlled stainless steel tanks. * Cool temperatures were maintained throughout fermentation to enhance the variety’s fresh, spicy appeal. Technical Data * Total acidity: 0.69 g/100ml * pH: 2.94 * Alcohol: 11.50% * Sugar: 3.13 g/100ml

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Columbia Winery:
Columbia Winery was founded in 1962 during the birth of the Washington wine industry by a group of 10 people from Seattle, 6 of whom were University of Washington professors. Under the name "Associated Vintners", their goal was to bring european-style wine to Washington State. They began production in the basement of a Laurelhurst home and grew to one of the largest producers in th... Read more
Columbia Winery was founded in 1962 during the birth of the Washington wine industry by a group of 10 people from Seattle, 6 of whom were University of Washington professors. Under the name "Associated Vintners", their goal was to bring european-style wine to Washington State. They began production in the basement of a Laurelhurst home and grew to one of the largest producers in the state. The winery has the distinction of being the first premium winery in the state as well as having the frist Master of Wine on the continent as their winemaker--David Lake. David Lake was instrumental in bringing several varietals, including Syrah, Viognier, Cabernet Franc, and Pinot Gris, into the state through a partnership with Mike Sauer, the owner of the Red Willow vineyard. Columbia Winery was the first in the state to commercially produce a Syrah, which has become one of Washington's most acclaimed varietals. Currently, Columbia Winery produces anything from a stylish Malbec, to their most popular Cellarmaster's Riesling, to beautifully crafted Syrahs and Cabernets, to a beautiful Bordeaux style blend named The Peninsula. The 2003 Otis Cabernet was awarded a spot among the top 100 wines in Washington according to the Seattle Times and the 2007 Small Lot Riesling, a lovely, crisp off-dry riesling was named the Northwest wine of the Week. They are open for tasting 7 days a week from 10-6. Tastings cost $5; a small price to pay for 5 tastes from a menu of 8 wonderful wines. The tasting room staff is friendly and knowledgeable, and prides themselves on educating visitors on Columbia Winery as well as Washington wine. Read less

Member Reviews for Columbia Winery Gewürztraminer Columbia Valley

Add your review
Snooth User: danidragonfly
4361258
4.00 5
02/15/2008

Delicious! Sweet and slightly peppery, this wine drinks easily. It goes wonderfully with spicy Asian dishes.


Snooth User: straycat7756
21511645
2.00 5
10/14/2009

Lychee, spicy, sweet, good with something spicy


External Reviews for Columbia Winery Gewürztraminer Columbia Valley

External Review
Source: Shop Wine Direct
01/17/2009

Wine Tasting NotesThis classic Gewurztraminer accents aromatics of citrus, spicy peach and honeysuckle. Subtle spicy-sweet fruit flavors linger through a refreshing, tart finish.



* The 2006 growing season was marked by weather extremes, with near record rainfall in the Columbia Valley during the early spring and record high temperatures in early and mid-summer. * Although a challenging season weather-wise, exceptional sites including the warmer parts of the Horse Heaven Hills and Wahluke Slope saw early ripening and bold flavors from the high temperatures. * In the cooler growing areas, later ripening prompted good acidity and flavor in white varietals, as well as good color, pronounced fruit flavors and less aggressive tannins in reds. * uice cold-settled then fermented for 20-30 days in temperature-controlled stainless steel tanks. * Cool temperatures were maintained throughout fermentation to enhance the variety’s fresh, spicy appeal. Technical Data * Total acidity: 0.69 g/100ml * pH: 2.94 * Alcohol: 11.50% * Sugar: 3.13 g/100ml

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