Case Production: 700 cases Blend and Vineyard Sources: * 81% Cabernet Sauvignon o 50% DuBrul Vineya...Read more...
Food Pairings for Tamarack Cellars Cabernet Sauvignon Columbia Valley
I give this one a 4.o because my father really though it was great, personally I think the firehouse red is an even better tasting wine, Had this wine with Grass fed Steak (once you try grass fed, there is no going back to corn/grain feed). Anyhow Don't remeber the vintage I drink, think it was 2004, but I don't really think you can go wrong with any wine from Tamarack cellars,
Case Production: 700 cases Blend and Vineyard Sources: * 81% Cabernet Sauvignon o 50% DuBrul Vineyard, Yakima Valley o 12% Sagemoor Vineyard, Columbia Valley o 10% Seven Hills Vineyard Walla Walla Valley o 9% Tapteil Vineyard Red Mountain * 12% Merlot: Walla Walla Valley, Red Mountain, Yakima Valley and Columbia Valley * 7% Cabernet Franc: DuBrul Vineyard Yakima Valley Analysis: * pH-3.60 * Total Acidity-0.64 * Alcohol-13.92 Cooperage: 65% new oak, French oak making up about 85% of the new with the remaining an equal mix of new Hungarian and American oak. The barrels are from select coopers, the oak from a variety of forests and the wine remained for 20 months in the barrels. Winemaking: Crushed gently and dropped by gravity into 1.5 ton bins, cold soaked for 24 to 72 hours, then inoculated with a variety of yeasts, hand-punched and pressed directly to barrel where the wine finishes both primary and secondary fermentations. Vintage: A hot summer transitioned into a cool start to harvest, that warmed up as harvest continued and allowed for extended hang time leading to structured and highly extracted wines. A normal Eastern Washington wine grape growing and harvest season. Tasting Notes: Powerful and full bodied with ripe and rich flavors of dark blackberry and chocolate layered with the spicy notes of new French oak. Of all the Tamarack reds, this shows the most length, complexity and balance.
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