Three Rivers Cabernet Campoux 2001

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Vintages

  • 2001

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Winemaker's Notes:

Vintage The 2001 vintage started with a cool spring leading to above average temperatures in July and August. The mid...

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  • WS: 87

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Winemaker's Notes:

Vintage The 2001 vintage started with a cool spring leading to above average temperatures in July and August. The midsummer heat advanced ripening into the beginning of September when temperatures moderated and allowed ample “hang time” for the flavors to develop. Vineyards Champoux Vineyard is one of the oldest vineyards in the Columbia Valley with the first vines planted in 1972 by Don Mercer. Paul & Judy Champoux are the current majority owners of the vineyard with more than twenty years of wine grape growing experience. Many of the Northwest’s premier wineries source grapes from Champoux Vineyard. Fermentation & Aging The fruit was destemmed and crushed into a small fermentor where the must was pumped over twice daily. Primary fermentation lasted seven days upon which the skins were gently pressed off and fermentation was completed in barrel. Malolactic fermentation occurred in small French oak barrels adding a nice depth and complexity to the wine. While aging in oak barrels, the wines were racked every four months to naturally clarify the wine. Appellation: Columbia Valley Blend: Cabernet Sauvignon – 100% Harvest Brix: 24.5 Final pH: 3.70 Total Acid: 0.56 g/100ml Alcohol: 14.9 % by volume

Vintage The 2001 vintage started with a cool spring leading to above average temperatures in July and August. The midsummer heat advanced ripening into the beginning of September when temperatures moderated and allowed ample “hang time” for the flavors to develop. Vineyards Champoux Vineyard is one of the oldest vineyards in the Columbia Valley with the first vines planted in 1972 by Don Mercer. Paul & Judy Champoux are the current majority owners of the vineyard with more than twenty years of wine grape growing experience. Many of the Northwest’s premier wineries source grapes from Champoux Vineyard. Fermentation & Aging The fruit was destemmed and crushed into a small fermentor where the must was pumped over twice daily. Primary fermentation lasted seven days upon which the skins were gently pressed off and fermentation was completed in barrel. Malolactic fermentation occurred in small French oak barrels adding a nice depth and complexity to the wine. While aging in oak barrels, the wines were racked every four months to naturally clarify the wine. Appellation: Columbia Valley Blend: Cabernet Sauvignon – 100% Harvest Brix: 24.5 Final pH: 3.70 Total Acid: 0.56 g/100ml Alcohol: 14.9 % by volume

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