Three Rivers Winery Sémillon-Sauvignon Blanc Blend Columbia Valley Meritage 2004

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Winemaker's Notes:

Vintage Hot, dry weather from bud-break to mid-August led to the earliest harvest start in Washington State. 2004 was...

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  • WS: 88

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WS: 88 Points Read more

Dense and chewy, with eucalyptus overtones to the blackberry and green olive flavors, finishing with firm tannins. Cabernet Sauvignon, Merlot, Malb... Read more

Dense and chewy, with eucalyptus overtones to the blackberry and green olive flavors, finishing with firm tannins. Cabernet Sauvignon, Merlot, Malb... Read more

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User Reviews for Three Rivers Winery Sémillon-Sauvignon Blanc Blend Columbia Valley Meritage

External Reviews for Three Rivers Winery Sémillon-Sauvignon Blanc Blend Columbia Valley Meritage

External Review
Source: We Speak Wine
11/26/2009

WS: 88 Points


External Review
Source: We Speak Wine
10/24/2011

Dense and chewy, with eucalyptus overtones to the blackberry and green olive flavors, finishing with firm tannins. Cabernet Sauvignon, Merlot, Malbec and Petit Verdot. Best after 2009. 388 cases made. -HS


External Review
Source: We Speak Wine
05/07/2014

Dense and chewy, with eucalyptus overtones to the blackberry and green olive flavors, finishing with firm tannins. Cabernet Sauvignon, Merlot, Malbec and Petit Verdot. Best after 2009. 388 cases made. -HS ** SOLD OUT **


Winemaker's Notes:

Vintage Hot, dry weather from bud-break to mid-August led to the earliest harvest start in Washington State. 2004 was a hot growing season followed by a cool September and warmer October, ideal for ripening. The extended length of the 2004 growing season allowed the grapes to fully mature and develop intense rich flavors. Vineyards The grapes for the 2004 vintage of our Red Meritage blend came from six different vineyards. The components for the Cabernet Sauvignon portion (38%) of the blend are Martinez Vineyard, and Bacchus Vineyard. The Merlot (25%) is from Dionysus Vineyards. The Malbec portion of the blend was sourced from Alder Ridge Vineyard (16%), the Cabernet Franc (13%) from Chelle den Millie Vineyard and the Petit Verdot (8%) from Snipes Canyon Ranch. Harvest dates varied from September 9th through October 18th. All the fruit is hand-harvested into small bins and crushed upon delivery to the winery. Fermentation & Aging The fruit was de-stemmed and crushed into small fermentors where it was either punched down by hand three times a day or pumped over twice daily. Primary fermentation lasted on average seven days upon which the skins were gently pressed off and fermentation was completed in barrel. Malolactic fermentation occurred in small French oak barrels, 31% new, adding a nice depth and complexity to the wine. While aging in oak barrels the wines were racked every three months to naturally clarify the wine. Appellation: Columbia Valley Varietal: Cabernet Sauvignon, 38%, Merlot 25%, Malbec 16%, Cabernet Franc 13%, Petit Verdot 8% Harvest Brix: 23.8 Final pH: 3.64 Total Acid: 0.59g/100ml Alcohol: 13.9% by volume

Vintage Hot, dry weather from bud-break to mid-August led to the earliest harvest start in Washington State. 2004 was a hot growing season followed by a cool September and warmer October, ideal for ripening. The extended length of the 2004 growing season allowed the grapes to fully mature and develop intense rich flavors. Vineyards The grapes for the 2004 vintage of our Red Meritage blend came from six different vineyards. The components for the Cabernet Sauvignon portion (38%) of the blend are Martinez Vineyard, and Bacchus Vineyard. The Merlot (25%) is from Dionysus Vineyards. The Malbec portion of the blend was sourced from Alder Ridge Vineyard (16%), the Cabernet Franc (13%) from Chelle den Millie Vineyard and the Petit Verdot (8%) from Snipes Canyon Ranch. Harvest dates varied from September 9th through October 18th. All the fruit is hand-harvested into small bins and crushed upon delivery to the winery. Fermentation & Aging The fruit was de-stemmed and crushed into small fermentors where it was either punched down by hand three times a day or pumped over twice daily. Primary fermentation lasted on average seven days upon which the skins were gently pressed off and fermentation was completed in barrel. Malolactic fermentation occurred in small French oak barrels, 31% new, adding a nice depth and complexity to the wine. While aging in oak barrels the wines were racked every three months to naturally clarify the wine. Appellation: Columbia Valley Varietal: Cabernet Sauvignon, 38%, Merlot 25%, Malbec 16%, Cabernet Franc 13%, Petit Verdot 8% Harvest Brix: 23.8 Final pH: 3.64 Total Acid: 0.59g/100ml Alcohol: 13.9% by volume

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