2000 Cabernet Sauvignon Columbia Valley

Retail: $26.00

To be released late Summer 2004

Variety: 100% Columbia Valley Cabernet Sauvignon.

Technical: The 2000 harvest in Washington very typical; dry and warm, and led to a classic balance in the grapes. The result was near ideal winemaking conditions, with high sugars and ripe fruit, balanced with high natural acidity. Average ripeness was 23 degrees Brix, 3.5 pH, and 1.74 g/100 ml acidity, Bottled 94 cases on January 2, 2004, pH 3.54, acid 0.68 g/100 ml, residual sugar 0.13%, alcohol 14.8% by volume.

Description: Ripe red cherry nose with complex spice, smoke, and vanilla notes. Forward fruit on the palate, supported by a substantial structure. Balanced oak and long-lasting fruit on the finish.

Vinification: The grapes were contract crushed in Washington, chilled to 28 F, and delivered to the winery. When the temperature reached 45 F, the must was inoculated with two different yeast stains in 2 each of four 100% new small French oak barrels. The wine was barrel aged for 26 months with five rackings and the final blend was bottled unfined and unfiltered.