Champagne Wishes: 2007 Walter Clore Private Reserve Red Wine Highly Recommended by Whom You Know
“Showcasing lots of finesse, this classic Bordeaux-style wine opens with aromatics of coconut, boysenberry and blackberry. The soft palate displays flavors of chocolate and cherries that are balanced with hints wood and fruit. These notes bring out the elegance of this powerful and enticing wine that cumulates to a lingering finish of coconut and cocoa.”
-Ray Einberger • Columbia Crest • Winemaker
-Ray Einberger • Columbia Crest • Winemaker
It's November, Manhattan! The perfect time to break out the bold reds and Columbia Crest has us sold with the 2007 Walter Clore Private Reserve Red Wine. We love excellence especially when it is AMERICAN and Peachy Deegan is impressed. These special wines are crafted in the Petit Chai (“little barrel room” in French) using traditional Bordeaux winemaking techniques. Named after the father of Washington wine, the 2007 Walter Clore Private Reserve Red Wine is a blend of traditional Bordeaux varieties (65.2% Cabernet Sauvignon, 32.1% Merlot and 2.7% Cabernet Franc) and is easily worthy of aging for 10+ years. We found it to be full-bodied and deep with hints of raspberry and blackberry. Peachy herself most recently had a glass with a huge slice of chocolate cake (she made the cake; not as good as Swifty's chocolate souffle) and they paired perfectly. If you are into more balanced eating, over the weekend she had it with a nice steak cooked on the fabulous Griddler and the wine was out of this world: perfect for fall. The clarity is deep and the density reflects the fabulous berry notes that this vintage blend exhibits. With each sip you taste something new! We found it to be more acidic than balanced and that is perfect for this bouquet of intensity. The strength seemed about medium and the blend is in perfect proportion to the three varieties involved. Whom You Know Highly Recommends
The stats from the stats girl:
Vineyards • 100% Columbia Valley
Harvest Date • Septmeber 25, 2007
Blend • 65.2% Cabernet Sauvignon, 32.1% Merlot
32.1%, 2.7% Cabernet Franc
Fermentation • 6-10 days on skins
Alcohol • 14.4%
Total Acidity • 0.55g/100ml
ph •3.73
v 2007 Walter Clore Private Reserve Red Wine - $30 SRP; 4,000 cases
• In May, one to two weeks before bloom, temperatures spiked to 100 degrees for about a week.
• The heat spike led to a smaller canopy which allowed for more light penetration, and contributed to good flavor development in the fruit. The hot temperatures also contributed to smaller berries with concentrated flavors.
• During fruit set the weather conditions were favorable and the summer saw mild to average temperatures.
• Veraison started 10 days ahead of average. At the beginning of harvest, temperatures were moderate and weather was ideal for harvest.
Vi n e ya r d s
• The fruit for the Walter Clore Private Reserve was picked from Columbia Crest’s premier vineyard sites. Vineyards located on the Wahluke Slope off er aromatics, texture and complexity; Cold Creek sites contribute fl avor and fruitiness; and Horse Heaven Hills fruit introduces balance and body.
• The balance between warm daytime temperatures and cooler evenings concentrated aromatics and enhanced complexity.
• The appellation’s low rainfall stressed the vines, yielding concentrated fruit with depth and varietal expression.
Vi n i f i c at i o n
• Hand-picked grapes were crushed with 20% to 30% whole berries remaining.
• Cold soaking on the skins for two days extracted soft tannins and intense color.
• After the six to 10 day primary fermentation, lots were pressed, blended and placed into new French oak barrels for malolactic fermentation.
• The traditional Bordeaux winemaking protocol included barrel aging for 30 months with barrel-to-barrel racking at three month intervals. Barrels were topped weekly during the first six months, and egg white fining occurred after 18 months.
