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1997 Reserve Red
Tasting Notes
"Merlot elegance, cabernet sauvignon structure and cabernet franc spiciness blend to yield a refined yet concentrated wine. Aromas of licorice, cassis and smoke unfold in the glass, while blueberry and spice cloak the mouth in refined, complex flavors." - Doug Gore, Winemaker
Growing Season
The 1997 growing season started slowly with a cool spring which modestly delayed early stages of fruit development. However, grapes matured well during consistently warm, dry weather in July and August. Warm temperatures continued into September. Harvest began late that month as the fruit reached peak ripeness with concentrated varietal character and complexity.
Vineyards
Four Columbia Valley vineyards support the Reserve Red program. The vineyards were identified over several vintages as producing fruit with character and definition ideally suited for this bold yet supple blend. Columbia Crest’s own Estate Vineyards serve as the backbone while the remaining vineyards are located north and east of the winery. The minute differences in the soils and climates within each vineyard yield distinct differences in the grapes. Specific sites are noted for contributing elegance, power, length, or pure varietal expression. A complex, multi-faceted wine is produced from the final blend.
Vineyards
Fruit from the four vineyard sites identified for the Reserve Red program was harvested and crushed, and the lots fermented separately for 12 days on the skins. A gentle pumpover regime during the fermentation process amplified extraction of color and flavor components. After racking to new French oak barrels, the wine was inoculated to begin the process of malolactic fermentation. The wine then aged in the barrel for 24 months with barrel to barrel gravity flow racking occurring every three months. Every lot of the finished wine was sampled, and the best lots were selected to comprise the final blend of cabernet sauvignon (39%), merlot (39%) and cabernet franc (22%).
Technical Data
- Total acidity: 0.65 g/100ml
- pH: 3.74
- Alcohol: 13.0%
- Blend: 39% Cabernet Sauvignon, 39% Merlot, 22% Cabernet Franc