World renowned. Washington grown.

2000 Walter Clore Private Reserve Red Table Wine

Tasting Notes
“This wine offers a Bordeaux-style nose full of blueberry, blackberry, earth and cocoa. The palate features a fruit-oak balance and a long, seductive chocolate-blueberry finish.” - Ray Einberger, Winemaker

Growing Season

• The 2000 growing season yielded some exceptional wines from unusual weather patterns.
• Mild winter temperatures gave way to bud break 10 days earlier than normal.
• From April through August, warm temperatures and cloud-free skies were interrupted by two two-week stints of cool, wet weather.
• Cool temperatures modestly delayed the ripening period, but the additional hang time resulted in ideal sugar accumulation and flavor maturity.

Vineyards

• The Walter Clore Private Reserve was picked from Columbia Crest’s premier vineyard sites in 2000. Vineyards are located on the Wahluke Slope (50%), offering aromatics, texture and complexity and on the Columbia River Basin (50%), introducing texture and body.
• The vintage’s balance between warm daytime temperatures and cooler evening temperatures concentrated aromatics and enhanced complexity.
• The appellation’s low rainfall stressed the vines, yielding concentrated fruit with depth and variety expression.

Winemaking

• Vineyards were picked by hand, and the grapes were crushed with 20% whole berries remaining.
• Cold soaking on the skins for two days extracted intense color and soft tannins.
• Fermentation on the skins lasted up to 10 days, depending on the lot.
• Lots were pressed, blended and placed into new French oak barrels.
• After malolactic fermentation, a traditional Bordeaux winemaking protocol commenced.
• The wine aged in the barrel for two years, and barrel to barrel racking occurred at three month intervals. During the first six months, barrels were topped twice weekly, and egg white fining occurred after 18 months.

Technical Data

• Total acidity: 0.62 g/100ml
• pH: 3.63
• Alcohol: 14.0%
• Blend: 58% Cabernet Sauvignon, 42% Merot

Food Pairings
Prime Rib, rack of lamb

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