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2001 Reserve Merlot
Tasting Notes
“Deeply intense blackberry and chocolate aromatics introduce a perfectly balanced palate also nuanced with blackberry and cocoa. A classic Washington Merlot that is fruit forward, structured for aging, and features a lingering velvety texture in the mouth.” - Ray Einberger, Winemaker
Growing Season
- Bud break occurred in mid-April, approximately one week later than a typical year.
- The vines thrived during excellent growing conditions in May and early June, and bloom occurred on time (mid-June).
- Above normal temperatures in July and August advanced ripening, and ideal temperatures in September and October (70s to 80s during the day; 40s to 50s during the night) allowed for excellent hang time and flavor maturity.
Vineyards
- Less than 10% of the vintage’s best vineyard sites were harvested for Columbia Crest’s Reserve Merlot.
- Vineyard sites are located on the Wahluke Slope (50%) offering aromatics, texture and complexity and on the Horse Heaven Hills (50%) contributing balance and body to the finished wine.
- The balance between the growing season’s warm daytime temperatures and cooler nighttime temperatures, particularly during the ripening period, concentrated aromatics and enhanced complexity.
- Low rainfall stressed the vines, and irrigation was applied judiciously to create concentrated varietal expression.
Winemaking
- Grapes were picked and crushed with 30% whole berries remaining to soften tannins.
- Cold soaking on the skins for two days extracted soft tannins and intense color.
- Fermentation, including twice-daily pump overs, lasted six to 10 days, depending on the lot.
- Malolactic fermentation occurred in new French oak barrels.
- The blend was created after malolactic fermentation, and it includes 5% Cabernet Sauvignon for depth and richness on the palate.
- Barrel aging lasted 24 months.
Acclaim Highlights
- 91 pts. – Wine Spectator (2000 Vintage)
- 91 pts. – Wine Spectator (1999 Vintage)
- 91 pts. – Wine Spectator (1998 Vintage)
Technical Data
- Total acidity: 0.60 g/100ml
- pH: 3.62
- Alcohol: 14.1%
- Blend: 95% Merlot, 5% Cabernet Sauvignon