World renowned. Washington grown.
2002 Walter Clore Private Reserve Red Table Wine
Tasting Notes
“ A classic Bordeaux-style winemaking protocol enhances the earthy, blackberry, cinnamon and cocoa aromatics. Fruit and oak are perfectly balanced to yield a very complex, seductive, chocolate-cherry blackberry lingering finish. This is a heady, hedonistic experience in the glass.” -Ray Einberger, Winemaker
Growing Season
- The growing season began with cool weather that modestly delayed bud break and fruit set.
- Consistent and ideal weather conditions from mid-summer to early fall, with daytime to nighttime swings spanning as much as 40 degrees, were perfect for fruit maturation.
- Grape clusters were compact with large, fully-mature berries.
- Fruit quality was excellent, marking the 5th consecutive quality vintage.
Vineyards
- The Walter Clore Private Reserve fruit was picked from Columbia Crest’s premier vineyard sites. Vineyards are located on the Wahluke Slope (50%), off ering aromatics, texture and complexity and on the Horse Heaven Hills (50%), introducing balance 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 varietal expression.
Vinification
- Hand-picked grapes were crushed with 20% to 30% whole berries remaining.
- Cold soaking on the skins for two days softened tannins and intensified color.
- After the seven-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 two years 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.
Technical Data
- Total acidity: 0.62 g/100ml
- pH: 3.58
- Alcohol: 14.1%
- Blend: 63% Cabernet Sauvignon, 37% Merlot