World renowned. Washington grown.

2003 Walter Clore Private Reserve

93 pts - Wine Advocate
90 pts - Wine Spectator

Tasting Notes
“A classic Bordeaux-style winemaking protocol enhances the aromatics of earth, coconut, blackberry and slight mint in this red blend. Fruit and oak are perfectly balanced to yield a very complex chocolate-cherry-blackberry lingering finish. This is a very seductive, hedonistic experience in the glass.” -Ray Einberger, Winemaker

Growing Season

• Vintage 2003 began with a typical bud break in early April.
• Bloom followed in early June. Warm, dry weather con- ditions during this phase (the start of fruit maturation) contributed to the uniformity of berry maturation at the end of the season.
• High heat accumulation during late summer created excellent ripening conditions.
• Very modes precipitation in August and September cooled the vineyards and slowed the ripening process.
• At harvest, vineyards across the Columbia Valley had excel- lent physiological maturity and flavor development across varietals.

Vineyards

• The fruit for the Walter Clore Private Reserve was picked from Columbia Crest’s premier vineyard sites. Vineyards located on the Wahluke Slope offer aromatics, texture and complexity; Cold Creek sites contribute flavor and fruiti ness; 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.

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: 0.57 g/100ml
• pH: 3.71
• Alcohol: 14.2%
• Blend: 56.5% Cabernet Sauvignon, 36.2% Merlot, 7.3% Cabernet Franc

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