World renowned. Washington grown.

2004 Walter Clore Private Reserve

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 soft yet powerful, complex wine.” -Ray Einberger, Winemaker

Growing Season

• A hot, dry growing season created ideal flavor maturity and promoted an early harvest start.
• Cool temperatures and intermittent rain in mid-September prompted extended hang time, which allowed the grapes to reach ideal physiologic maturing.
• The 2004 harvest is characterized by smaller berry and cluster size, with intense flavors, good sugar development and high natural acidity.

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 fruitiness; and Horse Heaven Hills fruit introduces balance and body.
• The balance between warm daytime temperatures and cooler evenings concentrated aromatics and enhanced com- plexity.
• 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 extracted soft tannins and intense 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 dur ing the first six months, and egg white fining occurred after 18 months.

Technical Data

• Blend: 54% Cabernet Sauvignon, 46% Merlot
• Alcohol: 14.2%
• Acidity: 0.58g/100mL
• pH: 3.68

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