World renowned. Washington grown.

Vineyard 10 2005 Red Wine

Tasting Notes
“Blackberry and raspberry aromas unfold from the glass. Ripe currant and plum fruit flavors balance the fine acidity and a reveal a palate of polished tannins. The flavors open up beautifully on the long, soft finish.” -Ray Einberger, Winemaker

Growing Season

• August 15 marked the beginning of the earliest harvest on record.
• Warm summer months contributed to the uniformity of berry maturation.
• A temperature drop in late summer cooled the vineyards and allowed the grapes extra hang time to enhance flavor and aromatic development.
• Moderate weather conditions during harvest contributed to mature fruit with intense flavors, good sugar development and high natural acidity across varietals.

Vineyards

• Columbia Valley vineyards are seated east of the Cascade Mountain range. Up to 14,000 feet high, the mountains effectively block eastward-moving wet weather systems from the Pacific Ocean.
• Just 6-8 inches of rainfall reach the growing region annually. Vineyards are 100% drip irrigated.
• The soils have low fertility and low water-holding capacity, allowing precise control of vine growth patterns.
• Vineyard 10 is the largest single estate vineyard in Washington state with some of the oldest vineyards in Columbia Valley.
• The vineyard is situated along the banks of the Columbia River; this positioning is a unique feature that allows both white and red grapes to flourish.

Vinification

• Fruit was harvested from sites throughout Washington state, including Vineyard 10.
• Grapes were destemmed and crushed with 20% whole berries remaining, then inoculated to begin fermentation.
• Fermentation lasted 6-10 days on the skins, with a twice-daily pump over regime to extract soft tannins.
• Malolactic fermentation took place in stainless steal tanks.
• Some of the components of the final blend aged 12 - 14 months in French and American oak barrels.

Technical Data

• Total acidity: 0.59 g/100ml
• pH: 3.65
• Alcohol: 13.5%

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