World renowned. Washington grown.
2006 Vineyard 10 White Wine
Tasting Notes
“This medium-bodied white wine showcases delicate floral aromas and flavors of apples, pears and melon. Upfront fruit gives way to a juicy and refreshing finish.” -Ray Einberger, Winemaker
Growing Season
- The 2006 growing season was marked by extreme weather patterns. Spring was wet and cooler than normal, followed by a long, dry and hot summer.
- These factors contributed to excellent acid levels in the grapes, balanced canopies and small berries.
- The warmer parts of the Valley saw early ripening and bold flavors from the high temperatures.
- In cooler growing areas, later ripening prompted good acidity and flavor in white 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 the 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 placed in a membrane press where the juice was gently separated from the skins. After pressing, the juice was allowed to cold settle for two days.
- A majority of the juice was then inoculated with VIN7 and Premier Cuvee yeasts, several other yeast strains were used on smaller portions to add complexity.
- Most of the wine was fermented in stainless steel to enhance the floral and fruit characters, and a small faction underwent malolactic fermentation to enhance mouth-feel.
- All varieties were vinified separately and then blended weeks before bottling.
Technical Data
- Total acidity: 0.62 g/100ml
- pH: 3.38
- Alcohol: 13.0%