2005 Grand Reserve Cabernet Sauvignon
This wine is loaded with red fruit, cherries, cassis, dark chocolate with subtle tones of herb and some white chocolate on the fnish. Suggested beef pairings include tenderloins, lasagna and lamb.
Goes Well With:
.Redmeat .Spicy .Fowl .Chocolate
Accoaldes and Awards:
- Award: Silver
Competition / Event: 2009 San Diego International Wine Competition
- Award: Bronze
Competition / Event: 2009 Seattle Wine Awards
- Award: Bronze
Competition / Event: 2009 West Coast Wine Competition
- Award: Bronze
Competition / Event: 2009 Pacific Rim International Wine Competition
- Award: Bronze
Competition / Event: 2009 Los Angeles County Fair
Technical Notes:
| APPELLATION: | Columbia Valley |
| VARIETAL / ASSEMBLAGE: |
100% Cabernet Sauvignon |
| VINEYARD: | 89% Charbonneau, 11% Roza Hills Vineyard |
| WINEMAKER: | William Ammons |
| ALCOHOL: | 13.7 |
| TOTAL ACIDITY: | 0.54 |
| PH: | 3.95 |
| RS: | 0.16 |
Harvest Specs: The Cabernet Sauvignon grapes were picked on October 15, 2005 from Block 12 of the Roza Hills Vineyard and on November 10, 2005 from the Charbonneau Vineyard. Average analysis: 23.4 Brix, 0.52 T.A., 3.85 pH
Vinification / Fermentation: The two lots of Cabernet Sauvignon were tank fermented using Premier Cuvee and Cepage Cabernet Yeasts. Once fermentation started, the musts were pumped over twice a day until the desired extraction was achieved. Upon completion of the primary fermentation, the must were pressed off their skins. The wines were then inoculated with ML and completed ML fermentation in two to three weeks. Once ML was complete, the wines were racked to oak barrels.
Elevage / Aging: The wines were barrel aged for 23 months in two year old barrels. At this point, the barrels were racked, blended and were aged for an additional 10 months using French Oak Staves. Once aging was complete, the wine was remeoved from the barrel, sterile filtered and bottled (no fining was performed on this wine).
2005 Grand Reserve Claret
This wine of 45% Cabernet sauvignon, 26% Cab Franc, 24% Merlot and 5% Syrah has a flavor of chocolate, some clove with a vanilla texture on the finish. Pairings include roast beef and lamb chops.
Goes Well With:
.Cheese .Redmeat .Pasta .Chocolate
Accoaldes and Awards:
- Award: Silver
Competition / Event: 2009 West Coast Wine Competition
- Award: Silver
Competition / Event: 2009 Pacific Rim International Wine Competition
- Award: Bronze
Competition / Event: 2009 Los Angeles County Fair
Technical Notes:
| APPELLATION: | Columbia Valley |
| VARIETAL / ASSEMBLAGE: |
45% Cabernet Sauvignon, 26% Cabernet Franc, 24% Merlot, 5% Syrah |
| VINEYARD: | Roza Hills, Rizutti Vineyard, Charbonneau |
| WINEMAKER: | William Ammons |
| ALCOHOL: | 13.8 |
| TOTAL ACIDITY: | 0.55 |
| PH: | 3.97 |
| RS: | 0.29 |
Harvest Specs: The Grapes for this blend were tank fermented in small bins using Pasteur Red, Premiehe Cabernet Sauvignon grapes were picked in October of 2005 from the Roza Hills Vineyard, blocks 6A, 12, 2 & 16B. The Cabernet from the Rizutti Vineyard (Walla Walla) were also picked in October 2005. The Cabernet Sauvignon grapes from the Charbonneau Vineyard were picked in November of 2005. The Merlot grapes for this blend were picked in September of 2005 from Roza Hills Vineyard, blocks 13 & 3. The Cabernet Franc grapes were picked on October 20th, 2005 from Roza hills Vineyard, Block 16A. The Syrah grapes were picked on October 18th, 2005 from Roza Hills Vineyard, Block 15. Average analysis: 24.9 Brix, 0.57 T.A., 3.72 pH.
Vinification / Fermentation: The Grapes for this blend were tank fermented in small bins using Pasteur Red, Premier Cuvee, Cepage Merlot, Cepage Cabernet and GRE Yeasts. Once primary fermentation started, the wines were pumped over twice a day until the desired extraction was acheived. The different lots were later pressed off their skins upon completion of alcoholic fermentation. Once primary fermentation was complete, the wines were inoculated with ML and completed ML fermentation in two to three weeks.
Elevage / Aging: The wine was barrel aged for 28 months in neutral 59 gallon barrels. These wines were then blended and were aged for an additional 3 months using French oak staves. Once the aging was complete, the wine was removed from barrel, sterile filtered and bottled (the wine was not fined prior to bottling).
2005 Grand Reserve Merlot
On the nose the wine is bursting with hints of chocolate mint and Kingsford briquettes. Good dark flavors of blackberries and cassis are structured in a food friendly fashion. The finish is full of fruit and tobacco.
Goes Well With:
Accoaldes and Awards:
- Award: Gold
Award: Sweepstakes
Competition / Event: 2009 San Diego International Wine Competition
- Rating: 90
Review: This is my first taste of a wine from this producer, and we are off to a very good start. Medium-bodied, it shows lovely fruit recalling plums and dark cherries. Accent notes of toast and spices are restrained and very well tuned to the weight and intensity of the fruit, making for a harmonious tasting experience and a versatile finished product that will work well with red meat dishes but also be great for grilled white meats like pork or veal. Awarded a gold medal in the San Diego International Wine Competition. 90 Michael Franz
Competition / Event: 2009 Wine Review Online
- Award: Silver
Competition / Event: 2009 Pacific Rim International Wine Competition
- Award: Bronze
Competition / Event: 2009 West Coast Wine Competition
- Award: Silver
Competition / Event: 2009 Los Angeles County Fair
Technical Notes:
| APPELLATION: | Columbia Valley |
| VARIETAL / ASSEMBLAGE: |
75% Merlot, 14% Cabernet Franc, 11% Cabernet Sauvignon |
| VINEYARD: | 89% Roza Hills, 11% Rizutti |
| WINEMAKER: | William Ammons |
| ALCOHOL: | 13.9 |
| TOTAL ACIDITY: | 0.55 |
| PH: | 3.96 |
| RS: | 0.33 |
Harvest Specs: The Merlot grapes for this wine were picked in September of 2005 from Roza Hills Vineyard, blocks 13 & 3, and from the Rizutti Vineyard. The Cabernet Franc grapes were picked on October 20, 2005 from Roza Hills Vineyard, block 16A. The Cabernet Sauvignon was picked in October 2005 from Roza Hills Vineyard, blocks 6A, 12, 2 & 16B.
Vinification / Fermentation: The grapes for this wine were tank fermented using Pasteur Red, Premier Cuvee, Cepage Merlot and Cepage Cabernet Yeasts. Once primary fermentation started, the wines were pumped over twice a day until the desired extracion was acheived. The different lots were pressed off the skins upon completion of fermentation. The wines were then inoculated with ML and completed with ML fermentation in two to three weeks.
Elevage / Aging: The wines were barrel aged for 28 months in neutral barrels, some with new French oak staves. The wines were then racked, blended and returned to the barrel for an additional 3 months. The wine was then sterile filtered and bottled (no fining was performed on this wine).
