2004 Reserve Cabernet Franc
This blend starts out with aromas of tobacco, bacon and red currents. The flavors are dynamic and full of red currants and pepper with a long finish, while pairing well with pasta, red meat and barbeque pork ribs.
Goes Well With:
.Redmeat .Pasta .Fowl .Chocolate
Accoaldes and Awards:
- Award: Silver
Rating: 85
Competition / Event: 2009 BTI - World Value Wine Challenge
Technical Notes:
| APPELLATION: | Columbia Valley |
| VARIETAL / ASSEMBLAGE: |
98% Cabernet Franc, 3% Cabernet Sauvignon |
| VINEYARD: | Smasne Farms |
| WINEMAKER: | Bill Ammons |
| ALCOHOL: | 13.7 |
| TOTAL ACIDITY: | 0.56 |
| PH: | 3.98 |
| RS: | 0 |
Harvest Specs: The fruit for this wine was picked on OCtober 24th, 2004 at Smasne Farms. the analysis of the must prior to inoculation was the following: TZ of .38, pH of 4.0 and brix of 25.0. 30ppm SO2 was added at the crusher and 80ml/ton color pro enzyme was also added. 77 gallons water was added to account for 5.6% of volume. The must underwent a 3 day cold soak prior to inoculation.
Vinification / Fermentation: The must was inoculated on October 27th, 2004 with Fermirouge wine yeast. extraction was achieved via pump overs twice daily. The wine fermented for 12 days at which time it was pressed into tank and inoculated with ML bacteria. It was then transferred to barrel and finished the secondary fermentation of February 16th, 2005 at which time sulfur was added.
Elevage / Aging: the wine was aged for 28 months in neutral oak barrels. Stavin French Oak barrel staves were added to achieve 35% new oak in the final blend. This wine was sterile filtered prior to bottling.
2005 Reserve Syrah
The dark and spicy wine has an inviting and diverse selection of aromas, including cocoa, cherry, charcoal and peppers. The wine displays flavors of chocolate, peppercorns, dark cherry and hints of purple plums. This wine is complimentary when paired with peppercorn steak, beef pot pies, lamb shanks and hearty beef stews.
Goes Well With:
.Redmeat .Pasta .Fowl .Chocolate
Accoaldes and Awards:
- Award: Bronze
Competition / Event: 2008 Northwest Wine Summit
- Award: Bronze
Rating: 84
Competition / Event: 2009 BTI - World Value Wine Challenge
Technical Notes:
| APPELLATION: | Rattlesnake Hills |
| VARIETAL / ASSEMBLAGE: |
99% Syrah, 1% Cabernet Sauvignon |
| VINEYARD: | Roza Hill |
| WINEMAKER: | William Ammons |
| ALCOHOL: | 13.7 |
| TOTAL ACIDITY: | 0.574 |
| PH: | 3.96 |
| RS: | 0 |
Harvest Specs: The fruit for this wine was harvested on October 18, 2005. The average analysis at harvest was a brix of 24.7, a TZ of .66g/100ml and a pH of 3.77. The must was cold settled three days before being innoculated.
Vinification / Fermentation: The must was innoculated with Prise De Mousse at a rate of 2 #/K. A 7.74% water addition was made after the must was innoculated. The wine was drained and pressed on November 11, 2006. The wine was racked to barrel on December 2, 2005.
Elevage / Aging: The wines were aged for an average of 20 months in barrel. The Barrels used in the aging process were all neutral. We used about 25% Stavin French oak M+ inserts, 5% Hungarian M+ toast inserts and 5% American oak M+ inserts. The final blend was created on October 21, 2005. the wine was sterile filtered prior to bottling.
