2008 AVIATOR

50% Cabernet Sauvignon Blend
Airfield Estates

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WINE DETAILS
retail price: $30.00
club price: $24.00
available:Yes
cases:467
formats: 750mL
released:May 13, 2010
date profiled:Mar 14, 2011
region:Columbia Valley
AVA:Yakima Valley
vineyards:Airport Ranches
estate fruit:Yes
single vineyard: Yes
brix at harvest:Blended
alcohol:15.1%
fined:No
filtered:Yes
oak type:60% French |30% Americ ... 60% French |30% American |10% Hungarian  
oak barrels:30% New  
oak aging: 19 Months  
 
varietal%AVAclone
cabernet sauvignon 50%
merlot 25%
petite verdot 10%
cabernet franc 10%
malbec 5%
 
ships to: AK AZ CA CO CT FL GA HI ID IL IN IA LA MI MN MO NE NV NM NY NC ND OH OR SC TX VT VA WA WI WY
 
Winemaker Marcus Miller Notes
Aviator is our Bordeaux style blend. The Cabernet Sauvignon was sourced from our Runway Vineyard. Planted in 1989, this vineyard block has a Southwesterly orientation on gently sloping, deep, well drained Warden Silty loam soils, and a elevation of approximately 920 feet above sea level. The vineyard was cropped at 2.9 tons per acre. The balance of the fruit was sourced from our Black Rock Vineyard (A part of Airport Ranches.) All of the varietals were planted in 2006. The orientation for these vineyards are all southwesterly, at elevations ranging from 1000 to 1050 feet above sea level. The crop levels for each ranged from Malbec at 3 ton per acre, to Petite Verdot, at 1.2 tons per acre. Soil types also vary at this site, ranging from dee ...more... p well drained Warden Silty loam, to shallow, to rocky cobbly soils with low water holding capacity. As we moved toward the formation of the winery, these varieties became part of the business plan. Because of the diversity of soils and slopes at the Black Rock site, these new varieties were planted to replace Chardonnay and Merlot Vines formally occupying the vineyard.

Our winemaking begins with a pre-sort of the fruit to make sure only ideal clusters get vinified. After being destemmed, a gentle peristaltic pump is used to transfer the must to the fermentation vessel. The wine is fermented in 6 ton stainless steel tanks and 1 ton stainless steel fermentors. Pump-overs, Rack and Returns, and Punch-downs are used to extract tannin and color from the skin. Ideal peak ferment temperatures are 80-84 degrees. After the wine has finished fermenting it is pressed and settled for 48 hours before going to barrel. Barrels are typically 25%-35% new, and are composed of 60% French, 30% American, and 10% Eastern European. The wine goes through malolactic fermentation in barrel and then is racked. Blending occurs during the 2nd racking, usually in April. Racking continues every 3 months until the wine is finally bottled in May after 19 months in barrel. Prior to bottling, the wine is pad filtered and bottled using screw cap closures.

COLOR: Dark garnet.
NOSE: A rich bouquet of dark berries, spice and vanilla bean.
PALATE: Smooth & well-balanced. Well structured tannins frame the way for flavors of boysenberry and black cherry to disperse across the palate.
PEAK DRINKING: Now through 2018.
PH | 509.786.7401


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