2008 SEMILLON
WINE DETAILS
| retail price: | $18.00 |
| club price: | $14.40 |
| available: | None |
| cases: | 150 |
| formats: | 750mL |
| released: | Aug 27, 2009 |
| date profiled: | Mar 18, 2011 |
| region: | Columbia Valley |
| AVA: | Yakima Valley |
| vineyards: | Airport Ranches |
| estate fruit: | Yes |
| single vineyard: | Yes |
| brix at harvest: | 23.9° |
| alcohol: | 14.2% |
| fined: | No |
| filtered: | Yes |
| oak type: | 100% French |
| oak barrels: | 100% Used |
| oak aging: | 10 Months |
| varietal | % | AVA | clone |
|---|---|---|---|
| semillon | 100% |
| 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
The Semillon was sourced from vines grown on our Runway Vineyard 9part of Airport Ranches.) Planted in 2006, this vineyard block has a Southwesterly orientation with deep, well-drained
Warden Silty loam soils. The vines were trained to a bilateral cordon system where the vines vigor is controled through deficit irrigation management. The targeted yield is approximately 4.5 tons per acre.
The Semillon is barrel aged in 100% once and twice used French oak. Once and twice used barrels help the wine retain more fruit on the nose. The barrels are stirred every two weeks to release creamy texture from the lees in the
barrel.
The winemaking for the Semillon begins with a pre-sort to make sure only ideal clusters are vinified. The gr ...more... apes then go straight to press as whole clusters. The juice is pumped to tank where it is settled for 48 hours before racking to a new tank to start fermentation. Fermentation is started in tank and is kept at 60 degrees until 10 brix. At that point, the wine is transferred to barrel where fermentation is completed. No malolactic fermentation occurs (which helps the wine to retain more acidity and make it food friendly). The Semillon is barrel aged in 100% once and twice used French oak. Once and twice used barrels help the wine retain more fruit on the nose. The barrels are stirred every two weeks to release creamy texture from the lees in the barrel. In late August, the wine is pumped to tank, blended, filtered and then bottled under screw cap in late August.
This wine brings forth aromas of lemon with nuances of honey & oak. it is full-bodied with a creamy mouthfeel, moderate acidity,& lingering citrus and honey flavors on the finish. Drink now through 2013.
The winemaking for the Semillon begins with a pre-sort to make sure only ideal clusters are vinified. The gr ...more... apes then go straight to press as whole clusters. The juice is pumped to tank where it is settled for 48 hours before racking to a new tank to start fermentation. Fermentation is started in tank and is kept at 60 degrees until 10 brix. At that point, the wine is transferred to barrel where fermentation is completed. No malolactic fermentation occurs (which helps the wine to retain more acidity and make it food friendly). The Semillon is barrel aged in 100% once and twice used French oak. Once and twice used barrels help the wine retain more fruit on the nose. The barrels are stirred every two weeks to release creamy texture from the lees in the barrel. In late August, the wine is pumped to tank, blended, filtered and then bottled under screw cap in late August.
This wine brings forth aromas of lemon with nuances of honey & oak. it is full-bodied with a creamy mouthfeel, moderate acidity,& lingering citrus and honey flavors on the finish. Drink now through 2013.
PH | 509.786.7401
