2009 TEMPRANILLO
WINE DETAILS
| retail price: | $20.00 |
| club price: | $16.00 |
| available: | Yes |
| cases: | 562 |
| formats: | 750mL |
| released: | Sep 11, 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: | 14.3% |
| fined: | No |
| filtered: | Yes |
| oak type: | 60% French |30% Americ ... 60% French |30% American |10% Hungarian |
| oak barrels: | 30% New |
| oak aging: | 11 Months |
| varietal | % | AVA | clone |
|---|---|---|---|
| tempranillo | 95% | ||
| cabernet sauvignon | 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
The grapes for this wine were sourced from vines grown in our Runway Vineyard (part of Airport Ranches.) The Cabernet Sauvignon and Tempranillo blocks are situated next to each other and planted on a Southwesterly orientation on warden silty loam soils, with deep well-drained soil profiles. The vineyards were lightly cropped ranging in yields of 2.5 to 2.8 tons per acre. The Cabernet vineyard was planted in 1989, and the Tempranillo vineyard in 2006.
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 fe ...more... rmentors. 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 September after 11 months in barrel. Prior to bottling, the wine is pad filtered and bottled using screw cap closures.
COLOR: Dark garnet
NOSE: This young wine reveals classic aromas of dark cherry & boysenberry with a hint of vanilla.
PALATE: Medium to full bodied. Primary fruit flavors of boysenberry and cherry combine with soft tannins & lead to a smooth finish.
PEAK DRINKING: Now through 2017.
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 fe ...more... rmentors. 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 September after 11 months in barrel. Prior to bottling, the wine is pad filtered and bottled using screw cap closures.
COLOR: Dark garnet
NOSE: This young wine reveals classic aromas of dark cherry & boysenberry with a hint of vanilla.
PALATE: Medium to full bodied. Primary fruit flavors of boysenberry and cherry combine with soft tannins & lead to a smooth finish.
PEAK DRINKING: Now through 2017.
PH | 509.786.7401
