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2002 Columbia Crest Two Vines Merlot
| Vineyard: | Columbia Crest |
| Price: | |
| Retail Price: | |
| Varietal: | Merlot |
| Style: | Red |
| Region: | United States > Washington |
| Other Vintages: | 2009 2008 2005 2003 1992 1985 NV |
WINEMAKER'S NOTE
This complex, artisanally crafted wine offers classic Merlot spice, ripe cherry fruit, and cocoa aromatics which persist on the palate. The balance of wood and black fruits creates a velvety, seductively smooth finish. Vinification * Grapes were crushed with 20% whole berries remaining. * Grapes fermented on skins for 6-7 days with stainless steel and open top, rotary, and standard fermenters used to extract softness, complexity, and color. * Malolactic fermentation occurred in the barrels read more...This complex, artisanally crafted wine offers classic Merlot spice, ripe cherry fruit, and cocoa aromatics which persist on the palate. The balance of wood and black fruits creates a velvety, seductively smooth finish. Vinification * Grapes were crushed with 20% whole berries remaining. * Grapes fermented on skins for 6-7 days with stainless steel and open top, rotary, and standard fermenters used to extract softness, complexity, and color. * Malolactic fermentation occurred in the barrels and tanks. * Wine aged 14-16 months. * The oak regime featured 25% new French and American oak barrels. * Cabernet Franc and Cabernet Sauvignon contributed softness and further fruit dimension to the final blend. Technical Data * Total acidity: 0.53 g/100ml * pH: 3.66 * Alcohol: 13.5% * Blend: 94% Merlot, 5% Cabernet Sauvignon, 1% Cabernet Franc (hide)
Expert Reviews
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Wine.comConsistently warm temperatures July through September yielded Merlot brimming with ripe, concentrated varietal character. Lots were crushed and destemmed, then each was fermented separately on the skins for five days. Certainlots then were designated to undergo extended contact with the skins to extract additional color, flavor and tannin. The wine was racked by gravity flow to predominantly new French and American oak barrels for malolactic fermentationand 16 months aging. During this time, barrel to barrel racking was done every three months with biweekly topping. After aging, the winemaker sampled each component wine and created a master blend featuring 60% of all fruit initiallyharvested for the Grand Estates program. A small amount of Cabernet Sauvignon and Cabernet Franc also were added to the blend to broaden flavor complexity. The wine offers a chewy raspberry-blueberry core that is cloaked in toastycoconut. A structure of medium-plus tannins presents a velvety texture on the middle palate.
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CellarTracker Community Tasting NotesCommunity Tasting Notes (average 78.3 pts. and median of 78 pts. in 3 notes)