<h1>2004 Red Reserve Walter Clore -- Columbia Crest Winery Shopping Cart</h1>
<b>$35.00</b>
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<img src="https://store.nexternal.com/ccw/images/walter_clore_bottle_COL2.gif" align="right" alt="2004 Red Reserve Walter Clore" name="2004 Red Reserve Walter Clore" border="0" hspace="10" />
<p><b>Tasting Notes</b> “A classic Bordeaux-style winemaking protocol enhances the aromatics of earth, coconut, blackberry, and slight mint in this red blend. Fruit and oak are perfectly balanced to yield a very complex chocolate-cherry-blackberry lingering finish. This is a soft yet powerful, complex wine.” <em>~Ray Einberger and Marcus Notaro, Winemakers</em> </p>
<p><b>Growing Season</b> </p>
<ul>
<li>A hot, dry growing season created ideal flavor maturity and promoted an early harvest start.</li>
<li>Cool temperatures and intermittent rain in mid-September prompted extended hang time, which allowed the grapes to reach ideal physiologic maturing.</li>
<li>The 2004 harvest is characterized by smaller berry and cluster size, with intense flavors, good sugar development and high natural acidity.</li>
</ul>
<p><b>Vineyards</b> </p>
<ul>
<li>The fruit for the Walter Clore Private Reserve was picked from Columbia Crest’s premier vineyard sites. Vineyards located on the Wahluke Slope offer aromatics, texture, and complexity; Cold Creek sites contribute flavor and fruitiness; and Horse Heaven Hills fruit introduces balance and body.</li>
<li>The balance between warm daytime temperatures and cooler evenings concentrated aromatics and enhanced com- plexity.</li>
<li>The appellation’s low rainfall stressed the vines, yielding concentrated fruit with depth and varietal expression. </li>
</ul>
<p><b>Vinification</b> </p>
<ul>
<li>Hand-picked grapes were crushed with 20% to 30% whole berries remaining.</li>
<li>Cold soaking on the skins for two days extracted soft tannins and intense color.</li>
<li>After the seven-day primary fermentation, lots were pressed, blended and placed into new French oak barrels for malolactic fermentation.</li>
<li>The traditional Bordeaux winemaking protocol included barrel aging for two years with barrel-to-barrel racking at three month intervals. Barrels were topped weekly dur ing the first six months, and egg white fining occurred after 18 months.</li>
</ul>
<p>Blend........54% Cabernet Sauvignon, 46% Merlot <br />Alcohol......14.2% <br />Acidity.......0.58g/100mL <br />pH............3.68 </p>
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<ul style="padding-left: 15px">
<li>SKU: 17542</li>
</ul>
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