2010 H3 (Horse Heaven Hills) Cabernet Sauvignon -- Columbia Crest Winery Shopping Cart
$15.00
-- Aromas of cherry blossoms and rose petals, with a perfect balance of earth, mineral and deep berry flavors leading to a soft tannin cocoa finish.
Horse Heaven Hills
TASTING NOTES
This bold medium-bodied wine delivers aromas of cherry blossoms and rose petals, with a perfect balance of earth, mineral and deep berry flavors leading to a soft tannin cocoa finish.
GROWING SEASON
• The 2010 vintage was the cooler than the past vintages; bud break arrived on schedule in early April, but a cool, wet spring delayed flowering and reduced fruit set across many varieties.
• An unusually cool summer produced dramatic differences in ripening between warmer and cooler sites, with veraison extending into September in some cooler areas.
• However, naturally low yields, combined with over a month of consistently warm weather from late September through late October, produced phenolic ripeness and flavor development with extraordinary natural acidity.
• Cool, wet weather returned in late October, an appropriate bookend to a challenging harvest.
• Overall, 2010 produced balanced, elegant wines with lower alcohol and higher acidity.
VINEYARDS
• The Horse Heaven Hills vineyards are located east of the Cascade Mountain range. Up to 14,000 feet high, the mountains effectively block eastward-moving wet weather systems from the Pacific Ocean.
• The terrain consists of south-facing slopes that provide excellent sun exposure for grape ripening, and good air drainage which protects the vineyards during the winter months.
• Well-drained, sandy soils have low fertility and low water-holding capacity, allowing precise control of vine growth patterns.
• Strong wind patterns, which are unique to Horse Heaven Hills, reduce canopy size and density, create better sun exposure, and contribute to even ripening by moderating temperature extremes.
VINIFICATION
• Grapes were crushed at 20% whole-berry to retain fruit quality.
• Fermentation lasted 6-10 days on the skins to extract optimum fruit and structural components.
• Various yeasts were used to maintain fruit flavors and complexity. Malolactic fermentation occurred in stainless steel tanks and oak barrels. Blending occurred shortly after malolactic fermentation.
• The wine was barrel aged in 40% new and 60% older French oak for 18 months.
• The wine was racked three times during the 18 month barrel aging period.
TECHNICAL DATA
• Alcohol: 14.5%
• Total Acidity: 0.56 g/100ml
• pH: 3.77
• Blend: 97% Cabernet Sauvignon, 2% Merlot, 1% Cabernet Franc
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