After harvest, the grapes were destemmed and cold soaked for two days to capture intense color. Fermentation occurred in stainless steel tanks for up to 11 days at a maximum temperature of 90°F. Throughout fermentation, we performed several rack and returns for optimal extraction of color and flavor. This wine saw both French and American oak for 18 months to create well-integrated flavors and a rich mouthfeel.
Rich and full-bodied, our Petit Verdot begins with intense aromas of anise, fennel and black currant. On the palate, this wine has a huge structure with firm tannins and ripe dark fruit flavors of blackberry that are well-complemented by notes of humidor and cocoa. This wine is a vigorous option by itself and can also stand up to hearty stews, roasts or wild game meats.
Varietal Content: 85.7% Petit Verdot, 14.3% Merlot
Appellation: Yakima Valley
Alcohol Content: 14.3%
This wine will be released to the Columbia Winery Wine Club - All Red Tier and Winemakers' Tier in early June 2015.