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2009 Three Rivers Merlot (Columbia Valley)
| Vintage: | 2009 |
| Wine Type: | Red Wine |
| Varietal: | Merlot |
| Varietal Composition: | |
| 82% | Merlot |
| 16% | Cabernet Sauvignon |
| 2% | Petit Verdot |
| Appellation: | Columbia Valley |
| PH: | 3.76 |
| Barrel Aging: | |
| 16 Months | |
| 85% | French Oak |
| 29% | New Barrels |
| 15% | Hungarian Oak |
| Bottling Date: | Feb 2011 |
| Tannin: | 0.54G/100 mL |
| Alcohol %: | 14.8 |
| Ratings: | 91 Points, Wine Enthusiast 92 Points, Ken's Wine Guide |
| Production Notes: | The 2009 growing season started slow with a cool wet spring. Once June hit, temperatures heated up and stabilized for the entire summer. This was a great vintage for big powerful Merlot with lots of tannin and great concentration of fruit. |
| Winemaker Notes: | The weather was ideal for Merlot in 2009. The cool days at the beginning of the season coupled with the warmer summer temperatures produced small, thick-skinned grapes that were pack with flavor and structure. All of the fruit was hand harvested and immediately crushed and destemmed at the winery. The must was then pumped over two or three times per day to gain color, weight and flavor. After pressing, the wine was put to barrels and inoculated for malolactic fermentation. The wine was then racked every two to three months to aid clarification. This is a big Merlot that delivers ripe aromas and flavors laced with cherries, tobacco and raspberries. The palate is dense and concentrated and the silky tannins help extend the finish for what feels like minutes. If you enjoy muscular Merlots, this is definitely right up your alley. |
| Production: | 2,750 Cases
|
91 Points, Wine Enthusiast
92 Points, Ken's Wine Guide
The 2009 growing season started slow with a cool wet spring. Once June hit, temperatures heated up and stabilized for the entire summer. This was a great vintage for big powerful Merlot with lots of tannin and great concentration of fruit.
The weather was ideal for Merlot in 2009. The cool days at the beginning of the season coupled with the warmer summer temperatures produced small, thick-skinned grapes that were pack with flavor and structure. All of the fruit was hand harvested and immediately crushed and destemmed at the winery. The must was then pumped over two or three times per day to gain color, weight and flavor. After pressing, the wine was put to barrels and inoculated for malolactic fermentation. The wine was then racked every two to three months to aid clarification. This is a big Merlot that delivers ripe aromas and flavors laced with cherries, tobacco and raspberries. The palate is dense and concentrated and the silky tannins help extend the finish for what feels like minutes. If you enjoy muscular Merlots, this is definitely right up your alley.
2,750 Cases
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