MikeL's Guide to WA Wineries

Whites:
1994 SEMILLON
This is a medium-bodied wine with citrus-floral aromas that develop into melon and fig flavors on the palate. Semillon thrives in the Columbia Valley where long summer days and cool autumn nights produce fruit with firm acid that give this wine its appealing freshness. The grapes were partially barrel fermented to add fruitiness and a portion of the wine underwent malolactic fermentation to enhance mouth feel.
While easily enjoyed now, especially with shellfish, with additional aging this wine will develop even greater complexity.
Appellation: Columbia Valley; Varietal: Semillon; FIRST HARVEST DATE: 06-Sep-1994
ANALYSIS AT HARVEST: Brix: 22.5, TA: 0.59 g/100 ml, pH: 3.50
FERMENTATION DATA: Days: 11, Yeast: Premier Cuvee
ANALYSIS AT BOTTLING: TA: 0.65g/100ml, pH: 3.05, Alcohol: 12.0%, RS: 0.51 g/100 ml

1994 SAUVIGNON BLANC
Inviting floral and fruit aromas couple with an appealing hint of grassiness before giving way to the taste of honeyed melon and citrus. The finish is strong and crisp, lengthened slightly by a hint of oak.
The 1994 growing season produced smaller crops with lower yields, resulting in grapes with intense fruit characteristics. To enhance flavors, some of the grapes were barrel fermented, and a portion of the wine was put through malolactic fermentation to soften it a bit.
Garden fresh vegetables and shellfish of all types go especially well with this wine.
Appellation: Columbia Valley; Varietal: Sauvignon Blanc; FIRST HARVEST DATE: 02-Sep-1994
ANALYSIS AT HARVEST: Brix: 23.2, TA: 0.71 g/100 ml, pH: 3.44
FERMENTATION DATA: Days: 12, Yeast: Premier Cuvee
ANALYSIS AT BOTTLING: TA: 0.69 g/100 ml, pH: 3.20, Alcohol: 12.5%, RS: 0.40 g/100 ml

1994 JOHANNISBERG RIESLING
A wine with exceptional floral and spice character, the 1994 Columbia Crest Johannisberg Riesling is juicy and succulent. Sweet fruit characteristics are balanced with firm acidity.
Appellation: Columbia Valley; Varietal: Johannisberg Riesling; FIRST HARVEST DATE: 01-Sep-1994
ANALYSIS AT HARVEST: Brix: 22.0, TA: 0.78 g/100 ml, pH: 3.23
FERMENTATION DATA: Days: 15, Yeast: Steinberger
ANALYSIS AT BOTTLING: TA: 0.76 g/100 ml, pH: 2.95, Alcohol: 11.5%, RS 2.29 g/100 ml

1994 DRY RIESLING
Floral, peach and apricot aromas were heightened by putting the grapes through a slow, cool fermentation process. Afterwards, a portion of the wine underwent malolactic fermentation to soften the acids and provide balance. A clean, dry finish makes this wine an ideal accompaniment to food.
Appellation: Columbia Valley; Varietal: Johannisberg Riesling; FIRST HARVEST DATE: 26-Sep-1994
ANALYSIS AT HARVEST: Brix: 21.8, TA: 0.80 g/100 ml, pH: 3.02
FERMENTATION DATA: Days: 15, Yeast: Steinberger
ANALYSIS AT BOTTLING: TA: 0.74 g/100 ml, pH: 2.86, Alcohol: 11.5%, RS: 0.65 g/100 ml

1994 GEWURZTRAMINER
Bright and refreshing, floral aromas echo against a backdrop of litchi nuts and musk. The flavors are lush and sweet, with a hint of floral- spice on the finish. It is an excellent complement to poultry, pork or spicy Asian foods.
Appellation: Columbia Valley; Varietal: Gewurztraminer; FIRST HARVEST DATE: 30-Aug-1994
ANALYSIS AT HARVEST: Brix: 21.7, TA: 0.79 g/100 ml, pH: 3.00
FERMENTATION DATA: Days: 14, Yeast: Steinberger
ANALYSIS AT BOTTLING: TA: 0.64 g/100 ml, pH: 3.02, Alcohol: 11.5%, RS: 2.38 g/100 ml

1994 Semillon-Chardonnay
A warm, dry growing season yeilded small grapes brimming with intense fruit character, which gives this 70 percent Semillon, 30 percent Chardonnay blend a bright, fruity flavor. Columbia Crest began making this blend six years ago. The crisp, fresh charcter of Semillon merges with the toasty roundness of Chardonnay to produce a wine that improves on the attributes of both.
Lively fig and melon aromas with a spicy, tropical edge give way to toasty, vanilla flavor and a pleasant, lingering finish.
To enhance this wine's complexity, some of the grapes were barrel fermented, and a portion of the wine underwent malolactic fermentation to soften the acids before agin sur lie for seven months.
This easy-drinking, medium-bodied quaffer is a terrif accompaniment to lightly seasoned fish and fowl dishes such as grilled lemon chicken.
Appellation: Columbia Valley; Varietal: 70% Semillon, 30% Chardonnay; FIRST HARVEST DATE: 27-Aug-1994
ANALYSIS AT HARVEST: Semillon: Brix: 22.5, TA: 0.59 g/100 ml, pH: 3.49; Chardonnay: Brix: 22.6, TA: 0.80 g/100 ml, pH: 3.50
FERMENTATION DATA: Days: 13, Yeast: Premier Cuvee
ANALYSIS AT BOTTLING: TA: 0.60 g/100 ml, pH: 3.28, RS: 0.59 g/100 ml

1994 CHARDONNAY
Ripe, juicy peach and pear aromas are accompanied by a streak of pineapple and a hint of cinnamon toast. This is a rich, round wine with apple and tropical fruit flavors that turn smotth on the finish.
Partial barrel fermentation and eight months sur lie aging added to the wine's generous toast without overpowering the fruit. A portion of the wine also underwent malolactic fermentation, yielding a buttery, round character.
A warm, even growing season provided grapes with well-balanced sugars and acids, adding to the ease with thich this Chardonnay pairs with food. Try Columbia Crest's 1994 offering with roasted rosemary chicken or fresh salmon or scallops.
Appellation: Columbia Valley; Varietal: Chardonnay; FIRST HARVEST DATE: 27-Aug-1994
ANALYSIS AT HARVEST: Brix: 22.62, TA: 0.80 g/100 ml, pH: 3.51
FERMENTATION DATA: Days: 14, Yeast: Premier Cuvee
ANALYSIS AT BOTTLING: TA: 0.60 g/100 ml, pH: 3.60, Alcohol: 12.5%

Reds:
1992 RESERVE RED
Full-bodied and robust, Columbia Crest's 1992 Reserve Red is styled to offer subtle lavers of complex, well-integrated aromas and flavors.
Delicate violet, toast and berry aromas introduce a wine that gives way to dense fruit. This is a classic Bordeaux-style blend with a rich, silky finish attributable to the Columbia Valley's signature Merlot.
The 1992 vintage produced fruit with intense character, requiring a rigorous evaluation process to identify wines suited to blending. The goal was to select wines for harmony and balance, the hallmark of a wine styled in the tradition of a great French red.
Ready to enjoy now with a juicy steak or hearty roast beef, this wine should also reward those patient enough to wait.
Varietal: Merlot; Appellation: Columbia Valley; FIRST HARVEST DATE: 05-Sep-1992
ANALYSIS AT HARVEST: 24.3 brix, TA: 0.54g/100ml, pH: 3.56
FERMENTATION DATA: Days: 5; Yeast: Prise de Mousse
ANALYSIS AT BOTTLING: TA: 3.75, Alcohol 13.O%
BLEND: Cabernet Sauvignon 60%, Merlot 31%, Cabernet Franc 5%, Malbec 4%

1993 MERLOT
Columbia Valley Merlot, lush and supple, is a charmer, and the 1993 offering from Columbia Crest is no exception. Appealing ripe berry and cocoa notes complement the wine's perfumed nose. On the palate, fresh red raspberry flavors are followed by a soft toasted oak finish.
A long growing season produced fruit with good varietal character. Grapes were fermented on their skins for 7-10 days, and a sprinkler system was used to gently pump over must. This technique helped to maximize color and flavor extraction and minimize tannin before the wine was aged in French and American oak barrels for 4 months.
Enjoy with rosemary lamb, grilled salmon or Brie.
Appellation: Columbia Valley; Varietal: Merlot; FIRST HARVEST DATE: 30-Sep-1993
ANALYSIS AT HARVEST: Brix: 22.2, TA: 0.61 g/100 ml, pH: 3.30
FERMENTATION DATA: Days: 5, Yeast: Prise de Mousse/Fermavin
ANALYSIS AT BOTTLING: TA: 0.61 g/100 ml, pH: 3.64, Alcohol: 13.0%

1993 Cabernet Sauvignon
Our 1993 Cabernet Sauvignon owes its rich, varietal character in part to a long growing season that allowed the grapes to develop to their fullest potential. The resulting wine is intense and flavorful, with sufficient structure to age well, but approachable enough for early enjoyment.
Ripe cherry and chocolate aromas melt into savory blackberry flavors on the palate, while hints of cocoa and smoky cedar reflect the wine's barrel aging. Thirty days of extended skin contact followed by malolactic fermentation ensured soft, integrated tannins. We then aged this wine for twelve months in a combination of American and French oak barrels, which yielded a complex, mouth-filling wine with a toasty, lingering finish.
Perfect with heartier fare, enjoy this robust wine with beef kebabs or steak still sizzling from the barbecue.
Appellation: Columbia Valley; Varietal: Cabernet Sauvignon; FIRST HARVEST DATE: 15-Sep-1993
ANALYSIS AT HARVEST: Brix: 23.6, TA: 0.66 g/100 ml, pH 3.54
FERMENTATION DATA: Days: 6 on skins, Yeast: Premier Cuvee/Fermavin
ANALYSIS AT BOTTLING: TA: 0.59 g/100 ml, pH: 3.62, Alcohol: 13.0%

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