MikeL's Guide to WA Wineries
Thurston Wolfe Wines - Wines
The Wines: (Fall 1996)
1995 White Lace:
Thurston Wolfe's proprietary blend of an off-dry Columbia Valley
Johannisberg Riesling. Ripe fruit dominates the aroma with a touch of
sweetness (about 1%) on the palate. Perfect as a before-dinner wine
or with spicy or oriental food.
Cases produced: 112.
1995 Pinot Gris:
Better known from Oregon, this variety is starting to make its way
into the Yakima Valley with great promise. From the Kendall Vineyard
north of Sunnyside, it was harvested at 23.4 Brix, lightly pressed,
barrel fermented, and aged sur lees for six months.
Varietal: Pinot Gris;
Appellation: Yakima Valley;
1994 Zinfandel, Burgess Vineyard: (sold out at the winery)
Our second vintage of red Zinfandel table wine (but over 14% alcohol)
from the Burgess Vineyard. An outstanding vintage for red wines, the
1994 is dark, full-bodied, and loaded with flavor and tannin for long
aging. Bramble and black pepper aromas.
Vineyard: Burgess Vineyard;
Cases produced: 49;
Produced from a blend of Cold Creek and Paterson Ridge vineyards
Grenache, yields were limited to 4 tons/acre. Fermented to dryness on
the skins and aged 10 months in American oak. A big, soft, complex
red wine in the Rhone style for current consumption.
Vineyard: Cold Creek and Paterson Ridge;
Cases produced: 140;
1995 Sweet Rebecca:
Our latest creation of Sweet Rebecca is a carefully crafted blend of
61% Chardonnay, 26% Muscat Canelli, and 13% Semillon, all late harvest
and botrytis-affected. At an average harvest Brix of 34, the juice
was slowly barrel-fermented and bottled on July 7, 1996 with a minimum
of processing. Aromas of orange, honey, pineapple and apricot.
Varietal: 61% Chardonnay, 26% Muscat Canelli, and 13% Semillon;
Cases produced: 113 (375ml);
TA: 0.85%, Alcohol 13.9%, RS 12%.
1993 JTW's Port:
Our sixth vintage of Port, starting with the 1988 Burgess Zinfandel
Port. Named after our son Joshua, this vintage is a blend of 28%
Cabernet Sauvignon (Burgess Vineyard) and 72% Lemberger (Red Willow).
High proof grape brandy is added midway through fermentation to
preserve the natural grape sugars and the wine is allowed to soak on
the skins for one week for additional color and flavor extraction.
Aged 32 months in oak, it was bottled in July of 1996.
Varietal: 28% Cabernet Sauvignon, 72% Lemberger;
Vineyards: Burgess Vineyard, Red Willow;
Cases produced: 140;
Alcohol 19%, RS 9%.
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