How to Bordeaux

WAWGG February 2008

Gordon Hill

Washington in the early 80’

Maps comparing Washington to France

Latitude = comparable growing conditions

The need to compare, no history for Washington wines,

Bordeaux became benchmark

Similar Growing Conditions?

Harvest decisions

Optimum ripe fruit was 23.5 brix, would pick 22.5- 24.0

Wines therefore had similar alcohols and acids to French wines

“Perfect Climate”

New goal “make worlds best wine from Columbia valley fruit”

I (we ?) no longer compare Washington wines and measure them against Bordeaux wines.

Because……..

Evolution of wine grape growing

Realized Washington has its own unique grape growing climate

Water management as tool to control canopies and crop size

Unique appellations and site selection Experience of Wine grape growers and

Winemakers

Riper grapes

Riper fruit at harvest as measured by brix leads to distinct Columbia Valley fruit and wine characteristics

Softer acids, higher etoh, ripe tannins helps us achieve wines with fruit forward characters and distinct softness on palate

We can wait to pick because of our harvest conditions

Washington Bordeaux

Blending of varietals Merlot, Cabernet Sauvignon, Cabernet

Franc Newer tools (varietals) Malbec and

Petite Verdot

Washington Bordeaux

Blend wines from different appellations as each AVA can have its own unique characters

Main factors within an AVA (vineyard) Aspect or slope Soil, type, depth Wind exposure Wine grape grower water and canopy

management, crop size

Horse Heaven Hills

Vineyards with closer river proximity are softer fruit forward good to use for fruit impression front palate.

Vineyards with less sand and more loam can be highly structured, robust, deeply colored, provides a long finish.

Wahluke Slope

Warm growing area Many of the wines are fruit forward

with jammy ripe characters, dark colors, soft tannins, provide soft tannins to middle of palate.

Red Mountain

Warm growing area Big wines deeply colored, add

structure “backbone”, finish is long, and flavors of ripe dark stone fruits,

Walla Walla

Many unique vineyard sites and soil types.

Most have deep rich soils with some slope

Recently the rocky areas are being planted.

Elegant wines with finesse, dried herbs, pomegranate, dusty malt

Yakima Valley

Most vineyard sites on South facing slopes

Wines have bright fruits, soft tannins, harmonius middle palate, “quaffability factors”

Use to flesh out front and middle palates, bring up fruit notes

Columbia Valley

Tri City 3 Rivers area Good source to get grapes from older

vineyards Wines vary in styles from fruit forward

to dark complex, lots of good black cherry aromas and flavors, ripe plum notes Merlot,

AVA blending strategy

20% HH CS: structure, finish 20% RM CS: structure, finish 15% WS MR: ripe fruit middle palate 5% WS PV: color aroma finish 20% WW MR: elegance finesse 20% YV MR: bright fruit drink ability 5% CV MB: color, entry and middle