Transcript How to Bordeaux

How to Bordeaux
WAWGG February 2008
Gordon Hill
Washington in the early 80’
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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
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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”
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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
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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
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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
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Blending of varietals
Merlot, Cabernet Sauvignon, Cabernet
Franc
Newer tools (varietals) Malbec and
Petite Verdot
Washington Bordeaux
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Blend wines from different appellations as
each AVA can have its own unique
characters
Main factors within an AVA (vineyard)
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Aspect or slope
Soil, type, depth
Wind exposure
Wine grape grower water and canopy
management, crop size
Horse Heaven Hills
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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
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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
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Warm growing area
Big wines deeply colored, add
structure “backbone”, finish is long,
and flavors of ripe dark stone fruits,
Walla Walla
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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
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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
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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
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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