How to Bordeaux

1. How to Bordeaux WAWGG February 2008 Gordon Hill

2. 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

3. Similar Growing Conditions?

4. 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

5. “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……..

6. 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

7. 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

8. Washington Bordeaux • Blending of varietals • Merlot, Cabernet Sauvignon, Cabernet Franc • Newer tools (varietals) Malbec and Petite Verdot

9. 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

10. 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.

11. 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.

12. Red Mountain • Warm growing area • Big wines deeply colored, add structure “backbone”, finish is long, and flavors of ripe dark stone fruits,

13. 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

14. 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

15. 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,

16. 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