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Varietal Compostion
90% Merlot; 10% Cabernet Sauvignon
Vineyard Location
Pepper Bridge Vineyards – Walla Walla – 100%
Barrel Aging
6 Months in 60% French; 30% American;
10% Hungarian oak barrels. (30% new oak).
Production Statistics
Harvest Dates—September 25, 2003
Bottling Date—April 1, 2005
Release Date—December 2005
Sugar at Harvest—25.2 Brix
Wine Alcohol—14.0%
Wine Acidity—0.60 g/100ml
Wine pH—3.68
Case Production—605
Vintage Conditions
Winter 2002/2003 was unseasonably warm in the Walla Walla Valley, resulting in a mid April bud break for the Merlot grapes. The warm spring encouraged growth and a perfect berry set. Summer continued to be hot and dry, resulting in an early harvest that produced fruit with excellent sugar levels (25.2 Brix). The perfect growing conditions and rich soils of the vineyard produced a complex Merlot wine that has outstanding fruit concentrations.
Vinification
The hand picked grapes from the vineyards were gently de-stemmed and crushed. The grapes were then fermented in half-ton open topped fermentation bins at an average must temperature of 89°F for 11 days. For added complexity, two yeast strains were used for the must to obtain characteristics in the wine not otherwise possible. The grape must cap was punched down by hand several times a day. At dryness, the grape must was gently pressed into a settling tank to reduce sediment. The wine was then put directly into 225 liter oak barrels where malolatic fermentation was completed. The Merlot wine received a total of four rackings and was not filtered prior to bottling.
Winemaker’s Tasting Notes
Fort Walla Walla Cellars 2003 Merlot from the Walla Walla Valley is very special. Dark and rich in color, the wine teases with aromas of blackberry, cedar and mocha. It’s a full-bodied wine with an overlay of vanilla–laced oak that weaves a very soft and smooth texture to the wine. The wine finishes with a burst of ripe fruit submerged with soft, gentle tannins that provides a long and wonderful finish. An outstanding wine for any event!