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Varietal Compostion
44% Cabernet Sauvignon, 56% Merlot
Vineyard Locations
Crawford Vineyard – Prosser, WA. –100%
Barrel Aging
18 Months in French, American and Hungarian oak
Production Statistics
Harvest Date—October 8, 2004
Bottling Date—April 2, 2006
Release Date—May 2006
Sugar at Harvest—24.6 Brix
Wine Alcohol—14.0%
Wine Acidity—0.64 g/100ml
Wine pH—3.74
Case Production—915
Vintage Conditions
Extreme cold weather temperatures in January 2004 in the Walla Walla Valley resulted in a 100% loss of Fort Walla Walla Cellar’s fruit from Valley vineyards. As a result, Crawford Vineyards in Prosser, WA. supplied the grapes for our first red table wine (RTW), Trapper Red.
Vinification
The hand picked grapes from Crawford Vineyards were de-stemmed and gently crushed. The grapes were then fermented in small ½ ton open fermentation bins at an average must temperature of 89 °F for 9 days. The grape must cap was punched down by hand several times a day. At dryness, the grape must was pressed into settling tanks for sediment settling. Next the wine was put directly into oak barrels where malolatic fermentation was completed. The wine received a total of 4 rackings during the eighteen months of barrel aging and was not filtered prior to bottling.
Winemaker’s Tasting Notes
Fort Walla Walla Cellars 2004 Trapper Red RTW is an excellent blend of Columbia Valley Merlot (56%) and Cabernet Sauvignon (44%) grapes! The wine is ruby-cherry in color. Its fruit is beautifully aromic and rich. Aromas of coffee, chocolate, and cherry fruit with hints of tobacco can be detected. The mild oak cooperage complements the fruit. A wonderful wine for everyday enjoyment!