Varietal Compostion
52% Cabernet Sauvignon, 38% Merlot and 10% Cabernet Franc.
Vineyard Locations
Crawford Vineyards—Columbia Valley—83%
Alder Ridge Vineyards—Columbia Valley—12%
Pepper Bridge Vineyards—Walla Walla—5%
Barrel Aging
19 Months in 60% French, 30% American nd 10% Hungarian oak barrels
(50% new barrels)
Production Statistics
Harvest Dates—October 8, 2004
Bottling Date—May 20, 2006
Release Date—May 2007
Sugar at Harvest—24.7 Brix
Wine Alcohol—13.9%
Wine Acidity; pH—0.64 g/100ml; 3.74
Case Production—259
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, two Columbia Valley vineyards supplied the majority of grapes for our first Bordeaux blend wine, Treaty. The Cabernet Sauvignon Walla Walla Valley grapes used in this blend are from the 2003 vintage year.
Vinification
The carefully selected Bordeaux grapes were hand picked and gently de-stemmed and crushed prior to fermentation. The grapes were fermented at an average must temperature of 90F for 10 days. At dryness, the grape must was lightly pressed into a settling tank where Malolatic bacteria was introduced. Malolatic fermentation was completed after the wine was placed in 225 liter French and American oak barrels for nineteen months. The wine received a total of four rackings and was not filtered prior to bottling.
Winemaker’s Tasting Notes
Fort Walla Walla Cellars 2004 Treaty is dark purple in color and layered with chocolate aromas! The Bordeaux blend style wine is full-bodied, with velvety smooth tannins and lots of fruit. Hints of vanilla provide a round and long silky gorgeous finish.