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2014 Killer Cluster Galets

2014 Killer Cluster Galets

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Wine Profile:
Vintage: 2014
Varietal Composition:
31% Grenache
25% Cinsault
24% Mourvedre
20% Syrah
Barrel Aging:
15 Months
50% neutral Virginia oak
25% New Jupilles, Troncais and Allier oak
25% second use Troncais and Jupilles oak
Tasting Notes:

A very cool and approachable wine that shows the fabulous fruit from the Columbia valley in the 2014 vintage. It has some great structure to hold it together and make it a good candidate for medium term cellaring but man is there ever a lot of delicious fruit so why wait. Classic Rhone variety blend that will be sure to be a fan favorite.

Vineyard Notes:

There was 20% that came from Crawford Vineyard in the Yakima Valley (Syrah). The fruit for this Syrah all came from the Yakima Valley from Crawford Vineyard which is pretty close to the base of Snipes Mountain. A very dry vineyard with intense summer heat and sun cooling dramatically at night leads to rich and powerful wines that can still maintain a sense of elegance through its acidity. The Loess soils are also incredibly well drained combining with being in dessert like conditions the wines tend to have great density. The 49% (Mourvedre and Cinsault) came from Gunkel vineyards in the Columbia Gorge. This is a steep wind swept terraced vineyard leading down to the Columbia river with a south facing slope. An abundance of sunlight and done dry conditions leads to intense and ripe fruit with some very cool rustic “animal-like” notes. The Horse Heaven Hills Vineyard (Six Prong) is a little flatter but with still brilliant sunlight and bone dry conditions. Incrdible intensity from this site and purity of fruit. The higher elevation does however also give cooler nights and resulting in great freshness.

Production Notes:

The 2014 vintage in Washington State showed some very intense heat during the days while still cooling off at night. The fruit set was about average so there was sufficient fruit around the State which was good to allow a little prolonged ripening since it was so hot and dry. The wine are rich and powerful with generous fruit all held together with balanced acidity.

Winemaker Notes:

Half of the Mourvedre, Grenache and Syrah were fermented whole cluster to get added structure and character from the also ripe stems. That combined with the bright fruit of the fully destemmed but whole berry portion created a fabulous harmony of fruit and structure. The grapes (other than the Cinsault) were fermented in small lot one ton bins and punched down 2-3 times per day. The Cinsault was done in stainless steel with pulse air occurring twice daily. All the fruit was allowed an 8 day cold soak except the Cinsault which we felt needed to be inoculated early to preserve fruit. The wines spent anywhere from 10-36 days on the skins prior to being pressed. The wine spend 15 months in barrel before being bottled unfined and unfiltered.

Food Pairing:

This is the everyday I have an awesome life wine. Drink this with some roast pork loin with sautéed morel mushrooms and ramps, drink it with some pizza, a burger or really whatever you want. This is just fun to drink.






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