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