THE C.R. SANDIDGE WINES
Cabernet Sauvignon 50%
Petit Verdot 40%
2013 was a very fine growing season. It was a tad warmer and more extended yet than the 2012 vintage. Grape growers were able to hang decent amounts of fruit and have the grapes fully ripen come September and October.
Our 2013 Tri*Umph was crafted using grapes from a number of outstanding Washington State AVA. The Malbec was harvested from the Bob Buoy vineyard located in the Yakima Valley AVA region. Bob is one of our State’s finest. He is refreshing to work with as he is totally dedicated to growing superb quality grapes. His vineyard site is just west of the town of Benton City. The terroir is simply amazing for growing serious red wine grapes varieties. Only 18 – 24 inches of clay loam top soil exist prior to encountering fractured calcareous basalt and finally basalt bedrock. The vineyard growth is easily manipulated as it is easy to water stress. The Cabernet Sauvignon was picked from the Dineen Vineyard which is located in the Yakima Valley AVA just north of the city of Zillah, Washington. The Petit Verdot was harvested from a Walla Walla AVA site. This particular site is located on a slope possessing some stone and a deep bed of loess soil. Loess soils are the result of thousands of years of soil particles being deposited by the wind. Some loess soils in the Walla Walla area are known to possess over 300 feet of top soil!
All fruit was handpicked into ½ ton bins. Within hours, the fruit arrived at the winery to ensure the highest quality possible. All of the grapes were sorted by hand to glean out any damaged fruit. The grapes clusters were destemmed and lightly crushed into one – ton fermentation bins. The yeast fermentation proceeded at temperatures ranging from 55 – 87 degrees Fahrenheit over a nineteen day period. Each day during the fermentation process, every bin was manually punched down twice each day. After pressing the must and fermenting to dryness, the young wines were racked to new French oak barrels. Malo-lactic fermentation was permitted in full to present a wine with a rich – supple mouth feel. These wines were aged in barrel over a 20 month period.
Once again, our time honored tradition of crafting a muscular yet very elegant red possessing excellent fruit and barrel complexities is present in the 2013 Tri*Umph. Tree ripe black cherry, blueberry and a slight note of blackberry match perfectly with caramel, toasted coconut and espresso coffee barrel flavors and aromas. The mouthfeel is definitely full bodied and deliciously persistent. This wine may be aged a good 8 to 10 years. Enjoy with grilled beef steak or an oriental seasoned fillet of salmon. I would recommend you decant this wine a good thirty minutes prior to consuming if opened before 2016.
|Acidity:||5.5 grams per liter|
|Residual Sugar:||2 grams per liter|