THE C.R. SANDIDGE WINES
Petite Verdot 22%
The 2014 vintage was a growing season any winemaker would be happy with. I personally rated it a solid 8.5 on a scale of 0 to 10. Grape growers were able to hang decent amounts of fruit and have the grapes fully ripen come September and October. The grape varieties Malbec and Merlot performed magnificently. Petite Verdot fruit from warmer areas such as Walla Walla and Wahluke Slope is showing very well too. Great – ripe red and black berry flavors, fine grained tannins and decent acidity were what characterizes the fruit which ultimately was crafted into our 2014 TriUmph.
Our 2014 TriUmph was crafted using grapes from multiple vineyard sources. The Bob Buoy vineyard located in the Yakima Valley AVA region supplied the Malbec and Merlot. 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 amazing for growing red wine grapes varieties possessing impressive depth and structure. 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 Petite Verdot hails from several Walla Walla area vineyards.
As is customary, 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 or MOG (material other than grapes) such as leaves. The grapes clusters were destemmed and the berries lightly crushed into one – ton fermentation bins. The yeast fermentation proceeded at temperatures ranging from 55 – 85 degrees Fahrenheit over a thirteen day period. Once the yeast fermentation reached a Brix reading of 10, the wine was pressed off. The malo – lactic fermentation was permitted to occur while the wine was in barrel utilizing native ML bacteria. Twenty-four months of barrel aging in 100% new French oak was deemed perfect. The wine was tightly filtered at bottling.
Brimming with bold raspberry – black fruit flavors and aromas, the 2014 TriUmph packs quite a punch. The addition of a bit of toasted coconut and caramel compliments of all that new French oak added yet more to this wines impressive stature. Tannins are there and require a few years to tame. For those not willing to cellar this wine a while, definitely decant a good 45 minutes prior to enjoying. Should one wish to deviate from beef steak, TriUmph will pare well with marinated – grilled eggplant served with wild rice risotto. Or, you who know me guessed it……… sautéed duck breast finished with a port reduction sauce. Thank-you for your friendship and support. Enjoy!!
|Acidity:||5.3 grams per liter|
|Residual Sugar:||2 grams per liter|