<H1>2006 Merlot -- Snoqualmie Vineyards Shopping Cart</H1>
<B>$9.99</B>
-- <I>Showcasing the varietal characteristics and terroir of the Columbia Valley, this Merlot bursts with aromas of dark black cherry fruit, clove spice and sweet oak, followed on the palate by bright acidic structure and luscious, round tannins.</I>
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<p><font size="2"><b>TASTING NOTES</b><br />“Showcasing the varietal characteristics and terroir of the Columbia Valley, this Merlot bursts with aromas of dark black cherry fruit, clove spice and sweet oak, followed on the palate by bright acidic structure and luscious, round tannins.”- <em>Joy Andersen, Winemaker</em></font></p>
<p><font size="2"><b>VINTAGE</b> </font></p>
<ul>
<li><font size="2">The 2006 growing season was marked by weather extremely, with near record rainfall in the Columbia Valley during the early spring and record high temperatures in the early and mid-summer.</font></li>
<li><font size="2">Although a challenging season weather-wise, exceptional sites including the warmer parts of the Horse Heaven Hills and Wahluke Slope saw early ripening and bold tannins from the high temperatures.</font></li>
<li><font size="2">In the cooler growing areas, later ripening prompted good acidity and flavor in white varietals, as well as good color, pronounced fruit flavors and less aggressive tannins in reds.</font></li>
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<p><font size="2"><b>VINEYARDS</b><br /></font></p>
<ul>
<li><font size="2">Just 6-8 inches of rainfall reach the growing region annually, allowing vineyard managers to control vine growth and fruit development through drip irrigation.</font></li>
<li><font size="2">Soils are deep and sandy with low water-holding capacity.</font></li>
<li><font size="2">Grapes are harvested at optimal maturity and ripeness.</font></li>
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<p><font size="2"><b>WINEMAKING</b> </font></p>
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<li><font size="2">Grapes were destemmed and crushed into fermenters for a two-day cold soak.</font></li>
<li><font size="2">After inoculating with RB2 and Premier Cuvée yeast, the grapes were fermented on the skins for three days with gentle, twice daily spray-overs to achieve additional extraction of color and tannin.</font></li>
<li><font size="2">Malolactic fermentation was induced.</font></li>
<li><font size="2">After fermentation, the wine was aged 11 months in 12% new French oak and 25% French oak innerstave barrels.</font></li>
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<p><font size="2"><b>TECHNICAL DATA</b><br /><br />Alcohol: 13.6%<br />Total Acidity: 0.50g /100ml<br />pH: 3.70<br />Blend: 100% Merlot</font></p>
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<LI>SKU: 19070
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