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Columbia Crest Vineyard 10 White 'Two Vines' - $6.99

Wine Details

Vintage:	2010
Price:	$6.99
Producer:	Columbia Crest Winery
Region:	Washington
Varietal:	Dry White Table Wine
Container Size:	750 ML
Flavors:	pear, pineapple

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Product Description

Tasting Notes: “This medium-bodied white wine showcases delicate floral aromas and flavors of apples, pears and melon. Upfront fruit gives way to a juicy and refreshing finish.” -Ray Einberger, Winemaker. Growing Season: The 2006 growing season was marked by extreme weather patterns. Spring was wet and cooler than normal, followed by a long, dry and hot summer. These factors contributed to excellent acid levels in the grapes, balanced canopies and small berries. The warmer parts of the Valley saw early ripening and bold flavors from the high temperatures. In cooler growing areas, later ripening prompted good acidity and flavor in white varietals.
Columbia Crest is Northwest’s largest winery as well as Washington’s chief producer of premium wines from classic European grape varieties. Columbia Crest’s wines routinely receive acclaim from critics and consumers alike for their food-friendly, approachable style that captures the true expression of each grape variety across vintages. Columbia Crest winery is surrounded by 2,500 acres of prime estate vineyards in southeastern Washington’s Columbia Valley. It is from these vineyards that Columbia Crest receives its grapes for its Grand Estates wines. These wines further elevate the winery’s reputation for outstanding quality by showcasing the distinctive fruit intensity of the estate’s premier vineyard sites. This tier of wines is distinguished by their ripe varietals intensity. Lush yet vibrant, these wines offer a symmetry that is grown in the vineyards and produced in the cellars. Columbia Crest Reserve wines are created from the top 1 percent of the heritage vineyard yields for each variety. The wines are crafted in a separate area of our winery using artisan techniques for fermentation and barrel-aging. This approach has been termed “a winery within a winery” by winemaker Ray Einberger. The result is a small group of select, super-premium wines that get the kind of hands-on, special care you would expect in a boutique winery. The wines reward you with rich flavors, velvety textures, and a long finish – proving just how extraordinary Columbia Valley wines can be. As of 2008 the past five vintages from the Columbia Crest Reserve wine has received 90+ points from leading industry publications.

Expert Ratings

Ratings	Vintage	Source	Flavors
	2006	WineSpectator	pear, pineapple

Food Pairings

Category	Pairing
Fish or Shellfish	Tuna, Mahi-Mahi

Wine Terms

Name	Value
United States	Wineries exist in all fifty states, but the most predominant (and best) wine comes from Northern California, Oregon, and Washington State, with New York gaining a foothold in the industry. American wines make up about 75% of all wine sales in the US. The appellation system uses the term AVA (American Viticultural Area) to determine where wines were produced, but grape varieties can be planted anywhere in the country. American wineries generally use varietal labeling, and government regulations require that the variety on the label must make up at least 75% of the blend (in Oregon it’s 90%). The words reserve, special selection, private reserve, classic, and so on have no legal definition in the US. Some wineries use these terms to indicate their better wines; others use the words as a marketing tool to move lower quality wines off the shelf.
Washington	Most of the wineries in this state are located east of the Cascade Range, where the climate is desert-like, with hot days and cool nights. The irrigated vineyards produce high yield, but the flavor is nevertheless very good. Traditionally Rieslings have been the most successful here, but currently Sauvignon Blanc and Chenin Blanc are doing well. Chardonnay is successfully fermented in new oak barrels, yielding distinctively crisp and delicate flavors, like fresh apples. Washington Merlot, with its cherry flavors and aroma, tends to be more full-bodied, moderately tannic and slightly higher in alcohol than its Bordeaux cousins and higher in acidity than those from California. Acreage for the Syrah grape has increased substantially in the past few years, and in Washington it turns into big, dark, intensely concentrated wines with aromas and flavors of blackberries, black currants, roasted coffee and leather. A little-known German grape, Lemberger, does very well here. It produces a fruity but dry red wine in the Beaujolais or Dolcetto style.

Name

Value

United States

Wineries exist in all fifty states, but the most predominant (and best) wine comes from Northern California, Oregon, and Washington State, with New York gaining a foothold in the industry. American wines make up about 75% of all wine sales in the US. The appellation system uses the term AVA (American Viticultural Area) to determine where wines were produced, but grape varieties can be planted anywhere in the country. American wineries generally use varietal labeling, and government regulations require that the variety on the label must make up at least 75% of the blend (in Oregon it’s 90%). The words reserve, special selection, private reserve, classic, and so on have no legal definition in the US. Some wineries use these terms to indicate their better wines; others use the words as a marketing tool to move lower quality wines off the shelf.

Washington

Most of the wineries in this state are located east of the Cascade Range, where the climate is desert-like, with hot days and cool nights. The irrigated vineyards produce high yield, but the flavor is nevertheless very good. Traditionally Rieslings have been the most successful here, but currently Sauvignon Blanc and Chenin Blanc are doing well. Chardonnay is successfully fermented in new oak barrels, yielding distinctively crisp and delicate flavors, like fresh apples. Washington Merlot, with its cherry flavors and aroma, tends to be more full-bodied, moderately tannic and slightly higher in alcohol than its Bordeaux cousins and higher in acidity than those from California. Acreage for the Syrah grape has increased substantially in the past few years, and in Washington it turns into big, dark, intensely concentrated wines with aromas and flavors of blackberries, black currants, roasted coffee and leather. A little-known German grape, Lemberger, does very well here. It produces a fruity but dry red wine in the Beaujolais or Dolcetto style.