$86.99 $77.99 price per bottle
Notes of blackberry, almond paste, licorice and vanilla and rich in fruit and tannins. Review Laville has cut back substantially on the use of new oak in recent years, and he told me his vinification “is all about keeping the fruit intact. ” He begins with a gentle destemming, then ferments whole berries (“we don’t crush anything”), punching down briefly twice a day. The maximum temperature of the fermentation does not usually exceed 80 degrees F. As in recent vintage’s Spring Valley’s line-up of red wines stood out for their consistently high quality. And despite the fact that Laville does a gentle pressing, these wines hardly lack for tannic support. - From Focus on Washington: The New Normal (Nov 2018) by Stephen Tanzer
Producer Spring Valley Vineyard was established in 1993 on wheat land in Spring Valley, Walla Walla County; land that has been farmed by the Corkrum family for five generations. Evaluation of the terroir revealed an excellent environment for growing wine grapes. With elevation between 1,200 and 1,500 feet, today Spring Valley maintains a forty-acre vineyard made up of Cabernet Sauvignon, Merlot, CabernetFranc, Petit Verdot, Malbec, and Syrah. Placed on a south-southwest facing hillside, the vines follow the north-south slope of the hills in vertical rows. This orientation, coupled with the declination of slope affords the vines optimal sunshine, cold air, drainage, and takes advantage of the reflective nature of the surrounding hills. Following the tradition of Uriah, Frederick and Nina Lee Corkrum, Shari Corkrum Derby and her husband Dean Derby continue to operate the wheat, vineyard and winery. Deans brother, Gaynor Derby, manages the vineyard. The hard work, traditional values and deep family ties that have kept the ranch going got over 100 years is mirrored in Spring Valley Vineyards signature offerings.
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