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09 Rockin Red
2009 Rockin' RedColumbia Valley$19Our signature wine and crowd favorite is yet again a superb example of outstanding wine at a reasonable price. Last years version won Gold at the Seattle Wine Awards, and this one may be even better. An enticing nose leads to harmonious tastes of plum, blackberry, pepper, and hint of vanilla. The balance and rich complexity, with an engaging finish, make this a wine that can be enjoyed now, and aging will only improve this beauty over the next few years. Rock on!51% Syrah, 21% Cabernet Sauvignon, 17% Merlot, 11% Cabernet FrancChemistry at Bottling:Alcohol: 14.4%Total Production:131 cases
09 Satisfaction
2009 SatisfactionColumbia Valley$30This years Bordeaux-style wine is more of a Right Bank creation, consisting of Merlot, Cabernet Franc and a bit of Cabernet Sauvignon. Many of you missed out on the 2008 Satisfaction, as it sold out in a heartbeat. The good news: we made a bit more this year, AND it is even more irresistible. This is an alluring, palate-filling wine, with hints of raspberry, vanilla, and tobacco. The smooth integration of flavors creates a superb wine with a lengthy satisfying finish that sends you back for more. As with most of our wines, this will reward the buyer who can keep their hands off of it for another year.60% Merlot, 35% Cabernet Franc, 5% Cabernet SauvignonChemistry at Bottling:Alcohol: 14.5%Total Production:41 cases
09 Cab Franc
2009 Cabernet FrancColumbia Valley$24 As a perennial Rock Meadow favorite, this 09 Cabernet Franc again shows why it is in such demand. A beautiful nose leads to engaging notes of cherries, currants, and vanilla, all balanced across the palate, with a glorious lengthy finish featuring well-integrated tannins. Drinkable now, this wine should develop beautifully over the next few years.96% Cabernet Franc, 2% Cabernet Sauvignon, 2% MerlotChemistry at BottlingAlcohol: 14.6%Total Production:61 casesHarvest Date: October 3, 2009Production Quantity: 3,954 poundsSource: Sagemoor Farms, Bacchus VineyardChemistry at Crush:Brix: 27.6TA: 0.44pH: 3.72October 3rd was a busy day for the Rock Meadow team – some were on the road to Sagemoor to pick up our Franc, some were crushing our Syrah, and everyone helped when the Franc grapes arrived in the afternoon. A seven day cold soak was followed by yeasting, fermentation, punch downs, and finally on November 1st we pressed off the resulting 1,000 liters of wine. After a two day settling, the wine went to barrel for malolactic fermentation. Our first racking occurred quickly following the move to the new winery – June 2010. We racked again in November 2010 just before we pressed off the 2011CS, and then again in early March, 2011. This wine was aged in French oak barrels (50% new) for 18 months. Bottled on May 7, 2011
09 Cab Sauv
2009 Cabernet SauvignonColumbia Valley$26 Last years Cab won two Double-Gold medals as our Cabernet Sauvignon is traditionally our most recognized wine by the judges, and we expect this year to be no exception. This fruit-driven powerhouse exhibits lovely tones of pepper, cherry, plum, currants, and a hint of leather, with an expansive smooth finish of fine tannins. Very approachable now, very food friendly, and will improve with aging if you can resist opening it all right now.96% Cabernet Sauvignon, 3% Merlot, 1% SyrahChemistry at BottlingAlcohol: 13.5%Total Production:68 casesHarvest Date: October 9, 2009Production Quantity: 3,848 poundsSource: Sagemoor Farms, Dionysus Vineyard, Chemistry at Crush:SD18 Brix: 25.15 TA: 0.52 pH: 3.55 Always the last of the varietals is the King. Our cab came in and was crushed, then soaked for six days before starting fermentation. After almost three weeks, the last wine from the vintage was pressed off the must, yielding 855 liters of wine. After a three day settling period, we moved this wine to barrels and started malolactic fermentation. Our first racking occurred quickly following the move to the new winery – June 2010. We racked again in November 2010 just before we pressed off the 2011CS, and then again in early March 2011. This wine was aged in American oak barrels (50% new) for 18 months. Bottled on May 7, 2011
09 Merlot
2009 MerlotColumbia Valley$21Our 09 Merlot is a worthy successor to the 2008 Gold-Medal – winning merlot. The full mouthfeel consists of subtle tastes of vanilla, blueberry, nutmeg, and chocolate. This is an elegant, alluring wine showing great potential. Resist the urge to drink it all now, as it is made to cellar over the next 1-3 years to reach its apex.94% Merlot, 5% Cabernet Sauvignon, 1% Cabernet FrancChemistry at BottlingAlcohol:14.6%Total Production:49 casesHarvest date: September 15, 2009Production Quantity; 4,020 poundsSource: Sagemoor Farms, Bacchus Vineyard, Block 4Chemistry at crush:Brix: 27.8TA: 0.57pH: 3.61We crushed the merlot grapes on the same day of harvest. We then cold soaked the juice for six days before it was inoculated with yeast and yeast nutrients. The yeast did its magic and the Rock Meadow team hand-punched the must three times a day during fermentation to ensure all the flavors were extracted. The resulting wine was pumped and pressed off to tank, yielding 1,002 liters of Merlot wine. After two days of settling, we moved the wine to barrels and started the process of malolactic fermentation. This wine was aged in French oak barrels (50% new) for 18 months. Our first racking occurred quickly following the move to the new winery – June 2010. We racked again in November 2010 just before we pressed off the 2011 CS, and then again in early March 2011. Bottled on May 7, 2011
09 Syrah
2009 SyrahColumbia Valley$18This seamless Syrah, sourced from both the Sagemoor and Weinbau vineyards, reveals enticing combinations of blackberry, blueberry, and plum with a hint of smoke. It is exceedingly smooth, and with mild tannins is ready to consume in the very near future. This is an 'everyday' wine to pair with a wide variety of meats, cheeses, and other dinner fare. 96% Syrah, 4% Cabernet SauvignonChemistry at BottlingAlcohol 14.6%Total Production67 casesHarvest date: September 22, 2009Production Quantity: 4,000 poundsSource Sagemoor Farms; 2,000 pounds from Sagemoor Vineyard, Block 412 and 2,000 pounds from Weinbau Vineyard, Block 18Chemistry at Crush:S14b -Brix: 27W412 – Brix: 26 TA: 0.45 TA: 0.56 pH: 3.85 pH: 3.68With a lot of cooperation from Ken Waliser and his team at Sagemoor, we were able to source our Syrah from two of their vineyards on the same day, and at the same time. These grapes were crushed and fermented separately on the same day as harvest, cold soaked for seven days before adding yeast. Fermentation (and the requisite punchdowns) went smoothly and was completed on October 3rd. We pressed off the wine from both fermentations into one tank where they met for the first time. We moved the 1,237 liters to barrel on October 10 and started malolactic fermentation. The wine was aged in new Eastern European Oak barrels for 18 months. Bottled on May 7, 2011
09 Rockin Red
09 Satisfaction
09 Cab Franc
09 Cab Sauv
09 Merlot
09 Syrah
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Cheryl Jones
Wine Chronicle
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