Vintage: The 2013 growing season started with an early bud break followed by consistently dry, warm weather that lasted until rainfall moved across the Columbia Valley in mid-June. The precipitation allowed the vines to establish a solid canopy that proved useful when temperatures reached 100 degrees immediately following the rains. With a protective exterior canopy, we were able to open the interior canopy to allow uniform ripening in the fruit zone. As temperatures cooled in September, the extended hang time allowed grape flavors to fully mature.
Vineyards: This Cabernet-dominant wine, sourced primarily from Red Mountain for structure and richness, was blended with Old Vine Cabernet Sauvignon planted at Sagemoor Vineyards in 1972. Weinbau Vineyard (Wahluke Slope) Merlot adds bright, red and black fruit intensity; Cabernet Franc from here adds vibrancy. Dionysus Vineyard’s Petit Verdot adds layers of complex aromas and flavors.
Winemaking info: As in previous vintages of Pirouette, hand-sorted grapes underwent a variety of fermentation techniques to build layers of complexity and richness in the final blend. Cabernet Sauvignon was fermented with wild yeast in 400L oak barrels that were gently rolled throughout fermentation to enhance the wine's structure without imparting bitterness. All other varieties were fermented in traditional stainless steel tanks, with select lots enjoying longer skin contact to enhance the wine's dark color and mid-palate. Aged 22 months in French oak barrels, 75% new and bottled unfined and unfiltered.