ABOUT THE VINTAGEIn Columbia Valley, 2002 proved to be a challenging year for early ripening varieties such asChardonnay. Very warm growing conditions in late August and early September caused sugarsto accumulate quickly in the fruit. At our estate vineyard we compensated for these warmconditions by continuing to irrigate the vines right up to the time of harvest.ABOUT THE VINEYARDOur estate vineyarda s unique location at a broad expanse of the Columbia River in easternWashington allows it to grow superior grapes. The vast river moderates the temperature,extending the grapesa hangtime on the vines during the long summer, yet protecting the vinesin the winter. The vineyardsa location on the northeast side of the ridge protects it from winddamage. It is one of the largest estate-owned single vineyards in the state. Due to the improvementsin grape growing over the last 10 to 15 years, we are now growing better balancedgrapevines. These vines are less vigorous and dona t draw up late season water like the vinesdid in the past. The end result is that we can spoon feed the vines water to slow down thesugar accumulation, allowing fruit flavor development to catch up, which is exactly whathappened in 2002
Our 2002 Canoe Ridge Vineyard Chardonnay shows ripe apple and citrus aromas. Barrelfermenting added a creamy note and the malolactic fermentation contributed buttery flavors.Blending in 24 percent Chardonnay from a cooler vineyard site in the Yakima Valley added abit of acidity and backbone.
Vintage2002Varietal Composition98% CHARDONNAY2% GEWÜRZTRAMINERAppellationCOLUMBIA VALLEYBarrel Aging8 MONTHS (80% BARREL FERMENTED)100% FRENCH OAK25% NEW OAKRelease DateSUMMER 2003Optimum Timefor Consumption2003–2005Production StatisticsHARVEST DATES 9/16/02–9/18/02SUGAR AT HARVEST 24.5° BRIXWINE ACIDITY 6.9 GM/LTR.WINE PH 3.6ALCOHOL 13.5%CASE PRODUCTION 784
The crispness in this Chardonnay makes it a wonderful accompaniment to seafood andchicken dishes featuring cream or butter sauces, in which the natural acidity refreshes thepalate after the richness of the food. It also complements an assortment of rich cheeses.