- 92
- Points
- Wine Spectator
- 89
- points
- Wine Spectator
- Blend
- 66% Merlot
34% Cabernet Sauvignon - Total Acidity
- 0.55 g/100mL
- pH
- 3.75
- Alcohol
- 14.8%
- Barrel Aging
- French & American oak (30 months)
Aged in the Petit Chai
2005 vintage
2006 vintage
2006 ReserveWalter Clore Red Wine
“A classic Bordeaux-style winemaking protocol enhances the aromatics of slight spice, earth, cherry and blackberry in this bold red blend. Subtle oak notes are perfectly balanced with flavors of currant, cocoa and dark berries that lead to a long, lingering, seductive finish.” Ray Einberger, Winemaker
Hand-picked grapes were crushed with 20% to 30% whole berries.
Cold soaking on the skins for two days extracted soft tannins and intense color.
After the seven-day primary fermentation, lots were pressed, blended and placed into new French oak barrels for malolactic fermentation.
The traditional Bordeaux winemaking protocol included barrel aging for 26 months with barrel-to-barrel racking at three month intervals. Barrels were topped weekly during the first six months, and egg white fining occurred after 18 months.
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