CASE PRICE = $44.99 per
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VINTAGE
The 2006 growing season started with a mild spring followed by a dry, hot summer and very cool fall, which combined to extend hang time, particularly for Cabernet Sauvignon. The patience and careful selection of the winemaking team when deciding when to harvest was rewarded by fruit with fully ripened flavors, leading to elegant tannins and dark fruit flavors.
VINIFICATION
The 2006 Col Solare marks the first vintage to be produced at the state-of-the-art estate winery on Red Mountain. Grapes were hand-picked and gently destemmed and sorted to remove shot berries, raisins, and green material. The fruit was gently crushed and fermented on the skins for an average of seven to 12 days. During this time, the cap was gently punched down or pumped over to infuse the fermenting juice with flavor, soft tannins and color. The wine was removed from the skins and placed into 75% French and 25% American new oak barrels for malolactic fermentation.
The new facility offered winemaker Marcus Notaro many tools to make the best wine possible. In addition to an innovative sorting table, the flexibility of the new cellar allowed Notaro to pick every vineyard block at the optimum time, when the grapes were in the desired “ripeness zone.” The new cellar also allows Notaro to use a variety of techniques to create wines with the elegant style he is looking for in the final blend.
Racking occurred every three months during the first 12 months of aging, and every four months for the balance of the 21-month aging period, to soften tannins. The 2006 vintage exhibited softer tannins than past vintages, in part due to the gentle crushing and fermentation techniques employed at the new winery.
VINEYARDS
Cabernet Sauvignon from Klipsun (Red Mountain) and Cold Creek (Columbia Valley) provided great ripeness and power, while Cab fruit from Hedges (Red Mountain), Four Feathers (Columbia Valley), and Wautoma Springs (Columbia Valley) was more fruit-centered and helped soften the blend. Merlot from Four Feathers, Coyote Canyon (Horse Heaven Hills), and Kiona (Red Mountain) added power, while Cabernet Franc from Cold Creek was delicious and added complexity to the final blend. Petit Verdot from Stone Tree (Wahluke Slope) was the best that winemaker Marcus Notaro has ever worked with, featuring a nice balance of power and fruit and a full floral nose that elevated the blend’s aromatics. A small amount of Syrah from Williams (Red Mountain) added a silky richness to the blend.
VINTERS
Col Solare is the partnership between two influential wine producers who are recognized leaders in their respective regions: Tuscany’s Marchesi Antinori and Washington State’s Chateau Ste. Michelle. Col Solare, Italian for “shining hill,” realizes the partners’ mission to unite two unique viticultural and winemaking cultures to produce an ultra-luxury Cabernet Sauvignon-based wine.
THE BLEND
72% Cabernet Sauvignon 19% Merlot
4% Cabernet Franc
3% Petit Verdot
2% Syrah
TECHNICAL DATA
Appellation: Columbia Valley
Sourcing: Red Mountain (27%), Columbia Valley (35%), Wahluke Slope (19%), Horse Heaven Hills (14%
Alcohol: 14.5%
Total Acidity: 0.58 gms/100ml
pH: 3.77
What Does It Taste Like?
“Aromas of black cherry, currants, and blackberry
blend with subtle notes of vanilla and milk chocolate. Tannins are rich
and refined on the finish, a characteristic of Red Mountain fruit, with
flavors of berries, black fruit, and cocoa.”
– Marcus Notaro, Winemaker
Ratings & Reviews94 Points - Wine & Spirits Magazine:
"Col Solare, the joint venture between Chateau Ste. Michelle and Antinori, completed its new Red Mountain facility in time to produce this 2006. Composed largely of cabernet and merlot, the wine buzzes with lithe energy when first poured but shows little else. A day of air brings it into focus with scents of tobacco leaf, cedar and black cherry, the flavors bearing out all those aromatic elements. But it’s the wine’s texture—wiry, energetic and completely poised—that may have you returning over and over to the glass. This is seriously elegant, and still very young. Cellar, then serve with herb-crusted lamb chops. "
93 Points - Robert Parker's Wine Advocate:
"The 2006 Col Solare is a blend of 72% Cabernet Sauvignon, 19% Merlot, and the balance Cabernet Franc, Petit Verdot, and Syrah. The wine was aged in 75% French and 25% American oak, 100% new. Deep crimson-colored, it displays a captivating perfume of sandalwood, lavender, incense, spice box, black cherry, black currant, and a hint of chocolate. Medium-bodied, elegant, and already complex, it has layers of succulent fruit, impeccable balance, and a lengthy, pure finish. It will continue to evolve for another 4-6 years and offer a drinking window extending from 2013 to 2026.
Col Solare is a partnership between Tuscany’s Marchesi Antinori and Ste. Michelle Wine Estates which began in 1995. The 2006 crush was the first in Col Solare’s splendid new winery in Benton City, one hour west of Walla Walla." -Jay Miller (10/2009)
92 Points - Wine Spectator Magazine:
"A polished red, delivering a lively mouthful of blueberry and currant fruit shaded with nice hints of cream and white pepper. The finish lingers seductively. This is distinctive¿and much smoother in texture than previous vintages. Cabernet Sauvignon, Merlot, Cabernet Franc, Petit Verdot and others. Drink now through 2014." –HS (6/2009)
91 Points - Wine Enthusiast Magazine:
"Col Solare, the collaboration between Ste. Michelle and Antinori, brought in the first estate grapes this year, but it will be awhile before it becomes an estate wine. The current vintage uses five varieties from a half dozen vineyards scattered across four different AVAs. It’s soft, fruity and open, with a firm core of black fruits wrapped into lightly smoky, polished tannins." - P.G. (3/1/2010)
