WINEMAKER
TASTING NOTES
A deep, spicy, and sweet nose with strong
scents of ripe blackberry and black cherry cake. Amazing structure
and an abundance of rich, polished tannins help showcase the clean
fruit and fresh acidity on the palate of this 2008 Cabernet
Sauvignon.
~
Serge Laville, Winemaker
NAME ORIGIN
The names given to Spring Valley Vineyard wines are a tribute to
the family members who have succeeded in farming the same land
where the vineyard and winery now flourish. A 100% Cabernet
Sauvignon, this wine represents the marriage of Shari Corkrum and
Dean Derby in 1954 and brings the Derby heritage to the list of
Spring Valley wines.
A FAMILY TRADITION
Following the tradition of Uriah, Frederick, and Nina Lee Corkrum,
Shari Corkrum Derby and her husband Dean Derby continue to operate
the wheat fields, vineyard, and winery. The hard work, traditional
values, and deep family ties that have kept the ranch going for
over 100 years are mirrored in Spring Valley Vineyard’s signature
offerings.
THE VINEYARDS
Spring Valley Vineyard is situated 12 miles northeast of Walla
Walla, spread amid the picturesque wheat fields of southeastern
Washington with the Blue Mountains providing the backdrop. The
initial block of Merlot was planted in 1993 on a south-southwest
facing hillside. The vines follow the north-south slope of the
hills in vertical rows, an orientation that, combined with the
declination of the slope, allows the vines to take optimal
advantage of air drainage, sunshine, and the reflective nature of
the surrounding wheat fields Great care is taken when caring for
the vineyard. Every grape is tended by hand, including crop
thinning, leaf pulling, and harvesting, as well as hand-burying
individual canes to protect them from the cold winters of
southeastern Washington.
VINTAGE
A cool spring and summer was followed by a hot spell in late August
and a warm September, which allowed for a nice, slow ripening
period and a mid-September start to harvest. The first two weeks of
October continued with warm days and cool nights. Harvest at Spring
Valley was finished the third week of October. 2008 was a light
crop year and the wines from this vintage are very refined. These
wines will gain flesh and complexity with aging but can be enjoyed
in the near future as well.
WINEMAKING
Spring Valley Vineyard fruit is hand-picked, hand-sorted, and
gently de-stemmed by gravity. During the 10-20 day fermentation,
each tank is tasted daily until pressing decision using wooden cage
basked presses. In keeping with Spring Valley tradition, hand
punchdowns occur twice a day until the end of alcoholic
fermentation. The wine is transferred by pump into barrel for
secondary fermentation, and then gets racked and blended together
several times for clarity. Finally, the different lots are blended
to create our six distinctive labels.
TECHNICAL DATA
- 100% Cabernet Sauvignon
- TA: 0.62 g/100 ml
- pH: 3.58
- Alcohol: 15.5%
- Aging: 21 months in 100% French oak barrels. 75% new
oak.