WINEMAKER TASTING NOTES
This New World-styled Cabernet Sauvignon-based blend offers intense
aromas of tobacco leaf and blackberry on the nose, with hints of
rose petal and green peppercorn. The wine is dry, but with a creamy
texture, and is soft and intense and packed with fine-grained
tannins. The finish is full of vanilla and orange extract. This is
a wine to cellar. ~ 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. This Cabernet Sauvignon
blend’s name stems from Frederick Corkrum, son to Uriah and father
to Shari, who grew up in Spring Valley.
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 VINEYARD
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
- Total Acidity - .59g/100ml
- pH - 3.71
- Alcohol - 15.3%
- Blend - 50% Cabernet Sauvignon, 29% Merlot, 10% Cabernet
Franc, 9% Petit Verdot, 2% Malbec