NAME ORIGIN
The names given to Spring Valley Vineyard wines are a tribute to
the family members who have struggled and succeeded in farming the
same land where the vineyard and winery now flourish. This 100%
Merlot is named for Frederick Corkrum’s job as the ranch’s head
Muleskinner, the person who cared for and drove the mules in all
aspects of the wheat and barley farming operation before the advent
of the Caterpillar tractor.
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, 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 and spread amid the picturesque wheat fields of southeastern
Washington. The unique microclimate of Spring Valley allows the
grapes to develop their own distinct characteristics. Vines follow
the north-south slope of the hills in vertical rows. This
orientation, coupled with the declination of slope, allows the
vines to receive optimal sunshine, drainage, and the reflective
effects of the surrounding hills. Under Gaynor Derby’s direction,
every grape is tended by hand, including crop thinning, leaf
pulling, and harvesting. The Derbys are committed to sustainable
farming practices, as have all the generations preceding them, and
use techniques such as “rip and ridge” tilling for maximum
composting and water retention.
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.
WINEMAKER TASTING NOTES
This 100% Estate-grown Merlot offers aromas of spicy pepper blended
with fresh raspberry, wet dirt, and foresty scents, leading into
flavors of bright cassis and cherry which linger on a soft finish.
This is a wine to enjoy now, with a delicious dinner and friends. ~
Serge Laville, Winemaker
TECHNICAL DATA
- Total Acidity - .58g/100ml
- pH - 3.77
- Alcohol - 14.8%
- Blend - 100% Merlot