WINEMAKER TASTING NOTES
2009 marks another intense vintage of our Nina Lee Syrah, which
offers a nose of bright, candied violet and huge yet still fresh
and fruity flavors of concentrated blackberry and cocoa. Highly
structured and packed with rich tannins, this is a wine to drink
now or cellar for future enjoyment.
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 100% Syrah is
named for the wife of Frederick Corkrum. After meeting following
her vaudeville performance at a local theater, they married in
August of 1929 and began their struggle to stay afloat during the
Great Depression. Following Frederick’s death in 1957, Nina Lee,
who didn’t want to depend on anyone for her livelihood, continued
to operate the ranch on her own. Nina Lee passed away after 21
years of successful farming.
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 VINEYARDS
Spring Valley Vineyard is situated 12 miles northeast of Walla
Walla, 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 long winter and cool spring in the Walla Walla Valley delayed bud
break to early May, but nice weather in June and hot temperatures
in July and August accelerated ripening and led to fruit with
bright acidity and good sugar levels. Harvest began relatively
early, the second week of September, and was effectively finished
before a fall freeze hit the valley in early October.
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 Serge decides it is time to press
using wooden cage basket presses. In keeping with Spring Valley
tradition, originally instituted by founding winemaker Devin
Corkrum Derby, 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 several times for
clarity. Finally, the different lots are blended to create our six
distinctive labels.
TECHNICAL DATA
- Alcohol - 15.0%
- Total Acidity - .62g/100ml
- pH - 3.65
- Blend - 100% Syrah